Easy Chicken Noodle Skillet Meal

This easy chicken noodle skillet meal will soon be a family favorite and the chefs too… thick, creamy, delicious, filled with veggies, and ready in about 30 minutes!

 

 

There is something so comforting about chicken noodle soup and this recipe takes it up a notch turning a classic into a hearty pasta skillet meal. Feel free to mix it up a bit adding different veggies, seasonings, and spices. I personally love to add a bit of spinach and cajun spice with a handful of parmesan cheese to this recipe for a new twist!

 

Ingredients:

2 Pounds Chicken
12 Ounces Wide Egg Noodles
11 Ounces Frozen Mixed Vegetables
1 ½ Cups Chicken Stock
1 ½ Cups Half and Half
1 ½ Cups Water
¼ Cup Flour
2 Cloves Garlic, Minced
½ White Onion, Diced
4 Tablespoons Butter
Olive Oil
Salt and Pepper

 

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Easy Chicken Noodle Skillet Meal

 

 

Drizzle a skillet with olive oil and cook your chicken, sprinkled with salt and pepper, until well done.

Set aside.

Add your butter, garlic, onion, and frozen vegetables in a skillet and cook for 2-3 minutes or until they’re soft. Add your flour, mix well, until flour mostly disappears.

 

 

To the skillet, add your half and half, chicken stock, and water. Mix well.

 

 

Add noodles and bring to a boil stirring often.

 

 

Cover and allow to simmer for about 10-15 minutes or until thickened on low heat.

Add your chicken to the skillet. Stir well. Cover and allow to simmer for another 5 minutes.

 

 

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Easy Chicken Noodle Skillet

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A rich, creamy, hearty skillet meal based on the classic chicken noodle soup recipe ready in about 30 minutes!

Ingredients

• 2 Pounds Chicken
• 12 Ounces Wide Egg Noodles
• 11 Ounces Frozen Mixed Vegetables
• 1 ½ Cups Chicken Stock
• 1 ½ Cups Half and Half
• 1 ½ Cups Water
• ¼ Cup Flour
• 2 Cloves Garlic, Minced
• ½ White Onion, Diced
• 4 Tablespoons Butter
• Olive Oil
• Salt and Pepper

Instructions

1. Drizzle a skillet with olive oil and cook your chicken, sprinkled with salt and pepper, until well done. Set aside.
2. Add your butter, garlic, onion, and frozen vegetables to a skillet and cook for 2-3 minutes or until they’re soft. Add your flour, mix well, until flour mostly disappears.
3. To the skillet, add your half and half, chicken stock, and water. Mix well. Bring to a boil.
4. Add noodles. Cover and allow to simmer for about 10-15 minutes or until thickened and noodles softened on low heat.
5. Add your chicken to the skillet. Stir well. Cover and allow to simmer for another 5 minutes.

 

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