Ingredients
Scale
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 1½ cups frozen mixed vegetables (thawed)
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast (shredded)
- Salt and pepper (to taste)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Cook egg noodles according to package instructions until al dente; drain and set aside.
- In a large skillet, melt butter over medium heat. Add diced onion, minced garlic, and mixed vegetables. Season with thyme, salt, and pepper. Cook until onions are soft.
- Sprinkle flour over the veggie mixture and stir to coat. Gradually add chicken broth and heavy cream while stirring constantly; simmer until thickened.
- Stir in cooked noodles and shredded chicken until everything is well combined and heated through.
- Garnish with freshly chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg