A comforting one-pot meal featuring tender chicken, wide noodles, and vegetables in a creamy broth. Perfect for cold days when you need something hearty and satisfying.

american

Nutrition

Provides substantial protein from chicken, complex carbohydrates from noodles, and essential vitamins from mixed vegetables in a moderately caloric comfort dish.

Calories	490 kcal
Energy	2050 kJ
Protein	31 g
Total Fat	8 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	3 g
Cholesterol	70 mg
Carbohydrate	64 g
Sugars	7 g
Dietary Fibre	5 g
Sodium	533 mg

*per serving

PescatarianHalalNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersoupmain coursenoodlesone potfamily friendlystovetop

Hearty Chicken and Noodles

The Country Cook (Brandie Skibinski)

6

Name: Hearty Chicken and Noodles — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 cup Cooked Shredded Or Diced Chicken (rotisserie); 2.33 cup Chicken Broth (divided use, plus more if you need to thin it out); 1.5 cup Diced Carrots; Bay Leaf; 1 sprig Fresh Thyme (or 1 teaspoon dried thyme); 1 teaspoon Salt; 1 teaspoon Pepper; 1 cup Diced Celery; 1 cup Diced Onion; 2 Tablespoon Minced Garlic; 1 pound Dry Wide Noodles; 2 cup Milk (divided use); 3 Tablespoon All Purpose Flour; 1 cup Frozen Peas; 1 Tablespoon Fresh Parsley (optional)

servings

0

per serve

0

minutes

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Ingredients

3 cup Cooked Shredded Or Diced Chicken rotisserie

2.33 cup Chicken Broth divided use, plus more if you need to thin it out

1.5 cup Diced Carrots

Bay Leaf

1 sprig Fresh Thyme or 1 teaspoon dried thyme

1 teaspoon Salt

1 teaspoon Pepper

1 cup Diced Celery

1 cup Diced Onion

2 Tablespoon Minced Garlic

1 pound Dry Wide Noodles

2 cup Milk divided use

3 Tablespoon All Purpose Flour

1 cup Frozen Peas

1 Tablespoon Fresh Parsley optional

Equipment

Large pot

Separate pan

Whisk

Instructions

In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.

Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.

Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.

Then after 5 minutes stir in 1 cup of milk and the frozen peas.

In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles.

Add this milk and flour mixture to the pot with the noodles, vegetables and broth.

Finally add the cooked shredded chicken and let the soup simmer until thickened. Note: if your type of egg noddles soaked up a lot of the liquid, you can add a a bit more chicken broth if you find it is too thick or the noodles didn't have enough liquid to cook in and get soft enough.

Remove from heat and serve hot topped with fresh chopped parsley (optional).