Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Ingredients:
2 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1⁄4 cup all-purpose flour
11⁄2 cups low-sodium chicken broth
1 cup whole milk
2 cups cooked chicken, shredded
1 cup frozen peas
1 large carrot, peeled and diced
8 ounces wide egg noodles
1⁄4 cup parsley, chopped
Salt and pepper to taste
Instructions:
In a large skillet, melt the butter over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for 2 minutes to prevent a pasty sauce. Gradually whisk in the broth and milk. Bring to a gentle simmer, stirring often, until thickened, about 5-10 minutes.
Add the cooked chicken, carrots and peas to the sauce. Cook for 3-5 minutes until the carrots are just tender.
Meanwhile, cook the egg noodles according to package directions until al dente. Drain well.
Add the cooked noodles to the chicken veggie sauce. Gently toss to coat.
Remove from heat. Stir in the parsley. Season with salt and pepper to taste.
Serve warm right away so the noodles don’t overcook. Enjoy this one-pot creamy comfort!
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