Description
Creamy Chicken and Noodles is a comforting dish featuring tender chicken breasts cooked with vegetables in a rich, creamy sauce and served with egg noodles. Perfect for a hearty family meal, this recipe combines simple ingredients with classic flavors for a satisfying dinner.
Ingredients
Units
Scale
Chicken
- 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 Seasonings
- 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)
- Salt and pepper to taste
Pasta
- 12 oz bag of dried egg noodles
Instructions
- Season the chicken: Rub the chicken breasts or thighs with Kinders The Blend seasoning or your preferred salt, pepper, and garlic seasoning blend thoroughly on both sides.
- Cook the chicken: Heat olive oil and 1 tbsp of butter in a skillet over medium heat. Add the seasoned chicken and cook for about 4-5 minutes per side until cooked through and golden brown. Remove from pan and set aside to rest for 5 minutes, then roughly chop or shred as preferred.
- Sauté vegetables: In the same pan, add the celery, carrots, and diced onion. Season lightly with salt and pepper. Cook for about 10 minutes until vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the roux: Stir in the flour with the vegetables in the pan and cook for 3-4 minutes to remove the raw flour taste and form a roux.
- Add liquids and seasonings: Slowly pour in 4 cups of chicken broth while stirring constantly to avoid lumps. Then stir in the heavy cream, dried thyme, dried parsley, and Kinders Roast Chicken Seasoning if using.
- Add chicken and noodles: Return the chopped or shredded chicken and dried egg noodles to the pan. Add the remaining chicken broth as well. Stir to combine all ingredients thoroughly.
- Cook and simmer: Increase heat and bring the mixture to a boil. Let boil uncovered for 8 minutes, then reduce heat to low and simmer for at least 20 minutes to thicken the sauce and cook the noodles fully.
- Season and serve: Taste and adjust seasoning with salt and pepper. Serve the creamy chicken and noodles hot and enjoy your comforting meal.
Notes
- Freezing this dish is not recommended as the egg noodles become mushy when frozen and thawed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stove; add a little chicken broth if the sauce becomes too thick during reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
