Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, sliced into coins
  • 2 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried thyme
  • 12 oz wide egg noodles
  • 1 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil and 1 tablespoon of butter over medium-high heat in a Dutch oven or large pot.
  2. Add the cubed chicken, season with salt and pepper, and cook until the edges are golden brown, about 5 minutes. Remove chicken and set aside on a plate.
  3. In the same pot, add the remaining butter, onion, carrots, and celery. Sauté until the onions are translucent and the carrots have softened slightly.
  4. Pour in the chicken broth and scrape the bottom of the pot to release the brown bits (fond).
  5. Stir in the garlic powder, onion powder, and dried thyme. Bring the liquid to a rolling boil.
  6. Stir in the egg noodles, reduce heat to medium-low, cover, and simmer for 7–9 minutes until noodles are al dente.
  7. Stir the seared chicken and any accumulated juices back into the pot.
  8. Pour in the heavy cream and stir gently over low heat for 2–3 minutes.
  9. Garnish with chopped fresh parsley before serving.