Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (14 g)
  • 1 medium yellow onion, diced (about 1 cup / 150 g)
  • 2 medium carrots, peeled and diced (about 1 cup / 120 g)
  • 2 stalks celery, diced (about 3/4 cup / 90 g)
  • 2 cloves garlic, minced (approx 2 tsp / 6 g)
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme) (about 1 g)
  • 2 tablespoons all-purpose flour (about 16 g)
  • 3 cups low-sodium chicken broth (720 ml)
  • 1 cup whole milk (240 ml) — or 3/4 cup milk + 1/4 cup cream for richer sauce
  • 8 ounces dried egg noodles (227 g)
  • 3 cups cooked shredded chicken (about 450 g) — rotisserie or leftover
  • 1 cup frozen peas (150 g), do not thaw
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley (8 g)
  • 1/2 to 3/4 cup shredded cheddar or Gruyère (optional, 50–75 g)
  • Optional squeeze lemon (1/2 lemon) or a pinch of crushed red pepper for brightness

Instructions:

  1. Prep aromatics and chicken: Dice onion, carrots and celery; mince garlic; shred cooked chicken. Measure liquids and noodles so everything is ready to go.
  2. Sauté vegetables: Heat olive oil and butter in a 12-inch skillet over medium heat. Add onion, carrots, celery and a pinch of salt and sauté until softened, about 5–7 minutes. Add garlic and thyme and cook 30–45 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the vegetables and stir constantly, cooking 1–2 minutes until the raw flour taste is gone and the mixture becomes pasty and slightly golden.
  4. Build the sauce: Slowly whisk in the chicken broth, scraping up any browned bits from the pan, then add the milk. Bring to a gentle simmer and let thicken 3–4 minutes until the sauce coats the back of a spoon.
  5. Add noodles and simmer: Stir in the dried egg noodles, reduce heat to medium-low, cover and simmer, stirring every 4–5 minutes, until noodles are tender and al dente, usually 8–12 minutes depending on package instructions.
  6. Finish with chicken and peas: When noodles are nearly done, fold in shredded chicken and frozen peas and heat through 2–3 minutes until chicken is hot and peas are bright. Adjust thickness with extra broth if needed and season with salt and plenty of black pepper.
  7. Optional cheese/finish: Off the heat, stir in shredded cheese until melted, or sprinkle cheese on top and place the ovenproof skillet under a hot broiler 1–2 minutes to brown for a crust. Stir in chopped parsley and a squeeze of lemon if desired.
  8. Rest and serve: Let the skillet sit 3–4 minutes to thicken slightly, then serve warm, garnished with additional parsley or a pinch of crushed red pepper if you like.