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Chicken and Mushroom Noodle Soup

This isn’t your canned chicken noodle soup you may have grown up on—this is the Misfits Market take on classic chicken soup. Fresh ginger, garlic, and scallions make for a fragrant and flavorful soup that’s both warming and filling thanks to lots of chicken and meaty mushrooms.

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Chicken and Mushroom Noodle Soup

  • Author: Misfits Market


  • 2 pounds skinless chicken breast
  • 1 head of garlic, cut in half crosswise
  • 1 inch of ginger, sliced
  • 2 stalks scallions, roughly chopped, plus extra for garnish
  • 1 small handful of cilantro (about 1/4 cup), plus extra for garnish
  • 2 bay leaves
  • 4 whole cloves
  • 6 whole black peppercorns
  • 2 teaspoons kosher salt
  • 6 cups water
  • 8 ounces mushrooms of choice
  • 2 tablespoons soy sauce
  • 3/4 tablespoon rice wine vinegar
  • 1/4 teaspoons white pepper powder
  • 2 bunches dry thick noodles like udon or boba


  1. To a medium pot add chicken, garlic, ginger, scallions, cilantro, bay leaves, cloves, peppercorn, salt, and water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until chicken is cooked, 12-15 minutes. Remove chicken and set aside. Pour broth through a fine mesh strainer into a clean pot and discard solids.
  2. Add mushrooms, soy sauce, vinegar, and white pepper to the broth. Cook, stirring occasionally, until broth is fragrant and flavorful, 15-17 minutes. Meanwhile, shred chicken and cook noodles until al dente.
  3. Divide noodles among four bowls and top with broth and mushrooms. Add shredded chicken and garnish with scallions and cilantro. Serve and enjoy!

Want to learn how to make even more soups at home? Check out our handy soup guide to learn how to make any brothy, any creamy, or any chunky soup. Then, check out our favorite soup recipes.