Creamy Chicken Noodles

striped blue and white bowl with creamy broth, carrot, and noodles.

Chicago just got a HEAP of snow, and I woke up in this winter wonderland craving one thing: CREAMY CHICKEN NOODLES. Okay, maybe I also wanted french fries, but I raided my pantry and couldn’t find any for the life of me. So, I threw together the most dreamy, creamy chicken noodles.

I love recipes like this because it truly is spur of the moment. I throw whatever ingredients that I have on hands to make something truly delicious. I kept it hearty with some farm house style spaetzle noodles and some mirepoix I had on hand. I used a dairy free creamer, so this dish is definitely versatile for whatever your dietary needs are. These creamy chicken noodles definitely going to be something I add into my soup or hearty winter recipe rotation.

I didn’t have chicken breast on hand, BUT wish I did. I would definitely recommend adding chicken breast into this dish, or serve up as a side dish with roast chicken. Hope you enjoy this creamy chicken noodles recipe!

striped blue and white bowl with creamy broth, carrot, and noodles.

Creamy Chicken Noodles

Yield: 2
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

A hearty bowl of creamy farm-style noodles to warm the tummy on a cold winter's day.

Ingredients

  • 1 1/2 cups of farm style noodles or spaetzle
  • 1 1/2 cups chicken broth
  • 1/2 cup water
  • 1/2 cup cream, almond or regular
  • 3/4 cup mirepoix (chopped onion, celery, carrot)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley, plus some for garnish
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp flour or tapioca starch
  • Optional: chicken breast

Instructions

  1. Add broth and water to a pot on medium heat.
  2. Add garlic and mirepoix and bring to a boil. Once you have it at a boil, add your noodles.
  3. Stir in thyme, parsley, garlic powder, salt, and pepper. Cook noodles on medium heat until soft, typically for about 15 minutes.
  4. Once your noodles are ready, add cream and simmer.
  5. Create a slurry by taking 2 tbsp of your broth into a glass with 1 tbsp of flour. I used tapioca starch because that is what I had on hand, but all purpose flour works even better.
  6. Slowly stir in your slurry until your broth become thick. You may not need the entire slurry to get your desired consistency.
  7. Serve and garnish with parsley.

Notes

Optional: Add chicken breast to broth first and cook for about 30 minutes prior to adding remaining ingredients. You can also save time by adding shredded rotisserie chicken.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe