Description
This Creamy Chicken and Noodles with Veggies recipe is a comforting and hearty one-pot meal combining tender shredded chicken, wide egg noodles, and vibrant vegetables in a rich, creamy sauce. Perfect for a family dinner, it features a flavorful blend of sautéed onions, garlic, carrots, celery, and peas simmered in low sodium chicken broth and finished with a buttery roux for a luscious texture. Garnished with fresh herbs and Parmesan cheese, this dish delivers both nourishment and delightful flavors in every bite.
Ingredients
Scale
Chicken and Vegetables
- 3 cups shredded cooked chicken (rotisserie recommended)
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups diced carrots (about 3 large carrots)
- 1 cup diced celery
- 1 cup frozen peas
Broth and Seasoning
- 2 ½ cups low sodium chicken stock or chicken broth, divided
- 1 bay leaf
- 1 fresh thyme sprig or 1 teaspoon dried thyme
- 1 teaspoon kosher salt or sea salt
- 1 teaspoon fresh ground black pepper
Noodles and Roux
- 1 pound dry wide egg noodles
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2 cups whole milk, divided
Garnish
- Fresh herbs (parsley, thyme)
- Parmesan cheese
- Smoked paprika
- Fresh ground black pepper
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced onion and sauté until translucent, about 3 to 5 minutes. Add minced garlic and diced carrots and cook for another minute, stirring frequently.
- Simmer Vegetables: Pour in 1 ½ cups of the chicken stock, then add the bay leaf, thyme sprig, kosher salt, and black pepper. Bring to a simmer and cook until carrots are tender, about 5 to 7 minutes.
- Cook Noodles: Add the remaining 1 cup of chicken stock and the diced celery, raising heat to bring the mixture to a boil. Add the dry egg noodles and cook uncovered for 5 minutes.
- Make Roux: While noodles cook, melt butter in a small skillet over medium heat. Sprinkle in flour and whisk constantly for one minute to cook the flour. Gradually add 1 cup of whole milk, stirring and bringing to a simmer. Let it thicken for 2 to 3 minutes, then remove from heat.
- Combine Ingredients: Stir the roux, remaining 1 cup of milk, and frozen peas into the pot with noodles and vegetables. Mix well to combine all ingredients evenly.
- Add Chicken and Simmer: Fold in shredded cooked chicken. Continue cooking over medium heat at a gentle simmer until the sauce thickens to your desired consistency, approximately 5 minutes.
- Garnish and Serve: Remove bay leaf and thyme sprig. Serve hot, topped with fresh herbs, grated Parmesan cheese, a sprinkle of smoked paprika, and freshly ground black pepper to taste.
Notes
- Use rotisserie chicken for convenience and extra flavor, but leftover cooked chicken works well too.
- You can substitute wide egg noodles with any pasta of your choice, like fusilli or penne.
- Adjust the thickness of the sauce by varying the milk quantity or cooking time after adding the roux.
- For a lighter option, substitute whole milk with 2% milk.
- Fresh herbs can be swapped with dried herbs but reduce quantity to 1/3 for potency.
- Ensure to remove the bay leaf and thyme sprig before serving to avoid biting into them.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
