creamy chicken and noodles
Cozy up to a classic family favorite. Served piping hot, this hearty dish will warm the insides of all your family and friends.
prep time
25 Min
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- 8 ounces uncooked yolk-free wide egg noodles
- 4 cups water
- 1 pound boneless skinless chicken breasts
- 1 1/2 cups chopped onions
- 3/4 cup chopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 - bay leaf
- 1/8 teaspoon white pepper
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup buttermilk
How To Make creamy chicken and noodles
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Step 1Cook pasta according to package directions. Drain; set aside.
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Step 2Meanwhile, bring water to a boil in Dutch oven over high heat. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper. Return to a boil. Reduce heat to low; simmer, uncovered, 35 minutes. Remove chicken; cut into 1/2-inch pieces. Set aside.
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Step 3Increase heat to high. Return liquid in Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat; discard bay leaf. Whisk in soup and buttermilk until well blended. Add chicken pieces and pasta; toss to blend. Sprinkle with parsley, if desired.
- 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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