Chicken and Egg Noodles

5 from 1 vote

Chicken and egg noodles feature a creamy herb-infused sauce loaded with shredded chicken, peas, and carrots spooned over tender noodles.

Prep Time5

Cook Time15

Total Time20

Course: Entree

Cuisine: American

Servings:

Calories: 459kcal

Bring a large pot of cold water to a boil and add egg noodles. Boil noodles according to the package instructions. Then drain from water and set aside.
In a separate saute pan set over medium heat, add cooking oil and chopped onion. Saute the onion until tender.
Melt butter in the pan with the sauteed onions, reduce the heat to medium low, then sprinkle in the flour and whisk to combine. Continue whisking for a couple of minutes, until the mixture turns a light brown.
Begin adding splashes of chicken broth into the flour mixture, whisking to combine after each splash is added. Repeat until all of the broth has been added.
Add the shredded chicken, carrots, peas, and fresh thyme to the sauce. Then stir in black pepper and heavy cream. Bring the sauce to a simmer and cook for a couple of minutes, or until it thickens into a gravy consistency. Taste for salt and adjust as needed.
Place noodles on a plate, then ladle the savory sauce over the noodles and serve immediately.

I recommend buying frozen carrots that can be cooked by steaming because they will soften perfectly just by being added to the sauce.

If the noodles finish cooking before the sauce, toss the noodles in oil or butter to prevent them from sticking together.