A creamy, satisfying soup that blends the comforting flavors of chicken pot pie with the ease of classic chicken noodle soup—perfect for one-pot dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 tablespoons unsalted butter
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, chopped
1/4 cup all-purpose flour
5 cups low-sodium 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
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In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes until tender.
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Stir in flour and cook for 1–2 minutes, stirring constantly.
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Slowly whisk in broth and bring to a simmer. Cook for 5–7 minutes until thickened.
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Add chicken and simmer until fully cooked, about 12–15 minutes. Remove, shred, and return to pot.
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Add cream and egg noodles. Simmer 6–8 minutes until noodles are soft.
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Stir in peas, thyme, salt, and pepper. Simmer 2–3 more minutes.
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Serve hot, garnished with parsley.