Description
A quick and comforting chicken and noodles recipe that’s ready in just 30 minutes, perfect for a hearty weeknight meal.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 8 oz egg noodles
- 4 cups chicken broth
- 1 cup frozen peas and carrots
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- In a large pot, bring chicken broth to a boil.
- Add egg noodles and cook according to package instructions until tender.
- Stir in the shredded chicken, frozen peas and carrots, garlic powder, and onion powder.
- Reduce heat to medium and stir in the heavy cream and butter.
- Season with salt and pepper to taste.
- Cook for another 2-3 minutes, stirring occasionally, until heated through.
- Garnish with chopped parsley if desired before serving.
Notes
- Use rotisserie chicken for even quicker preparation.
- Adjust the creaminess by adding more or less heavy cream.
- Substitute peas and carrots with your favorite vegetables if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg