Chicken n Noodles

This Chicken n Noodles Recipe is basically soup's thicker, hungrier cousin! Craving some comfort food that's ten times better than that ramen you lived on in college? Buckle up, because we're making Chicken n Noodles. Now, some folks might call this a "soup," but let me tell you, this dish is WAY thicker, WAY heartier, and WAY more satisfying than your average soup.

This came about when we weren't really in the mood for soup, but wanted something comforting and warm. So, I took things a step further, added some extra oomph, and created a dish that's perfect for when you want something warm, creamy and guaranteed to leave you feeling like you just hugged a giant teddy bear.

Here's the deal:

I used my Chicken Noodle Soup recipe as a base, but we're gonna tweak it a bit to turn it into a glorious pile of noodle-y goodness.

Now, for the good stuff (AKA my "soup base" modifications):

• More Noodles, Less Broth: We're cutting back on the broth by about half. You want that glorious sauce clinging to every single noodle, not some sad, lonely noodles swimming in a sea of sadness.

• Flavor Explosion: I added Sazon Goya to pump up the flavor.

  
  

Basically, we're taking all the deliciousness of soup and turning it into a massive hug on a plate. Perfect for a cozy night in, a hangover cure, or just because you deserve a damn good meal. So grab your ingredients, throw on your sweatpants, and let's get cookin'.

P.S. Feel free to customize this to your heart's content. Don't like mushrooms? Leave them out! Want to add some spice? Throw in some chili flakes! This recipe is your playground. Just remember, the key is to make it THICK, CREAMY, and ridiculously delicious.

Ingredients:

• 4 tablespoons butter

• 2 celery stalks, chopped

• 2 carrots, peeled and chopped

• 1 onion, finely diced

• 8-10 garlic cloves, pressed

• 1/2-1 teaspoon red pepper flakes (adjust based on spice preference)

• 1 tablespoon avocado oil

• 1/4 cup all-purpose flour

• 4 cups water

• 1 tablespoon Better Than Bouillon, Chicken

• 2 cups heavy cream

• 3 cups egg noodles

• 1 packets Sazón

• 1.5-2 pounds chicken breasts

• 2 bay leaves

• 1/4 cup chopped fresh parsley (Optional)

• Salt and pepper to taste

Instructions:

1. Sauté Vegetables: In a large pot, sauté carrots, onions, celery, salt, pepper, and red pepper flakes with butter until fragrant.

2. Add Garlic and Spices: Stir in garlic and olive oil and sauté until fragrant. Add flour and cook for a few minutes, stirring constantly.

3. Create the Base: Pour in water and whisk until smooth. Bring to a boil.

4. Simmer with Sazón and Chicken: Add Sazón packet, bay leaves, and chicken breasts. Half Cover and simmer until chicken is cooked through (internal temperature of 165°F).

5. Shred and Combine: Remove chicken and shred. Return to pot.

6. Add Cream and Simmer: Stir in heavy cream. Bring to a simmer and cook for 5-10 minutes to thicken.

7. Finish and Serve: Season with salt and pepper. Add chopped parsley. Bring to a boil and add egg noodles. Cook according to package directions.