Creamy Chicken and Noodles

The first thing you want to do is get a 24 oz bag of these Reames frozen homestyle egg noodles cooking. Prepare according to the package and be sure to reserve a cup of the pasta water near the end of the cooking time. (If you cannot find these noodles where you live, you can substitute with dry egg noodles or even make your own!)

You will then want to melt 1 stick of salted butter in a Dutch oven.

Once the butter is melted, add your carrots, onion, celery, and garlic.

I like adding about 1 lb of yukon gold potatoes chopped into bite-sized pieces. This is completely optional, as I know some may find it weird to have potatoes with pasta. I, however, love it, so they are going in there! Now you want to season heavily with salt and pepper.

Let those veggies cook down for around 5 minutes.

Pour the flour in.

Mix the flour into the veggies really well and let that cook down for about 5 minutes.

Add 2 cups of heavy cream.

Then you are going to add 2 tbs of this chicken flavored Better than Bouillon OR 2 cups of chicken broth.

After adding the cream and broth, season with a little more salt, some black pepper and about 1 Tbs of Herbs De Provence. Give it a quick stir.

Add in that cup of reserved pasta water.

Drain, but don’t rinse the noodles, and add them in.

Finally, stir in 3 cups of cooked chicken. I used a rotisserie chicken, but you could certainly cook your own.

Now you will place the lid on, reduce heat to low and simmer for at least 30 minutes. Everything is cooked at this point, but simmering it will allow it to thicken up as well as let all of those wonderful flavors meld together!

This is what it should look like after 30 minutes. If it is too thick for your liking, you can add extra chicken broth or even some water. Just add about 1/2 cup at a time until you get it to your desired consistency.

I like to serve it with some saltines, but it is also great with some dinner rolls or all by itself!