Creamy Chicken Noodle Soup Recipe

Ingredients

• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 1/2 lb. chicken thighs (skinless, boneless), cut into small bite-sized pieces about 1/2-inch
• 1 tsp. poultry seasoning
• 1 1/2 tsp. sea salt, divided
• 1/8 tsp. black pepper
• 1 small yellow onion, diced (about 1 cup)
• 3 medium carrots, diced (about 1 cup)
• 3 medium stalks of celery, diced (about 1 cup)
• 1/4 cup all-purpose flour
• 6 cups chicken bone broth (or chicken broth)
• 1 cup heavy cream
• 12 oz. egg noodles

Instructions

1. 1

   Heat oil and butter over medium-high heat in a large soup pot or dutch oven.

2. 2

   Add chicken thigh pieces and season with poultry seasoning, 1 teaspoon of the sea salt, and black pepper. Cook, stirring occasionally, about 4-5 minutes.

3. 3

   Add onion, carrots, celery, and remaining 1/2 teaspoon salt to dutch oven and stir to combine. Cook for 3-5 minutes, until veggies are soft.

4. 4

   Sprinkle flour over the veggies and chicken and stir to combine; the flour mixture should look like a paste. Stirring constantly, cook for 30-60 seconds.

5. 5

   Add chicken broth and bring the mixture to a boil. Turn the heat down to low and simmer for 10 minutes.

6. 6

   While soup is simmering, cook egg noodles according to package instructions and drain.

7. 7

   Stir in heavy cream and place egg noodles in a bowl. Top with soup and finish with flaky salt and freshly cracked black pepper.