Chicken Noodles Creamy (Print Version)
Chunks of chicken and noodles mix with veggies in a smooth, feel-good sauce — it’s the best comfy meal after work.
# Ingredients:
→ Main Ingredients
01 -
1 cup (140 g) frozen peas
02 -
2 cups (480 ml) whole milk, split
03 -
3 tablespoons (24 g) all-purpose flour
04 -
3 tablespoons (42 g) unsalted butter
05 -
1 pound (450 g) dry egg noodles or any noodles you like
06 -
1 teaspoon (2 g) ground black pepper
07 -
1 teaspoon (6 g) kosher or sea salt
08 -
1 fresh thyme sprig or use 1 teaspoon dried thyme
09 -
1 bay leaf
10 -
2 ½ cups (600 ml) low-salt chicken broth, divided
11 -
1 cup (120 g) chopped celery
12 -
2 cups (about 300 g) chopped carrots (about 3 big carrots)
13 -
3 garlic cloves, finely chopped
14 -
1 medium onion, chopped
15 -
2 tablespoons (30 ml) extra virgin olive oil
16 -
3 cups (roughly 420 g) cooked rotisserie chicken, shredded
→ Garnish
17 -
Extra black pepper
18 -
Smoked paprika
19 -
Freshly grated Parmesan
20 -
Chopped fresh thyme or parsley
# Steps:
01 -
Scoop into your favorite bowls. Sprinkle with more herbs, a hit of smoked paprika, fresh black pepper, or a little parmesan if you want.
02 -
Pile in the shredded chicken. Let everything simmer gently so it thickens up just how you like it.
03 -
Mix in the roux, your last cup of milk, and the frozen peas. Give it all a good stir so it blends together nicely.
04 -
Melt butter in a little pan on medium. Toss in the flour and whisk for about a minute, then pour in a cup of milk slowly. Keep whisking till it gets creamy and thick, takes 2 to 3 minutes. Set aside.
05 -
Pour in the rest of the broth along with celery chunks. Crank up the heat to get it boiling. Drop in the dry noodles and cook with no lid for about 5 minutes.
06 -
Splash in about 1 ½ cups broth, bay leaf, thyme, salt, and pepper. Let it come to a simmer and cook until the carrots turn soft, usually 5 to 7 minutes.
07 -
Warm up some olive oil in your big pot over medium heat. Toss in onion for a few minutes till soft, then stir in garlic with carrots and cook another minute, stirring all the time.
# Notes:
01 -
Want it lighter? Try low-fat milk instead of whole milk or make less roux till it's as creamy as you prefer.