In a large dutch oven over medium heat melt butter. Add carrots and celery and saute, stirring often until tender, about 10 minutes.
Add onion, garlic, and mushrooms. Saute, stirring often until tender, about 4 minutes.
Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, parsley, and stir well. Let cook for an additional 3-4 minutes.
Add chicken broth, half and half, corn, and peas, stir well. Bring to a boil and add egg noodles. Cover pot and reduce heat to medium-low. Let simmer for 10 minutes, stirring 2-3 times. Uncover and stir, continue to cook uncovered 5 additional minutes, or until pasta is tender.
Remove from heat and let sit for 5 minutes to allow sauce to thicken.
Add onion, garlic, and mushrooms. Saute, stirring often until tender, about 4 minutes.
Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, parsley, and stir well. Let cook for an additional 3-4 minutes.
Add chicken broth, half and half, corn, and peas, stir well. Bring to a boil and add egg noodles. Cover pot and reduce heat to medium-low. Let simmer for 10 minutes, stirring 2-3 times. Uncover and stir, continue to cook uncovered 5 additional minutes, or until pasta is tender.
Remove from heat and let sit for 5 minutes to allow sauce to thicken.
Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, parsley, and stir well. Let cook for an additional 3-4 minutes.
Add chicken broth, cream and peas, stir well. Bring to a boil and add dry pasta. Cover pot and reduce heat to medium-low.
Let simmer for 10 minutes, stirring 2-3 times. Uncover and stir, continue to cook uncovered 5 additional minutes, or until pasta is tender.
Remove from heat and let sit for 5 minutes to allow sauce to thicken.
Top with crushed ritz crackers or Parmesan cheese as desired.
Ingredients
Directions
In a large dutch oven over medium heat melt butter. Add carrots and celery and saute, stirring often until tender, about 10 minutes.
Add onion, garlic, and mushrooms. Saute, stirring often until tender, about 4 minutes.
Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, parsley, and stir well. Let cook for an additional 3-4 minutes.
Add chicken broth, half and half, corn, and peas, stir well. Bring to a boil and add egg noodles. Cover pot and reduce heat to medium-low. Let simmer for 10 minutes, stirring 2-3 times. Uncover and stir, continue to cook uncovered 5 additional minutes, or until pasta is tender.
Remove from heat and let sit for 5 minutes to allow sauce to thicken.
Add onion, garlic, and mushrooms. Saute, stirring often until tender, about 4 minutes.
Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, parsley, and stir well. Let cook for an additional 3-4 minutes.
Add chicken broth, half and half, corn, and peas, stir well. Bring to a boil and add egg noodles. Cover pot and reduce heat to medium-low. Let simmer for 10 minutes, stirring 2-3 times. Uncover and stir, continue to cook uncovered 5 additional minutes, or until pasta is tender.
Remove from heat and let sit for 5 minutes to allow sauce to thicken.
Add cooked chicken, sea salt, white pepper, garlic powder, cayenne pepper, paprika, parsley, and stir well. Let cook for an additional 3-4 minutes.
Add chicken broth, cream and peas, stir well. Bring to a boil and add dry pasta. Cover pot and reduce heat to medium-low.
Let simmer for 10 minutes, stirring 2-3 times. Uncover and stir, continue to cook uncovered 5 additional minutes, or until pasta is tender.
Remove from heat and let sit for 5 minutes to allow sauce to thicken.
Top with crushed ritz crackers or Parmesan cheese as desired.
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