Description
Creamy Chicken and Noodles is a comforting one-pot dish featuring tender chicken simmered with vegetables, rich cream, and egg noodles in a flavorful broth. This hearty recipe combines sautéed chicken breasts, carrots, celery, onion, and garlic, all cooked together with chicken broth and heavy cream to create a thick, delicious sauce. Perfect for a family dinner, it’s easy to prepare and yields satisfying, creamy noodles infused with savory herbs.
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: Rub the boneless, skinless chicken breasts or thighs evenly with Kinders The Blend or your chosen salt, pepper, and garlic blend. This will infuse the meat with flavor before cooking.
- Cook the chicken: Heat olive oil and 1 tablespoon of the salted butter in a skillet over medium heat. Add the chicken pieces and cook for about 4-5 minutes per side until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, then roughly chop or shred as preferred.
- Sauté vegetables: In the same skillet, add the sliced celery, diced onion, and sliced carrots. Season lightly with salt and pepper. Cook the vegetables for 10 minutes until they become tender. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Create the roux: Stir in the all-purpose flour to the cooked vegetables. Cook for 3-4 minutes, stirring frequently, to cook out the raw flour taste and form a thick base for the sauce.
- Add liquids and seasonings: Gradually pour in 4 cups of chicken broth and the heavy cream while stirring to avoid lumps. Add dried thyme, dried parsley, and the optional Kinders Roast Chicken seasoning. Mix thoroughly to combine all flavors.
- Combine chicken and noodles: Add the chopped or shredded chicken back to the skillet along with the dried egg noodles and the remaining chicken broth. Stir everything together to ensure the noodles are submerged and coated with sauce.
- Cook the noodles: Bring the mixture to a boil. Allow it to boil for 8 minutes, then reduce the heat to low and simmer for at least 20 minutes. This simmering step thickens the sauce and fully cooks the noodles.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the creamy chicken and noodles hot for a comforting meal.
Notes
- Do not freeze this dish as the egg noodles become mushy upon freezing and 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 during storage.
- You can substitute Kinders The Blend with your preferred salt, pepper, and garlic seasoning blend.
- Using chicken thighs instead of breasts can make the dish more flavorful and moist.
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: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
