Ingredients for Chicken Mushroom Noodle Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Garlic Clove
- Skinless Chicken Thighs
- 8 ounces cremini mushrooms, sliced
- Chicken Stock
- 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Thin Egg Noodles
- Shallots
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How to Make Chicken Mushroom Noodle Soup
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until the onion is softened and translucent (about 5 minutes).
- Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces. Cook for about 5-7 minutes, until browned and cooked through.
- Stir in 8 ounces cremini mushrooms, sliced. Cook for 1-2 minutes until slightly softened.
- Pour in 4 cups of chicken broth and add 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme (or 1 tablespoon fresh thyme). Bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
- Add 8 ounces egg noodles or your favorite type of noodles. Simmer for another 5-7 minutes, or until the noodles are cooked through but still have a slight bite.
- Stir in 2 green onions, thinly sliced, just before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
24g
Fat
11g
Carbs
12g