French Chicken and Mushroom Noodle Soup

Name: French Chicken and Mushroom Noodle Soup
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb (450 g) boneless, skinless chicken breast, cut into ½-inch (1.25 cm) cubes; 12 oz (340 g) cremini mushrooms (baby bellas), cleaned and sliced ¼-inch (6 mm) thick; 8 oz (225 g) dried egg noodles; 6 cups (1400 ml) chicken broth or stock; ¾ cup (180 ml) crème fraîche; 2 tbsp (28 g) unsalted butter; 1 medium (150 g) yellow onion, diced; 3 cloves (15 g) garlic cloves, minced; 1 tsp (3 g) fresh thyme, leaves only (or ½ tsp dried thyme); 1 tbsp (15 g) Dijon mustard (optional); to taste salt; to taste black pepper; 2 tbsp (8 g) fresh parsley, chopped

From the MyKitchenBank Kitchen

A silky French-inspired chicken and mushroom soup enriched with crème fraîche and dotted with tender egg noodles. Sautéed cremini mushrooms and a hint of Dijon mustard create authentic flavor in just 50 minutes. Perfect for a comforting dinner or a light main course that tastes like bistro fare.

Prep: 10 min
Cook: 18 min
Wait: 22 min
Total: 50 min
Makes: Serves 4 (about 6 cups total soup)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients prepped and measured (mise en place)
Use fresh or thawed boneless, skinless chicken breast
If using homemade broth, ensure it's ready to use
Have warm bowls ready for serving

1
Prepare all ingredients
- Cut chicken breast into ½-inch (1.25 cm) cubes.
- Slice mushrooms ¼-inch (6 mm) thick.
- Dice onion into ½-inch pieces, mince garlic, chop parsley.
- Measure out broth, crème fraîche, and mustard.
- Having everything ready (mise en place) ensures smooth cooking.
+ Show details− Hide details
Ready when: All ingredients prepped and organized
Tip: Prep while oven-free so cooking moves smoothly
2
Cook mushrooms
- Melt 2 tbsp butter in a 4-quart (3.8 L) pot or Dutch oven over medium-high heat.
- Add sliced mushrooms and season lightly with salt and pepper.
- Cook 4–5 minutes, stirring occasionally, until the mushrooms are golden brown and tender, and have released their liquid.
- The kitchen will smell earthy and rich.
+ Show details− Hide details
Ready when: Mushrooms are golden brown and tender, liquid released
Tip: Don't crowd the mushrooms; this allows them to brown instead of steam
3
Sauté aromatics
- Add diced onion and minced garlic to the mushrooms.
- Stir well and cook over medium heat for 2–3 minutes, stirring frequently, until the onion is translucent and soft.
- The garlic should be fragrant but not brown.
+ Show details− Hide details
Ready when: Onion is soft and translucent; garlic is fragrant
4
Brown chicken
- Increase heat to medium-high.
- Add the chicken cubes and stir to combine with the mushroom mixture.
- Cook for 3–4 minutes, stirring occasionally, just until the outside of the chicken is opaque white and no longer pink.
- The chicken doesn't need to be fully cooked through at this stage; it will finish cooking in the simmering broth.
+ Show details− Hide details
Ready when: Exterior of chicken is opaque white; no longer pink on outside
Tip: Avoid overcrowding the pot; cook in batches if needed so chicken browns rather than steams
5
Build soup base
- Pour in 6 cups (1.4 L) chicken broth.
- Add 1 tsp fresh thyme leaves (or ½ tsp dried thyme) and 1 tbsp Dijon mustard if using.
- Stir well to combine.
- Increase heat to medium-high and bring the broth to a gentle simmer, stirring occasionally.
- This should take 2–3 minutes.
+ Show details− Hide details
Ready when: Broth reaches a gentle simmer with small bubbles breaking the surface
Tip: The Dijon mustard adds subtle depth typical of French cooking but is optional; omit if preferred
6
Simmer broth
- Once the broth reaches a simmer, reduce heat to medium-low.
- Partially cover the pot, leaving the lid slightly ajar.
- Simmer gently for 10–12 minutes.
- During this time, the chicken will finish cooking through, the broth will infuse with mushroom and herb flavors, and the vegetables will soften further.
- Stir occasionally.
+ Show details− Hide details
Ready when: Chicken is opaque throughout with internal temperature of 165°F (74°C); broth is fragrant
7
Add egg noodles
- Stir in 8 oz (225 g) dried egg noodles, breaking apart any clumps with your wooden spoon to ensure they separate and become fully submerged in the broth.
- Return the pot to medium heat and bring back to a gentle simmer.
- This should take 1–2 minutes.
+ Show details− Hide details
Ready when: Noodles are mostly submerged; broth returns to gentle simmer
Tip: Stir the noodles after 2–3 minutes of cooking to prevent them from sticking to the bottom of the pot
8
Cook noodles
- Simmer uncovered for 7–8 minutes, stirring occasionally, until the noodles are tender but not mushy.
- The broth will thicken and take on a slightly creamy appearance as the noodles release starch.
- Taste a noodle to check doneness; it should have a tender but slightly firm texture (al dente).
+ Show details− Hide details
Ready when: Noodles are tender; broth has thickened from starch and looks creamy
Tip: Subtract 1 minute from the package's cooking time since the noodles are cooking in liquid rather than boiling water
9
Finish with cream and season
- Remove the pot from heat.
- Stir in ¾ cup (180 ml) crème fraîche, stirring constantly until it's fully incorporated and the soup is smooth and creamy.
- Taste the soup and adjust the seasoning with salt and black pepper—remember that the broth is already salted, so taste first before adding.
- Let the soup rest off the heat for 1–2 minutes so the flavors settle and the cream distributes evenly.
+ Show details− Hide details
Ready when: Crème fraîche is fully incorporated; soup is smooth and creamy
Tip: Add cream off the heat to prevent curdling (though crème fraîche is less prone to this than regular heavy cream). Never let the soup boil after adding cream
10
Serve
- Ladle the soup into warm bowls, dividing chicken, mushrooms, and noodles evenly.
- Garnish each serving with fresh chopped parsley.
- Serve hot, with crusty bread on the side if desired.
+ Show details− Hide details
Ready when: Soup is ladled and garnished, ready to eat

Good to know

Tips

For deeper mushroom flavor, use a mix of fresh cremini and rehydrated dried porcini mushrooms. Rehydrate ½ oz (14 g) dried porcini in ½ cup warm broth for 15 minutes, then chop and add both the mushrooms and their soaking liquid (strain through cheesecloth to remove grit) to the pot in Step 2.
Fresh tarragon or chervil are classic French herbs that pair beautifully with chicken and mushrooms. Substitute 1 tsp fresh tarragon for the thyme, or use a combination of both herbs (½ tsp each) for a more elegant flavor profile.
Crème fraîche concentrates existing flavors, so taste the soup carefully before adding salt and pepper in Step 9. If your broth is already quite salty, you may only need to adjust with pepper.
This soup reheats beautifully and actually improves overnight as the flavors deepen and settle. Make it a day ahead if you prefer, then gently reheat and cook fresh noodles to stir in just before serving for the best texture.

Make ahead

You can prep all vegetables and cut the chicken up to 8 hours ahead; store in separate covered containers in the refrigerator. The soup can be made ahead through Step 6 (before adding noodles), then cooled and refrigerated for up to 2 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through (5–7 minutes). Then proceed with Step 7. For best texture, cook noodles fresh rather than reheating them in the refrigerated soup, as they can become soft and mushy.

Storage & reheating

Refrigerator: Cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through (5–7 minutes). Add a splash of broth if the soup has thickened. Freezer: Cool completely and transfer to a freezer-safe airtight container or freezer bag for up to 2 months. Note: For best results, freeze the soup before adding noodles, as cooked noodles can become mushy upon thawing. Thaw overnight in the refrigerator. Reheat on the stovetop, adding fresh broth as needed to reach desired consistency. If frozen without noodles, cook noodles separately and add just before serving.

Substitutions

dried egg noodles → Tagliatelle, fettuccine, or pappardelle. Flat ribbon pastas create a more elegant presentation. Reduce cooking time by 1–2 minutes compared to egg noodles. Fresh pasta will cook in 2–3 minutes instead.
cremini mushrooms (baby bellas) → White button mushrooms or portobello mushrooms. Use 12 oz sliced white button mushrooms for a milder, earthy flavor; use 8 oz sliced portobello for a deeper, meatier earthiness.
crème fraîche → Heavy whipping cream or sour cream. Use the same amount of heavy cream for a richer soup. For sour cream, use only ½ cup (120 ml) and add it completely off heat, as sour cream is tangier and can break if overheated.
chicken broth or stock → Vegetable broth or bone broth. Vegetable broth works well and makes the soup vegetarian (omit chicken for a full vegetarian soup); use the same quantity. Bone broth adds even deeper, richer flavor and adds body to the soup.