Earthy, meaty mushrooms give classic chicken noodle soup an extra layer of feel-good flavor. This recipe uses white button and shiitake mushrooms, but crimini would work too, as well as small-diced portobellos. Lean chicken breast, plenty of fresh vegetables, and a small amount of egg noodles make this deliciously homey soup as light and healthy as it is tasty.
Note: Skip the store-bought cooked chicken and make your own in less than 20 minutes. Simply cut about one pound of boneless, skinless chicken breast into 3-inch pieces and place in a saucepan. Cover with chicken broth and season with salt and pepper. Bring to a simmer, reduce the heat to a light simmer, and cook until just cooked through, 15-18 minutes. Transfer to a plate and, when cool enough to handle, shred the meat. Done.
This high protein soup makes about 5 servings. Enjoy!