This Creamy Chicken Noodle Soup in One Pot is quick and easy to make! It's loaded with tender shredded chicken, plump noodles, and healthy vegetables. It's hearty, delicious, and loved by everyone who tries it! All it needs are thick slices of my crusty French bread.
INGREDIENTS
2 chicken breasts trimmed, seasoned with salt and pepper
3 tablespoons olive oil divided
3 carrots peeled and diced
3 stalks celery diced
1 medium sweet onion diced
3 cloves garlic minced
3 tablespoons all-purpose flour
64 oz. chicken stock
1 cup 2% milk
1 tablespoon fresh thyme leaves chopped
2 tablespoons fresh parsley chopped
1 tablespoon chicken bouillon
2 teaspoons fresh ground pepper
8 oz. spaetzle (or other dried egg noodles)
3/4 cup frozen peas
Creamy Chicken Noodle Soup
INSTRUCTIONS
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.
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.
Sprinkle the flour over the vegetables, mixing well to combine. Cook for 1-2 minutes, until the flour, has been incorporated into the vegetables.
To the pot, add the chicken broth and milk. Add the thyme, parsley, bouillon, and pepper. Mix well.
Bring the soup to a boil, add the spaetzle (or another dried egg noodle), and cook according to package instructions.
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!
