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This is the perfect chicken noodle soup for when you’re feeling under the weather because of how easy it is! Let’s be honest-nobody wants to cook or do any extra work when they’re under the weather. So a hearty filling soup that warms the soul and takes minimal effort that’s ready in 30 minutes is the perfect meal! Watch a full video tutorial here.

Boneless skinless chicken thighs are the best protein to use in this. It cooks well, does not dry out, and is simple to prepare. Cut your thighs into bite size pieces and they’re ready.

Start by heating your pan or pot on high heat and add butter. Once it melts, add your cut chicken thighs. Let it sit without moving for a minute to develop some color and brown. Then you can mix around to cook evenly.

Once your chicken has caramelized enough in the butter add your chopped vegetables. I used onion, garlic, and carrots but you can also add celery—I skipped it this time.

Cook that for 5 minutes on medium heat and then add the seasoning. I kept it simple with salt, black pepper, and Italian seasoning. After that add flour and toast for one minute or until the raw flour taste has been cooked off.

Now it’s time to finish up. Add water or stock while mixing to make a smooth broth. Bring to a gentle simmer, then add pasta. I like using orzo because it’s the same size as everything else in the soup but egg noodles are also a popular choice.

Continue simmering the noodle soup until the noodles are cooked through then add frozen peas, heavy cream, a squeeze of lemon juice, and your soup is ready! I love to top it with a little fresh parsley if I have it and enjoy it warm. I hope you’re not feeling under the weather, but if you are this is a perfect comforting meal.

Ingredients

Feeds 4

• 3 boneless skinless chicken thighs, cut into bite size pieces
• 4 tbsp butter
• 1 onions, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• Salt and black pepper to taste
• 1 tsp Italian seasoning
• 4 tbsp flour
• 2 cups water or stock
• 1/2 cup orzo pasta
• 1/4 cup heavy cream
• 1/2 cup peas
• Juice of one lemon

Directions

1. Melt butter in a pan over high heat and add chicken pieces

2. Let sit for a minute before mixing to develop browning. Then mix and let cook for a few minutes

3. Once cooked, add onions, garlic, and carrots. Sauté for 5 minutes

4. Add seasoning and flour and toast for one minute

5. Pour in water while mixing gently to prevent lumps, then bring to a simmer

6. Add pasta and simmer until cooked

7. Finish with frozen peas, heavy cream, and lemon juice