Easy Chicken and Noodles
Easy Chicken and Noodles
What makes this recipe special
This Easy Chicken and Noodles recipe is perfect for busy weeknights. Not only is it comforting and delicious, but it also comes together in just one pot. You can use leftover chicken, making it a great way to reduce waste while creating a satisfying meal. With creamy sauce, tender noodles, and a burst of veggies, this dish is a family favorite that everyone will want on repeat.
How to make Easy Chicken and Noodles
Ingredients:
- 2 cups cooked chicken, shredded
- 8 oz egg noodles
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tablespoons butter
- 1 onion, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the mixed vegetables and cook for a few minutes until tender.
- Pour in the chicken broth and heavy cream, bringing the mixture to a simmer.
- Add the shredded chicken and cooked noodles, stirring until well combined and heated through.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
How to serve Easy Chicken and Noodles
Serve this dish warm, directly from the skillet for a comforting family meal. Pair it with a simple green salad or some crusty bread to soak up the extra sauce.
How to store Easy Chicken and Noodles
To store leftovers, place the cooled chicken and noodles in an airtight container in the refrigerator. They will keep well for about 3-4 days. You can also freeze portions for a quick meal later—just make sure to use a freezer-safe container.
Tips to make Easy Chicken and Noodles
- Feel free to customize the mixed vegetables based on what you have on hand or what your family likes best.
- For extra flavor, add garlic or herbs like thyme or rosemary during the cooking process.
- If you prefer a thicker sauce, let it simmer a bit longer or add a cornstarch slurry.
Variations
For a lighter version, you can substitute the heavy cream with evaporated milk or use a combination of milk and Greek yogurt. You can also add some cheese on top for a cheesy twist!
FAQs
1. Can I use rotisserie chicken instead of cooked chicken?
Yes! Rotisserie chicken is a great time-saver and adds great flavor to the dish.
2. How can I make this dish gluten-free?
You can substitute egg noodles with gluten-free pasta and make sure your chicken broth is gluten-free as well.
3. Can I make this recipe ahead of time?
Yes, you can prepare the ingredients ahead and store them separately. Just cook the noodles and combine everything when you’re ready to serve.
Easy Chicken and Noodles
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 8 oz egg noodles
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup mixed vegetables (carrots, peas, corn) Feel free to customize based on personal preference.
- 2 tablespoons butter
- 1 onion, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the mixed vegetables and cook for a few minutes until tender.
- Pour in the chicken broth and heavy cream, bringing the mixture to a simmer.
- Add the shredded chicken and cooked noodles, stirring until well combined and heated through.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
