Chicken and Noodles

I don’t share food that often… there are a variety of reasons but mostly because I tend to not strictly follow recipes or use measuring tools, take the time to write things down, or remember to pause to take a picture before the first bite… also when I’m making food taste trumps looks and I don’t take time to prettify every food.

I’m not sure I can want to change. But as I was making my grocery I had a feeling it was gonna be good and I would want to recreate it, so I jotted down beforehand what I planned on putting in the pot.

I was inspired to make a comforting bowl of chicken and noodles because we were going to have our first snow storm and let me just say it was a hit (aka husband approved). There’s something magical in comfort food.



Yields ~6 servings


  • 2 T Butter

  • 2 T garlic, minced

  • 1 small white onion, diced

  • 3 T all-purpose flour

  • 1/2 cup of dry white wine (optional: sub water)

  • 8 oz.Mushrooms

  • 4 stalks celery, chopped

  • 1/2 pound baby carrots

  • 4 C Chicken Broth

  • 2 C Heavy Cream

  • 12 oz egg noodles

  • 1 lb chicken, cooked and shredded (Could sub rotisserie chicken)

  • 1/2 t Salt

  • 1/2 t Pepper

  • 2 T Herbs de Provence

  • Parsley for garnishing



  1. Melt butter in large soup pot. Add garlic sauté until fragrant (about 30-60 seconds). Add diced onion and continue to sauté until translucent (5-8 minutes). Stir in flour and white wine, mix until well combined. Bring to a simmer and allow to cook until reduced (about 10 minutes).

  2. Next add in vegetables, broth and cream, noodles, chicken, and spices to pot. bring to a low boil and allow to cook for 20-25 minutes, or until liquid is thickened to desired consistency and vegetables are soft.

  3. Serve warm and garnish with parsley.

What are your favorite cold weather foods? I’d love to hear about them below!