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Chicken and Noodles

Chicken and Noodles is a comforting dish made with chicken, creamy broth, and vegetables, perfect for busy nights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Broth and Seasoning
  • 4 cups chicken broth Serves as the flavorful base.
  • 1 cup half and half Adds creaminess to the sauce.
  • 1 tbsp Worcestershire sauce Provides depth of flavor.
  • 1 tsp onion powder Enhances the savory taste.
  • 1 tsp garlic powder Adds aromatic undertones.
  • 1 tsp mustard powder Contributes a subtle tang.
  • 1 tbsp parsley A touch of freshness and color.
  • 1 tsp oregano Adds a hint of earthiness.
Chicken and Noodles Components
  • 1 lb chicken breast The protein that anchors the dish.
  • 1 tsp Italian seasoning A blend of herbs for extra flavor.
  • 1 tsp salt Essential for seasoning to taste.
  • 1 tsp pepper Essential for seasoning to taste.
  • 2 tbsp olive oil Used for searing the chicken.
  • 8 oz egg noodles The perfect vehicle for this creamy sauce.
  • 3 tbsp butter Forms the base for the roux.
  • 1/4 cup flour Thickens the sauce for a creamy texture.
  • 10.5 oz cream of mushroom soup Adds richness and comfort.
  • 2 cups frozen vegetables For nutrition and color.
  • 1 cup cheddar cheese Provides cheesy goodness.
  • 1 cup sharp white cheddar cheese Enhances the flavor profile.

Method
 

Preparation
  1. Prepare the broth mixture: Combine chicken broth, half and half, Worcestershire sauce, onion powder, garlic powder, mustard powder, parsley, and oregano. Set aside.
  2. Cook the chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat completely dry and season each side with Italian seasoning, salt, and pepper.
  3. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes until golden brown. Set aside and let rest for 10 minutes, then cut into bite-sized pieces.
  4. Boil the noodles: Boil salted water for the egg noodles and cook according to package instructions, then drain.
  5. Make the roux: Melt butter over medium heat in the same pan used for the chicken. Sprinkle in the flour and whisk for 2 minutes until it begins to brown.
  6. Add the broth mixture: Gradually add the chicken broth mixture while stirring continuously until thick. Stir in the cream of mushroom soup and let it simmer for about 10 minutes while the noodles boil.
  7. Incorporate frozen vegetables: Add frozen vegetables and let heat through for about 5 minutes.
  8. Combine everything: Reduce heat to low. Stir in cheese, then add the chicken back.
  9. Finish the dish: Add cooked noodles and stir to combine. Serve.

Notes

For best results, marinate the chicken for at least 30 minutes. You can swap ingredients as desired for flexibility.