Quickie Chicken and Noodles

Effortless comfort food at its finest, this Quickie Chicken and Noodles recipe is perfect for busy weeknights when you need a warm, hearty meal in under an hour. Featuring tender, seared chicken breasts, egg noodles, and a silky, flavorful broth infused with garlic, thyme, and a touch of heavy cream, this one-pot wonder combines classic homestyle flavors with modern simplicity. The addition of sautéed onions, carrots, and celery adds a wholesome boost, while the creamy texture makes each bite irresistibly satisfying. Ready in just 45 minutes, this crowd-pleasing dish is ideal for family dinners, offering both convenience and robust flavor. Top with fresh parsley for a vibrant finish, and savor a bowl of pure comfort.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces chicken breast, boneless and skinless
• 8 ounces egg noodles
• 4 cups chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, diced
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (optional for garnish)

Directions

Step 1

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 2

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and sear for 3-4 minutes per side until lightly browned. Remove chicken from the pot and set aside.

Step 3

In the same pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Step 5

Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.

Step 6

Return the chicken breasts to the pot. Cover and cook on medium-low heat for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).

Step 7

Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks.

Step 8

Add the egg noodles to the pot and cook according to package instructions, typically 6-8 minutes, until tender.

Step 9

Stir in the shredded chicken, heavy cream, thyme, salt, and pepper. Allow the mixture to heat through for 2-3 minutes.

Step 10

Taste and adjust seasoning as needed. Serve warm, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	1809.7 grams (1809.7g)

Amount per serving	% Daily Value*
Calories	1426

Total Fat 55.70g	71%
Saturated Fat 20.70g	103%
Polyunsaturated Fat 1.30g
Cholesterol 424mg	141%
Sodium 4926mg	214%
Total Carbohydrate 92.80g	34%
Dietary Fiber 8.20g	29%
Total Sugars 12.40g
Protein 135.20g	270%

Vitamin D 46IU	228%
Calcium 219mg	17%
Iron 11mg	59%
Potassium 2311mg	49%

*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: 35.5%

Protein: 38.3%

Carbs: 26.3%