Creamy chicken, egg noodles, and peas cooked together in one pot for a comforting, easy meal.
# Components:
→ Poultry
01 - 2 cups cooked chicken breast, shredded or diced
→ Aromatics & Vegetables
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, finely diced
04 - 2 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 1 cup frozen peas
→ Pasta
07 - 8 oz wide egg noodles, uncooked
→ Dairy & Broth Components
08 - 2 tablespoons unsalted butter
09 - 1/4 cup all-purpose flour
10 - 3 cups low-sodium chicken broth
11 - 1 cup whole milk
12 - 1/2 cup heavy cream
→ Seasonings
13 - 1 teaspoon salt, plus more to taste
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried parsley
17 - 1/4 teaspoon garlic powder
# Preparation Steps:
01 - Heat olive oil and butter in a large Dutch oven or deep skillet over medium heat. Add onion, carrots, and celery. Sauté for 4–5 minutes until vegetables are softened.
02 - Sprinkle flour over the sautéed vegetables. Stir continuously and cook for 1 minute to toast the flour and form a roux.
03 - Gradually whisk in the chicken broth, ensuring to scrape any browned bits from the bottom of the pot. Stir in the milk and heavy cream, then bring the mixture to a gentle simmer.
04 - Add the uncooked egg noodles, salt, pepper, thyme, parsley, and garlic powder to the simmering liquid. Stir thoroughly to combine. Cover the pot and let it simmer for 10–12 minutes, stirring occasionally, until the noodles reach al dente tenderness.
05 - Stir in the cooked chicken and frozen peas. Continue to cook uncovered for an additional 3–4 minutes, allowing the peas to heat through and the sauce to thicken to desired consistency.
06 - Taste the dish and adjust seasonings if necessary. Serve hot, optionally garnished with additional fresh parsley.
