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Chicken and Egg Noodle Recipes

sandra
Discover comfort with our Chicken and Egg Noodle Recipes a creamy, one-pot delight perfect for family dinners and cozy nights in.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner
Cuisine American
Servings 5 peoples
Calories 425 kcal

Ingredients
  

Protein and Dairy:

  • Chicken:
  • 1 rotisserie chicken shredded or 2 boneless, skinless chicken breasts (cooked and diced)
  • 1 cup of shredded leftover chicken optional, for added texture
  • Heavy Cream:
  • 1 cup of heavy cream to achieve a rich and creamy sauce

Noodles and Pasta:

  • Egg Noodles:
  • 300-400 grams of wide egg noodles can use dry or pre-cooked noodles based on preference

Broth and Soups:

  • Chicken Broth:
  • 4 cups of low-sodium chicken broth
  • Cream of Chicken Soup:
  • 1 can 10.5 oz of cream of chicken soup or homemade cream of chicken soup
  • Optional:
  • 1 can of cream of mushroom soup for a deeper flavor profile

Vegetables:

  • Carrots:
  • 2 medium carrots sliced into rounds
  • Celery:
  • 2 celery stalks diced
  • Peas:
  • 1 cup of fresh or frozen peas
  • Onion:
  • 1 medium onion finely chopped (optional for extra depth)

Seasonings and Spices:

  • Salt and Pepper:
  • To taste approximately 1-2 teaspoons salt and ½ teaspoon black pepper
  • Garlic:
  • 2 cloves garlic minced
  • Additional Seasonings:
  • 1 teaspoon dried thyme or rosemary for an herbaceous note
  • 1 bay leaf to infuse the broth with subtle flavor

Other Ingredients:

  • Olive Oil:
  • 2 tablespoons olive oil for sautéing vegetables
  • Butter:
  • 1 tablespoon unsalted butter optional, for extra creaminess
  • Flour:
  • 1 tablespoon all-purpose flour optional, to thicken the sauce
  • This ingredient list covers the essential elements for a hearty and flavorful dish that combines the traditional comfort of chicken noodle soup with a modern creamy twist.

Instructions
 

Step 1: Prepare the Chicken

  • If Using Rotisserie Chicken:
  • Remove the skin and bones.
  • Shred the meat into bite-size pieces.
  • If Using Chicken Breasts:
  • Season the breasts with salt, pepper, and a pinch of thyme.
  • In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Sear the chicken breasts for about 6-7 minutes on each side until they are completely cooked through.
  • Remove the chicken, let it cool slightly, and then cut into bite-size pieces.

Step 2: Sauté Vegetables

  • Using the same pot, lower the heat to a medium setting.
  • Place the chopped onion (if desired), garlic, carrots, and celery into the pot.
  • Sauté for 5-7 minutes until the vegetables become tender.
  • Optionally, add 1 tablespoon of butter to enhance the flavor and creaminess.

Step 3: Create the Broth

  • Add 4 cups of chicken broth to the pot.
  • Mix in the can of cream of chicken soup and, if desired, the cream of mushroom soup.
  • Add the bay leaf and dried thyme.
  • Bring the mixture to a simmer, stirring continuously to blend the soups into the broth.
  • Optionally, sprinkle in 1 tablespoon of flour to slightly thicken the broth; stir well to avoid lumps.

Step 4: Add Noodles and Chicken

  • When the broth reaches a gentle simmer, stir in the egg noodles.
  • Cover the pot and allow the noodles to cook for 8-10 minutes. If you're using a different brand or type of noodles, be sure to check the package instructions for the recommended cooking time.
  • Stir in the shredded or diced chicken.
  • If you have leftover chicken, add it at this stage to warm through.
  • Add the peas during the last 3 minutes of cooking to maintain their color and texture.

Step 5: Incorporate the Cream

  • Reduce the heat to low.
  • Gradually drizzle in 1 cup of heavy cream while stirring without pause.
  • Allow the dish to simmer on low heat for an extra 2-3 minutes.
  • Taste the dish, and if needed, adjust the seasoning by adding salt and pepper to your liking.
  • If you prefer a thicker sauce, let the dish simmer a little longer until you reach the desired consistency.

Step 6: Final Touches

  • Remove the bay leaf from the pot.
  • Stir the dish gently to combine all the flavors.
  • Allow the dish to rest for a few minutes before serving so the flavors can meld.
  • The dish should have a creamy, comforting consistency with tender chicken, perfectly cooked noodles, and vegetables that provide a pleasant crunch.

Notes

Nutrition Information (Per Serving)
  • Calories: ~425 kcal
  • Total Fat: ~20g
  • Saturated Fat: ~8g
  • Protein: ~30g
  • Carbohydrates: ~35g
  • Dietary Fiber: ~4g
  • Sugars: ~5g
  • Sodium: ~800mg
Keyword Chicken and Egg Noodle Recipes