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Chicken Noodle Skillet

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 6


1/4 cup

unsalted butter

3/4 cup

chopped carrot

3/4 cup

diced celery

1/4 cup

finely chopped onion

1/2 tsp

minced garlic

1/4 cup

all-purpose flour

3 1/2 cups

chicken broth

1/2 cup

heavy cream ((milk can be substituted))

6 oz

wide egg noodles ((about 3 3/4 cups))

1 1/2 cups

cooked and shredded chicken ((rotisserie chicken works well here))

salt and pepper


  • Noodles took a lot longer to cook if they are not smallest egg noodles. Double recipe!

    Amanda Childs • 2019-03-22

1 person Recommend This Recipe