Chicken and Noodles (dairy-free, egg-free)

We recently went to a potluck dinner, and someone brought a pot of chicken and noodles. It was hearty and delicious…pure comfort food. I thought to myself, “I need to make this at home!” But, most recipes I’ve found for this dish are made with egg noodles and butter, so not very allergy-friendly. I decided to develop my own recipe.

You don’t need all of the preservatives and processed ingredients found in store-bought meal helpers, not to mention the allergens. You only need pantry staples to make this classic comfort food for your family.  Plus, it is made in one pot, and it is ready in under 30 minutes! Perfect for when you just want to keep things simple.

Chicken and Noodles (Dairy-Free, Egg-Free)
© Cupcake Love

1 Tbsp. olive oil
1 Tbsp. non-dairy margarine (recommended Earth Balance Soy-Free Buttery Spread)
I medium onion, diced
3 carrots, peeled and diced
2 cloves garlic, minced
1 Tbsp. all-purpose flour
Salt
Pepper
2 cups cooked chicken, shredded (I often use leftover rotisserie chicken)
1 (32 oz) box low-sodium chicken broth
1/2 bag egg-free noodles (about 3 cups of dry noodles)
1 cup frozen peas

Procedure:

1. Heat olive oil and margarine over medium high heat. Add the onion and carrots. Saute 5 minutes until softened. Add garlic and stir.
2. Sprinkle with flour. Season with salt and pepper to taste. Stir and cook 3 minutes.
3. Add chicken broth a little at a time, stirring to incorporate.
4. Add chicken and dry noodles. Mix thoroughly.
5. Bring mixture to a boil. Reduce heat to medium flame.
6. Cover and cook 8 minutes, stirring occasionally.
7. Add frozen peas and stir. Add more broth or water if necessary.
8. Allow to return to a boil. Cook another 5 minutes, until noodles are tender.
9. Let stand 2-3 minutes to allow sauce to thicken before serving.