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 garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion, garlic, mixed vegetables, thyme, salt, and pepper. Cook until onions are soft, about 5 minutes.
- Sprinkle flour over veggie mixture, stir to coat. Pour in chicken broth and heavy cream. Simmer until thickened, about 5 minutes.
- Add cooked noodles and shredded chicken to the pan. Stir until coated in sauce. Adjust salt and pepper to taste.
- Garnish with fresh parsley before serving if desired.
Notes
- For a lighter version, use half & half instead of heavy cream.
- Substitute chicken thighs for extra flavor.
- Add extra veggies like broccoli or peas.
- Optional: Spice with red pepper flakes or cayenne.
- Use rotisserie chicken for convenience.
- 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
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 38.5 g
- Fiber: 2.7 g
- Protein: 19.4 g
- Cholesterol: 75 mg