How unusual can soup be?
Pretty unusual today — yes, there’s an egg in it. But eggs belong in so many dishes; they add richness, texture and comfort. This recipe is a quick, ramen-inspired bowl that comes together in about half an hour and delivers big flavor.
It’s versatile enough for a solo night in or a family dinner, and it works for lunch — heck, with an egg on top it even works for breakfast. It’s one of those soups that feels familiar yet different, which keeps things interesting.
Soup season is here and I couldn’t be happier. There’s something comforting about chilly air, cozy beds and hot bowls of soup. When the nights get colder, a bowl like this warms you from the inside out.
I love the contrast of a cold evening and a warm, inviting bed, and the same contrast applies to this soup: light broth, robust mushroom and garlic flavor, tender chicken and a silky egg yolk to finish it off.
At times I felt like I’d tried every broth-based soup possible, but this one surprised me. The combination of garlic butter mushrooms, delicate noodles, bright scallions and a runny egg creates layers of flavor and texture that feel new.
If you love mushrooms, you’ll appreciate the garlicky, buttery notes that thread through the broth. The noodles soak up flavor without weighing the soup down, and green onions add a fresh crunch. The egg finishes everything with creaminess and body.
You can top the soup with an egg any way you like — poached, fried or soft-boiled. If you prefer, tofu could likely replace the chicken for a vegetarian twist. The egg is optional but recommended for the extra richness.
This soup also makes excellent leftovers: the flavors deepen after sitting, so it’s great for meal prep. Serve it hot with a sprinkle of red pepper flakes for a gentle kick.
Chicken + Mushroom Noodle Soup with Poached Eggs
4
35 mins
Pin Recipe
Leave a Review »
Ingredients
- 2 boneless, skinless chicken breasts, cut into pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 shallot, sliced
- 2 garlic cloves, 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 green onions, sliced
- 2 to 4 eggs, poached or fried
- a pinch of red pepper flakes
Instructions
- 1. Season the chicken with salt and pepper.
- 2. In a large pot over medium heat, warm the olive oil. Add the chicken, cover and cook until golden brown, about 10 minutes, turning once or twice. Reduce heat to low and remove the chicken with a slotted spoon; set aside in a bowl.
- 3. Add the shallot, garlic and cremini mushrooms to the pot. Stir, cover and cook until the mushrooms soften, about 5 to 6 minutes.
- 4. Return the chicken to the pot and add the chicken stock and water. Bring to a boil, then add the dried porcini mushrooms and noodles. Cook 8 to 10 minutes, or until the noodles are tender.
- 5. Stir in the green onions. Serve hot with an egg on top and a pinch of red pepper flakes.
Did you make this recipe?
Be sure to tag your photos with the recipe name and share your results. I appreciate your feedback and love seeing how these bowls turn out!
We can do this — warm bowls, tender noodles, savory mushrooms and a silky egg to finish. Enjoy.