Creamy chicken noodle skillet

Name: Creamy chicken noodle skillet
Total time: 1800 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 1/4 cup unsalted butter; 3/4 cup chopped carrots; 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)

Candice @candicethecook

Found this one-pan recipe online and it did not disappoint! My fiancé doesn’t care for soups and this was a great compromise! Very comforting and easy to make. I used my insta pot to make the shredded chicken, but any chicken that has been shredded will do!

Candice @candicethecook

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Ingredients

30 minutes including prep

3-4 servings

1/4 cupunsalted butter
3/4 cupchopped carrots
3/4 cupdiced celery
1/4 cupfinely chopped onion
1/2 teaspoonminced garlic
1/4 cupall-purpose flour
3 1/2 cupschicken broth
1/2 cupheavy cream (milk can be substituted)
6 ounceswide egg noodles (about 3 3/4 cups)
1 1/2 cupscooked and shredded chicken (rotisserie chicken works well here)

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Steps

30 minutes including prep

1

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.
2

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.
3

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.