Description
This comforting Chicken and Noodles recipe features tender shredded chicken cooked with vegetables and seasoned with Italian herbs, simmered in a flavorful chicken broth, then combined with egg noodles and creamy sauce for a hearty, satisfying meal ready in just 30 minutes.
Ingredients
Vegetables & Aromatics
- 2 large carrots (peeled and chopped)
- 1 rib celery (sliced)
- ½ medium onion (finely diced)
- 2 cloves garlic (minced)
Seasonings & Liquids
- 1 tablespoon oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups low sodium chicken broth
- 1 cup cream (any kind)
Protein & Pasta
- 2 boneless, skinless chicken breasts (about 1 lb)
- 4 cups dried egg noodles (about 165 grams)
Thickener & Vegetables
- 1 tablespoon corn starch
- 1 cup frozen peas
Instructions
- Heat oil: Warm a large skillet over medium-high heat and add the oil, preparing the pan for sautéing vegetables.
- Sauté vegetables: Add the peeled and chopped carrots, sliced celery, and finely diced onion to the pan. Cook until the onion becomes translucent, softening the vegetables and building flavor.
- Add seasonings and garlic: Stir in the minced garlic, Italian seasoning, salt, dried thyme, and black pepper. Cook for 1 minute to release the aromas and meld the flavors.
- Simmer chicken: Pour in the low sodium chicken broth and add the boneless, skinless chicken breasts. Bring the mixture to a simmer, cover, reduce heat to medium, and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165°F.
- Shred chicken: Remove the chicken breasts from the pan and shred them using two forks. Keep the shredded chicken warm while continuing to cook the noodles.
- Cook noodles: Stir the dried egg noodles into the simmering broth in the pan. Cover and cook for about 10 minutes or until the noodles are al dente, absorbing the flavorful broth.
- Make creamy sauce: Whisk together the cream and corn starch until smooth. Stir this mixture into the noodles along with the frozen peas and shredded chicken, allowing the sauce to thicken and coat everything evenly.
- Adjust seasoning and serve: Taste the dish and adjust seasonings as needed to suit your preference. Serve warm for a comforting, flavorful meal.
Notes
- Use low sodium chicken broth to control salt levels better.
- Any type of cream can be used; heavy cream will make it richer, while half-and-half is lighter.
- Ensure chicken is fully cooked by checking for an internal temperature of 165°F to ensure food safety.
- For thicker sauce, increase the cornstarch slightly or cook a few minutes longer.
- Frozen peas add sweetness and color; feel free to substitute with other frozen vegetables such as green beans or corn.
- Leftovers can be refrigerated up to 3 days and reheated gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
