Description
This Creamy Chicken and Noodles recipe is a comforting American dinner soup that combines tender shredded chicken, homestyle egg noodles, and a rich, flavorful cream sauce with vegetables and herbs. Perfect for cozy family meals, it uses simple ingredients like butter, heavy cream, garlic, and Herbs De Provence to create a hearty and satisfying dish that simmers gently to meld all the delicious flavors together.
Ingredients
Units
Scale
Pasta and Broth
- 24 oz Bag of Reames Frozen Homestyle Egg Noodles
- 1 cup Pasta Water (reserved from cooking noodles)
- 2 cups Water with 2 tbsp Chicken-Flavored Better than Bouillon (or 2 cups chicken broth)
Vegetables and Aromatics
- 1 Yellow Onion, diced
- 4 Carrots, thinly sliced
- 2 Celery Stalks, diced or thinly sliced
- 6-7 Garlic Cloves, minced
- 1 lb Yukon Gold Potatoes, chopped into bite-sized pieces (optional)
Dairy and Fat
- 1 Stick Salted Butter (8 tablespoons)
- 2 cups Heavy Cream
Thickening Agent
- 1/2 cup All-Purpose Flour
Proteins and Seasonings
- 3 cups Cooked and shredded chicken (rotisserie recommended)
- Salt and Pepper, to taste
- 1 tablespoon Herbs De Provence Seasoning
Instructions
- Cook the Noodles: Begin by following the package instructions to cook the frozen homestyle egg noodles. Before draining, reserve 1 cup of the pasta cooking water and do not rinse the noodles to retain their starch and flavor.
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, thinly sliced carrots, diced celery, and the minced garlic. If using, add the bite-sized Yukon Gold potatoes as well. Season generously with salt and pepper and stir to combine. Cook for about 5 minutes until the vegetables start to soften.
- Add Flour: Sprinkle in the all-purpose flour and stir well to coat the vegetables. Continue cooking for 2 to 3 minutes to cook out the raw flour taste. This step helps thicken the sauce later on.
- Incorporate Cream and Broth: Slowly pour in the heavy cream along with the chicken-flavored bouillon dissolved in water (or chicken broth). Add Herbs De Provence seasoning and season again with salt and pepper. Stir to combine all ingredients.
- Add Noodles and Pasta Water: Mix in the reserved pasta water and then fold in the cooked noodles, making sure they are well coated with the creamy mixture.
- Add Chicken: Stir in the shredded cooked chicken evenly throughout the dish to distribute protein and flavor.
- Simmer: Cover the pot with a lid, reduce the heat to low, and let the soup simmer gently for at least 30 minutes. Stir occasionally to prevent sticking and ensure the sauce thickens and the flavors meld fully.
- Final Seasoning and Serve: Taste the creamy chicken and noodles and adjust seasoning with additional salt and pepper if needed. Serve immediately while warm and enjoy this comforting meal.
Notes
- Do not rinse the noodles after cooking to retain the starch, which helps thicken the sauce.
- The addition of Yukon Gold potatoes is optional but adds extra heartiness to the soup.
- Using chicken-flavored Better Than Bouillon gives more depth, but chicken broth can be substituted.
- Simmering for 30 minutes allows the sauce to thicken and flavors to develop fully.
- This recipe works well with leftover rotisserie chicken to save preparation time.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
