Chicken Noodle Skillet
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
325 kcal
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Course
Main Course
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Cuisine
American
Chicken Noodle Skillet
Description
This skillet meal begins by melting butter and cooking chopped carrots, celery, and onion until softened. Garlic is added briefly to maintain its flavor. Flour then cooks with the vegetables to create a roux that thickens the sauce when chicken broth and cream are gradually added. The mixture is brought to medium-high heat before adding egg noodles, which cook until tender and absorb some of the liquid.
Shredded cooked chicken, such as from rotisserie, is stirred in near the end to heat through without overcooking. The dish is seasoned with salt and pepper and served immediately, showcasing a creamy texture balanced by tender vegetables and noodles and flavorful chicken throughout.
This recipe allows for convenient ingredient swaps like frozen vegetables or jarred garlic, and flexibility in pasta choice, although egg noodles cook fastest. Leftover liquids can be added if noodles soak up too much during serving.
Ingredients
- 1/4 /4 cup butter unsalted
- 3/4 /4 cup carrot chopped
- 3/4 /4 cup celery diced
- 1/4 /4 cup onion finely chopped
- 1/2 /2 teaspoon garlic minced
- 1/4 /4 cup all-purpose flour
- 3 1/2 /2 cups chicken broth
- 1/2 /2 cup heavy cream (milk can be substituted)
- 6 ounces egg noodles about 3 3/4 cups, wide
- 1 1/2 /2 cups chicken rotisserie chicken works well here, cooked and shredded
Instructions
- 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.
- 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.
- 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.
Notes
- Minced garlic from a jar can be used to save time and ensure availability.
- Frozen mixes of celery and carrot or diced frozen onion are effective substitutes for fresh vegetables.
- Adding milk or extra chicken broth can thin the sauce if noodles absorb too much liquid during cooking.
- Other types of pasta may be used, but cooking times and liquid amounts should be adjusted accordingly; frozen egg noodles cook the quickest.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 325kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 586mg | 24% |
| Potassium | 354mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3289IU | 66% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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