Ritzy’s Mushroom Chicken Noodle Soup: A Hug in a Bowl

There are certain dishes that, for me, transcend mere sustenance. They’re imbued with memories, with the warmth of a caring gesture, and with the simple magic of turning everyday ingredients into something truly comforting. Ritzy’s Mushroom Chicken Noodle Soup is precisely one of those dishes. I recall a particularly chilly autumn evening years ago, my husband home from work feeling decidedly under the weather. The usual suspects of chicken noodle soup felt a bit too… ordinary. I found myself staring into the pantry and the refrigerator, a culinary scavenger hunt of sorts, determined to whip up something that would chase away his sniffles and bring a smile to his weary face. What emerged from that impromptu improvisation was this deeply flavorful, incredibly satisfying soup, a testament to how a few thoughtfully combined ingredients can create pure magic. It quickly became a staple, the go-to remedy for any mild ailment or simply for those moments when only a hearty, soulful soup will do.

Ritzy’s Mushroom Chicken Noodle Soup: Quick Facts

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6-8
• Yield: Approximately 8 cups
• Dietary Type: Not Vegetarian, Not Vegan

The Stars of the Show: Ingredients

The beauty of this soup lies in its simplicity and the thoughtful combination of pantry staples and fresh produce. It’s a recipe that welcomes a bit of flexibility, but sticking to these core components will yield the most delightful results.

• 1 pound boneless, skinless chicken breast, cut into small, bite-sized pieces. Opt for breasts for a leaner protein, but thighs would also work beautifully here for added richness.
• 2 tablespoons butter or 2 tablespoons margarine. Butter will offer a richer flavor, but margarine is a fine substitute.
• 2 tablespoons extra virgin olive oil. This adds a lovely fruity note and helps prevent the butter from scorching.
• 1 large onion, sliced in very thin rings. The thin slicing ensures they soften and meld seamlessly into the broth.
• 6 ounces fresh mushrooms, sliced very thin. Cremini or white button mushrooms are excellent choices.
• 1 teaspoon Morton Lite Salt. Lite salt provides a sodium reduction while still delivering flavor.
• ½ teaspoon white pepper. White pepper has a more delicate heat than black pepper, perfect for this soup.
• ½ teaspoon poultry seasoning. This blend of herbs often includes sage, thyme, rosemary, and marjoram, adding aromatic depth.
• 2 tablespoons dried parsley. A classic herb that brightens the soup.
• 2 (14.5 ounce) cans chicken stock. Use a good quality stock for the best foundation.
• 4 cups water. This allows you to control the final consistency and saltiness of the broth.
• 2 tablespoons Worcestershire sauce. This umami-rich sauce adds a complex savory dimension.
• Morton Lite Salt, to taste.
• 8 ounces uncooked egg noodles, medium size. The medium size holds their shape well without becoming mushy.

Essential Tools for Soup Success

While this soup doesn’t require any overly specialized equipment, having a few key pieces will make the process smoother:

• A medium-sized stockpot or Dutch oven (at least 5-quart capacity)
• A sturdy wooden spoon or heatproof spatula for stirring
• A sharp knife and cutting board for prepping ingredients
• A measuring cup for liquids and a set of measuring spoons

Crafting Your Comfort: Step-by-Step Instructions

The process of making Ritzy’s Mushroom Chicken Noodle Soup is a gentle dance of sautéing, simmering, and allowing flavors to meld. Follow these steps for a bowl of pure bliss.

1. Begin by heating the butter (or margarine) in your medium-sized stock pot over medium-low heat. Allow it to melt gently.
2. Add the thinly sliced onion rings to the melted butter. Sauté them slowly and patiently until they become tender, which will take about 20 minutes. Stir occasionally to prevent sticking and ensure even softening. This low and slow sauté is key to developing a sweet, foundational flavor for your soup.
3. While the onions are softening, prepare the chicken. In a separate medium-sized mixing bowl, toss the chicken breast chunks with 1 teaspoon of Lite Salt, the white pepper, and the poultry seasoning. Ensure each piece is lightly coated.
4. Once the onions are tender, add the olive oil to the pot with the onions. Then, add the seasoned chicken to the pot. Cook the chicken over medium heat for about 5 minutes, stirring occasionally, until it is just cooked through and no longer pink.
5. Now, introduce the star of the fungal world: the sliced mushrooms. Add them to the pot along with the dried parsley. Saute for another 5 to 7 minutes, or until the mushrooms begin to soften and release their moisture.
6. Pour in the two cans of chicken stock and the Worcestershire sauce. Stir everything together, scraping up any flavorful bits from the bottom of the pot. Bring the mixture to a boil.
7. Add the water. You have a bit of leeway here; you can add as much or as little liquid as you desire to achieve your preferred soup consistency.
8. Once you’ve added the water, bring the soup back to a nice boil. Then, immediately reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to begin melding beautifully.
9. This is a crucial step for personalization: Taste the broth. Carefully season it to suit your taste with additional Lite Salt as needed. Remember, you can always add more salt, but you can’t take it away!
10. Add the uncooked egg noodles to the simmering soup.
11. Continue to simmer the soup over low heat for an additional 15 to 20 minutes, or until the noodles are tender and cooked through. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
12. Once the noodles are cooked, remove the pot from the heat. Allow the soup to cool for 10 minutes before serving. This brief resting period allows the flavors to settle and prevents the soup from being scalding hot.

Chef’s Secrets: Elevating Your Soup Game

As a chef, I’ve learned that a few small touches can transform a good soup into an exceptional one. Here are some tips to make Ritzy’s Mushroom Chicken Noodle Soup even more spectacular:

• The Onion Sauté is Paramount: Don’t rush the onions. The longer and slower you cook them, the sweeter and more complex their flavor will be, forming a crucial aromatic base.
• A Touch of Acidity: If you find your soup needs a little lift, a tiny squeeze of fresh lemon juice right before serving can brighten all the flavors.
• Herbaceous Boost: While dried parsley is called for, consider adding a sprig or two of fresh thyme or rosemary during the simmering stage, then removing them before serving for an extra layer of fresh aroma.
• Mushroom Magic: For an even deeper mushroom flavor, you could add a tablespoon of mushroom powder or a splash of soy sauce along with the chicken stock.
• Noodle Nirvana: To prevent noodles from getting mushy if you’re not serving immediately, cook them separately and add them to individual bowls just before ladling in the hot soup.

Serving and Savouring: The Grand Finale

Ritzy’s Mushroom Chicken Noodle Soup is a star on its own, but it truly shines when presented with thoughtful garnishes. The recipe mentions a delightful topping, and I highly encourage you to try it!

• The Winning Topping: The original author suggested topping individual bowls with about 5 garlic-cheese croutons and about one tablespoon of shredded mozzarella on top of that. The garlic-cheese croutons add a delightful crunch and savory depth, while the melted mozzarella creates a wonderfully gooey, comforting layer.
• Other Delicious Options: Crusty bread for dipping, a sprinkle of fresh chives or parsley, a dollop of sour cream, or even a scattering of crispy fried onions would all be welcome additions.
• Storage Savvy: Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. The noodles may absorb more liquid as it sits.
• Reheating Wisdom: Reheat gently on the stovetop over low heat, adding a splash of water or chicken broth if the soup seems too thick. You can also reheat individual portions in the microwave.

A Peek at the Numbers: Nutritional Snapshot

While this soup is a champion of comfort, it’s good to have an idea of its nutritional contribution. These are estimates and can vary based on specific ingredient choices and portion sizes.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	281.5 kcal	14%
Total Fat	9.6 g	12%
Saturated Fat	3.2 g	16%
Cholesterol	67.6 mg	23%
Sodium	257.6 mg	11%
Total Carbohydrate	27.7 g	10%
Dietary Fiber	1.6 g	6%
Sugars	3.8 g	4%
Protein	20.7 g	41%

(Note: % Daily Value is based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Variations on a Theme

While the original recipe is near perfection, there’s always room for creative exploration.

• Vegetarian Twist: To create a vegetarian version, omit the chicken and use a good quality vegetable stock. You could add more mushrooms, or even some white beans or chickpeas for added protein and heartiness.
• Gluten-Free Goodness: Opt for gluten-free noodles, such as rice or lentil-based varieties, to make this soup suitable for those with gluten sensitivities.
• A Creamy Dream: For a richer, creamier soup, stir in a splash of heavy cream or half-and-half during the last few minutes of simmering, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to thicken the broth.

Your Burning Questions, Answered

Q: Can I use boneless, skinless chicken thighs instead of breast?
A: Absolutely! Chicken thighs will lend a richer, more decadent flavor to the soup and are often more forgiving in terms of overcooking. Just ensure they are cooked through before proceeding.

Q: My onions are browning too quickly, what am I doing wrong?
A: You might be cooking them over too high heat. Ensure your stovetop is set to medium-low for sautéing the onions, and be patient. They should soften slowly and become translucent, not deeply browned.

Q: How can I make this soup ahead of time?
A: You can prepare the soup base (steps 1-9) a day in advance. Store it in the refrigerator, and when ready to serve, reheat the base, then cook the egg noodles separately and add them to the bowls before ladling in the hot broth.

Q: The recipe mentions adding as much or little liquid as desired. What’s the ideal ratio?
A: The recipe calls for 4 cups of water in addition to the chicken stock. This creates a good balance. If you prefer a thicker soup, reduce the water by a cup or two. For a more brothy soup, you can add an extra cup of water or stock.

Q: Can I freeze this soup?
A: While the broth and chicken will freeze well, the egg noodles can become mushy upon thawing and reheating. It’s best to freeze the soup base without the noodles and cook them fresh when you’re ready to serve.

A Final Flourish

Ritzy’s Mushroom Chicken Noodle Soup is more than just a recipe; it’s a feeling. It’s the essence of comfort, captured in a bowl. It’s the kind of dish that wraps you in a warm embrace, whether you’re feeling under the weather or simply craving a taste of home. I encourage you to try this recipe, to let its simple elegance work its magic in your kitchen. And as you savor each spoonful, perhaps you’ll create your own memories, your own moments of culinary solace. Serve it with a glass of crisp white wine or a comforting cup of herbal tea, and let the goodness unfold. Happy cooking!