CHICKEN MUSHROOM NOODLE SOUP
Make and share this Chicken Mushroom Noodle Soup recipe from Food.com.
Provided by dale7793
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan and saute the onion and garlic until the onion is tender.
- Add the chicken and cook about 5 minutes.
- Stir in the mushrooms and cook for another minute.
- Add the stock and seasoning and bring to the boil.
- Reduce heat and simmer for 10 minutes.
- Stir in the noodles and simmer another 5 minutes until they are tender.
- Stir the green onions through the soup.
RITZY'S MUSHROOM CHICKEN NOODLE SOUP
A simple but delicious soup for a light lunch or anytime! I came up with this recipe while trying to use what I had on hand to make a good soup for sick hubby. It was a winner at our house.
Provided by LuvviLoo
Categories Chicken
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in medium sized stock pot over medium-low heat. Saute onions in butter until tender, about 20 mins, stirring occasionally.
- In a medium sized mixing bowl, toss chicken chunks with 1 tsp lite salt, white pepper, poultry seasoning.
- Put olive oil in with onions, and add seasoned chicken to tender onions. Cook chicken about 5 minutes over medium heat.
- Add mushrooms and parsley to chicken/onions and saute for about 5-7 mins, til mushrooms are becoming tender.
- Add chicken stock, worcestershire sauce, and stir. Bring to a boil.
- Add water. You may add as much or little liquid as you desire.
- Bring to a nice boil, then reduce heat and simmer for ten minutes.
- Taste broth -- season to suit your taste with lite salt as needed.
- Add egg noodles.
- Continue simmering over low heat for 15 or 20 minutes
- Allow to cool for 10 minutes, and serve with toppings of your choice or with no toppings.
- I topped our soup in the individual bowls with about 5 garlic-cheese croutons with about one T of shredded mozzarella on top of that. Yum!
Nutrition Facts : Calories 281.5, Fat 9.6, SaturatedFat 3.2, Cholesterol 67.6, Sodium 257.6, Carbohydrate 27.7, Fiber 1.6, Sugar 3.8, Protein 20.7
MUSHROOM NOODLE SOUP WITH SOFT-BOILED EGGS
This dinner is completely vegetarian, but it gets great meaty flavor from the mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons olive oil in a large pot or dutch oven over medium-high heat. Add the mushrooms and onion, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, mince the garlic and chop the carrots and celery. Pick off the thyme leaves.
- Move the mushrooms to one side of the pot. Add the remaining 1 tablespoon olive oil, the garlic and thyme to the other side and cook until golden, about 20 seconds. Add the mushroom broth, 4 cups water, the carrots, celery, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil and cook until slightly reduced, 10 to 12 minutes. Add the pasta and cook until al dente, about 10 more minutes; keep warm over low heat.
- Meanwhile, bring a small saucepan of water to a boil. Carefully add the eggs and simmer until soft-boiled, 6 to 7 minutes. Remove and run under cold water until cool enough to handle, then peel.
- Ladle the soup into bowls. Halve the eggs and add to the bowls. Sprinkle the soup with salt, pepper, celery leaves and the chives.
Nutrition Facts : Calories 410, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 186 milligrams, Sodium 1090 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Sugar 8 grams, Protein 17 grams
HOMEY MUSHROOM NOODLE SOUP
This is a Eastern European favorite. It uses ketchup in place of tomato sauce, the potatoes and mushrooms are common to the region.
Provided by morgainegeiser
Categories European
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add mushrooms, onion, leek, and carrots.
- Cook,stirring frequently for 5 minutes.
- Add broth, potato, dill weed, paprika, and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover and cook 40 minutes or until vegetables are tender.
- Add noodles, cook 10 minutes.
- Stir in ketchug and add salt and pepper to taste.
Nutrition Facts : Calories 78.8, Fat 1.4, SaturatedFat 0.2, Sodium 101.5, Carbohydrate 15.7, Fiber 2.3, Sugar 4.5, Protein 2.2
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