Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 12 oz wide egg noodles
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the olive oil and butter over medium high heat. Add the chicken chunks in a single layer and sear until mahogany colored brown on all sides (about 5-7 minutes). Remove chicken and set aside on a plate. Note: Don't move the chicken too much; let the crust form.
  2. In the same pot, add the diced onions, carrots, and celery. Sauté for 5 minutes until the onions are translucent and vegetables are softened.
  3. Stir in the minced garlic and cook for 60 seconds until you can smell it filling the kitchen. Note: Garlic burns fast, so keep it moving!
  4. Pour in the chicken broth, scraping the bottom of the pot with your spoon to release all those browned bits. Stir in the thyme, parsley, salt, and pepper. Bring to a boil.
  5. Add the egg noodles and the seared chicken (along with any juices on the plate) to the boiling broth.
  6. Reduce heat to a simmer and cook for 8-10 minutes until the noodles are al dente. Note: Taste a noodle! It should have a slight bite to it.
  7. Stir in the heavy cream and simmer for another 2 minutes until the sauce is velvety and opaque.
  8. Remove from heat immediately. Note: If you keep boiling it, the cream might separate.