TODAY Food Club

Skillet Chicken and Noodles

Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• ½ of medium onion, chopped finely
• ¾ cup celery, chopped
• ¾ cup carrot, chopped
• 2 garlic gloves, minced
• ½ Tablespoon fresh thyme
• 2 Tablespoons flour
• 32 oz carton of chicken stock
• 8 oz egg noodles (Mrs. Miller's preferred)
• 1 rotisserie chicken, white meat only, shredded
• 2 Tablespoons fresh parsley
• Salt and pepper to taste

Preparation

1. In a large, deep skillet, add olive oil, butter, onion, celery and carrot. Cook until vegetables have softened and onion is translucent.
2. Add garlic and thyme, and cook until just fragrant. Sprinkle flour over sautéed vegetables and stir to coat.
3. Add chicken stock a little bit at a time, stirring constantly to prevent lumps.
4. Add egg noodles and bring to a boil. Reduce heat a bit and cook noodles at a gentle boil. Make sure to stir throughout the cooking process because the noodles like to stick to the bottom. Time will vary depending on the brand of noodles. If your noodles soak up the stock before they are cooked, add more.
5. When the chicken stock has reduced ¾ of the way and the noodles are cooked, add the chicken and parsley. Stir to combine. Best when served immediately.
6. For a creamier consistency, add a few splashes of heavy cream or whole milk at the end.

Recipe Tags

• Kid-friendly
• American
• Entree