Chicken Noodle Soup with Mushrooms & Thyme (One-Pot, 45 Minutes)

Quick Facts

• Time: 15 minutes prep · 30 minutes cook
• Yield: 4–6 generous bowls
• Skill: Beginner-friendly
• Method: One-pot, stovetop simmer
• Diet: nut-free, easily dairy-free / gluten-free with swaps

Introduction

Chicken Noodle Soup with mushrooms and thyme is the kind of dinner that makes everyone at the table relax a little, even on the busiest weeknight. Instead of reaching for a boxed mix or takeout, you can build a pot of real broth filled with noodles, chicken, and browned mushrooms that taste like they came from a cozy café. The texture lands right in the sweet spot: a light, brothy base, tender egg noodles, and just enough vegetables and herbs to feel balanced and satisfying.

If your family already loves Egg Noodle Soup or simple Soup Noodle Recipes, this version becomes an easy upgrade that still feels familiar. Browned mushrooms bring savory, almost meaty flavor, while thyme keeps every spoonful fragrant and homey. It’s a reliable weeknight dinner, a comforting option when someone is under the weather, and a practical way to use leftover chicken or turkey without anyone feeling like they’re eating leftovers.

If your family already loves classic Chicken Noodle Soups, this mushroom and thyme version keeps the same comfort with a little extra depth and flavor.

Why You’ll Love It

• Weeknight-easy: One pot, 45 minutes, and minimal chopping make this realistic for busy evenings.
• Flexible: Trade the noodles, protein, or vegetables to match your fridge and your mood.
• Balanced flavor: Browning mushrooms and layering herbs gives the broth depth without making it heavy.
• Great leftovers: The broth tastes even better the next day and reheats beautifully for quick lunches.

A cozy, one-pot Chicken Noodle Soup with mushrooms and thyme that delivers deep flavor in under 45 minutes. Perfect for weeknights, colds, or using up leftover chicken.

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Course: Dinner, Soup

Cuisine: American, Comfort Food

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 tbsp olive oil
• 8 oz cremini or baby bella mushrooms, sliced
• 1 medium yellow onion, finely diced
• 2 medium carrots, sliced into thin rounds
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1 tsp dried Italian seasoning
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 6 oz wide egg noodles
• 1–1½ cups green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley or chives
• Salt and black pepper, to taste

Equipment

• 5–6 quart soup pot or Dutch oven
• cutting board
• sharp knife
• measuring cups and spoons
• ladle
• heatproof spoon

Method

 

1. Get your ingredients ready. Slice mushrooms, chop onion, carrots, and celery, mince the garlic, and measure herbs and noodles.
2. Heat olive oil over medium-high heat. Add sliced mushrooms and cook for 5–7 minutes until golden and fragrant.
3. Add onion, carrots, and celery with a pinch of salt. Cook about 5 minutes until softened and onion is translucent.
4. Stir in garlic, thyme, and Italian seasoning. Cook 30 seconds until aromatic.
5. Add chicken broth and shredded chicken. Scrape the pot to loosen any bits. Bring to a gentle boil.
6. Stir in egg noodles and green beans. Simmer 7–9 minutes or until noodles are tender.
7. Turn off heat. Stir in lemon juice and chopped parsley or chives. Season with salt and pepper to taste.
8. Cover and let rest 5 minutes to let flavors meld. Serve hot.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 26gFat: 13gSaturated Fat: 2.5gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 7.3gCholesterol: 65mgSodium: 860mgPotassium: 510mgFiber: 3gSugar: 4gVitamin A: 7400IUVitamin C: 9mgCalcium: 60mgIron: 2.1mg

Notes

Use turkey or chickpeas for protein swaps. Frozen veggies work in a pinch. Store noodles separately to avoid sogginess. Reheat with a splash of broth and lemon. For creamy variation, stir in evaporated milk or yogurt off heat.

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Ingredients

• 2 tablespoons olive oil
• 8 ounces cremini or baby bella mushrooms, sliced
• 1 medium yellow onion, finely diced
• 2 medium carrots, sliced into thin rounds
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
• 1 teaspoon dried Italian seasoning
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (dark or white meat)
• 6 ounces wide egg noodles
• 1–1½ cups green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or chives
• Salt and black pepper, to taste

What each ingredient does

• Olive oil: Starts everything off and helps the mushrooms brown nicely.
• Mushrooms: Deliver that savory, steakhouse note and extra texture.
• Onion, carrots, celery: Build a classic Chicken Noodle Soup flavor base.
• Garlic: Adds warmth and complexity.
• Thyme & Italian seasoning: Provide earthy, herbal aroma that fits perfectly with chicken.
• Chicken broth: Forms the comforting, sippable base of the soup.
• Shredded chicken: Makes the soup filling and protein-rich.
• Egg noodles: Give classic noodle-soup comfort and soak up flavor.
• Green beans: Add color, crunch, and nutrients.
• Lemon juice: Brightens the broth so it tastes fresh, not flat.
• Parsley or chives: Fresh finish and gentle oniony notes.
• Salt & pepper: Final seasoning to bring the flavors into balance.

Pro tip:
If your chicken broth tastes a little flat on its own, simmer it for 5 extra minutes with the vegetables before adding noodles; it concentrates flavor and gives you a more satisfying base.

Substitutions & Swaps

• Aromatics: Leeks, shallots, or spring onions can stand in for regular onion. If you’re short on time, use a ready-made mirepoix mix from the store.
• Protein: Use leftover turkey for a quick Turkey Noodle Soup variation, or add cooked lentils or chickpeas if you want to stretch the chicken.
• Veg: Swap green beans for broccoli florets, peas, or baby spinach. A handful of frozen mixed vegetables works in a pinch.
• Noodles: Wide egg noodles give that classic Chicken Noodle Soup feel, but you can use small pasta like ditalini or shells for more of a Chicken Pasta Soup vibe. Ramen noodles, rice noodles, or whole wheat noodles all work with small timing adjustments.
• Diet swaps: Use gluten-free noodles and check your broth for gluten if you need it GF. For dairy-free, simply avoid creamy add-ins and finish with olive oil instead of butter.

Budget-friendly moves include buying bone-in chicken, simmering it in the soup to cook, then shredding it, or using frozen vegetables instead of fresh.

Equipment Notes

• 5–6 quart soup pot or Dutch oven: Lets the noodles and vegetables move freely so they cook evenly.
• Cutting board and sharp knife: Make quick work of slicing mushrooms and veg.
• Measuring cups and spoons: Help keep the salt, herbs, and noodles balanced.
• Ladle and heatproof spoon: For stirring and serving without breaking the noodles.

If your pot is thinner, keep the heat a bit lower once things are simmering; the soup will reduce too fast if it boils hard, and the noodles can get mushy.

Step-by-Step

1. Get your ingredients ready. Slice mushrooms, chop onion, carrots, and celery, mince the garlic, and measure herbs and noodles. Having everything prepared keeps the cooking process smooth.
2. Brown the mushrooms first. Heat olive oil over medium-high heat. Add the sliced mushrooms and cook 5–7 minutes, stirring occasionally, until golden and fragrant. This is where the deep flavor starts.
3. Add the vegetables. Stir in onion, carrots, and celery with a pinch of salt. Cook about 5 minutes until the onion is translucent and the vegetables begin to soften.
4. Bloom garlic and herbs. Add the garlic, thyme, and Italian seasoning. Cook for about 30 seconds, stirring constantly, just until you can smell the herbs and garlic.
5. Build the broth. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Add the shredded chicken. Bring the soup to a gentle boil over medium-high heat.
6. Simmer with noodles and beans. Stir in the egg noodles and green beans. Reduce the heat to maintain a steady simmer and cook 7–9 minutes, or according to noodle package directions, until the noodles are tender.
7. Finish with brightness. Turn off the heat. Stir in lemon juice and chopped parsley or chives. Taste the broth and add salt and pepper until it tastes rich and lively.
8. Rest briefly, then serve. Let the pot sit, covered, for about 5 minutes so the noodles finish hydrating and the flavors meld. Ladle into bowls and serve hot.

You’re looking for noodles that bend easily without breaking, vegetables that are tender but not mushy, and a broth that smells savory with a hint of thyme and lemon.

Make-Ahead, Storage & Reheating

This soup is very make-ahead friendly. You can chop all the vegetables and slice the mushrooms up to 2 days in advance, then store them covered in the fridge. Shredded chicken also holds well for a couple of days.

Once cooked, the soup keeps for 3–4 days in the fridge. If you want the noodles to stay firmer, store them separately and add them to each bowl when reheating. For longer storage, freeze the broth, chicken, and vegetables without noodles for up to 3 months, then cook fresh noodles directly in the thawed soup.

Reheat gently over medium-low heat, adding a splash of broth or water if needed. A squeeze of lemon right before serving helps restore that freshly made flavor.

It’s a great addition to your meal-prep-friendly soups, because it reheats well and stays flavorful for days.

How to Lighten / Make It Creamy

To lighten the soup, increase the vegetables and slightly reduce the noodles. Add extra mushrooms, green beans, or carrots, and finish with more fresh herbs instead of extra fat. Using lean chicken breast also keeps it lighter.

For a creamy version, stir in a little unsweetened evaporated milk, plain yogurt, or a dairy-free cream alternative at the end, off the heat. If you use yogurt, temper it with some warm broth first so it stays smooth. You can also blend a cup of the soup (without noodles) and stir it back in to thicken naturally.

Toppings, Garnishes & Finishes

• Crunch: Top with garlic croutons, toasted breadcrumbs, or crunchy roasted chickpeas.
• Fresh: Add a handful of chopped parsley, chives, or a few thyme leaves right before serving.
• Tang/Heat: Offer lemon wedges, mild chili flakes, or a drizzle of chili oil so everyone can customize their bowl.

A small finish—something crunchy, something fresh, or something tangy—turns a simple, reliable Chicken Noodle Soup into your signature bowl.

Sides & Pairings

Serve this soup with toasted baguette slices, flatbread, or soft dinner rolls. Simple sides like a green salad with a light vinaigrette or steamed broccoli keep the meal balanced without much extra effort.

For a cozy evening, pair it with sparkling water and citrus slices or your favorite non-sweet warm drink. The soup is satisfying enough to stand alone but pairs nicely with almost any simple side.

Scaling the Recipe

To feed a crowd, double everything and use your largest soup pot. Once the soup comes to a simmer, keep it just below boiling so the noodles don’t overcook while the larger batch heats through.

For a smaller household, halve the ingredients and use a smaller pot. If you’re cooking for one or two but still want leftovers, make the full batch and store part of the soup without noodles in the freezer, adding freshly cooked noodles when you reheat.

Nutrition & Dietary Notes

This soup offers a solid amount of protein from the chicken plus carbohydrates from the noodles for energy. Mushrooms, carrots, celery, and green beans contribute fiber and vitamins, making each bowl feel nourishing rather than heavy.

It’s naturally nut-free and easy to adapt for different needs. Choose gluten-free noodles for a GF version and keep creamy additions optional if you’re avoiding dairy. Because it uses broth instead of large amounts of cream, it fits comfortably into many everyday eating styles.

Troubleshooting

• Soup tastes flat: Add a small pinch of salt, a squeeze of lemon, and a bit more thyme. Taste after each adjustment.
• Noodles too soft: Next time, cook them 1–2 minutes less or cook them separately and add to each bowl.
• Broth too thick or starchy: Add a little extra broth or water to loosen, then recheck the seasoning.
• Not enough noodles or vegetables: Stir in extra cooked noodles or quickly blanch more vegetables in the broth until just tender.

Each time you make this, you can fine-tune the balance of noodles, vegetables, and broth to match how your family likes it.

FAQs

Can I use frozen or precut ingredients?
Absolutely. Frozen mixed vegetables, frozen green beans, and bagged chopped onion or mirepoix can save a lot of time and work well in this soup.

What other proteins work here?
Leftover turkey, cooked shredded beef, or even meatballs can stand in for chicken. For a meat-free option, try a mix of mushrooms and chickpeas.

How do I keep my noodles from getting soggy in leftovers?
Store noodles separately whenever possible. If they’re already in the soup, reheat gently and add a handful of fresh noodles if you want more bite.

Can this be made dairy-free or gluten-free?
Yes. Skip optional creamy add-ins and finish with olive oil for dairy-free. Use gluten-free noodles and confirm that your broth and seasoning blends are gluten-free.

Is this a good meal prep recipe?
Yes. Make a pot at the start of the week, store it in the fridge, and reheat portions as needed. You can freeze some of the broth and chicken mixture for future meals too.

Variations

• Herby Lemon Twist: Increase the lemon juice, add lemon zest, and finish with plenty of fresh dill and parsley for a bright, springy soup.
• Mushroom Lover’s Bowl: Double the mushrooms and add a mix of varieties like shiitake or oyster for extra savory depth.
• Spiced Noodle Soup: Add a pinch of mild chili powder or smoked paprika with the herbs for a warmer, gently spiced flavor profile that still feels like classic Chicken Noodle Soup.

Chef Notes / Test Kitchen Tips

The most important step is giving the mushrooms time to brown properly. Crowding the pan or stirring constantly will make them steam instead of sear, and you’ll miss out on that deep flavor. Leave a little space, let them sit, then stir.

Season in layers: a pinch of salt with the vegetables, another when the broth goes in, and a final adjustment at the end. Start checking your noodles at the earliest suggested time; most brands are done between 7 and 9 minutes. Keeping the soup at a gentle simmer rather than a full boil helps the broth stay clear and the chicken stay tender.

Conclusion

This Chicken Noodle Soup with mushrooms and thyme is the kind of recipe you lean on when you need something warm, reliable, and truly comforting. Browning mushrooms, layering in herbs, and finishing with a touch of lemon turn basic pantry ingredients into a pot of soup that feels special without being fussy.

It reheats beautifully, making it perfect for easy lunches and leftovers. Once you’ve made it once, you’ll have a new weeknight favorite ready to pull out anytime the craving for a big bowl of cozy noodle soup hits.