Mushroom Chicken Noodle Soup with Poached Eggs

There’s something undeniably comforting about a steaming bowl of Mushroom Chicken Noodle Soup with Poached Eggs. I remember the first time I made this dish during a chilly winter evening. The aroma of sautéed mushrooms and tender chicken filled the kitchen, wrapping me in a warm embrace. Each slurp of the rich, flavorful broth took me back to my childhood, where my mother would always make a similar soup whenever I was feeling under the weather. It’s more than just a meal; it’s a nostalgic hug in a bowl.

Shopping List for Mushroom Chicken Noodle Soup with Poached Eggs

When it comes to making the perfect Mushroom Chicken Noodle Soup with Poached Eggs, the quality of ingredients plays a crucial role. The key players in this dish are the chicken, mushrooms, and noodles. The blend of fresh herbs and spices ensures a flavorful broth, while the eggs provide a delightful touch to finish off this comforting recipe.

• 2 boneless, skinless chicken breasts, cut into pieces – The star protein that adds heartiness to the soup.
• 1/4 teaspoon salt – A crucial seasoning to enhance the flavors.
• 1/4 teaspoon pepper – Provides a mild kick that balances the dish.
• 2 tablespoons olive oil – For sautéing and adding healthy fat.
• 1 shallot, sliced – Offers a sweet and aromatic flavor base.
• 2 garlic cloves, minced – A staple for depth and flavor.
• 12 ounces sliced cremini mushrooms – Adds earthiness and texture to the soup.
• 32 ounces low-sodium chicken stock – The foundation of the soup, bringing it all together.
• 16 ounces water – Balances the broth consistency.
• 4 ounces dried porcini mushrooms – Intensifies the mushroom flavor.
• 1/2 pound whole wheat or soba noodles – Provides a hearty, chewy texture.
• 6 green onions, sliced – For a fresh, vibrant touch.
• 2 to 4 eggs, poached or fried – Adds richness and protein on top.
• a pinch of red pepper flakes – For a hint of spice.

How to Prepare Mushroom Chicken Noodle Soup with Poached Eggs

Making this Mushroom Chicken Noodle Soup with Poached Eggs is a delightful process that fills your kitchen with wonderful aromas. Follow these simple steps to create a heartwarming dish that’s sure to impress.

1. Season the chicken pieces generously with salt and pepper. This step is crucial as it builds the flavor base for the soup.
2. Heat a large pot over medium heat and pour in the olive oil. Let it warm up before adding the chicken pieces. Cook until they are golden brown, which should take around ten minutes. Remember to toss once or twice to ensure even cooking.
3. Once the chicken is golden, reduce the heat to low and carefully remove the pieces using a slotted spoon. Place them into a bowl and set aside for later.
4. In the same pot, add the shallot, garlic, and cremini mushrooms. Stir well and cover the pot, allowing the mixture to cook for five to six minutes, or until the mushrooms soften.
5. After the mushrooms have softened, return the cooked chicken to the pot. Then pour in the chicken stock and water. Bring the mixture to a gentle boil.
6. Once boiling, add the dried porcini mushrooms and noodles. Cook for eight to ten minutes, or until the noodles are tender.
7. Stir in the green onions just before finishing, adding a hint of freshness to the soup.
8. To serve, ladle the soup into bowls and top with a poached or fried egg. Finish with a pinch of red pepper flakes for a bit of heat.
9. Enjoy your delicious creation! This Mushroom Chicken Noodle Soup with Poached Eggs is sure to be a crowd favorite.

Recipe Notes about Mushroom Chicken Noodle Soup with Poached Eggs

Here are some valuable tips to consider while preparing the Mushroom Chicken Noodle Soup with Poached Eggs:

• Storage: Store leftover soup in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the soup without the eggs for up to three months. Reheat on the stove.
• Pairing: Serve with a side of crusty bread or a fresh salad to complete your meal.
• Ingredient swaps: Feel free to add different vegetables like carrots or spinach for extra nutrition.
• Spiciness: Adjust the amount of red pepper flakes based on your heat preference.
• Egg options: If you don’t like poached eggs, try soft-boiled or scrambled as alternatives.

How to Serve Mushroom Chicken Noodle Soup with Poached Eggs

Serving your Mushroom Chicken Noodle Soup with Poached Eggs can be just as delightful as making it. Here are some serving suggestions:

• Serve hot: Always serve the soup steaming hot for the best experience.
• Accompany with bread: A slice of toasted baguette or a warm roll pairs perfectly.
• For lunch: This soup makes an excellent lunch option, providing warmth and satisfaction.
• Seasonal occasions: Perfect for winter gatherings or cozy meals at home.
• Garnish beautifully: Consider garnishing with additional green onions or fresh herbs for a pop of color.
• Leftover transformation: Use leftover soup as a base for a stir-fry or pasta dish the next day.

FAQ

Conclusion

The Mushroom Chicken Noodle Soup with Poached Eggs is a delightful dish that combines comforting flavors and wholesome ingredients. It’s a recipe that truly warms the heart and soul. I encourage you to try making it; you won’t regret it! Whether it’s for a cozy dinner on a cold night or simply to satisfy your craving for comfort food, this soup is sure to become a favorite in your home.

Mushroom Chicken Noodle Soup with Poached Eggs

The ultimate comfort food! This Mushroom Chicken Noodle Soup with Poached Eggs is creamy, hearty, and easy to make. Packed with flavor and wholesome ingredients, it's the perfect dish to warm you up on a cold day. You’ll want to make this tonight!

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Servings: 4 servings

Course: Dinner, Soups

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces boneless, skinless chicken breasts cut into pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 piece shallot sliced
• 2 cloves garlic minced
• 12 ounces sliced cremini mushrooms
• 32 ounces low-sodium chicken stock
• 16 ounces water
• 4 ounces dried porcini mushrooms
• 1/2 pound whole wheat or soba noodles
• 6 pieces green onions sliced
• 2 to 4 pieces eggs poached or fried
• a pinch red pepper flakes

Equipment

• Wooden Spoon
• Mixing Bowl
• Chef's Knife
• Large Pot

Method

 

1. Season the chicken with the salt and the pepper.
2. Heat a large pot over medium heat and add olive oil. Add the chicken and cover, cooking until golden brown, tossing once or twice during cook time, about ten minutes. Reduce the heat to low and remove the chicken with a slotted spoon, placing it in a bowl.
3. Add the shallot, garlic, and mushrooms, stirring well. Cover and cook until the mushrooms soften, about five to six minutes.
4. Add the chicken back in along with the stock and the water. Bring the mixture to a boil, then add the dried mushrooms and noodles. Cook for eight to ten minutes.
5. Add in the green onions. Serve the soup with an egg on top, topped with a pinch of red pepper flakes.

Notes

No extra notes available.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.