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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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