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Chicken + Mushroom Noodle Soup with Poached Eggs

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  • 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.

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