This no-chicken noodle soup is packed with noodles and still very hearty!
You know how it’s never really fall around here? Sometimes it’s freezing and then this weekend will be almost 90 again… I decided that I was going to will fall into season whether the weather liked it or not with some soup! Really the only reason this soup is just a chicken-flavored noodle soup instead of a chicken noodle soup was because I was hungry and lazy. But it actually turned out amazing!
I love it when noodle soups are actually packed with noodles, and I’m not having to dodge around huge chunks of undercooked celery. So, I set out to make one. The addition of the mushrooms made this actually a very hearty meal even without chicken, and gave it a lot of flavor. Of course, you’re welcome to add chicken to this recipe. I know it would be delicious as well!
As far as meal prep goes…this soup is amazing. I ate it for nearly an entire week, and even sent some home with a coworker! Since the noodles are egg noodles (the thin, Jewish kind – affiliate link), they hold up for a long time without getting overly mushy. Plus…I hate reheated chicken, so leaving it out made this meal prep a bonus for me. To boost the soup for lunch, I just added some water over the top of the noodles, popped it in the microwave, and then added salt accordingly to help balance it again! Easy peasy, filling and homemade!
Local Spotlight: My mushrooms are from a local supplier that delivers to my grocery store! I was really happy to see that they were from Oklahoma. I made my own chicken broth from the rotisserie chicken I used to make Grandmother’s Dressing – does that count as local?
How do you like your soup?
No-Chicken Noodle Soup
- 2 T. butter
- 2 T. olive oil
- 3 carrots finely chopped
- 3 celery stalks finely chopped
- 1 8 oz package of mushrooms
- 1 C. grated onion
- 1 T. dried parsley
- 1 t. dried oregano
- 2 bay leaves
- 1/2 t. black pepper
- 4 C. chicken broth
- 1 1/2 C. water
- 1 T. soy sauce
- 2 t. salt
- 3 C. thin egg noodles
Roughly chop mushrooms, finely chop carrots and celery, grate or finely chop onion.
On medium heat in a large stockpot, melt butter and oil.
Sauté onions, carrots, mushrooms and celery until the onions are translucent.
Combine all remaining ingredients except noodles in the pot and bring to a boil.
Reduce heat to simmer, and simmer until carrots are soft.
Remove bay leaves.
Add in egg noodles and stir occasionally until noodles are done.
Add additional salt to taste.
Serve and #enJOY!