Creamy Chicken and Noodles!

Ingredients

• 1 pound Chicken Breast (skinless, boneless, trimmed)
• 1 teaspoon Mrs. Dash Onion & Herb Seasoning (optional, can use Italian seasoning)
• 1/2 teaspoon Paprika (smoked or sweet)
• to taste Salt
• to taste Black Pepper
• 1 tablespoon Vegetable Oil (for searing chicken)
• 4 tablespoons Unsalted Butter (divided: 1 tbsp for chicken, 3 tbsp for vegetables)
• 2 stalks Celery (diced)
• 1 medium Onion (diced)
• 2 medium Carrot (diced)
• 2 cloves Garlic (minced)
• 1/2 cup All-Purpose Flour (for thickening)
• 6 cups Water
• 1 cube Chicken Bouillon Cube (optional, if not using broth)
• 2 cups Heavy Cream (full‑fat for richness)
• 12 ounces Dried Egg Noodles (break into pieces if long)
• 1 Lemon (juice only)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then season both sides with Mrs. Dash onion & herb seasoning, paprika, salt, and pepper.

   Time: PT5M

2. Sear the Chicken

   Heat 1 tbsp oil and 1 tbsp butter in the large pot over medium‑high heat. Add the chicken and cook 3–4 minutes per side until golden brown.

   Time: PT8M

   Temperature: medium-high

3. Shred the Cooked Chicken

   Remove the chicken from the pot, let it rest briefly, then shred it with two forks or chop into bite‑size pieces.

   Time: PT3M

4. Sauté Vegetables

   Add the remaining 3 tbsp butter to the pot. Add diced celery, onion, and carrot. Season with salt and pepper and sauté for about 5 minutes, then add minced garlic and cook 1 minute more.

   Time: PT6M

   Temperature: medium

5. Create the Roux

   Sprinkle 1/2 cup flour over the vegetables and stir continuously for 2 minutes until the mixture turns a light golden color.

   Time: PT2M

   Temperature: medium

6. Add Liquid Base

   Gradually whisk in 6 cups water (or chicken broth if using) and the bouillon cube if you chose water. Bring the mixture to a gentle boil, stirring to dissolve any lumps.

   Time: PT5M

   Temperature: high

7. Incorporate Cream and Chicken

   Stir in 2 cups heavy cream, then add the shredded chicken. Return to a simmer.

   Time: PT3M

   Temperature: medium

8. Cook the Noodles

   Add the dried egg noodles, stir, and bring back to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until noodles are tender.

   Time: PT10M

   Temperature: medium

9. Finish and Serve

   Squeeze the juice of one lemon into the soup, stir in chopped parsley, and adjust salt and pepper to taste. Ladle into bowls and enjoy.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

42 g

Carbohydrates

50 g

Fat

35 g

Fiber

4 g