This comforting meal combines tender chicken, al dente pasta, and fresh vegetables in a velvety cream sauce. Perfect for chilly evenings, it’s a hearty, nutritious option that’s ready in under 30 minutes. Ideal for meal prep or family dinners!
Ingredients
- ¼ cup unsalted butter
- 2 tsp finely chopped fresh thyme leaves
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 6 cups chicken stock
- 1 bay leaf
- 1 sweet onion diced
- 3 carrots peeled and sliced
- 2 ribs celery diced
- 3 cloves garlic minced
- 3 cups leftover shredded rotisserie chicken
- 2 cups wide egg noodles
- ½ cup heavy cream
- ½ cup frozen green peas
- 2 tbsp chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Begin by melting butter in a spacious Dutch oven over medium heat. Add diced onion, carrots, and celery, sautéing until softened (3–4 minutes).
- Next, stir in minced garlic and aromatic thyme, cooking until fragrant (about 1 minute). Sprinkle flour into the pot, whisking gently to create a golden roux (1 minute).
- Deglaze the pot with a splash of wine, loosening any flavorful bits from the bottom. Pour in chicken stock, add a bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes to meld flavors.
- Add shredded chicken and pasta, simmering uncovered until pasta is al dente (10–12 minutes). Finally, stir in rich heavy cream, sweet peas, and fresh parsley. Heat through (1–2 minutes), then taste and adjust seasoning.
- Serve your creamy chicken pasta soup hot, garnished with extra parsley for a vibrant finish.