Creamy Chicken Noodle Skillet
You can never have too many main course recipes, so give Creamy Chicken Noodle Skillet a try. One serving contains 634 calories, 26g of protein, and 38g of fat. For $1.95 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 3. 385 people were glad they tried this recipe. A mixture of carrot, celery, shredded chicken, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The girl Who Ate Everything. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 75%. Try Creamy Shrimp Noodle Skillet, Gluten Free Creamy Cheesy Tuna Noodle Skillet, and Italian Chicken Noodle Skillet for similar recipes.
Servings: 3
Ingredients:
¾ cup chopped carrot
¾ cup diced celery
3½ cups chicken broth
¼ cup all-purpose flour
½ teaspoon minced garlic
½ cup heavy cream (milk can be substituted)
¼ cup finely chopped onion
salt and pepper to taste
1½ cups cooked and shredded chicken (rotisserie chicken works well here)
¼ cup unsalted butter
6 ounces wide egg noodles (about 3¾ cups)
Equipment:
frying pan
whisk
Cooking instruction summary:
In a large skillet, melt the butter over medium-low heat. Add the carrot, celery, and onion. Sautee in the butter until veggies are soft, about 5 minutes. Add the garlic and cook for about 30-60 seconds.Add the flour and cook for about 3 minutes or until mixture is thick. Slowly whisk in the chicken broth and cream and bring the heat up to medium-high. Add the egg noodles and cook for 5-7 minutes or until noodles are soft.Add the chicken to the noodles for the last minute or two of cooking to heat the chicken through. Salt and pepper to taste. Serve immediately.
Step by step:
1. In a large skillet, melt the butter over medium-low heat.
2. Add the carrot, celery, and onion.
3. Sautee in the butter until veggies are soft, about 5 minutes.
4. Add the garlic and cook for about 30-60 seconds.
5. Add the flour and cook for about 3 minutes or until mixture is thick. Slowly whisk in the chicken broth and cream and bring the heat up to medium-high.
6. Add the egg noodles and cook for 5-7 minutes or until noodles are soft.
7. Add the chicken to the noodles for the last minute or two of cooking to heat the chicken through. Salt and pepper to taste.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
