A thick, creamy chicken noodle soup with the comforting flavor of a homemade pot pie—perfect for cozy nights and quick family meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, diced
2 carrots, diced
2 celery stalks, chopped
1/4 cup all-purpose flour
5 cups chicken broth
1 pound 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
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In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
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Stir in flour and cook for 1–2 minutes to form a roux.
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Gradually whisk in chicken broth. Simmer 5–7 minutes until slightly thickened.
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Add chicken and cook for 12–15 minutes. Remove, shred, and return to pot.
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Pour in cream and stir in noodles. Simmer 6–8 minutes until noodles are tender.
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Add peas, thyme, salt, and pepper. Cook 2–3 more minutes.
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Serve hot with fresh parsley on top.