This is like everyone's favorite chicken noodle soup except in creamy, melt-in-your-mouth pasta form! It's seriously AMAZING.
5 stars (2 ratings)
Ingredients
12ounceswide egg noodles
2tablespoonsolive oil
1poundboneless skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
3clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
2stalks celery, diced
¼teaspoondried thyme
¼cupfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
For the sauce
3tablespoonsunsalted butter
3clovesgarlic, minced
½cupall-purpose flour
2cupschicken stock
½teaspoondried thyme
½teaspoondried parsley
¼teaspoononion powder
Kosher salt and freshly ground black pepper, to taste
Instructions
To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, parsley and onion powder. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Set aside.
In a large pot of boiling salted water, cook egg noodles according to package instructions; drain well.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Stir in sauce, egg noodles, chicken and Parmesan until well combined and heated through, about 3-4 minutes.
Serve immediately, garnished with parsley, if desired.