As the weather cools and days get shorter, there’s something undeniably inviting about a warm, hearty bowl of soup. For those craving comfort and flavor, this Chicken Tenderloin Noodle Soup brings it all together with tender chicken, robust broth, and wholesome vegetables. It’s a meal that feels like a hug in a bowl—perfect for gathering the family around or savoring solo with a good book.
Here’s a closer look at what makes this recipe a standout.
A Breakdown of the Ingredients
This soup is packed with layers of flavor, thanks to a carefully curated selection of ingredients that bring depth and warmth to every bite. Here’s what goes into making this cozy meal:
- Chicken Tenderloin: The star of this dish, diced chicken tenderloin, is seasoned and lightly coated with flour, which helps it brown nicely and adds a slight thickness to the soup.
- Mushrooms: Sautéed mushrooms add an earthy richness, balancing well with the hearty chicken and fresh vegetables.
- Aromatic Vegetables: The trifecta of onion, carrots, and celery brings sweetness, crunch, and color.
- Broth Base: A blend of chicken and vegetable broth, seasoned with thyme, rosemary, and mustard powder, infuses the soup with a savory, herbaceous flavor.
- Egg Noodles: These noodles add texture and a sense of satisfaction to each spoonful.
- Frozen Peas and Fresh Parsley: These add a pop of color and brightness, making the soup not just delicious but visually appealing.
How to Make Chicken Tenderloin Noodle Soup
Step 1: Prepare the Ingredients
Begin by measuring out each ingredient, combining the seasonings for the meat and soup, and slicing the mushrooms. This step ensures that everything is ready for a smooth cooking process.
Step 2: Sauté the Mushrooms
The mushrooms are first sautéed in olive oil until golden brown, bringing out a deep, nutty flavor. Setting them aside allows you to use the same pot for the chicken, capturing all the delicious browned bits left behind.
Step 3: Brown the Chicken
Next, season the chicken with a blend of black pepper, salt, garlic powder, celery salt, and onion powder. Then, coat it lightly in flour and cook it in batches to get a perfect sear without overcrowding the pan. Each piece gains a golden, slightly crispy texture on the outside while staying tender on the inside.
Step 4: Build the Soup
Pour a cup of dry white wine into the pot to deglaze it, lifting any leftover flavor bits from the chicken. Then, add butter, diced onions, carrots, and celery, letting these vegetables soften and meld with the wine. Garlic, Worcestershire sauce, and soup seasonings are added next, deepening the flavors.
Finally, chicken broth, vegetable broth, and a bay leaf are added. This broth simmers with the chicken for an hour, resulting in a soup that’s both rich and comforting.
Step 5: Add the Final Touches
Just before serving, toss in frozen peas and the cooked mushrooms. In a separate pot, cook the egg noodles until tender, then ladle the soup over the noodles. A sprinkle of fresh parsley brings a burst of freshness and color to the dish.
Serving Suggestions
This soup is a meal on its own but pairs wonderfully with crusty bread or a side salad. It’s versatile enough to be enjoyed as a light lunch or a filling dinner.
Why You’ll Love This Soup
- Layered Flavors: From the richness of the mushrooms to the tang of Worcestershire sauce, each spoonful brings a new flavor experience.
- Comforting Texture: The combination of tender chicken, soft vegetables, and chewy noodles is pure comfort.
- Great for Meal Prep: This soup stores well, making it an ideal make-ahead meal for busy weeknights.
Final Thoughts
Chicken Tenderloin Noodle Soup is the perfect blend of homey ingredients and hearty flavors. It’s a recipe that warms from the inside out and is likely to become a beloved staple in your meal rotation.
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Chicken Tenderloin Noodle Soup
Description
Warm up your day with this comforting Chicken Tenderloin Noodle Soup. Packed with tender chicken, flavorful broth, and hearty noodles, this soup is sure to become a family favorite. Perfect for a cozy meal at home.
Ingredients
– 12 oz. mushrooms, sliced, rinsed, and dried
– 2-3 tablespoons olive oil
– 2 lbs. chicken tenderloin, diced
– 1 cup flour
– 1 cup dry white wine
– 3 tablespoons butter
– 1 yellow onion, diced
– 1 cup carrots, diced
– 2 ribs celery, diced
– 3 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 bay leaf
– 7 cups chicken broth
– 1 cup vegetable broth
– 1 cup frozen peas
– 2 cups egg noodles, uncooked (about 4 oz.)
– Parsley, chopped, to garnish
Instructions
– 1 teaspoon black pepper
– 1 teaspoon salt
– 1 teaspoon garlic powder
– 1 teaspoon celery salt
– 1 teaspoon onion powder
Soup Seasoning
– 1 teaspoon mustard powder
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
Instructions
1. Prepare Ingredients
– Combine each set of seasonings. Measure out remaining ingredients before starting.
2. Saut the Mushrooms
– Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add mushrooms and saut for 3-4 minutes on each side. Add a splash more of olive oil if needed and sprinkle with a little salt halfway through cooking. Set aside once cooked.
3. Prepare the Chicken
– Cut chicken into 1-inch pieces and discard any large pieces of fat. Sprinkle with meat seasonings and toss to coat. Sprinkle with flour and toss again.
– Heat 1-2 tablespoons olive oil in the same pot over medium-high heat. Add chicken in batches without overcrowding the pan. Brown for 45 seconds on each side. Add more oil as needed. Transfer to a plate.
4. Make the Soup
– Pour the wine into the soup pot and set heat to medium. Use a silicone spatula to deglaze the bottom and sides of the pan, letting it reduce by half in about 4-5 minutes.
– Add butter, onions, carrots, and celery. Soften for 5 minutes. Add garlic, Worcestershire sauce, and soup seasonings. Cook for 2 minutes.
– Pour in chicken broth, vegetable broth, and bay leaf. Bring to a boil, then reduce to a simmer. Add the browned chicken and any juices from the plate. Partially cover and let it simmer gently over medium heat for 1 hour, stirring occasionally.
5. Final Steps
– Add frozen peas during the last few minutes of cooking while boiling egg noodles in a separate pot of salted water according to package instructions. Drain when cooked.
– Remove bay leaf and stir in the cooked mushrooms.
– Place cooked noodles into serving bowls and ladle the soup on top. Garnish with parsley before serving.