A creamy, savory chicken noodle soup inspired by classic pot pie flavors—perfect for cold evenings or cozy family meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tablespoons unsalted butter
1 small onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, chopped
1/4 cup all-purpose flour
5 cups chicken broth
1 lb boneless, skinless chicken thighs or breasts
1 cup heavy cream
2 cups wide egg noodles
1 cup frozen peas
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
-
Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until softened.
-
Stir in flour and cook for 1–2 minutes, stirring constantly.
-
Slowly whisk in chicken broth. Bring to a simmer and cook for 5–7 minutes until slightly thickened.
-
Add chicken and simmer for 12–15 minutes until fully cooked. Remove, shred, and return to pot.
-
Stir in cream and noodles. Simmer for 6–8 minutes until noodles are tender.
-
Add peas, thyme, salt, and pepper. Cook for 2–3 minutes more.
-
Serve hot, garnished with fresh parsley.