Hearty Cream of Chicken Noodle

This is an incredibly filling dish that treads the line of stroganoff, rocking a thick consistency with rich, bold flavors melded into the creamy broth. Sour cream adds a stroganoff-style tang, with sweet notes and crunch from the corn. Serves 2 – 3 hungry people.

Ingredients #

• Chicken Breast, 1/2
• Egg Noodles
• ~1/3 can Sweet Corn
• ~4 Cups Chicken/Vegetable Broth
• 2/3 Cup Milk
• 2 Tbsp. All-Purpose Flour
• ~1 1/2 Cups Sour Cream
• 1 clove Garlic
• 1 thick slice White Onion
• 1 1/2 Tbsp. Butter
• 2 Tsp. Oregano
• 2 Tsp. Thyme
• 3 Tsp. Black Pepper
• 1 – 2 Tsp. Sea Salt

Preparation #

1. Finely mince garlic and onion.
2. Chop chicken breast into small chunks.
3. Whisk together milk and flour in a small container, ensuring no lumps remain.
4. In a small pot, melt butter over low heat; sautee garlic and onion until garlic just begins to brown.
5. Add broth to pot, increase heat to high, and bring to a rolling boil.
6. Add oregano, thyme, black pepper, sea salt, and chicken breast to boiling broth; reduce heat to medium and simmer for 5 minutes.
7. Increase heat to high and add milk/flour mixture; upon boiling, immediately reduce heat to medium again and simmer for 10 minutes, stirring occasionally.
8. Add egg noodles and corn; increase heat to just between simmering and boiling, and let cook 10 minutes, stirring frequently.
9. Stir in sour cream, and continue cooking 5 minutes or until Egg Noodles are tender, stirring frequently.
10. Remove from heat; serve.