It’s like the chicken noodle soup everyone loves but in a creamy, melt-in-your-mouth pasta form. This is seriously amazing.
This recipe is for chicken noodle soup fans, which includes pretty much everyone.
If you like the soup in its original form, you will love it as pasta. Wait. C-R-E-A-M-Y pasta form.
There is no condensed chicken soup here. Nope. If you have the time, you can make it yourself.
No judgments are made here. It’s for this reason that shortcuts are available, right?
You’ll end up with an equally rich and decadent dish, which you will want to prepare all week! Save any leftover rotisserie poultry – you’ll save a lot of time.
Ingredients
- Egg noodles 12 ounces in width
- Olive oil two tablespoons
- Cut 1 pound of skinless, boneless chicken thighs into 1-inch pieces
- To taste, add Kosher Salt and freshly ground Black Pepper
- Three cloves garlic, minced
- One onion, diced
- Peel and dice three carrots
- Two stalks celery, diced
- 1/4 teaspoon dried thyme
- Parmesan cheese, freshly grated, 1/4 cup
- Fresh parsley leaves, two tablespoons
For the SAUCE
- Three tablespoons of unsalted butter
- Three cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- Half a teaspoon of dried thyme
- Half a teaspoon of dried parsley
- 1/4 teaspoon of onion powder
- To taste, add Kosher Salt and freshly ground Black Pepper
Instructions
- Melt butter in a large pan. Stirring frequently, add the garlic, and cook for about a minute. Stir in flour and cook until it is lightly browned (about 1-2 minutes). Whisk in the chicken stock, thyme, and parsley, then onion powder. Continue whisking until the sauce begins to thicken (about 5 minutes). Season with salt and pepper to taste. Set aside.
- Cook egg noodles in a large pot with salted boiling water according to the package directions. Drain well.
- In a large Dutch oven or stockpot, heat one tablespoon of olive oil over medium-high heat. To taste, season chicken thighs with a little salt and pepper. Add the chicken to the stockpot, and cook for about 2-3 minutes until golden. Remove from heat.
- Add the remaining one teaspoon oil to your stockpot. Add celery, carrots, celery, and onion. Cook, stirring frequently, for 3-4 minutes or until the vegetables are tender. Stir in thyme for about 1 minute until fragrant.
- Stir in the sauce, egg noodles, and chicken until they are well combined.
- Garnish with parsley if you wish.
