However, since I’m going to grant you permission to use these, this is where the “homemade” portion of this recipe is indicated by finger quotes. Friends, if you haven’t tried Reames frozen egg noodles, you’re missing out on one of the best prepackaged, store-bought foods available.
Now add ground white pepper. We really enjoyed the dish’s slight peppery/spicy taste, which I added in large amounts. But start sparingly and add more as you like. If you want a little more intense chicken flavor, you can also add some ground thyme and chicken base.
What I’m going for is thick, beautiful chicken and noodles. Add some water to a little flour….
Look. It’s a photography thing. Exposure and all that stuff. To fully reveal the darker contents of the pot, my hand is always a bright white, freaky pink color.
b) This makes it simpler for people to identify and spit out cooked carrots for those who dislike them.
Prepping the Creamy Chicken and Noodles
One of the reasons I adore this one is that it requires very little preparation. Simply chop up a small onion and about a cup of each carrot and celery.
The next step is to thinly slice two chicken breasts by cutting them in half lengthwise. Once the chicken has been seasoned with salt, pepper, and garlic powder on both sides, you can begin cooking!
Cooking the Creamy Chicken and Noodles
First, put a large pan over medium heat and add three tablespoons of butter to it. While that melts, get a big pot, add water to cook the pasta, and bring it to a boil over high heat.
After that, add your chopped vegetables to the melted butter and let them soften by cooking for a few minutes.
Add one more tablespoon of butter and three tablespoons of flour to the vegetables once they begin to soften. Mix everything together to create a roux, then let it brown for a few minutes to cook the flour.
Next, mix in two cups of chicken broth and a tablespoon of finely chopped garlic. Stir that mixture until it thickens to your desired consistency, then add your chicken.
Using a spoon, completely cover the seasoned chicken with the sauce. After that, reduce the heat to a simmer, cover the pan, and cook for 12 to 15 minutes.
To ensure the egg noodles are ready at the same time as the chicken, add 12 ounces of egg noodles to your pot of boiling water while the chicken is cooking.
After the chicken reaches a minimum internal temperature of 165 degrees, take off the lid and use a few forks to shred it.
Sincerely, if you don’t have egg noodles or are looking for another way to serve this meal, the chicken and gravy taste good served on their own over mashed potatoes, rice, or biscuits.
Once it’s shredded, mix in the cooked egg noodles and 1/2 cup heavy cream until thoroughly combined.
