Quickie Chicken and Noodles
Effortless comfort food at its finest, this Quickie Chicken and Noodles recipe is perfect for busy weeknights when you need a warm, hearty meal in under an hour. Featuring tender, seared chicken breasts, egg noodles, and a silky, flavorful broth infused with garlic, thyme, and a touch of heavy cream, this one-pot wonder combines classic homestyle flavors with modern simplicity. The addition of sautéed onions, carrots, and celery adds a wholesome boost, while the creamy texture makes each bite irresistibly satisfying. Ready in just 45 minutes, this crowd-pleasing dish is ideal for family dinners, offering both convenience and robust flavor. Top with fresh parsley for a vibrant finish, and savor a bowl of pure comfort.
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 8 ounces egg noodles
- 4 cups chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and sear for 3-4 minutes per side until lightly browned. Remove chicken from the pot and set aside.
In the same pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Return the chicken breasts to the pot. Cover and cook on medium-low heat for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks.
Add the egg noodles to the pot and cook according to package instructions, typically 6-8 minutes, until tender.
Stir in the shredded chicken, heavy cream, thyme, salt, and pepper. Allow the mixture to heat through for 2-3 minutes.
Taste and adjust seasoning as needed. Serve warm, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.5 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 711 mg | 15% | |
*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.
