Chicken Mushroom Noodle Soup Recipes

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HOMEMADE CHICKEN NOODLE SOUP



Homemade Chicken Noodle Soup image

Everyone needs one go-to chicken noodle soup recipe. This is mine -- but I'll share!

Provided by Lisa Lotts

Categories     Main Course     Soup

Time 1h

Number Of Ingredients 13

1 4-pound chicken (halved, cut into drums, wings, thighs and breasts)
10 peppercorns
2 whole allspice berries
2 bay leaves
8 cups chicken broth (homemade or low sodium store bought)
1 medium onion (chopped)
4 medium carrots (sliced into 1/2" thick pieces)
3 stalks celery (sliced into 1/2" thick pieces)
1 tablespoon butter
8 ounces crimini or button mushrooms (stemmed and sliced)
8 ounces egg noodles (cooked to al dente)
salt and pepper to taste
fresh parsley for garnish

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.

Nutrition Facts : Calories 186 kcal, Carbohydrate 28 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 124 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

RITZY'S MUSHROOM CHICKEN NOODLE SOUP



Ritzy's Mushroom Chicken Noodle Soup image

A simple but delicious soup for a light lunch or anytime! I came up with this recipe while trying to use what I had on hand to make a good soup for sick hubby. It was a winner at our house.

Provided by LuvviLoo

Categories     Chicken

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, cut into small bite-sized pieces
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons extra virgin olive oil
1 large onion, sliced in very thin rings
6 ounces fresh mushrooms, sliced very thin
1 teaspoon morton lite salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 tablespoons dried parsley
2 (14 1/2 ounce) cans chicken stock
4 cups water
2 tablespoons Worcestershire sauce
morton lite salt
8 ounces uncooked egg noodles, medium size

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!

Nutrition Facts : Calories 281.5, Fat 9.6, SaturatedFat 3.2, Cholesterol 67.6, Sodium 257.6, Carbohydrate 27.7, Fiber 1.6, Sugar 3.8, Protein 20.7

CHICKEN MUSHROOM NOODLE SOUP



Chicken Mushroom Noodle Soup image

Make and share this Chicken Mushroom Noodle Soup recipe from Food.com.

Provided by dale7793

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed
4 skinless chicken thighs, sliced
250 g mushrooms, sliced
4 cups chicken stock
seasoning
100 g thin egg noodles
8 sliced shallots

Steps:

  • Heat the oil in a large saucepan and saute the onion and garlic until the onion is tender.
  • Add the chicken and cook about 5 minutes.
  • Stir in the mushrooms and cook for another minute.
  • Add the stock and seasoning and bring to the boil.
  • Reduce heat and simmer for 10 minutes.
  • Stir in the noodles and simmer another 5 minutes until they are tender.
  • Stir the green onions through the soup.

OLD-FASHIONED CHICKEN NOODLE SOUP



Old-Fashioned Chicken Noodle Soup image

On a cold winter day, this hearty soup is practically a meal in itself.

Categories     Soup/Stew     Chicken     Mushroom     Pasta     Vegetable     Kid-Friendly     Back to School     Lunch     Winter     Tailgating     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 12 servings

Number Of Ingredients 10

16 cups canned low-salt chicken broth
1 3 1/2-pound chicken, cut into 8 pieces
1/2 cup chopped onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons (1/4 stick) butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped tender herbs such as dill or parsley

Steps:

  • Combine chicken broth and chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones from chicken. Cut chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.
  • Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, herbs, and reserved chicken. Simmer until noodles are tender, about 5 minutes. Season soup to taste with salt and pepper.

CHICKEN AND NOODLES WITH MUSHROOM SAUCE



Chicken and Noodles with Mushroom Sauce image

This tender quick-to-assemble chicken dish features a rich flavorful sauce made with convenient canned soup and mushrooms.-Virginia Conley, Wauwatosa , Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup white wine or chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked noodles or rice
Sliced almonds, toasted, optional

Steps:

  • In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken. , Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired.

Nutrition Facts : Calories 281 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 1036mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

HOMEY CHICKEN NOODLE SOUP



Homey Chicken Noodle Soup image

Chicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.-Cynthia LaFourcade, Salmon, Idaho

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings (about 2-1/2 quarts).

Number Of Ingredients 13

1/4 cup butter, cubed
1 medium onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
3/4 cup coarsely chopped fresh mushrooms
1 garlic clove, minced
1/4 cup all-purpose flour
1-1/2 teaspoons dried basil
1/2 teaspoon salt
2 cartons (32 ounces each) reduced-sodium chicken broth
1 package (12 ounces) frozen home-style egg noodles
4 cups chopped fresh kale
2 cups shredded cooked chicken

Steps:

  • In a Dutch oven, heat butter over medium heat. Add onion, celery, carrots and mushrooms; cook and stir 8-10 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in flour, basil and salt until blended; gradually stir in broth. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Return to a boil; add noodles. Reduce heat; simmer, covered, 15 minutes. Stir in kale and chicken; cook, covered, 6-8 minutes longer or until kale and noodles are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 381 calories, Fat 13g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1104mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

SOUPY CHICKEN & MUSHROOM NOODLES



Soupy chicken & mushroom noodles image

Fill your bowl with these soupy chicken and mushroom noodles. They're low in calories but big on flavour, and using fresh and dried mushrooms gives this healthy dish an umami kick

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 10

800g pack large bone-in chicken thighs
3 tsp rapeseed oil
4 thyme sprigs , leaves picked
30g dried wild mushrooms , chopped
2 tbsp vegetable bouillon powder
4 nests wholewheat noodles (100g)
125g shredded cavolo nero or kale
1 bunch spring onions , trimmed and chopped (use the white and green parts)
4 large garlic cloves , finely grated
300g button mushrooms , sliced

Steps:

  • Put a full kettle of water on to boil. Remove the skin and trim any fat from the chicken thighs. Heat 1 tsp of the oil in a large pan and brown the chicken all over with the thyme leaves. Add the dried mushrooms and bouillon, then pour in 2 litres boiling water. Cover and leave to simmer for 30 mins.
  • Remove the chicken from the broth and shred the meat off the bone with two forks. Add the noodles, cavolo nero and spring onions to the broth and cook until the noodles are tender but still have bite, around 7 mins. Meanwhile, heat the remaining oil in a wok, add the garlic and fresh mushrooms and stir-fry over a high heat to brown them. Add to the soup and stir in.
  • Serve the noodles and broth in bowls. If you don't serve all portions at once, cool and store the leftovers in the fridge. Will keep for two days. Reheat in a pan with a dash of water.

Nutrition Facts : Calories 370 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

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.

CHICKEN NOODLE CASSEROLE I



Chicken Noodle Casserole I image

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Provided by Dawne

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter

Steps:

  • Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
  • In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
  • Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  • Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 35.5 g, Cholesterol 132.6 mg, Fat 34.2 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 17.7 g, Sodium 894.6 mg, Sugar 2.3 g

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2020-10-16 STEP 3: Brown the mushrooms. STEP 4: Add the onions, cook for a couple of minutes, then add the garlic and cook briefly. STEP 5: Add the tomato passata and broth. Bring to a boil and cook over medium-low heat for about 10 …
From everyday-delicious.com


QUICK CREAMY CHICKEN & NOODLES - CAMPBELL SOUP COMPANY
2017-05-27 Tips. For the easiest cooked chicken, substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the 2 cups cooked chicken. Step 1. Heat the soup, milk, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot, stirring occasionally. Step 2.
From campbells.com


CHICKEN & SHIITAKE MUSHROOM NOODLE SOUP | EASY BROTH RECIPE
Place the dried shiitake mushrooms in a heatproof bowl, pour over 300ml boiling water, and leave to stand for 30 minutes. Reserving the mushrooms, strain the soaking water into a large saucepan and add the stock. Bring the pan to the boil. 2. Slice the mushrooms and cut or shred the chicken breasts into bite-sized pieces or thin strips.
From thehappyfoodie.co.uk


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