Ingredients
Scale
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1½ cups frozen mixed vegetables, thawed
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded
- Salt and pepper to taste
- Optional: 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Cook egg noodles according to package instructions until al dente; drain and set aside.
- Melt butter in a large skillet over medium heat. Add onion, garlic, and mixed vegetables. Season with thyme, salt, and pepper. Cook about 5 minutes until onions are soft.
- Sprinkle flour over the veggie mixture and stir to coat.
- Add chicken broth and heavy cream gradually. Stir and simmer until thickened, about 5 minutes.
- Add cooked noodles and shredded chicken to the pan, stirring until everything is coated in the creamy sauce.
- Adjust salt and pepper to taste. Optionally, garnish with fresh parsley before serving.
Notes
- Use half & half instead of heavy cream for a lighter version.
- Chicken thighs can be used for more flavor.
- Add extra vegetables like broccoli or peas.
- For some heat, add red pepper flakes or cayenne.
- Rotisserie chicken makes this recipe even easier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2.9 g
- Sodium: 419.5 mg
- Fat: 17.5 g
- Saturated Fat: 9.7 g
- Trans Fat: 0 g
- Carbohydrates: 38.5 g
- Fiber: 2.7 g
- Protein: 19.4 g
- Cholesterol: 0 mg