One Pot Creamy Chicken Noodle Soup PT55M https://img5.recipesrun.com/201907/2019/1012/be/2/693091/300x200x50.jpg 6 servings 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

One Pot Creamy Chicken Noodle Soup

By zhanghengshuo

6 Person
55 Minutes
0 Calories
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.

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

Method

  • 01
    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.
  • 02
    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.
  • 03
    Sprinkle the flour over the vegetables, mixing well to combine. Cook for 1-2 minutes, until the flour, has been incorporated into the vegetables.
  • 04
    To the pot, add the chicken broth and milk. Add the thyme, parsley, bouillon, and pepper. Mix well.
  • 05
    Bring the soup to a boil, add the spaetzle (or other dried egg noodles), and cook according to package instructions.
  • 06
    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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One Pot Creamy Chicken Noodle Soup

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.
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 25 Mins
  • Cook Time 30 Mins
  • Total Time 55 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
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!
04 Author
zhanghengshuo zhanghengshuo
91 Recipes
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