Directions
- 1Heat butter and olive oil in a large pot over medium heat. Add onion, carrots, and mushrooms. Cook until softened.
- 2Stir in garlic and cook for 30 seconds.
- 3Sprinkle in the flour and stir continuously for 1 minute.
- 4Slowly whisk in the chicken broth, then add the heavy cream, Italian seasoning, thyme, salt, and pepper. Bring to a gentle simmer.
- 5Stir in the uncooked egg noodles. Cover and simmer, stirring occasionally, until the noodles are tender.
- 6Add the shredded chicken and cook until heated through.
- 7Stir in the cheddar (if using) and Parmesan until melted and the sauce is thick and creamy.
- 8Garnish with fresh parsley and serve hot.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic clove, minced
- 1 cup carrots, sliced
- 8 oz mushrooms, sliced
- 3 tbsp all-purpose flour
- 3 cup chicken broth
- 1 cup heavy cream
- 1 tsp italian seasoning
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt
- 3 cup cooked shredded chicken
- 8 oz egg noodles
- 1 cup shredded cheddar cheese (optional)
- 1/4 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped
Equipment
large pot
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