Tips for Success
Use wide egg noodles or another quick-cooking pasta that holds sauce well. Cook vegetables until just tender before adding liquids. Use cooked chicken to save time. Don’t skip seasoning—salt and pepper bring out all the flavors. Stir often while simmering to prevent noodles from sticking.
Ingredients
2 cups cooked shredded chicken
2 tablespoons butter
1 small onion, diced
2 garlic cloves, minced
2 cups frozen mixed vegetables
2 cups chicken broth
1 cup milk
1/2 cup heavy cream
8 oz egg noodles
1/2 teaspoon dried thyme
Salt and pepper, to taste
Optional: fresh parsley for garnish
Directions
In a large skillet over medium heat, melt butter. Add diced onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 1 more minute. Add frozen vegetables and cook for another 3–4 minutes. Pour in chicken broth, milk, and heavy cream. Stir in the noodles, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until noodles are tender and sauce has thickened. Stir in shredded chicken and cook for another 2–3 minutes until heated through. Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot.
Additional Tips or Variations
Swap in turkey for the chicken, especially after the holidays. Add mushrooms for extra earthiness. Use cream cheese instead of heavy cream for a tangy twist. Stir in a handful of shredded cheddar cheese for a cheesy version. Top with crushed crackers or breadcrumbs for a mock pot pie topping.