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Chicken and Mushroom Noodle Soup

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This Chicken and Mushroom Noodle Soup is a healthy bowl of delicious comfort food that is not only warm and delicious but helps boost immunity too. Made with wide egg noodles and plenty of seasonal vegetables this healthy chicken soup recipe is perfect for the cooler months!

Top view of Chicken Noodle Soup with Mushrooms in a white bowl

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There’s nothing quite like a pot of Chicken and Mushroom Noodle Soup bubbling on the stove. For me, the aroma alone brings comfort and joy… a sense of home and belonging. A sense of well-being. As if, at that moment, everything is right with the world.

I love that this is a pantry-friendly recipe that uses up leftover chicken.

But, as you know, chicken noodle soup is much more than that.

Long touted for its healing properties, the ultimate comfort food is also mom’s best cure for the common cold.

And now research backs that up.

How Chicken Noodle Soup Boosts Immunity

In case you’re wondering, science tells us that the components in our favorite nostalgic bowl of chicken noodle soup help ward off viruses and build immunity. Here’s why:

Chicken Broth – Hearty broth contains vitamins, minerals, and some fat. The warm liquid can help to improve upper respiratory tract symptoms by providing hydration and stimulating nasal clearance.

Carrots, Celery, and Onion – These vegetables contain vitamin A, C, and other antioxidants that have been known to help build a strong immune system and fight off viruses. They may help the body recover from illness more quickly.

Chicken – The star of the dish is packed with protein, which supports the immune system.

Noodles – High in carbohydrates, they will help you to feel full and satisfied.

Mushrooms – High in antioxidants that help build the immune system, and contain selenium which aids liver function, detoxifies, and helps fight inflammation.

So whether you’re feeling under the weather, want to warm up on a cold winter day… or just crave a bit of comfort, this Chicken and Mushroom Noodle Soup will certainly do that.

But it’s also a conveniently simple soup to make with mostly pantry ingredients you likely already have on hand. Ready in about 30 minutes, it’s a soup perfect for days when you’re craving healthy comfort food.

Top view of Chicken and Mushroom Noodle Soup in a white bowl with a sprig of fresh parsley

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Chicken and mushroom noodle soup pictured close up in a white bowl garnished with flat leaf parsley.

Chicken Noodle Soup with Mushrooms

There's nothing quite like a pot of Chicken Noodle Soup with Mushrooms bubbling on the stove. For me, the aroma alone brings comfort and joy... a sense of home and belonging. A sense of well-being. As if, in that moment, everything is right with the world.
4.7 from 3 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Stephanie Wilson


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 medium carrots chopped
  • 3 stalks celery chopped
  • 2 cloves garlic sliced
  • 1 tablespoon butter
  • 8 ounces mushrooms chopped
  • 4 cups chicken stock reduced sodium
  • 4 cups water
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1-1/2 cups extra wide egg noodles
  • 2 cups cooked chicken


  • Heat the olive oil in a dutch oven or a large soup pot over medium heat. Add the onion, carrots, and celery to the pot; cook until the veggies are softened, about 5 minutes.
  • Add the butter, garlic and chopped mushrooms to the pot. Continue cooking until the mushrooms are cooked and soft.
  • Pour in chicken stock and water, then add salt, thyme, and dill into the pot and bring to a boil. Cook at a high simmer until the vegetables are fork tender; about 5 minutes.
  • Sprinkle in the dried egg noodles and cook until the noodles are soft; about 7 to 10 minutes more. Add the cooked chicken and heat through.
  • Garnish with chopped parsley, if desired. Ladle into bowls and serve.


Serving: 1g | Calories: 211kcal | Carbohydrates: 14g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 512mg | Potassium: 453mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6899IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Soup
Cuisine: American
Keyword: chicken noodle soup, chicken noodle soup recipe


  1. 5 stars
    Loved the soup! I think adding the mushrooms bring a regular chicken noodle soup to another level. I did cut the thyme in half (I don’t like it) and added 3-4 tsp chicken Better Than Bouillon, doubled the amount of noodles and added pepper.

    1. Hi Laura! Thank you so much for trying the recipe — and for pointing out the unclear instructions. I’ve updated the post to be more clear — and I’m now hungry for this soup again! Making it tomorrow. I’m SO glad you enjoyed it and I completely agree with how much mushrooms add to the flavor of chicken noodle soup.

  2. There seems to be an error in the instructions. It repeats itself:
    “Add chicken stock, water, salt, thyme, and dill to the pot; bring to a boil. Once the broth is boiling, add the chicken stock and water and bring it back to a boil.”
    I’m wondering if it’s supposed to simmer before putting the noodles in.

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