This dish combines tender chicken noodles with creamy mashed potatoes for a warm and cozy meal. It’s like a hug on a plate that warms your heart and fills your belly!
I love how the buttery mashed potatoes soak up all that delicious chicken goodness. It’s the perfect comfort food to enjoy on a chilly night—just grab a fork and dig in!
Key Ingredients & Substitutions
Cooked Chicken: Using shredded rotisserie chicken saves time, but any leftover chicken or poached chicken works too. If you’re vegetarian, try using chickpeas or tofu for a tasty swap!
Egg Noodles: Traditionally used, but feel free to switch to any wide pasta you have at home, like fettuccine or even gluten-free pasta if needed.
Vegetables: The classic trio of onion, carrots, and celery is known as mirepoix. You can replace any of these with whatever you have, such as bell peppers or peas, for a fun twist.
Milk or Cream: I like using whole milk for creaminess, but you can substitute with almond, oat, or even coconut milk for a dairy-free option. Keep in mind this might change the final flavor a bit.
Herbs: Dried thyme and parsley enhance the flavor. If fresh herbs are available, they’re even better! You can also add a dash of rosemary for an earthy taste.
How Do I Make Sure My Mashed Potatoes Are Creamy?
Getting creamy mashed potatoes is all about technique! Here’s how:
- Start with the right potatoes; Yukon Gold is my favorite for a buttery texture.
- Make sure to cook them just until fork-tender to avoid mushiness.
- Use warm milk and melted butter to help them mash seamlessly. Cold ingredients can make them gummy.
- Finally, mash them until just smooth. Over-mashing can make them gluey, which isn’t what we want!
With these tips, your mashed potatoes will be fluffy and perfect every time!
Comforting Homemade Chicken Noodles Over Creamy Mashed Potatoes
Ingredients You’ll Need:
For the Chicken Noodles:
- 2 cups cooked chicken, shredded (preferably from roasted or poached chicken)
- 2 cups egg noodles (or any wide pasta noodles)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
For the Creamy Mashed Potatoes:
- 4 large potatoes (Yukon Gold or Russet), peeled and quartered
- 1/2 cup whole milk (warm)
- 4 tablespoons unsalted butter
- Salt to taste
- Freshly ground black pepper (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and cooking time combined. You’ll spend about 15-20 minutes boiling the potatoes, while the chicken noodles come together in another 15 minutes. It’s a great, quick meal for those busy nights!
Step-by-Step Instructions:
1. Prepare the Mashed Potatoes:
Place the peeled and quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring everything to a boil over medium-high heat and cook until the potatoes are fork-tender, which takes about 15-20 minutes. Once they’re done, drain the potatoes well and return them to the pot.
Add the warm milk, butter, salt, and optional black pepper to the potatoes. Mash everything together using a potato masher or a hand mixer until the mixture is smooth and creamy. Cover the pot and keep the mashed potatoes warm while you prepare the chicken noodles.
2. Cook the Egg Noodles:
In a separate pot, cook the egg noodles according to the package instructions until they are al dente. After cooking, drain the noodles and set them aside.
3. Make the Chicken Noodles Filling:
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté the vegetables until they become soft, about 5-7 minutes. Then, add the minced garlic and cook for about 1 minute until fragrant.
Next, sprinkle the flour over the sautéed vegetables and stir well to create a roux. Cook this mixture for about 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the chicken broth and milk or cream, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken for about 5 minutes.
Once thickened, stir in the shredded chicken, dried thyme, parsley, salt, and pepper. Let this cook for another 3-5 minutes to heat through. Finally, gently fold in the cooked egg noodles.
4. Assemble the Dish:
To serve, spoon a generous serving of creamy mashed potatoes onto each plate. Top the mashed potatoes with a hearty scoop of the chicken noodle mixture. If you’d like, garnish with some fresh parsley for a pop of color!
5. Serve Warm:
Your comforting homemade chicken noodles over creamy mashed potatoes are ready to enjoy! Serve this dish warm and relish every bite of comfort it brings.
FAQ About Comforting Homemade Chicken Noodles Over Creamy Mashed Potatoes
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed before cooking! Thaw frozen chicken in the refrigerator overnight, or for a quicker option, place it in a sealed plastic bag and submerge it in cold water until thawed.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken noodles and mashed potatoes up to a day in advance. Store them separately in airtight containers in the fridge. When ready to serve, simply reheat everything on the stovetop or in the microwave, adding a splash of milk to the mashed potatoes if they’ve thickened.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop, adding a bit of liquid (chicken broth or milk) to maintain creaminess, and stir occasionally for even heating.
What Can I Serve with This Dish?
This dish is filling on its own, but if you want to add some greenery, a simple side salad or steamed vegetables pairs beautifully. For a heartier meal, consider serving it with some crusty bread to soak up all the delicious sauce!
