Creamy Chicken Noodle Soup With Mushrooms – Comforting, Hearty, and Easy

This is the kind of soup you make when you want something warm, soothing, and a little nostalgic. It’s cozy like classic chicken noodle soup, but richer and silkier thanks to a creamy broth and earthy mushrooms. You still get all the familiar comfort—tender chicken, soft noodles, carrot and celery—but with a more satisfying depth.

It’s simple enough for a weeknight, yet special enough to serve to guests. Make a big pot and let the aromas do the heavy lifting.

What Makes This Recipe So Good

• Balanced comfort: Creamy without being heavy, thanks to a mix of broth and a touch of dairy.
• Big flavor, minimal fuss: Browning mushrooms first builds savory flavor fast.
• Hearty and satisfying: Chicken, noodles, and vegetables make it a complete meal in one bowl.
• Flexible: Works with rotisserie chicken, leftover turkey, or your favorite noodles.
• Family-friendly: Mild, cozy flavors that everyone can enjoy. Easy to reheat for lunches.

Shopping List

• Olive oil or unsalted butter (2 tablespoons)
• Yellow onion (1 medium, diced)
• Carrots (2 medium, peeled and sliced)
• Celery stalks (2, sliced)
• Garlic (3 cloves, minced)
• Cremini or baby bella mushrooms (12 ounces, sliced)
• Chicken thighs or breasts, cooked and shredded (3 cups) — rotisserie works great
• Chicken broth or stock (6 cups)
• Heavy cream (1 cup) — or half-and-half for lighter
• All-purpose flour (2 tablespoons) — for thickening
• Egg noodles (6–8 ounces, uncooked)
• Fresh thyme (1 teaspoon, chopped) or dried thyme (1/2 teaspoon)
• Bay leaf (1)
• Fresh parsley (2 tablespoons, chopped)
• Lemon (1, for zest and a squeeze of juice)
• Salt and black pepper
• Optional: White wine (1/4 cup) for deglazing

Instructions

1. Sauté the mushrooms: Heat the olive oil or butter in a large pot over medium-high heat.

   Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until deeply browned and their moisture has evaporated, about 6–8 minutes. Remove to a bowl and set aside.
2. Build the base: In the same pot, reduce heat to medium.

   Add a bit more oil or butter if the pot looks dry. Add onion, carrots, and celery with a pinch of salt. Cook until softened and lightly golden, 5–7 minutes.

   Stir in the garlic and cook 30 seconds until fragrant.
3. Deglaze (optional but recommended): Pour in the white wine and scrape up any browned bits with a wooden spoon. Let it bubble for 1–2 minutes until mostly reduced.
4. Thicken the soup: Sprinkle the flour over the vegetables and stir well to coat. Cook 1 minute to remove the raw flour taste.

   This helps the broth become creamy later.

5. Add liquids and aromatics: Gradually whisk in the chicken broth to avoid lumps. Add thyme and the bay leaf. Return the mushrooms to the pot.

   Bring to a gentle boil, then reduce to a simmer.

6. Cook the noodles: Stir in the egg noodles. Simmer until just tender according to package time, usually 6–8 minutes. Stir occasionally so they don’t stick.
7. Add the chicken and cream: Stir in the shredded chicken and heavy cream.

   Simmer on low for 2–3 minutes to warm through. Avoid vigorous boiling after adding cream to prevent curdling.

8. Finish and season: Remove the bay leaf. Add chopped parsley, a small squeeze of lemon juice, and a bit of lemon zest.

   Taste and adjust with salt and pepper. The lemon brightens the richness.
9. Serve: Ladle into warm bowls. Top with extra parsley and freshly cracked pepper if you like.

Storage Instructions

• Fridge: Store in an airtight container for 3–4 days.

  The noodles will continue to absorb liquid, so you may need to add a splash of broth when reheating.

• Freezer: For best texture, freeze the soup without noodles (up to 3 months). Add freshly cooked noodles when reheating.
• Reheating: Warm gently on the stove over medium-low heat, stirring often. If it’s too thick, add broth or water a little at a time.

  Avoid boiling to prevent the dairy from separating.

Why This is Good for You

• Protein-rich: Chicken provides satisfying protein to keep you full and support recovery after a long day or a workout.
• Nutrient-dense veggies: Onions, carrots, celery, and mushrooms bring antioxidants, fiber, and minerals.
• Mushroom benefits: Cremini mushrooms add umami and are a source of B vitamins and selenium.
• Balanced comfort: The mix of noodles, protein, and veggies creates a well-rounded, feel-good meal.

Common Mistakes to Avoid

• Skipping the mushroom browning: If you don’t brown them well, you’ll miss out on deep, savory flavor. Let them sit to sear before stirring.
• Overcooking noodles: They’ll turn mushy, especially in leftovers. Cook just to al dente.
• Boiling after adding cream: A vigorous boil can cause splitting.

  Keep it at a gentle simmer.

• Under-seasoning: Taste at the end. A pinch of salt and a bright squeeze of lemon can transform the soup.
• Adding all the broth at once with flour: Add gradually to avoid lumps and create a smooth base.

Variations You Can Try

• Herb swap: Try rosemary or tarragon instead of thyme for a different aromatic profile.
• Dairy-free: Use full-fat coconut milk or a barista-style oat milk. Thicken with a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) instead of flour.
• Gluten-free: Use gluten-free noodles and a gluten-free flour blend or cornstarch for thickening.
• Extra veggies: Add spinach or kale in the last 2 minutes of cooking.

  Peas are great too—toss them in frozen.

• Turkey version: Swap chicken for leftover turkey, especially after the holidays.
• Bacon boost: Start by cooking 2–3 slices of diced bacon, remove, and use the rendered fat to cook the vegetables. Stir the bacon back in at the end.
• Noodle choices: Swap egg noodles for rotini, broad noodles, or even broken spaghetti.

FAQ

Can I use raw chicken instead of cooked?

Yes. Cut raw chicken into small pieces, season with salt and pepper, and brown it first in a bit of oil.

Remove it from the pot, continue with the recipe, then add the chicken back to the soup to finish cooking through while the noodles simmer.

How can I make it lighter?

Use half-and-half instead of heavy cream and increase the broth slightly. You can also use skinless chicken breast and add extra mushrooms or greens for more volume with fewer calories.

What mushrooms work best?

Cremini or baby bella mushrooms have a deeper flavor than white button mushrooms and hold their texture well. You can mix in a handful of sliced shiitakes for even more umami.

My soup is too thick.

What should I do?

Stir in warm chicken broth or water a little at a time until it reaches your preferred consistency. Taste and adjust the seasoning after thinning.

Can I make this in a slow cooker?

Yes, but sauté the mushrooms and vegetables on the stove first for best flavor. Add everything except the noodles and cream to the slow cooker and cook on low 4–6 hours.

Stir in noodles and cook until tender, then add cream at the end.

What can I use instead of flour?

Use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add it near the end, let it simmer briefly, then stir in the cream.

How do I prevent soggy leftovers?

Cook the noodles separately and add them to each bowl before serving. Store the broth and noodles in separate containers in the fridge.

Final Thoughts

Creamy Chicken Noodle Soup with Mushrooms is comfort in a bowl: rich, savory, and deeply satisfying without weighing you down.

It’s a practical recipe you can tweak to your taste and your pantry. Brown the mushrooms, mind the noodles, and finish with a spark of lemon. You’ll have a pot of soup that feels both familiar and fresh—perfect for chilly nights, easy lunches, and anyone who needs a little warmth.