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Chicken Noodle Skillet
This Creamy Chicken Noodle Skillet has chicken, carrots, celery, onion, and noodles all in one dinner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 6 servings
Ingredients
- 1/4 cup unsalted butter
- 3/4 cup chopped carrot
- 3/4 cup diced celery
- 1/4 cup finely chopped onion
- 1/2 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth
- 1/2 cup heavy cream (milk can be substituted)
- 6 ounces wide egg noodles (about 3 3/4 cups)
- 1 1/2 cups cooked and shredded chicken (rotisserie chicken works well here)
Instructions
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In a large skillet, melt the butter over medium-low heat. Add the carrot, celery, and onion. Sautee in the butter until veggies are soft, about 5 minutes. Add the garlic and cook for about 30-60 seconds.
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Add the flour and cook for about 3 minutes or until mixture is thick. Slowly whisk in the chicken broth and cream and bring the heat up to medium-high. Add the egg noodles and cook for 5-7 minutes or until noodles are soft.
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Add the chicken to the noodles for the last minute or two of cooking to heat the chicken through. Salt and pepper to taste. Serve immediately.
Recipe Notes
Ways to make this easier:
1) Use minced garlic from a jar. It's great to have on hand.
2) Use frozen celery and carrot vegetable mix.
3) Use frozen onion. They sell diced frozen onion in bags so you can use it when you need it.
*The noodles will soak up the liquid the longer it cooks so you can add milk or chicken broth to thin it out if you need to.
*You can also use any pasta you have but egg noodles definitely cook the fastest so you may need more liquid and more time to cook if you use other pasta. Frozen egg noodles are amazing in this. They are in the frozen section next to frozen dough.