Hearty Chicken and Mushroom Soup with Noodles

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A warm and satisfying soup packed with tender chicken, earthy mushrooms, and chewy noodles for a comforting meal. This pasta recipe, ready in about 65 minutes, pairs chicken thighs, mushrooms, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (cut into 1-inch cubes) chicken thighs
• 12 oz (sliced) mushrooms
• 2 (diced) carrots
• 1 (diced) onion
• 2 stalks (diced) celery
• 4 cups low-sodium chicken broth
• 1.5 cups (cooked) egg noodles
• 1/4 cup heavy cream
• 1 tsp (dried) fresh thyme
• to taste salt and pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, heat 2 tbsp unsalted butter over medium heat. Add 1 diced onion, 2 diced celery stalks, and 2 diced carrots. Sauté for 5 minutes until softened.
2. Step 2: Add 1 lb chicken thighs and cook for 5-6 minutes until browned. Add 12 oz sliced mushrooms and cook for 3 minutes until tender.
3. Step 3: Pour in 4 cups low-sodium chicken broth and 1 tsp dried thyme. Bring to a boil, then reduce heat and simmer for 25 minutes until chicken is tender.
4. Step 4: Stir in 1.5 cups cooked egg noodles and 1/4 cup heavy cream. Cook for 2 minutes until noodles are heated through.
5. Step 5: Season with salt and pepper. Serve hot, garnished with fresh thyme leaves.