Creamy and rich, this one-pot soup combines the essence of chicken pot pie with the comfort of classic chicken noodle—perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
2 tablespoons butter
1 small onion, chopped
2 medium carrots, diced
2 celery stalks, diced
1/4 cup all-purpose flour
5 cups chicken broth
1 pound boneless 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, for garnish
Instructions
-
Melt butter in a large pot over medium heat. Sauté onion, carrots, and celery for 6–8 minutes.
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Stir in flour and cook for 2 minutes to form a roux.
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Slowly add chicken broth, stirring constantly. Bring to a simmer and cook for 5–7 minutes.
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Add chicken and simmer 12–15 minutes. Remove, shred, and return to pot.
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Pour in cream and add noodles. Cook for 6–8 minutes, stirring occasionally.
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Stir in peas, thyme, salt, and pepper. Cook 2–3 more minutes.
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Serve hot, garnished with parsley.