Chicken and Noodles Recipe | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: www.thereciperebel.com/chicke...
Ingredients
▢1 tablespoon oil
▢2 large carrots (peeled and chopped)
▢1 rib celery (sliced)
▢½ medium onion (finely diced)
▢2 cloves garlic (minced)
▢1 teaspoon Italian seasoning
▢1 teaspoon salt
▢¼ teaspoon dried thyme
▢¼ teaspoon black pepper
▢3 cups low sodium chicken broth
▢2 boneless, skinless chicken breasts (about 1 lb)
▢4 cups dried egg noodles (about 165 grams)
▢1 cup cream (any kind)
▢1 tablespoon corn starch
▢1 cup frozen peas
US Customary - Metric
Instructions
Heat a large skillet over medium-high heat and add the oil.
Add the carrots, celery and onion and cook until the onion is translucent.
Add the garlic, Italian seasoning, salt, thyme and pepper and cook 1 minute.
Add the broth and chicken breasts and bring to a simmer. Cover and reduce heat to medium. Cook for 10-12 minutes until an internal temperature of 165 degrees F is reached.
Remove chicken from the pan and shred. Keep warm.
Stir egg noodles into the pan and bring back up to a simmer. Cover and cook for 10 minutes or until al dente.
Whisk together cream and corn starch, and stir into the noodles with the peas and the shredded chicken.
Taste and adjust seasonings before serving.