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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 116.8
  • Total Fat: 1.3 g
  • Cholesterol: 28.9 mg
  • Sodium: 269.5 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 8.4 g

View full nutritional breakdown of Soup, Homemade Chicken-Noodle Soup with Mushrooms calories by ingredient
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Soup, Homemade Chicken-Noodle Soup with Mushrooms

Submitted by: MSKINGER

Introduction

This is a simple and quick chicken noodle soup, using the chicken breast pieces of a store-roasted chicken (I pull the breast pieces as soon as I get home to reserve for this soup).
The soup has some new flavors - I add fresh mushrooms to the soup, and serve with baby spinach leaves added to each bowl when serving. The spinach will wilt somewhat in the hot soup but not get soggy. Each bowl is topped with a sprinkle of Parmesan cheese to add to the richness
This is very filling!
This is a simple and quick chicken noodle soup, using the chicken breast pieces of a store-roasted chicken (I pull the breast pieces as soon as I get home to reserve for this soup).
The soup has some new flavors - I add fresh mushrooms to the soup, and serve with baby spinach leaves added to each bowl when serving. The spinach will wilt somewhat in the hot soup but not get soggy. Each bowl is topped with a sprinkle of Parmesan cheese to add to the richness
This is very filling!

Number of Servings: 16

Ingredients

    1 store-roasted chicken - use the breast, de-bone and remove skin - cut into small pieces
    1 c. chopped onions
    1 c. chopped celery
    1/2 c. chopped carrots
    2 c. fresh mushrooms, sliced
    3 Tbsp. parsley flakes
    1/2 tsp. thyme
    1 tsp. garlic powder
    4 cans chicken broth, reduced sodium
    4 c. water
    1 12 oz. pkg. egg noodles
    10 oz. package fresh baby spinach leaves
    1/4 c. Parmesan cheese

Directions

Spray bottom of the cooking pot with a non-stick spray. Add the onions and celery and cook on a medium-high heat until partially cooked, about 5 minutes. Add the carrots and mushrooms and cook for another 5 minutes. The onions should be clear.
Add the parsley, thyme, garlic powder, chicken broth and water. Bring to a full boil then cook another 5 minutes until the carrots are done.
Add diced chicken pieces and noodles. Bring to a boil then lower the heat to medium. Cook another 15 minutes until the noodles are done.
When serving, top with about 1/4 cup fresh baby spinach leaves to each bowl. Top with a sprinkle of Parmesan cheese.
Serve with freshly chopped chives.






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