Description
Cozy Chicken Noodle Soup with mushrooms and thyme made in one pot, with a clear golden broth, tender noodles, and steakhouse-style depth from browned mushrooms and fragrant herbs. Comforting enough for sick days, hearty enough for dinner, and simple enough for busy weeknights.
Ingredients
2 tablespoons olive oil
8 ounces cremini or baby bella mushrooms, sliced
1 medium onion, diced
2 medium carrots, sliced into coins
2 celery stalks, sliced
3 garlic cloves, minced
1 teaspoon dried thyme (or 2 teaspoons fresh leaves)
1 teaspoon Italian seasoning or dried mixed herbs
6 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie or leftovers)
6 ounces wide egg noodles (about 3 cups)
1–1½ cups green beans, cut into 1-inch pieces (fresh or frozen)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
Instructions
Prep all ingredients: slice the mushrooms, dice the onion, slice the carrots and celery, mince the garlic, and measure the spices so everything is ready to go.
Brown the mushrooms: heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms in an even layer and cook without stirring for 3–4 minutes. Stir and cook 2–3 minutes more, until deeply golden and browned.
Soften the aromatics: add the onion, carrots, and celery with a pinch of salt. Cook 4–5 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften.
Bloom garlic and herbs: stir in the garlic, thyme, and Italian seasoning. Cook about 30 seconds, just until fragrant, to wake up the dried herbs.
Add broth and chicken: pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the shredded chicken and bring the soup up to a gentle boil over medium-high heat.
Cook noodles and vegetables: add the egg noodles and green beans. Reduce the heat to a steady simmer and cook 7–8 minutes, or until the noodles are just tender and the green beans are bright and crisp-tender.
Finish and season: turn off the heat and stir in the lemon juice and parsley. Taste and season with salt and freshly ground black pepper until the broth tastes lively and well balanced.
Rest and serve: let the soup sit for 3–5 minutes so the flavors settle and the noodles finish hydrating. Ladle into warm bowls and serve.
Notes
Use low-sodium chicken broth so you can control the salt at the end.
For best noodle texture, cook and store noodles separately if making ahead; add them to each bowl when serving.
Protein swaps: use leftover turkey, cooked shredded beef, or chickpeas for a different twist.
Veg swaps: use broccoli florets, spinach, or frozen mixed vegetables instead of green beans.
To lighten: use extra vegetables and a bit fewer noodles; stick to olive oil and lean chicken.
To make it creamy: stir in evaporated milk or tempered plain yogurt off the heat, or blend a small portion of the soup and stir it back in.
For heat and brightness, finish bowls with chili flakes or chili oil and an extra squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: American