Smothered Chicken with Chicken Noodle Soup Gravy
Smothered chicken thighs braised in a creamy, savory gravy inspired by classic chicken noodle soup, complete with carrots, celery, and egg noodles for a complete comfort-food dinner.
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Smothered chicken thighs braised in a creamy, savory gravy inspired by classic chicken noodle soup, complete with carrots, celery, and egg noodles for a complete comfort-food dinner.
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Wash and pat the chicken thighs completely dry.
Drizzle the chicken with olive oil and season generously with an all-purpose seasoning blend.
Dredge each chicken thigh in all-purpose flour, ensuring it's fully coated.
In a large pan over medium-high heat, sear the chicken on both sides until golden brown and cooked through. Remove from the pan and set aside.
In the same pan, add the chopped carrots, celery, and onion to the chicken drippings.
Add the minced garlic and sauté until the vegetables have softened.
Sprinkle flour over the vegetables and stir to cook for about a minute to create a roux.
Gradually pour in the chicken broth, whisking continuously and scraping up any browned bits from the bottom of the pan.
Add the can of cream of chicken soup and whisk until fully incorporated.
Stir in a splash of heavy cream until the gravy is smooth and has thickened.
Return the seared chicken thighs to the pan, submerging them in the gravy.
Add fresh thyme sprigs and chopped parsley to the gravy.
Cover the pan and let the chicken simmer in the gravy for 10 minutes.
Uncover and sprinkle the packet of noodle soup mix evenly over the top. Do not stir.
Cover again and continue to simmer for a few more minutes until the noodles are tender.
Serve the smothered chicken and gravy over a bed of cooked white rice.
Store in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop over medium heat, stirring occasionally. Freeze up to 2 months (best frozen without noodles; add fresh noodles when reheating).
Yes, but reduce simmering time by 5–10 minutes since breasts cook faster. Thighs stay more tender and flavorful due to higher fat content.
Egg noodles are traditional and absorb the gravy well. Small pasta shapes like ditalini or shells also work. Add them in the last 10–15 minutes of cooking.
Yes. Braise the chicken and gravy, cool, and refrigerate up to 3 days. Reheat gently on the stovetop, then add fresh noodles or stir in cooked noodles just before serving.
Chicken thighs are done at 165°F internal temperature (thermometer in the thickest part without touching bone). Meat will also pull easily from the bone.
Cornstarch (use 2 tbsp instead of 3 for thickening) or arrowroot powder. For gluten-free, use a 1:1 gluten-free flour blend.
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