Creamy Chicken and Noodles

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

1 lb Boneless, skinless chicken breasts or thighs

1-2 tbsp Kinders The Blend (any salt, pepper and garlic blend will work)

1 tbsp Olive Oil

2 tbsp Salted Butter

2 Carrots, sliced

2 Celery Stalks, sliced

1 Yellow Onion, Diced

3-4 Garlic Cloves, minced

1/4 Cup All Purpose Flour

4 Cups Chicken Broth

1 Cup Heavy Cream

1/4 Tsp Dried Thyme

1 tbsp Dried Parsley

1 tbsp Kinders Roast Chicken Seasoning (If you can't find this, it is fine to omit it)

12 oz Bag of Dried Egg Noodles

Salt and Pepper to taste

Instructions

Season the chicken with the Kinders The Blend seasoning.

Heat the olive oil and 1 tbsp of the butter in a skillet over medium heat. Cook the chicken for about 4-5 minutes per side. Remove it and set it aside. After it has rested for about 5 minutes, give it a rough chop or shred it if you prefer.

After removing the chicken, add the celery, onions and carrots to the pan. Season with a small amount of salt and pepper. Cook for 10 minutes. Add the garlic and cook for 1 more minute.

Stir in the flour and cook it down for 3-4 minutes.

Slowly stir in 4 cups of the chicken broth and the heavy cream. Season with the thyme, parsley and the Kinders Roast Chicken seasoning. Stir in the chopped up chicken and the egg noodles and the rest of the chicken broth.

Bring to a boil and let it boil for 8 minutes. Then turn the heat to low and simmer for at least 20 minutes. This will allow it to thicken up.

Salt and pepper to taste. Serve hot and enjoy!