A cozy blend of tender chicken, hearty vegetables, egg noodles, and creamy broth, this soup brings all the comfort of a classic pot pie—minus the crust. One-pot, satisfying, and perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil
3 tbsp butter
1 medium onion, diced
3 carrots, sliced
2 celery stalks, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
6 cups low-sodium chicken broth
2 cups wide egg noodles
1 cup frozen peas
1 cup frozen corn
1 cup heavy cream
1 tsp dried thyme
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Instructions
-
Heat oil in a large pot. Brown chicken on both sides and set aside.
-
Melt butter and cook onion, celery, and carrots until softened. Add garlic.
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Stir in flour and cook for 2–3 minutes.
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Slowly pour in chicken broth, stirring to combine.
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Return chicken to the pot. Simmer for 20 minutes. Remove, shred, and return to soup.
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Add noodles and cook until tender.
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Stir in cream, peas, and corn. Simmer 5 more minutes.
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Add thyme and parsley. Season to taste. Serve warm.