Easy Chicken and Noodles
Whip up a comforting bowl of Easy Chicken and Noodles, a one-skillet wonder that's perfect for busy weeknights! This hearty recipe combines tender shredded chicken, egg noodles, and a creamy, savory broth loaded with fresh carrots, celery, and onion for a burst of flavor in every bite. Featuring simple pantry staples like chicken broth, milk, and a touch of butter, this dish is brought together with a quick roux that creates a rich, silky sauce. With just 15 minutes of prep time and a total cook time under 30 minutes, this quick and easy dinner is ideal for feeding a family of four. Garnished with a sprinkle of fresh parsley, it’s a cozy, satisfying meal you'll want to add to your rotation. Perfect for keywords like "easy chicken recipes," "one-pot meals," and "weeknight dinners," this recipe brings comfort food to your table without the hassle.
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Recipe Information
Ingredients
- 8 ounces egg noodles
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium, diced carrot
- 1 diced celery stalk
- 0.5 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 cup milk
- 2 tablespoons, chopped parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the egg noodles according to the package instructions. Drain and set aside.
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until cooked through. Remove from skillet and let rest. After cooling slightly, shred the chicken with a fork.
In the same skillet, melt the butter. Add the diced carrot, celery, and onion, and cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir for 1 minute to mix well.
Slowly stir in the chicken broth and milk, whisking to combine. Bring to a simmer and let the mixture thicken, about 3-5 minutes.
Add the shredded chicken back into the skillet along with the cooked egg noodles. Stir to combine.
Taste and adjust salt and pepper, if needed.
Garnish with chopped parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 21.4 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 529 mg | 41% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2633 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
