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Creamy Chicken and Noodles Soup Recipe

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4.4 from 9 reviews

This comforting Chicken and Noodles recipe combines tender shredded chicken, perfectly cooked egg noodles, and a creamy broth enriched with fresh vegetables and Italian herbs. Ready in just 30 minutes, it’s a hearty weeknight dinner that’s both satisfying and easy to prepare.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Ingredients

Vegetables and Aromatics

  • 2 large carrots, peeled and chopped
  • 1 rib celery, sliced
  • ½ medium onion, finely diced
  • 2 cloves garlic, minced

Seasonings and Broth

  • 1 tablespoon oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 3 cups low sodium chicken broth

Protein and Pasta

  • 2 boneless, skinless chicken breasts (about 1 lb)
  • 4 cups dried egg noodles (about 165 grams)

Cream Sauce and Add-ins

  • 1 cup cream (any kind)
  • 1 tablespoon corn starch
  • 1 cup frozen peas

Instructions

  1. Heat the skillet: Heat a large skillet over medium-high heat and add the oil to warm it up for sauteing.
  2. Sauté vegetables: Add the chopped carrots, sliced celery, and diced onion to the skillet. Cook until the onion becomes translucent, allowing the vegetables to soften and release their flavors.
  3. Add garlic and seasonings: Stir in the minced garlic, Italian seasoning, salt, dried thyme, and black pepper. Cook for about 1 minute to toast the spices and garlic aroma.
  4. Simmer chicken: Pour in the low sodium chicken broth and add the chicken breasts. Bring to a simmer, then cover and reduce the heat to medium. Cook for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Shred chicken: Remove the chicken breasts from the pan and shred them using two forks. Keep the shredded chicken warm while you finish the noodles.
  6. Cook noodles: Stir the dried egg noodles into the broth in the pan. Bring the mixture back up to a simmer, cover, and cook for about 10 minutes until the noodles are al dente.
  7. Make cream sauce: Whisk together the cream and corn starch in a small bowl until smooth. Stir this mixture into the noodle and broth mixture along with the frozen peas and shredded chicken to create a creamy sauce.
  8. Adjust seasonings and serve: Taste the dish and adjust salt and pepper to preference before serving warm.

Notes

  • Use low sodium chicken broth to better control the salt level in the dish.
  • Any kind of cream can be used, including heavy cream, half-and-half, or even a dairy-free alternative if preferred.
  • Ensure the chicken reaches 165°F internally for safe consumption.
  • For extra flavor, fresh herbs such as parsley or thyme can be added just before serving.
  • Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop or microwave.

Find it online: https://cheftinaskitchen.com/creamy-chicken-and-noodles-soup-recipe/