Description
Creamy Chicken Noodle Soup Pasta made with tender chicken thighs, wide egg noodles, carrots, celery, and herbs simmered in a rich broth and finished with heavy cream for the ultimate comfort meal.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 12 ounces wide egg noodles
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet or Dutch oven over medium heat.
- Season the chicken pieces with salt and black pepper.
- Add butter to the skillet and cook the chicken for 5 to 7 minutes until lightly golden and cooked through. Remove and set aside.
- In the same pan, sauté onion, carrots, and celery for about 5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in dried thyme and dried parsley, then pour in the chicken broth and bring to a gentle simmer.
- Meanwhile, cook the egg noodles according to package directions and drain.
- Return the cooked chicken to the skillet and stir in the heavy cream. Simmer for 5 to 7 minutes until slightly thickened.
- Add the drained noodles to the sauce and toss until evenly coated.
- Adjust seasoning if needed and serve warm.
Notes
- Cook noodles just until al dente to prevent over softening.
- If sauce thickens too much, add a splash of broth or cream when reheating.
- For extra richness, stir in grated Parmesan before serving.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg