Difficulty: Easy: Calories Per Serving: Not calculated

Why This Recipe Works: Browning the chicken before adding the liquid develops savory flavor and prevents the pieces from tasting poached.

A butter-and-flour base thickens the sauce evenly without requiring canned condensed soup.

Cooking the egg noodles directly in the seasoned broth allows them to absorb flavor while their starch adds body to the sauce.

Adding the milk and cream gradually helps create a smooth sauce without flour lumps.

Stirring in the peas near the end keeps their color bright and prevents them from becoming overly soft.

Equipment Needed: to 6-quart Dutch oven or heavy-bottomed pot

Wooden spoon or heat-resistant spatula: Whisk

Instant-read meat thermometer: Liquid measuring cup

Ingredients List

For the Chicken: 1/2 pounds (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces

3/4 teaspoon fine salt, divided: 1/2 teaspoon ground black pepper, divided

tablespoon (15 ml) olive oil

For the Creamy Noodles: tablespoons (57 g) unsalted butter. medium yellow onion, about 6 ounces (170 g), finely diced

medium carrots, about 5 ounces (140 g), peeled and thinly sliced

celery ribs, about 3 ounces (85 g), thinly sliced

garlic cloves, minced: 1/4 cup (30 g) all-purpose flour

cups (960 ml) low-sodium chicken broth: 1/2 cups (360 ml) whole milk

1/2 cup (120 ml) heavy cream: teaspoon dried thyme

1/2 teaspoon onion powder: ounces (340 g) wide egg noodles

cup (145 g) frozen peas, no need to thaw

tablespoons (8 g) chopped fresh parsley, optional