Hearty Skillet Chicken Pot Pie with Noodles

Ingredients:

• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups cooked chicken, shredded
• 8 ounces egg noodles
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese

Directions:

1. Melt butter in a large skillet over medium heat.
2. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
3. Stir in garlic until fragrant, about 1 minute.
4. Sprinkle flour over the vegetables, stirring to coat.
5. Gradually whisk in chicken broth and heavy cream, bringing to a simmer.
6. Add thyme, salt, and pepper.
7. Stir in chicken and noodles.
8. Reduce heat, cover, and simmer until noodles are tender, about 8-10 minutes.
9. Stir in frozen peas and Parmesan cheese until heated through and cheese is melted, about 2 minutes.
10. Serve immediately.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded or cubed
• 2 cups egg noodles
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, sliced carrots, and sliced celery.
3. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
5. Pour in the chicken broth and bring the soup to a simmer.
6. Add the cooked chicken, egg noodles, and dried thyme to the pot. Simmer for about 10-12 minutes, or until the noodles are cooked to your desired tenderness.
7. Season the soup with salt and pepper to taste.
8. Adjust the seasoning as needed.
9. Serve hot, garnished with chopped fresh parsley if desired.

Tips:

You can use leftover cooked chicken or rotisserie chicken for this recipe to save time.
Feel free to customize the soup by adding other vegetables like peas, corn, or spinach.
For extra flavor, you can add a splash of lemon juice or a sprinkle of grated Parmesan cheese before serving.

• 500g Gaar Skroefie Pasta/ Noodels
• 1 Koppie Sultanas geweek vir 3 min in kookwater.
• 1 Green Pepper in klein blokkies
• 1 Ui in klein blokkies
• 1 Klein Blikkie ingelegde geel perskes in blokkies sonder stroop.
• 250ml Tamatie Sous
• 125ml Bruin Asyn
• 100 ml Witsuiker
• 30 – 50 ml Kerrie poeier
• 1 Teelepel growwe Swartpeper
• 1 Teelepel Sout
• 125ml Canola Olie

1. Meng al die sik ‘n week in yskas.

The recipe is as follows:
1/2 cup chopped carrots (I use more carrots and put in my food processor because who really has time for chopping when they don’t feel good)
2 TBSP butter
1 tsp thyme
1 tsp poultry seasoning
2 (10.5 oz) cans cream of chicken soup
8oz sour cream
2 (32oz) boxes chicken stock
2 tsp chicken bouillon
1 (16oz) bag of chicken egg noodle (I used rotini tonight as I did not have egg noodles on hand tonight)
2 cups cooked chicken (I always use rotisserie)
Parsley flakes

1. Melt butter in large pot.
2. Saute the carrots for 2 minutes.
3. Add thyme, poultry seasoning, chicken stock and bouillon.
4. Bring to boil.
5. Add noodles and chicken and cook on low for 20 minutes. When done add 2 cans cream of chicken and 8oz sour cream.
6. Sprinkle with parsley and serve.

Ingredients
2 tins of tuna in oil
1 small onion peeled and finely chopped
3 green chilies, seeds removed and chopped into small pieces
1 cup of Mayonnaise
1 teaspoon of chili powder
2 tablespoons of dried parsley
1 cup of cooked whole sweet corn
1 teaspoon of freshly ground black pepper
Cooked noodle pasta of your choice (1 packet)
1/2 a cup of freshly squeezed lemon juice

Method
In a large bowl, add all ingredients especially the oil of the tuna, stir, cover in cling wrap and refrigerate.
Serve on it’s own or with a delicious braai. It’s so easy.
If you have green and red peppers you can add it diced, you can add small cubes of cheddar cheese, a splash of Tabasco or some atchar, or even some Nando sauce will take it to another level.
Use the same recipe to make a prawn or Crayfish noodle salad, simply add a bit more mayonnaise and some chopped dill.