Description
A comforting and creamy chicken and noodles recipe featuring tender chicken, hearty egg noodles, and a rich, flavorful sauce infused with herbs and vegetables. Perfect for a satisfying family dinner.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 lb Boneless, skinless chicken breasts or thighs
- 1-2 tbsp Kinders The Blend (or any salt, pepper, and garlic blend)
- 1 tbsp Olive Oil
- 2 tbsp Salted Butter
Vegetables
- 2 Carrots, sliced
- 2 Celery Stalks, sliced
- 1 Yellow Onion, diced
- 3-4 Garlic Cloves, minced
Sauce and Noodles
- 1/4 cup All Purpose Flour
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1/4 tsp Dried Thyme
- 1 tbsp Dried Parsley
- 1 tbsp Kinders Roast Chicken Seasoning (optional)
- 12 oz Bag of Dried Egg Noodles
- Salt and Pepper to taste
Instructions
- Season the chicken: Coat the chicken breasts or thighs evenly with Kinders The Blend seasoning or your choice of salt, pepper, and garlic blend.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken for about 4-5 minutes per side until fully cooked. Remove the chicken from the pan and set aside to rest for 5 minutes. After resting, roughly chop or shred the chicken.
- Sauté vegetables: In the same skillet, add the sliced celery, onions, and carrots. Season lightly with salt and pepper. Cook for about 10 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the roux: Stir in the flour to the vegetables and cook for 3-4 minutes, stirring frequently to cook out the raw flour taste and to form a roux.
- Add liquids and seasonings: Slowly pour in 4 cups of chicken broth and the heavy cream, stirring continually to combine. Add dried thyme, dried parsley, and Kinders Roast Chicken seasoning if using.
- Combine chicken and noodles: Stir in the chopped or shredded chicken, egg noodles, and the remaining chicken broth. Bring the mixture to a boil over medium-high heat.
- Simmer and thicken: Once boiling, let it boil for 8 minutes, then reduce heat to low and simmer, uncovered, for at least 20 minutes until the sauce thickens and noodles are tender.
- Season and serve: Taste the dish and add salt and pepper as needed. Serve hot and enjoy your creamy chicken and noodles.
Notes
- Do not freeze this dish as the noodles are fragile and will become mushy upon freezing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or on the stove, adding a bit of chicken broth if the sauce has thickened too much.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
