Creamy Chicken and Noodles
These creamy chicken and noodles are rich, flavorful and the perfect comfort food!
Servings 6
Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs
- 1-2 tbsp Kinders The Blend (any salt, pepper and garlic blend will work)
- 1 tbsp Olive Oil
- 2 tbsp Salted Butter
- 2 Carrots, sliced
- 2 Celery Stalks, sliced
- 1 Yellow Onion, Diced
- 3-4 Garlic Cloves, minced
- 1/4 Cup All Purpose Flour
- 8 Cups Chicken Broth
- 1 Cup Heavy Cream
- 1/4 Tsp Dried Thyme
- 1 tbsp Dried Parsley
- 1 tbsp Kinders Roast Chicken Seasoning If you can't find this, it is fine to omit it
- 12 oz Bag of Dried Egg Noodles
- Salt and Pepper to taste
Instructions
- Season the chicken with the Kinders The Blend seasoning.
- 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 the celery, onions and carrots to the pan. Season with a small amount of salt and pepper. Cook for 10 minutes. Add the garlic and cook for 1 more minute.
- Stir in the flour and cook it down for 3-4 minutes.
- Slowly stir in 4 cups of the chicken broth and the heavy cream. Season with the thyme, parsley and the Kinders Roast Chicken seasoning. Stir in the chopped up chicken and the egg noodles and the rest of the chicken broth.
- Bring to a boil and let it boil for 8 minutes. Then turn the heat to low and simmer for at least 20 minutes. This will allow it to thicken up.
- Salt and pepper to taste. Serve hot and enjoy!
Notes
I do not recommend freezing this. The noodles are very fragile and will become mush if you freeze it.
Store the leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan on the stove. You may need to add a bit of broth when reheating because it will continue to thicken up.