Description
A comforting and hearty Creamy Chicken and Noodles dish served over fluffy mashed potatoes, combining tender chicken breast pieces with homemade or store-bought egg noodles simmered in flavorful chicken broth and enriched with a creamy sauce made from butter, milk, and a flour slurry.
Ingredients
Units
Scale
Chicken and Noodles
- 4 chicken breasts, pre-cooked and cut into bite-size pieces
- 12 cups homemade chicken broth (or your preferred store brand)
- 1 cup whole milk
- 1/4 cup salted butter
- Half recipe of homemade egg noodles (see notes) or about 18 oz frozen egg noodles or 16 oz dry egg noodles
- Salt and pepper, to taste
- 1/4 cup flour
- 1/2 cup cold milk or water
Homemade Egg Noodles (Half Recipe)
- 4 large eggs
- 295 grams all-purpose flour
Instructions
- Prepare the Broth: Taste your chicken broth and season with salt, pepper, chicken bouillon, or chicken base if needed to ensure it is flavorful, as it will impart the main flavor to the noodles. Heat the broth in a large stockpot over medium-high heat until it reaches a rolling boil.
- Add Milk and Butter: As the broth heats, stir in 1 cup of whole milk and 1/4 cup salted butter until fully combined and the butter has melted.
- Cook the Noodles: Once the broth is boiling, add your choice of noodles. Fresh homemade noodles should be added handful by handful to avoid clumping; dried or frozen can be poured in all at once. Stir well to separate the noodles and reduce heat to medium. Cook the noodles according to the type used—fresh and dried noodles will cook faster, frozen will take longer—until they are tender but not mushy.
- Warm the Chicken: Add the pre-cooked chicken pieces to the pot and simmer on medium-low heat for 3 to 5 minutes until warmed through. If the chicken was refrigerated, it may require a couple more minutes to heat evenly.
- Make the Creamy Sauce: In a bowl, whisk together 1/4 cup flour and 1/2 cup cold milk or water vigorously until smooth with no lumps. Slowly add this slurry to the simmering chicken and noodles mixture and stir continuously.
- Thicken the Soup: Continue cooking and stirring for 1 to 2 minutes until the broth thickens and attains a creamy consistency. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the creamy chicken and noodles over freshly made mashed potatoes for a comforting meal. Enjoy immediately.
Notes
- Homemade Egg Noodles Half Recipe Instructions: In a bowl, stir 4 large eggs into 295 grams all-purpose flour until a shaggy dough forms. Turn the dough out onto a floured surface and knead for 5–10 minutes until velvety smooth. Cover and let rest for about 20 minutes to relax gluten, making it easier to roll out. Roll and cut into noodles before cooking.
- For added flavor, ensure your chicken broth is well-seasoned as it greatly affects the dish.
- Use bite-sized pieces of chicken rather than shredded for a more hearty texture, unless preferred otherwise.
- If using frozen noodles, account for longer cooking times to reach tenderness.
Nutrition
- Serving Size: 1 serving (approx. 1/8th of recipe)
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
