Creamy Chicken and Noodles

Name: Creamy Chicken and Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 5 cups Chicken Broth; 2 Carrots; 2 Celery; 1 Onion; 1½ lb Chicken Thigh; 1 tsp Salt; ½ tsp Black Pepper; 10½ oz Egg Noodles; ¼ cup All-Purpose Flour; 1 cup Milk; 1½ tbsp Butter; ½ oz Fresh Parsley

By Eatpace

Chicken thighs, carrots and thick egg noodles simmer in a creamy broth in this Midwestern-style dish. Everything cooks in one pot in about 40 minutes.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 619; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

Creamy chicken and thick egg noodles with carrots, celery and parsley in a bowl.

40 min

Method

6 steps 10 min prep · 30 min cook

Prep

Step 1. Bring Chicken Broth, Carrot, Celery and Onion to a simmer in a large pot over medium-high heat. Cook until the vegetables begin to soften, about 5 minutes.
Step 2. Add Chicken Thigh, Salt and Black Pepper. Lower the heat to maintain a gentle simmer and cook until the chicken is opaque, about 8 minutes.
Step 3. Stir in Egg Noodles and simmer uncovered, stirring often, until nearly tender, about 10 minutes. Reduce the heat if the broth boils vigorously.
Step 4. Meanwhile, whisk All-Purpose Flour and Milk in a bowl until smooth.

Cook

Step 5. Stir the milk mixture into the pot. Simmer, stirring, until the sauce thickens, the noodles are tender and the chicken has no pink inside, about 3 minutes.

Finish & serve

Step 6. Remove the pot from the heat and stir in Butter and Fresh Parsley. Let stand until slightly thicker, about 2 minutes, then spoon into bowls.

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Tips

Good to know

Check that the chicken reaches 165°F in the center of a larger piece.

Leftovers

Refrigerate leftovers for up to 3 days and add a splash of stock or water when reheating, as the noodles absorb sauce.

Swap it

Use unsweetened soy milk in place of milk and olive oil in place of butter for a dairy-free version.

In Eatpace

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