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Chicken and Egg Noodles Recipe

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Chicken and Egg Noodles combines tender chicken and soft egg noodles with a creamy, savory homemade sauce. It is an easy, comforting family-style dinner that comes together in about 30 minutes.

Ingredients

  • Wide egg noodles
  • Cooked chicken, shredded or chopped
  • Chicken broth
  • Unsalted butter
  • All-purpose flour
  • Milk
  • Garlic powder
  • Onion powder
  • Dried thyme
  • Salt
  • Black pepper
  • Frozen peas and carrots, optional
  • Fresh parsley, optional

Instructions

  1. Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until tender. Drain and set aside.
  2. While the noodles cook, melt the butter in a large skillet or saucepan over medium heat.
  3. Add the flour and whisk continuously for about 1 minute to create the base of the sauce.
  4. Gradually whisk in the chicken broth and milk until the mixture is smooth.
  5. Season with garlic powder, onion powder, dried thyme, salt, and black pepper. Simmer gently until the sauce begins to thicken.
  6. Add the cooked chicken to the sauce. Stir in the frozen peas and carrots at this point if using.
  7. Cook for a few minutes, stirring occasionally, until the chicken and vegetables are heated through.
  8. Add the drained egg noodles and gently toss until completely coated with the creamy chicken sauce.
  9. Cook for another 1 to 2 minutes over low heat. If the sauce becomes too thick, stir in a small splash of chicken broth or milk until the desired consistency is reached.
  10. Garnish with chopped fresh parsley if desired and serve warm.

Notes

  • Leftover cooked or rotisserie-style chicken is a convenient shortcut for this recipe.
  • For a richer sauce, replace part of the milk with heavy cream or stir in a small amount of cream cheese at the end.
  • Peas, carrots, broccoli, mushrooms, spinach, or green beans can be added for extra vegetables.
  • For a mushroom variation, sauté sliced mushrooms in the butter before preparing the sauce.
  • For a cheesy version, gradually stir shredded cheddar or Parmesan into the finished sauce over low heat.
  • Parsley, thyme, rosemary, or Italian seasoning can be used to adjust the herb flavor.
  • Avoid overcooking the egg noodles because they will soften slightly after being added to the warm sauce.
  • If the sauce is too thin, simmer it gently for a little longer before adding the noodles.
  • Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat gently on the stovetop or in the microwave with a splash of chicken broth or milk to loosen the sauce.

Nutrition

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