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.

recipe photo

Chicken Noodle Soup with Mushrooms

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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


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.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  16 Responses to “Chicken Noodle Soup with Mushrooms”

  1. Cajun Chef Ryan — September 16, 2010 @ 12:50 pm

    Lovely soup here, I could down several bowls of this warmth and soothing soup.

    Bon appetit!

  2. Monet — September 16, 2010 @ 2:56 pm

    I’m glad that everyone is feeling better in your household. And I agree that nothing is better than chicken noodle soup when you are feeling a bit sick! Thanks for sharing this recipe, and I just love the addition of mushrooms. They always make me happy…I’m a mushroom girl!

  3. The Rowdy Chowgirl — September 16, 2010 @ 4:48 pm

    Mmm! Chicken soup truly is good medicine. I’d like to curl up on the couch with a bowl of this soup right now! Beautiful.

  4. Fight the Fat Foodie — September 16, 2010 @ 4:57 pm

    Your soup looks beautiful!

  5. averagebetty — September 16, 2010 @ 6:46 pm

    Yum. I love creamy chicken noodle soup – love the addition of the mushrooms too! Glad to hear you’re feeling better… home cookin’ does the trick every time for me.

  6. averagebetty — September 16, 2010 @ 10:44 pm

    RT @EclecticRecipes Chicken Noodle Soup with Mushrooms

  7. Lana @ Never Enough Thyme — September 17, 2010 @ 9:23 am

    What’s better when you’re feeling under the weather than a good bowl of soup! This is a really beautiful bowl of chicken noodle soup and I love the addition of the mushrooms. Great job!

  8. Judimae — September 17, 2010 @ 12:34 pm

    Chicken soup and I are great friends. I had a Jewish mama who made it every Friday of my life growing up. I love the addition of cream in the soup here — something I am not accustomed to. Your photo is beautiful and very enticing. I want to make this soup soon. Thanks for sharing.

  9. marla {family fresh cooking} — September 17, 2010 @ 5:07 pm

    Sorry to hear you and your son were ill. Hopefully you are both feeling better. This soup sounds amazing! Love that there is butter in it, must add so much flavor. Have a great weekend 🙂

  10. grace — September 18, 2010 @ 2:52 am

    aw, angie, why’d you have to go and muck up a perfectly good soup by adding icky mushrooms? 🙂

  11. Harriet — September 18, 2010 @ 10:23 am

    Hey this looks like a great recipie, I’m glad it made your son feel better! I’m moving into a new house at the end of next week and I’m always on the look out for new recipies to try out when I get there and into my own kitchen! Your blog is really great, keep it up!

  12. Amanda — September 18, 2010 @ 12:08 pm

    Looks fabulous!

  13. kathleen — September 18, 2010 @ 2:12 pm

    [email protected] Chicken Noodle Soup with Mushrooms

  14. Tiffany — September 22, 2010 @ 4:11 pm

    Chicken soup always helps, hope everyone is feeling better now! I hope no one in my house gets sick, but I’m saving this recipe just in case!

  15. Lee Sisters — November 30, 2010 @ 4:32 pm

    Chicken Noodle Soup with Mushrooms

  16. Megan — June 15, 2013 @ 6:44 pm

    Sounds great! In my chicken noodle soup, I use vegetable stock instead of creamy chicken stock, and I cook my chicken on the foreman with a light crust of herb de provence. I also add a dash of cinnamon in towards the end. I’ll use some of your ideas to make mine even better! thanks!

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