Go Back
Mushroom Chicken Noodle Soup with Poached Eggs

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!
Print Recipe Pin Recipe
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.