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Ingredients
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- 3 tablespoons unsalted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 3 tablespoons all-purpose flour
- 2 teaspoons thyme leaves
- 3/4 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 3 cups low sodium chicken broth, plus extra if needed
- 1/2 cup whole milk (or 2%, half and half, or heavy cream)
- 6 ounces wide egg noodles
- 2 cups cooked and shredded chicken
- 1/2 cup frozen peas
Instructions
- Melt butter in a skillet over medium-high heat.
- Sauté diced onion, carrots, and celery until soft.
- Stir in poultry seasoning, garlic powder, and thyme.
- Add flour, stirring for 1-2 minutes.
- Pour in chicken broth and milk, stirring continuously until thickened.
- Add egg noodles and cook for 8-10 minutes until al dente.
- Stir in shredded chicken and frozen peas until warmed through.
Notes
Dice vegetables evenly for consistent cooking.
Adjust sauce thickness by adding chicken broth as needed.
For quicker prep, use leftover rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 700
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 30
- Cholesterol: 85