Description
A comforting dish perfect any time of the year.
Ingredients
9 ounces egg noodles
2 Tbsp butter
1 medium onion, diced
1 celery rib, diced
2 carrots, peeled and diced
2 cups chicken broth
1 Tbsp no sodium granulated chicken bouillon
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1 Tbsp dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
2 cups half and half
1 Tbsp cornstarch in a little water to form a slurry
2/3 cup frozen peas
2/3 cup frozen corn
2 1/2 to 3 cups shredded cooked chicken
1/3 cup shredded Parmesan cheese
Instructions
Cook noodles in salted water according to package directions. Drain.
Melt butter over medium heat in a large skillet or a Dutch oven.Add onion, celery, and carrots and cook 3 minutes.Add garlic powder, poultry seasoning, parsley salt, pepper and flour. Stir the flour in and cook for 1 minute.
Gradually whisk in the chicken broth, bouillon and then the cream. Bring to a simmer.
Add peas and corn and simmer for 4 to 5 minutes to thicken. If mixture is not thick enough, use the cornstarch slurry to thicken as desired.
Stir in chicken and Parmesan cheese.
Stir in noodles. Check for seasoning and add more salt if needed.
- Prep Time: 5 min
- Cook Time: 15 min