Chicken Noodle Pasta

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Nothing is more satisfying than a warm bowl of chicken noodle soup when it’s cold out. I love chicken noodle soup & pasta so decided to combine the two. This recipe is very easy and it’s even better the next day. Check out the quick recipe below.

Ingredients

  • 12 ounces egg noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • Salt & pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup freshly grated Parmesan

For The Sauce

  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • Salt & pepper

Directions

  1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, parsley and onion powder. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Set aside.
  2. In a large pot of boiling salted water, cook egg noodles according to instructions.
  3. Heat 1 tablespoon olive oil in a large stockpot over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  4. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  5. Stir in egg noodles, sauce and Parmesan until combined and heated through, about 3-4 minutes.

Enjoy!

 

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