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creamy chicken noodle soup

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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.

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
Directions :
  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.
  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.
  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.
  4. To the pot, add the chicken broth and milk. Add the thyme, parsley, bouillon, and pepper. Mix well.
  5. Bring the soup to a boil, add the spaetzle (or other dried egg noodles), and cook according to package instructions.
  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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