Chicken Mushroom Noodle Soup Recipes

HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Remove skin and excess fat from chicken pieces and transfer to a large dutch oven. Place peppercorns, bay leaves and allspice berries on a piece of cheesecloth and secure with a string and deposit it into the pot with the chicken. Add chicken broth to cover the chicken, cover the pot with a tight fitting lid and place the pot over medium high heat and bring to a boil. Reduce heat to a simmer and cook until the chicken pieces are cooked through, about 20 minutes. Using tongs, transfer the chicken to a cutting board to cool.
• Set a fine mesh sieve over a large bowl and pour the broth through the sieve to remove the bouquet garni and any gray matter or other scum. Discard. If the pot still contains particulate, clean the pot and return it to the stovetop over medium high heat. When the pot has heated up, add butter, when it foams add the mushrooms and cook in a single layer until browned about 3-4 minutes. Flip to brown the other side. Pour the chicken broth over the mushrooms and add the chopped carrots, celery and onion. Bring the broth to a boil and reduce heat to simmer until vegetables are tender, about 15 minutes.
• While vegetables are cooking, remove the meat from the chicken bones, discarding any fat, gristle, skin etc. Shred or cut the meat into bite sized pieces.
• When the vegetables are tender, add the chicken pieces into the pot and stir well. Season with salt and pepper to taste.
• Place 1/2 cup noodles in each bowl. Ladle chicken soup over the noodles. Sprinkle with parsley and serve.

ROTISSERIE CHICKEN MUSHROOM SOUP RECIPE

Steps:

• Heat a splash of olive oil or a knob of butter in a large pot.
• Cook the onion and celery until soft and translucent.
• Add the mushrooms and cook until golden brown.
• Add the thyme and garlic and cook until fragrant.
• Pour in the stock and cream then bring to a simmer.
• Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.
• Season with salt and pepper and add lemon juice to taste.
• Serve the soup with bread of your choice.

RITZY'S MUSHROOM CHICKEN NOODLE SOUP

Steps:

• Heat butter in medium sized stock pot over medium-low heat. Saute onions in butter until tender, about 20 mins, stirring occasionally.
• In a medium sized mixing bowl, toss chicken chunks with 1 tsp lite salt, white pepper, poultry seasoning.
• Put olive oil in with onions, and add seasoned chicken to tender onions. Cook chicken about 5 minutes over medium heat.
• Add mushrooms and parsley to chicken/onions and saute for about 5-7 mins, til mushrooms are becoming tender.
• Add chicken stock, worcestershire sauce, and stir. Bring to a boil.
• Add water. You may add as much or little liquid as you desire.
• Bring to a nice boil, then reduce heat and simmer for ten minutes.
• Taste broth -- season to suit your taste with lite salt as needed.
• Add egg noodles.
• Continue simmering over low heat for 15 or 20 minutes
• Allow to cool for 10 minutes, and serve with toppings of your choice or with no toppings.
• I topped our soup in the individual bowls with about 5 garlic-cheese croutons with about one T of shredded mozzarella on top of that. Yum!

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
• Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.