How weird can soup get?

Chicken + Mushroom Noodle Soup with Poached Eggs I

Pretty weird today, with an egg in it and all. But it is true: eggs go on everything. With everything. In everything.

This is my makeshift ramen-like bowl of soup that literally takes a half hour to make. And it has boatloads of flavor – hello, what I live for. It’s perfect for single lady nights or family dinners. It works for lunch… heck, it has an egg so it even works for breakfast.

Jessica justification. I will justify almost anything for you. Just ask. Let’s just not count how many times I’m saying just.

Chicken + Mushroom Noodle Soup with Poached Eggs I

So how excited am I that soup season is here to stay? Can haaaardly contain it. Seriously.

It’s chilly. It’s supposed to be snow flurrying this week. It’s that time of year when we are fighting over the covers and I refuse to turn on the heat because I LOVE the chill, so he goes to bed in sweatpants and a sweatshirt. Yep, def soup season.

I actually find the chill comforting. I love opening the front door and being hit in the face with some chilly air. I love when your bed is so warm and cuddly and outside of it is… cold. Apparently this makes me insane, but I don’t give a hoot. My dad loves it too so I’m thinking it is genetic? Whatever it is, it makes for one heck of a good night’s sleep. Unless you sleep with someone who appears to be cage fighting mid-dream.

Oh how I fancy a king sized bed.

Chicken + Mushroom Noodle Soup with Poached Eggs I

There have been times when I’ve felt like I’ve outrun all broth-based soups; that nothing would taste very new or exciting. Creamy or stew-like soups are often easier for me to trash up and envision, but this? WELL. It took my soup fantasies to a whole new level. It tastes different. Such an excellent description, I know. Sometimes that is all I crave though: a dish that tastes different enough so I can play games with my brain and think I’m getting lots of variety.

Also, I want to pretty much swim in a pool of garlic butter mushrooms at the moment. So that could play a part. But but but! It’s the skinny noodles, all the flavors, the crunchy scallions and obviously, the freaking egg.

Chicken + Mushroom Noodle Soup with Poached Eggs I

You can do the egg however you’d like. Fry it, poach it, whatever. I’m guessing you could swap tofu for the chicken, but I don’t know anything so don’t quote me on it. Seems like it may work and be cahrazy good. The egg is a last minute detail, but if you’re in hurry – the mushroom and chicken soup leftovers are where it’s at. I stood over the big pot up there with a fork and twisted as many noodles as I could around the end. It was fun. I am a child.

One who flips the heck out over soup.

Chicken + Mushroom Noodle Soup with Poached Eggs I


Chicken + Mushroom Noodle Soup with Poached Eggs

Yield: serves 4

Total Time: 35 minutes


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


Season the chicken with the salt and the pepper.
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 10 minutes. Reduce the heat to low and remove the chicken with a slotted spoon, placing it in a bowl. Add the shallot, garlic and mushrooms, stirring well. Cover and cook until the mushrooms soften, about 5 to 6 minutes.

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 8 to 10 minutes. Add in the green onions. Serve with the soup with an egg on top, topped with a pinch of red pepper flakes.

Chicken + Mushroom Noodle Soup with Poached Eggs I

 We can do this, right?

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54 Responses to “Mushroom + Chicken Noodle Soup with Poached Eggs.”

  1. #
    Belinda @themoonblushbaker — October 23, 2013 @ 7:03 am

    Asian soups like the use of egg in it! I person have a fondness for egg drop soups. It can make me feel virtuous but yet indulgent. Loving the Asian inspirations, some time trashy is not what you want for the middle of the week comfort.


  2. #
    Angela @ Eat Spin Run Repeat — October 23, 2013 @ 7:19 am

    Mmm this is totally worth flipping out over! I posted a stew today and have craved nothing but soup and stew for the past week. Our weather suddenly got really cold so I’ll take anything to stay warm at this point! Can’t wait to try this!


  3. #
    Ali @ Peaches and Football — October 23, 2013 @ 7:24 am

    I’ve never thought of putting egg in a chicken soup but I bet it would be really tasty! And I love the addition of the green onion – nothing beats soup when the wind’s blowing and the weather get chilly!


  4. #
    Maria — October 23, 2013 @ 7:27 am

    This time of year I am all about mushroom-based soups, and I mostly favor cream of mushroom over everything. This looks like a lovely alternative to try!


  5. #
    Averie @ Averie Cooks — October 23, 2013 @ 7:32 am

    It reminds me of something you’d get in a sushi restaurant as an appetizer…the noodles like udon but not quite, the shrooms, the egg (I’m thinking egg drop soup). Sort of miso soup meets old school chicken noodle with a totally fun spin. LOVE IT! Pinned!


  6. #
    Marygrace Taylor — October 23, 2013 @ 7:48 am

    Eggs in soup are top notch. I love adding them (poached or hard-boiled) to black bean or lentil soup. Protein powerrrrrr.


  7. #
    Tieghan — October 23, 2013 @ 7:56 am

    This reminds me of egg drop soup with lots of noodles. Although, I am not sure egg drop soup has a whole egg like this? Whatever, it is freaking awesome. Such a fun and I can only imagine delicious addition to noodle soup! Want it! :)


  8. #
    Michelle @ A Healthy Mrs — October 23, 2013 @ 8:02 am

    I’m with you on the chill issue — we never turn the heat on in our bedroom because I want the air to be chilly so that I can snuggle under the down comforter. I’ve even been known to leave the window cracked open in the winter… Works for me!


  9. #
    Ali @ Inspiralized — October 23, 2013 @ 8:08 am

    Holy smokes, this iooks incredible. I love soups in the falltime!


  10. #
    Erin | The Law Student's Wife — October 23, 2013 @ 8:46 am

    This makes me crave a snowy night, fuzzy blankets, and an oversized sweatshirt I should have pitched a long time ago. I don’t usually go for chicken noodle soup because I find it (don’t hate me everyone) boring, but now THIS soup is, well exactly what you said: different!


  11. #
    Jenni — October 23, 2013 @ 8:48 am

    I was planning on saying that soba noodles would work really well here, but then I saw you put that option in the recipe! Soba noodles are awesome. Soup is awesome. Soup weather is awesome. I don’t know why people complain about fall weather–it breeds delicious recipes!


  12. #
    Nikki @ The Road to Less Cake — October 23, 2013 @ 8:55 am

    Yum! I love the idea of adding a poached egg. I’ve never thought about doing that.


  13. #
    Kylie — October 23, 2013 @ 8:59 am

    THIS soup is beautiful. I love a beautiful soup. Great job on the beautiful soup.


  14. #
    Stephanie @ PlainChicken — October 23, 2013 @ 9:13 am

    That soup is incredibly beautiful!


  15. #
    Laura (Blogging Over Thyme) — October 23, 2013 @ 9:15 am

    I LOVE being cold–we have this in common. i mean, not bone cold (which I experienced in upstate NY during college for 4 years), but cold. I start sweating in 70 degree weather. Are we the same person??!

    Gorgeous soup, gorgeous photos, just all around gorgeous.


  16. #
    Cookbook Queen — October 23, 2013 @ 9:32 am

    Yes, we can do this. I’ll take four bowls.


  17. #
    Simone — October 23, 2013 @ 9:35 am

    You are not the only one excited about soup. This year I have discovered I am becoming some sort of a soup-aholic. And I’m ok with it and don’t want an intervention. It started when my husband and I were both sick and I made two soups in one week. And then had a party and made another soup. And then had company and made another soup. And tonight I am making another soup. [Sandy’s Chicken-Butternut Squash Spinach Soup, LaaLosh’s Pumpkin Soup, Pumpkin Coconut Chowder from Tasty Kitchen, Dara’s Chicken Artichoke and Spinach Soup, and your Healthy Harvest Chicken Soup].

    We just got an entire box full of sweet potatoes from my husband’s coworker…and I can see many soups as a result.


  18. #
    Bev @ Bev Cooks — October 23, 2013 @ 9:42 am

    Reminds me of our date night in NYC at Momofuuuuuukoooooo!


  19. #
    Jenna — October 23, 2013 @ 9:44 am

    This soup looks amazing! Photos are stunning today!


  20. #
    Melissa @ Treats With a Twist — October 23, 2013 @ 9:53 am

    This looks AMAZING! I only love mushrooms when they’re in Asian soups! And an egg can make any meal beyond delicious. Perfect!


  21. #
    allie@sweetpotatobites — October 23, 2013 @ 10:49 am

    I’ve never though of putting an egg in chicken soup! But I love how warm and delicious this looks.


  22. #
    Tracy | Peanut Butter And Onion — October 23, 2013 @ 11:05 am

    weird or not, I trust you!


  23. #
    Taylor @ FoodFaithFitness — October 23, 2013 @ 11:06 am

    This reminds me of Vietnamese Pho soup…which I love!! Soup is always a good idea in the cold months…and eggs are a good idea Yum!


  24. #
    Cate @ Chez CateyLou — October 23, 2013 @ 11:06 am

    I love soup season! It is the best! I think an egg looks amazing in the soup, it is like Ramen!


  25. #
    Ashley @ Wishes and Dishes — October 23, 2013 @ 12:22 pm

    yes it’s weird, but in a good way!!!


  26. #
    Larry — October 23, 2013 @ 12:41 pm

    Dude. (I can totally call you dude, right?) DUDE. Poached eggs in soup? Sounds crazy… DELICIOUS! (see what I did there?) (Also, I love parenthesis.)


  27. #
    Annie W — October 23, 2013 @ 1:12 pm

    I love the chill of Fall! I’m a cardigan junkie. Now lets talk about this soup! I was super excited about it this morning because it reminded me of this soup I got at a sushi joint in Peru. I was totally in love with that soup and it’s little hard boiled quail eggs. I think I’ll be sticking this soup into the meal plan for next week :)


  28. #
    Alexe @ Keys to the Cucina — October 23, 2013 @ 1:27 pm

    This looks amazing! It’s finally getting chilly here in DC so I will definitely be making this soon!


  29. #
    Mallory @ Because I Like Chocolate — October 23, 2013 @ 1:32 pm

    You had me at mushrooms and eggs!


  30. #
    Chrysa — October 23, 2013 @ 2:06 pm

    Definitely trying this. And, I’m with you on the coldness. I am often prone to sleeping with the window open in the middle of winter (in Chicago, no less).


  31. #
    Maria Tadic — October 23, 2013 @ 3:55 pm

    I love being cold too!! LOVE it. And love the idea of a poached egg in this soup. Very creative!


  32. #
    Georgia @ The Comfort of Cooking — October 23, 2013 @ 4:27 pm

    Hello beautiful! I could slurp up the whole bowl… while pretending it’s cold enough here in Austin to warrant downing a whole pot of soup.


  33. #
    Chris — October 23, 2013 @ 4:32 pm

    Because I am lazy, I wonder if you can just poach the egg IN the soup?


  34. #
    Ruby @ The Ruby Red Apron — October 23, 2013 @ 8:13 pm

    This soup looks amazing! I am also very excited for soup season!


  35. #
    Mariah and Coty — October 23, 2013 @ 8:36 pm

    I can totally get on board with this soup! Yum!


  36. #
    meg — October 23, 2013 @ 11:24 pm
    I am making this asap


  37. #
    Ashleigh — October 24, 2013 @ 2:05 am

    I totally thought about adding a poached egg to my soup today. Over the summer I had poached eggs on my mac and cheese and now I just want to put one on everything!


  38. #
    Amanda — October 24, 2013 @ 4:19 am

    This looks delicious! I’m so cold I just ordered my billionth jacket because this ones waterproof and it won’t stop raining….and and and. I don’t have a raincoat ….seriously how many ways can I justify this?


  39. #
    Kirsten — October 24, 2013 @ 10:55 am

    How jealous am I that you have snow flurries forecast for this weekend. We are probably weeks / months away from snow in the UK, if we get any at all!

    PS – the soup looks yummy :)


  40. #
    jeri — October 24, 2013 @ 12:49 pm

    My local Malaysian restaurant puts hard boiled eggs in everything…even soup (it’s a good luck thing). The first time was a total surprise, but now I look forward to my good luck egg.


  41. #
    Jessica @ Floptimism — October 24, 2013 @ 7:39 pm

    Back when the only thing I knew about ramen were those just-add-water quickie packets in the grocery store, I used to crack an egg into it. This is like the grown-up version of that meal. I like it!


  42. #
    Mary — October 24, 2013 @ 8:05 pm

    Saw this at work today…omg! I stopped to buy some porcini mushrooms and it was 8 bucks for joust one ounce! Yikes! I have a big 2 pounder of baby portobellos from Costco. Do you think just using lots of extra fresh mushrooms would be an effective sub or do the porcinis add a special something something?? Will make this tomorrow!


  43. #
    Jolene ( — October 25, 2013 @ 12:19 pm

    That soup looks incredible!


  44. #
    Arthur in the Garden! — October 25, 2013 @ 2:22 pm

    Yummy on a cold day!


  45. #
    cheyenne — October 29, 2013 @ 2:21 am

    wow, that sounds so good! soups are my favorite thing to make during the fall & winter, and it’s so easy to make a big batch!
    xo, cheyenne


  46. #
    Emily — October 31, 2013 @ 5:54 pm

    Couldn’t get this one out of my head. I made it on the weekend – husband came through the kitchen, saw the photo of the bowl with the egg floating in it, and nearly popped a blood vessel with his melodramatic gagging. Half an hour later he was scraping the bottom of the pot and complaining that I had only made half the recipe. I am going rub this one in his face for a loooong time :)


  47. #
    Shilps — November 23, 2013 @ 12:49 am

    This looks sooo amazing! But unfortunately did not translate well into vegetarian lol. I tried tofu cubes and chickenless chicken broth but….mine was not a success :(


  48. #
    Wern — November 19, 2015 @ 5:55 pm

    So, a little more detail would be appreciated. Did you poach in this soup? Did you poach outside? I think that kinda makes or breaks this easy recipe as a lot of people have issues poaching eggs. How about cracking a couple23 eggs 3 min til done and see what happens. Or do you pour into bowl and then crack the eggs?



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