Eclectic Recipes Chicken Noodle Soup with Mushrooms | Eclectic Recipes

Chicken Noodle Soup with Mushrooms


Here is a creamy, soothing recipe for chicken noodle soup. I added mushrooms and lots of herbs for more flavor in my version of this classic comfort food. My son started to get a fever yesterday, but thankfully, it broke quickly. This was his feel better soup. I was hoping he wouldn’t get what I caught earlier in the week. I started getting a fever Sunday, and it didn’t break until yesterday. My only other symptom was a migraine and dizziness, so I spent most of the week sleeping it off. My husband brought me some store bought chicken noodle soup the other night, along with several other items, in hopes that I would like something and eat it. The soup he got had a perfect creamy consistency, but had a funny taste that I didn’t care for. It just gave me a huge craving for a really good creamy chicken noodle soup, and after my son not feeling good yesterday, I thought, what a better time to make my own. This was such a great, creamy chicken noodle soup that made us both feel better.

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Chicken Noodle Soup with Mushrooms

Ingredients:

3 boneless skinless chicken breasts, diced
1 large sweet onion, chopped
4-6 ribs celery, chopped
1 small container baby bella or white mushrooms, sliced
2 cloves garlic, chopped
2 quarts chicken stock
1 quart water, or more depending on how much broth you like
1/4 cup butter
1/4 cup olive oil
1/2 cup flour
1 12 oz package egg noodles
3 teaspoons Italian Blend dried herbs
kosher salt pepper
2 cups cream (optional)
additional olive oil

Directions:

Preheat large soup pot. Drizzle with olive oil. Salt and pepper chicken. Add chicken to pot and cook until no longer pink. Add onions, celery, garlic and mushrooms. Add kosher salt and pepper. Saute until mushrooms and other vegetables are tender. Add chicken broth, Italian herbs and water. Bring to a boil and add egg noodles. Cook noodles until al dente.

While noodles are coking, in another small saute pan, add 1/4 cup olive oil and 1/4 cup butter. Melt butter over medium heat in olive oil. Add flour and whisk to make a roux. Add a little kosher salt. Cook until flour is nutty. When noodles are al dente, add roux to soup pot and stir well. Simmer for about 5 minutes until soup has slightly thickened. Season with salt and pepper to taste.

At the end, you add cream to make it extra special. After adding cream, just heat through, but don't bring to a boil again.

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