Description
Tender chicken, soft carrots and celery, sweet peas, and buttery egg noodles all swimming in a rich, creamy broth—this soup is pure nostalgia with none of the fuss of a pie crust. Ready in about 30 minutes, it’s perfect for weeknights, busy days, or whenever you need a big, steaming hug from the inside out.
Ingredients
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1 tbsp butter (or olive/avocado oil for dairy-free)
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1 small onion, diced
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2 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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4 cups chicken broth (low-sodium recommended)
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1½ cups cooked, shredded chicken (rotisserie or leftover)
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1½ cups egg noodles
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1 cup frozen peas
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¾ cup heavy cream or half-and-half (or full-fat coconut milk for dairy-free)
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1 tsp thyme (fresh or dried)
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Salt & pepper, to taste
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Optional: fresh parsley for garnish
Instructions
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Sauté the Veggies: In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery (mirepoix) and sauté 5–6 minutes until softened. Add garlic and cook 30 seconds until fragrant. Season lightly with salt.
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Cook Broth & Noodles: Pour in chicken broth and scrape up any flavorful bits from the bottom. Bring to a gentle boil, then stir in egg noodles. Cook 8–10 minutes until tender.
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Add Chicken & Peas: Reduce heat to low. Stir in shredded chicken, frozen peas, and thyme. Simmer 5 minutes until heated through.
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Finish with Cream: Turn heat to the lowest setting. Slowly stir in cream, heating gently until warmed through—avoid boiling. Taste and adjust seasoning with salt and pepper.
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Serve: Ladle into wide bowls and garnish with fresh parsley. Serve with crusty bread or a simple salad.
Notes
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Biscuit-Topped: Pour into a baking dish, top with biscuit dough, and bake at 375°F (190°C) until golden.
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Herb Swap: Use rosemary, sage, or poultry seasoning instead of thyme.
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Gluten-Free: Use GF noodles and check that your broth is certified gluten-free.
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Extra Veggies: Add spinach, kale, or mushrooms with the mirepoix.
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Turkey Twist: Substitute leftover turkey for chicken.