Description
This creamy chicken and noodles recipe features tender chicken breasts cooked with aromatic vegetables and a rich, velvety sauce made from chicken broth and heavy cream. It’s a comforting, hearty dish perfect for a satisfying family meal.
Ingredients
Units
Scale
Chicken
- 1 lb Boneless, skinless chicken breasts or thighs
- 1-2 tbsp Kinders The Blend (any salt, pepper and garlic blend will work)
- 1 tbsp Olive Oil
- 2 tbsp Salted Butter
Vegetables and Seasonings
- 2 Carrots, sliced
- 2 Celery Stalks, sliced
- 1 Yellow Onion, diced
- 3-4 Garlic Cloves, minced
- 1/4 tsp Dried Thyme
- 1 tbsp Dried Parsley
- 1 tbsp Kinders Roast Chicken Seasoning (optional)
- Salt and Pepper to taste
Other Ingredients
- 1/4 cup All Purpose Flour
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 12 oz Bag of Dried Egg Noodles
Instructions
- Season the Chicken: Season the chicken breasts or thighs evenly with Kinders The Blend or your preferred salt, pepper, and garlic seasoning blend.
- Cook the Chicken: Heat olive oil and 1 tablespoon of the salted butter in a skillet over medium heat. Add the chicken and cook for about 4-5 minutes per side until fully cooked and golden. Remove the chicken from the skillet and let it rest for about 5 minutes before chopping or shredding roughly.
- Cook the Vegetables: In the same skillet, add the celery, onions, and carrots. Season lightly with salt and pepper. Cook the vegetables for 10 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
- Add Flour and Cook: Stir in the all-purpose flour to the vegetables and cook for 3-4 minutes, stirring constantly to cook out the raw flour taste and form a roux.
- Add Liquids and Seasonings: Slowly pour in 4 cups of chicken broth and the cup of heavy cream while stirring continuously to avoid lumps. Add dried thyme, dried parsley, and Kinders Roast Chicken seasoning if using. Stir to combine.
- Add Chicken and Noodles: Stir in the chopped or shredded chicken along with the dried egg noodles and any remaining chicken broth.
- Cook the Noodles: Bring the mixture to a boil, then let it boil for 8 minutes. Reduce the heat to low and let it simmer gently for at least 20 minutes to thicken the sauce and cook the noodles thoroughly.
- Final Seasoning and Serve: Taste and add salt and pepper as needed. Serve the creamy chicken and noodles hot and enjoy!
Notes
- Freezing is not recommended because the noodles may 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, adding a splash 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: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
