Better Than Mom's Chicken and Noodles

Cozy up with a bowl of comforting indulgence with "Better Than Mom's Chicken and Noodles," a rich and creamy one-pot wonder that's destined to become a family favorite. This hearty recipe features tender, shredded chicken simmered in a flavorful broth, homemade with sautéed carrots, celery, and onions, then elevated with a touch of heavy cream for a silky finish. Tossed with perfectly cooked egg noodles and seasoned with aromatic dried thyme, garlic, and a hint of black pepper, this dish is like a warm hug in every bite. Ready in just under an hour and perfect for weeknight dinners, it's a delightfully nostalgic yet elevated take on a classic meal. Serve it up with crusty bread or a fresh salad for a comforting and complete homemade feast.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Chicken breasts (boneless, skinless)
• 8 cups Chicken broth (low sodium)
• 12 ounces Egg noodles
• 3 medium Carrots (peeled and diced)
• 2 stalks Celery stalks (diced)
• 1 medium Onion (finely chopped)
• 2 tablespoons Butter
• 3 cloves Garlic (minced)
• 1 cup Heavy cream
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 2 tablespoons Fresh parsley (chopped, optional, for garnish)

Directions

Step 1

Place the chicken breasts in a large pot or Dutch oven and add the chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes or until the chicken is fully cooked.

Step 2

Remove the chicken from the pot and set it aside to cool slightly. Keep the broth simmering.

Step 3

In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté for 5-7 minutes until the vegetables are tender.

Step 4

Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to avoid burning.

Step 5

Sprinkle the flour over the sautéed vegetables and stir well to combine. Continue cooking for 1 minute to cook out the raw flour taste.

Step 6

Gradually ladle 1 cup of hot chicken broth from the pot into the skillet, whisking constantly to create a smooth mixture. Once combined, pour the contents of the skillet back into the pot with the remaining chicken broth.

Step 7

Add the egg noodles, salt, black pepper, and dried thyme to the pot. Stir well and cook for 10-12 minutes, or until the noodles are tender.

Step 8

While the noodles cook, shred the cooked chicken into bite-sized pieces using two forks.

Step 9

Once the noodles are cooked, stir in the shredded chicken and heavy cream. Simmer for another 5 minutes, stirring occasionally, to heat everything through and thicken slightly.

Step 10

Taste and adjust seasoning with additional salt and pepper if needed.

Step 11

Serve hot, garnished with fresh parsley if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3167.7g)

Amount per serving	% Daily Value*
Calories	2348.3

Total Fat 127.2g	0%
Saturated Fat 65.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 700.3mg	0%
Sodium 4091.2mg	0%
Total Carbohydrate 133.5g	0%
Dietary Fiber 11.2g	0%
Total Sugars 13.5g
Protein 136.4g	0%

Vitamin D 50.1IU	0%
Calcium 259.3mg	0%
Iron 11.0mg	0%
Potassium 2043.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 24.5%

Carbs: 24.0%