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Creamy Chicken and Noodles

Creamy Chicken and Noodles


  • 3 tablespoons butter

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 12 ounces white mushrooms, sliced

  • 2 tablespoons fresh thyme, finely chopped

  • 2 leeks, thinly sliced

  • 1 small carrot, finely chopped

  • 1 small rib celery, finely chopped

  • Salt and freshly ground black pepper

  • 3 tablespoons all-purpose flour

  • 1/2 cup dry white wine

  • 1 1/2-2 cups homemade or store-bought chicken stock

  • 1/2 cup heavy cream

  • A few grates of nutmeg

  • 2-3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed

  • 1/2 pound extra-wide egg noodles

  • 2 tablespoons Dijon mustard

  • 2 tablespoons fresh dill or tarragon, chopped


Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10-12 minutes. Stir in the thyme, leeks, carrot and celery and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir for 1 minute, then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.

Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

Cook's Note: Cool and store the sauce for an easy make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the noodles right before serving.