Creamy Chicken and Noodles
These creamy chicken and noodles are rich, flavorful and the perfect comfort food!
Servings 8
Ingredients
For the Chicken
- 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
For the Soup
- 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 tsp Herbs De Provence
- 2 tbsp Knorr Chicken Bouillon
- 1/2 Cup All Purpose Flour
- 6 Cups Water *Note-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 or 16 oz frozen 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.
- 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!
Notes
You can use a rotisserie chicken, or other precooked chicken. If you do, omit step 1 and 1 tbsp of oil and butter.
I do not recommend freezing this. The noodles are very fragile and will become mush if you freeze it.
This will thicken a lot the longer it stands and the noodles are likely to break up quite a bit. Just add more broth or some milk to loosen it up.
I noted above that I used water because I added chicken bouillon. If you wish to use chicken broth, omit the bouillon.
If you can't find the seasonings I used, just use the basics, like garlic powder, onion powder, paprika and salt and pepper.
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.
If you use frozen egg noodles, you will need to cook them for about 17-20 minutes. Be sure to stir them frequently and keep them at a low boil.