One Pot Creamy Chicken Noodle Soup
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free (option mentioned)
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces wide egg noodles
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
- Stir in the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Sauté for another 1 minute until the garlic is fragrant, being careful not to let it burn.
- Pour in the chicken broth and add the diced chicken breast pieces. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 10 to 12 minutes, or until the chicken is cooked through and no longer pink in the middle.
- Increase the heat back to medium-low and stir in the wide egg noodles. Cook, uncovered, for 7 to 9 minutes, or until the noodles are tender. Stir occasionally to ensure the noodles do not stick to the bottom of the pot.
- Once the noodles are cooked, turn off the heat. Stir in the heavy cream and fresh parsley. Taste the soup and add more salt or pepper if needed. Let the soup sit for 2 minutes to allow the flavors to meld before serving.