Description
This creamy chicken and noodles recipe features tender chicken cooked with aromatic vegetables and a rich, savory sauce made from chicken broth and heavy cream. Egg noodles are simmered until perfectly tender, creating a comforting, hearty dish ideal for family dinners or meal prep.
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 preferred salt, pepper, and garlic blend.
- Cook the chicken: Heat olive oil and 1 tablespoon of salted butter in a skillet over medium heat. Cook chicken for 4-5 minutes per side until cooked through. Remove from heat and let rest for 5 minutes. Then roughly chop or shred the chicken according to your preference.
- Sauté the 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 minced garlic and sauté for an additional 1 minute until fragrant.
- Make the roux: Stir in the all-purpose flour to the vegetables in the skillet. Cook the mixture for 3-4 minutes, stirring frequently to cook out the raw flour taste.
- Add liquids and seasonings: Gradually pour in 4 cups of chicken broth and heavy cream while stirring to avoid lumps. Add dried thyme, dried parsley, Kinders Roast Chicken Seasoning if using, and stir well. Mix in the cooked chicken and the egg noodles along with the remaining chicken broth.
- Simmer the noodles: Bring the mixture to a boil, then allow it to boil for 8 minutes. Reduce the heat to low and simmer for at least 20 minutes, stirring occasionally, until the sauce thickens and the noodles are tender.
- Finish and serve: Adjust seasoning with salt and pepper to taste. Serve the creamy chicken and noodles hot and enjoy!
Notes
- Do not freeze the dish as the egg noodles will become mushy upon thawing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or on the stovetop; add a splash of chicken broth if the sauce has thickened too much.
- You can substitute kinders seasoning blends with any salt, pepper, and garlic seasoning available.
- For a lighter version, you can reduce the heavy cream or substitute with a lighter dairy alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
