This rich, creamy soup combines the cozy flavor of a classic pot pie with the soul-soothing comfort of chicken noodle soup—all in one easy one-pot meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, diced
2 carrots, peeled and chopped
2 celery stalks, diced
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.
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Stir in flour and cook for 1–2 minutes.
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Gradually whisk in broth. Simmer 5–7 minutes until slightly thickened.
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Add chicken and cook 12–15 minutes until done. Remove, shred, and return to pot.
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Stir in cream and noodles. Simmer 6–8 minutes until noodles are tender.
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Add peas, thyme, salt, and pepper. Cook 2–3 minutes more.
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Serve hot with parsley garnish