Creamy Mushroom Noodle Soup

An easy, delicious, light yet filling soup. It has just a few ingredients but tastes wonderful. Serve it with croutons or crackers.

Recipe author

Servings:

Water

Chicken thighs

200

Onion

0.5

Carrot

0.5

White mushrooms

100

Heavy cream

100

Noodles

Salt (to taste)

Dried spices (to taste — I use chicken seasoning, dried dill, and bay leaf)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 1 g

Fats 50 % 2 g

Carbohydrates 25 % 1 g

24 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Cook the chicken for 20–30 minutes.
Step 2:

While the broth cooks, finely chop the onion, grate the carrot, and sauté them in vegetable oil.
Step 3:

Also while the broth cooks, finely chop the mushrooms and sauté them in vegetable oil (don't overcook them — just until half done).
Step 4:

After the broth has simmered 20–30 minutes, take out the chicken, pull the meat off the bones if needed, and finely chop it. Add the meat, sautéed onion and carrot, and the mushrooms back into the broth. At the same time, salt the soup to taste and add the spices and bay leaf.
Step 5:

Pour the cream into the soup and bring to a boil.
Step 6:

Add the noodles to the soup. Boil until the noodles are fully cooked (10–12 minutes), then turn off the heat.
Step 7:

And that's it — your creamy mushroom noodle soup is ready! Ladle it into bowls and garnish with finely chopped fresh parsley. Enjoy!