One Pot Creamy Chicken Noodle SoupPT55Mhttps://img5.recipesrun.com/201907/2019/1012/be/2/693091/300x200x90.jpg This creamy, savory chicken noodle soup is a hug in a bowl. A perfect comfort food recipe to warm you right up! This is so delicious. This is a hug disguised as soup. And who doesn’t want a hug in a bowl? I do, for one. It’s pretty much exactly how I feel about wine. It’s a hug in a glass. 6 servings
Ingredients:
3/4 cup frozen peas8 oz. spaetzle or other dried egg noodles2 tsp. fresh ground pepper1 tbsp. chicken bouillon2 tbsp. fresh parsley, chopped1 tbsp. fresh thyme leaves, chopped1 cup 2% milk64 oz. chicken stock3 tbsp. all purpose flour3 cloves garlic, minced1 medium sweet onion, diced3 stalks celery, diced3 carrots, peeled and diced3 tbsp. olive oil, divided2 chicken breasts, trimmed, seasoned with salt and pepper
This creamy, savory chicken noodle soup is a hug in a bowl. A perfect comfort food recipe to warm you right up! This is so delicious. This is a hug disguised as soup. And who doesn’t want a hug in a bowl? I do, for one. It’s pretty much exactly how I feel about wine. It’s a hug in a glass.
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01
Information
Gradeeasy
Serving
6 servings
Prep Time25 Mins
Cook Time30 Mins
Total Time55 Mins
02
Ingredients
3/4 cup frozen peas
8 oz. spaetzle or other dried egg noodles
2 tsp. fresh ground pepper
1 tbsp. chicken bouillon
2 tbsp. fresh parsley, chopped
1 tbsp. fresh thyme leaves, chopped
1 cup 2% milk
64 oz. chicken stock
3 tbsp. all purpose flour
3 cloves garlic, minced
1 medium sweet onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
3 tbsp. olive oil, divided
2 chicken breasts, trimmed, seasoned with salt and pepper
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03
Method
Step 1
In a large pot, add one tablespoon of olive oil over medium heat. Add the seasoned chicken breasts, and cook on each side for 4-6 minutes (depending on the thickness of the chicken), until golden brown and cooked through. Remove from heat and set aside. Once cool, shred the chicken using a fork.
Step 2
Add the remaining two tablespoons of olive oil to the pan. Add the carrots, celery, and onion to the pot. Cook for 12-15 minutes, until cooked through. Add the garlic, and cook for an additional minute.
Step 3
Sprinkle the flour over the vegetables, mixing well to combine. Cook for 1-2 minutes, until the flour, has been incorporated into the vegetables.
Step 4
To the pot, add the chicken broth and milk. Add the thyme, parsley, bouillon, and pepper. Mix well.
Step 5
Bring the soup to a boil, add the spaetzle (or other dried egg noodles), and cook according to package instructions.
Step 6
Reduce heat to a simmer. Add the peas, and return the shredded chicken to the soup. Let simmer on low for 5-10 minutes, allowing the soup to thicken slightly. Serve warm, and enjoy!
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