Shortcut chicken and noodles

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 396.2
  • Total Fat: 11.5 g
  • Cholesterol: 65.0 mg
  • Sodium: 432.2 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 32.8 g

View full nutritional breakdown of Shortcut chicken and noodles calories by ingredient
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Number of Servings: 6


    1 rotisserie chicken
    1 package homemade style egg pasta or wide egg noodles
    4 tablespoons butter
    2 large carrots, cut into half moons
    2 large celery sticks, chopped
    1 onion, diced
    1/2 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon black pepper
    1/4 cup flour
    2 (14.5 ounce) cans lower sodium MSG free chicken broth


1. Remove chicken from the carcass and discard skin. Shred meat into bite size pieces. Set aside.

2. Cook noodles according to package directions in salted water. Strain out water and lightly coat noodles with olive oil to keep from sticking together.

3. Meanwhile, heat butter in a large skillet over medium high heat until melted and foamy. Add in carrots, celery, onion, thyme, salt and black pepper. Cook until vegetables are mainly softened.

4. Sprinkle flour over vegetables. Stir often for 3 minutes to cook the flour. Deglaze pan with some of the broth. Add the rest of the broth and bring to a high simmer for 10 to 15 minutes or until thickened to taste. Add in the chicken and cook until warmed through.

5. To serve, place noodles in individual bowls and top with chicken mixture.

Note: For even deeper flavor, if your chicken has any fat or juice in the bottom of the plastic dish go ahead and throw it in the pot after the flour.

Serving Size: Makes six generous servings

Number of Servings: 6

Recipe submitted by SparkPeople user CMILLE81.

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