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.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 211kcal

Author: Stephanie Wilson

Ingredients

1 tablespoon olive oil
1 medium onion chopped
4 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

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Instructions

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.

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