Home - Recipes - Creamy Chicken and Mushroom Noodle Soup

Creamy Chicken and Mushroom Noodle Soup

Accented with aromatic shallots and leeks, this velvety cream soup is bright and balanced.

Serves 4
Ready in 55 mins
Prep time 15 mins
Cooking time 40 mins
514 calories per serving


> 6 oz Light ‘n Fluffy® dumplings 
> 2 tbsp butter
> 8 oz boneless skinless chicken thighs, chopped
> 1/2 lb sliced mushrooms
> 1/2 tsp salt
> 1/2 tsp pepper
> 2 shallots, thinly sliced
> 2 leeks, thinly sliced (white and light parts only)
> 3 cloves garlic, minced
> 2 tbsp fresh thyme, finely chopped
> 6 cups reduced sodium chicken broth
> 2 cups 35% heavy cream
> 2/3 cup frozen peas
> 2 tbsp lemon juice
> 2 tbsp fresh parsley, finely chopped
> 2 tbsp fresh chives, finely chopped


Heat butter in Dutch oven or large saucepan set over medium-high heat. Cook chicken for 5 to 7 minutes or until golden brown; remove from pan and set aside. In the same pan, cook mushrooms, salt and pepper for 3 to 5 minutes or until start to brown. Stir in shallots, leeks, garlic and thyme. Cook for 2 to 3 minutes or until start to soften.
Add chicken back in. Stir in broth and cream; bring to a boil. Reduce heat to medium. Cook for 5 to 8 minutes or until chicken is cooked through and veggies are tender.
Stir in noodles; cook for 8 minutes. Stir in peas and continue to cook for 2 to 3 minutes or until noodles are tender. Stir in lemon juice and parsley. Garnish with chives.


Recipe provided by Light ‘n Fluffy


Use brown, white or a medley of sliced mushrooms.

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