chicken and noodles
Nothing says comfort like this easy one-pot chicken and noodles with carrots and onions, all seasoned with fresh thyme and rosemary. It’s a great weeknight meal, especially for busy families.
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 4 cups low-sodium chicken broth (reserve 1 cup)
- 1/4 cup corn starch
- 1 1/2 pounds boneless skinless chicken breasts
- 3 large carrots, peeled and chopped
- 12 ounces egg noodles
- salt, to taste
- freshly ground black pepper, to taste
How To Make chicken and noodles
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Step 1Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, stirring frequently. Reduce the heat to low and add the garlic, thyme, and rosemary.
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Step 2Add the chicken broth and bring the mixture to a low boil. Whisk the corn starch with the reserved chicken broth. Whisk it into the pot. Add the chicken breast and carrots and simmer until they are fork-tender.
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Step 3Remove the chicken from the pot, cover it loosely, and let it rest for a few minutes.
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Step 4Add the egg noodles to the simmering pot. Push them into the liquid and simmer until desired tenderness.
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Step 5Meanwhile, using two forks, shred the chicken. Add the chicken to the pot and season the dish with fresh herbs, salt, and freshly ground black pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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