Creamy Chicken And Noodles
These Creamy Chicken and Noodles are the ultimate comfort food! So when my friend had surgery a week ago, I whipped up a batch of these to take to her. Because the last thing anyone wants to worry about while healing is what to make for dinner! This is also the perfect meal to make anytime you are craving some comfort food. Or when the weather is cold. Or just anytime really! Kids and adults both love it and it is quite easy to throw together! To make it even easier, you can use a rotisserie chicken! Either way, what you end up with is a delicious meal that is sure to warm you right up.
Try these other great comfort food dishes too!
Marry Me Chicken and Gnocchi Soup
Creamy Chicken and Wild Rice Soup
Creamy Chicken and Wild Rice Soup
Cheesy Chicken Broccoli and Rice
How To Make Creamy Chicken and Noodles
This is just a summary. The full detailed recipe is listed below!
Season 1 lb of boneless, skinless chicken breasts or thighs with a any kind of seasoning that you like. I love this Dash Onion and Herb, smoked paprika, and salt and pepper. Or you can use garlic powder, onion powder and salt and pepper. I don’t measure, just make sure the chicken is coated.
In a large pot, heat some butter and olive oil over medium heat. Brown the chicken on both sides for approximately 4-5 minutes. Remove it and set it aside. You can either shred it or chop it up, whichever you prefer.
*If using a rotisserie chicken, you will skip this step.*
After removing the chicken, add in 3 more tbsp of butter and the vegetables. Season with salt and pepper. After these have cooked for about 5 minutes, add in the minced garlic and cook for another minute.
Season with 1 tsp each of this Kinders Roast Chicken Seasoning, Kinders Butter Garlic and Herb and 1/2 tsp of some Herbs De Provence. I also added in 2 tbsp of Knorr Chicken Bouillon. If you would rather just use chicken broth, skip that. Now add in 1/2 cup of flour and mix it well. Let that cook down for 3-4 minutes. Slowly stir in the chicken broth and heavy cream.
Lastly
Stir in the chicken and let it come to a boil. Stir in the egg noodles, put the lid on and bring it to a simmer. Cook it for 12-15 minutes or until the noodles are done. Then stir in the juice of one lemon and some chopped fresh parsley. Taste it and add salt and pepper if needed. The longer it sits, the more it will thicken up.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Chicken and Noodles
Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs
- 1-2 tsp Dash Onion and Herb Seasoning
- 1/2-1 tsp Smoked Paprika
- 1/2 tsp (approximately) Salt and Pepper
- 1 tbsp Olive Oil
- 4 tbsp Salted Butter divided
- 2 Carrots, diced
- 2 Celery Stalks, diced
- 1 Yellow Onion, Diced
- 3-4 Garlic Cloves, minced
- 1 tsp Kinders Roast Chicken Seasoning
- 1 tsp Kinders Buttery Garlic and Herb Seasoning
- 1/2 tsp Herbs De Provence
- 2 tbsp Knorr Chicken Bouillon
- 1/2 Cup All Purpose Flour
- 6 Cups Water Use water only if you are using the chicken bouillon!!! If not, use 6 cups of chicken broth!
- 2 Cups Heavy Cream
- 12 oz Bag of Dried Egg Noodles
- Juice of One Lemon
- 2 tbsp Chopped Fresh Parsley optional
- Salt and Pepper to taste
Instructions
- Season the chicken with the spices listed above. I do not measure, so those are just estimates. Just make sure the chicken is well coated!
- Heat the olive oil and 1 tbsp of the butter in a skillet over medium heat. Cook the chicken for about 4-5 minutes per side. Remove it and set it aside. After it has rested for about 5 minutes, give it a rough chop or shred it if you prefer.
- After removing the chicken, add 3 more tbsp of butter, then add the celery, onions and carrots to the pan. Season with a small amount of salt and pepper. Cook for 5 minutes. Add the garlic and cook for 1 more minute.
- Stir in the seasonings listed above. If you cannot find these, just use your favorite chicken seasoning blend. Or you can always just omit them altogether.
- Now stir in the flour and cook it down for a couple minutes. It will be very thick and that is just fine!
- Slowly stir in the water (or chicken broth *see note above), and the heavy cream. Stir in the chopped or shredded chicken and let it come to a boil
- Add in the egg noodles and give everything a good stir. Put the lid on, reduce the heat to a simmer and cook for about 12-15 minutes or until the noodles are cooked through.
- Stir in the lemon juice and fresh parsley.
- Salt and pepper to taste if needed. Serve hot and enjoy!
Made this for dinner tonight! It was delicious and a big hit! Adding to my recipe collection ☺️
Very flavorful soup and easy to make.
So glad you liked it Joan!
Is nutrition information available?
I am sorry, I do not have that information.
Pretty good recipe. There are a couple confusing things. It has you add all 4 cups of the chicken broth, but later tells you to add the rest of the chicken broth. In the instructions it tells you to add one of the two tbsp of butter, but never tells you when to add the second tbsp.
That said, I made a half batch of this using rotisserie chicken and halved everything except the vegetables and spices. The consistency was perfect: not runny, not gloopy. The flavor is lacking… if you have a picky 8 year old, make it as written. If you’re serving a more discriminate palate, it needs acid to brighten it up and give it character. The choice of acid is up to you… lemon juice, mirin, white wine vinegar, maybe some kimchi or another fermented cruciferous vegetable… I used Huy Fong chili garlic sauce to make it an adult dish, and it was spectacular.
Again, good recipe for ingredients and proportions of savories, liquids, and thickener; a bit lacking in complex flavor. Thank you for this recipe, it’s a springboard to discovery for any budding chef.
Tony, it is perfect even for those of us who frequent great restaurants and have a chef for a son. She said to use the juice of a whole lemon. Yes! That adds what you need..
Great flavor, but made it even better by using Reames frozen egg noodles. Takes it to a whole new level.
Very, very good. I substituted chicken thighs for the chicken breast.
I would suggest deglazing the pan with a little chicken broth.After the chicken is cooked.
Other than that, it was very good and my wife calls it restaurant quality.
That is a great suggestion! Thank you. And I am so glad you and your wife both enjoyed it!
Made this tonight, it’s good but a bit thick and I think I would maybe skip or lessen the lemon juice next time. I could really taste the lemon in there with juice of 1 lemon. But overall everyone except my husband liked it!
So good!! Honestly, this is probably one of the very few recipes that I made for my kids and husband, that ALL of us really enjoyed! So much flavor. Next time I will maybe add a little more liquid, to make it a little more of a soup consistency. It came out more like a creamy pasta for me, which was still delicious though! Will definitely be adding this to the dinner rotation. Thank you!
That’s awesome Denise! I love finding something the whole family likes because that can definitely be challenging! I appreciate you coming back to leave such a nice review! Thank you 🙂
Hi! I recently started following you and this was the first dish I made. Oh my goodness, it was sooooooo good!! I didn’t have the veggies so made it without, but it was just what was needed on a cold blistery day!! I’m trying your stove top Mac n cheese next. Keep up the great work!!
I saved this recipe in Pinterest about 2-3 years ago. My daughter loved it. Pulling it up again to make and it seems different. I don’t remember Dash or Kinder seasonings or lemon juice in the recipe. I do remember the Herb de Provence which is what I think made it so special. Has this recipe been updated in the last 2 years?
Hi Adrienne! I did make a couple minor tweak to the recipe a couple of months ago! It is even better now!