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A comforting and hearty one-pot meal, this creamy chicken noodle soup uses broken spaghetti instead of traditional egg noodles. It's packed with tender chicken, vegetables, and herbs, making it a perfect dinner for a chilly evening or when you're feeling under the weather.
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In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced carrots, celery, and onion. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the dried thyme, dried parsley, garlic powder, salt, and garlic and herb seasoning blend. Cook for about one minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the water, followed by the chicken bouillon base. Stir until the bouillon is fully dissolved.
Add the bite-sized chicken pieces to the pot.
Bring the soup to a boil, then cover with a lid and let it simmer until the chicken is cooked through.
Uncover the pot and add the broken spaghetti noodles. Stir to prevent sticking.
Continue to simmer uncovered, stirring every few minutes, until the noodles are tender and the soup has thickened, about 10-12 minutes.
Turn off the heat and stir in the heavy cream.
Ladle into bowls and serve hot, garnished with shredded Parmesan cheese if desired.
