Name: Chicken and Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small yellow onion, diced; 6 cloves garlic, minced; 2 teaspoons Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 12 ounce bag frozen veggie mix (carrots, peas, corn, green beans); 8 ounces extra wide egg noodles (about 4 1/2 cups); 4 cups chicken broth; 1 1/2 cups heavy cream; cornstarch slurry (2 tablespoons cornstarch combined with 2 tablespoons cold water); 2 cups cooked shredded rotisserie chicken; 1 tablespoon fresh chopped parsley + more for garnish; Kosher salt; fresh cracked pepper

Chicken and Noodles

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5 from 4 reviews

This quick and easy chicken noodles recipe takes just 30 minutes and comes together all in one pot for a simple weeknight meal your family will love.

Author: Kylie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Stove Top
Cuisine: American

Ingredients

Units Scale

2 tablespoons butter
1 small yellow onion, diced
6 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
12 ounce bag frozen veggie mix (carrots, peas, corn, green beans)
8 ounces extra wide egg noodles (about 4 1/2 cups)
4 cups chicken broth
1 1/2 cups heavy cream
cornstarch slurry (2 tablespoons cornstarch combined with 2 tablespoons cold water)
2 cups cooked shredded rotisserie chicken
1 tablespoon fresh chopped parsley + more for garnish
Kosher salt
fresh cracked pepper

Instructions

Heat 2 tablespoons butter in a large saute pan over medium heat until it melts.
Add 1 diced onion along with a couple pinches of salt and pepper and cook, stirring frequently, for about 4 minutes.
Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a couple pinches of salt and pepper and cook for another minute or so, stirring frequently.
Add a couple splashes of broth until it cleans the bottom of the pan.
Stir in 12 ounces frozen veggies and 8 ounces egg noodles.
Add the remaining broth, 1 1/2 cups heavy cream, and a couple pinches of salt and pepper.
Bring to a simmer over medium-high heat. Stir in cornstarch slurry. Then reduce heat to medium-low and simmer gently until the noodles are almost cooked through.
Stir in rotisserie chicken and cook for a minute or so until the chicken is heated through and the noodles are al dente.
Stir in parsley and season to taste with salt and pepper. Garnish with parsley and enjoy!
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Notes

Add a splash or two of broth or heavy cream to the pan if it seems like the noodles aren’t quite cooked through but there isn’t much liquid left in the pan. You can also cover the pan with a lid during the cooking process which will prevent the liquid from evaporating while cooking the noodles more quickly.
Add extra cream towards the end of the cooking process if you want saucier noodles.
The sauce will thicken as it sits so feel free to add an extra splash or two of heavy cream to loosen it up or make it saucier.
Season moderately with salt and pepper throughout the cooking process. The ingredient list is short and sweet which means salt and pepper are really going to too boost the overall flavor of the dish so don’t skimp – especially on the salt.
This dish is a great way to use up leftover turkey from Thanksgiving! Just use the turkey in place of the rotisserie chicken.

Find it online: https://midwestfoodieblog.com/chicken-and-noodles-recipe/