Chicken & Noodles 30 Minute One Pot Meal
Keeping it simple using Rotisserie Chicken
Equipment
- large deep skillet or Dutch oven
- cutting board
- sharp knife
- measuring cup
- measuring spoons
Ingredients
- 2 TBS butter
- 1 medium yellow onion, diced
- 2 tsp garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
- 1 (10.5) oz can cream of soup (either mushroom, celery, or chicken)
- 1 (12) oz package uncooked egg noodles
- salt & black pepper, to taste
- 2-3 cups cooked chicken (I use rotisserie for this recipe)
- 16 oz package frozen Normandy blend vegetables (broccoli, carrots, and cauliflower)
Instructions
- In a large skillet or Dutch oven over medium high heat, melt butter. Add diced onion and cook until softened about 4-5 minutes.
- Stir in minced garlic for 1 minute.
- Add in chicken broth, heavy whipping cream, and cream of soup. Mix together and place heat to a high. Bring to a boil.
- Stir in egg noodles. Taste and season with salt & black pepper, if needed. Let cook for 10 minutes stirring frequently.
- Lower heat and add frozen vegetables. Stir to coat. Cook ad additional 5 minutes or until noodles are tender and vegetables are cooked through. Add additional broth if needed during cooking process.
- Stir in cooked chopped chicken. Cook until chicken is heated through. Enjoy.