Pulled Chicken Stroganoff

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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling: 15 minutes
Servings: 4 servings
Calories: 488kcal

Ingredients

  • 8 oz Egg noodles
  • 2 cups Chicken broth
  • 1/2 Onion diced
  • 2 Carrots peeled and diced
  • 1 lb Chicken breast boneless skinless
  • 4 oz Mushrooms sliced
  • 1 tsp Kosher salt
  • 4 sprigs Fresh thyme
  • 1/4 cup All-purpose flour
  • 1 cup Green Peas
  • 1/4 cup Heavy cream
  • 2 tbsp Fresh parsley chopped
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Instructions

  • Cook the egg noodles according to the directions on the package.
  • In a pot, add the broth, onion, carrots, chicken, mushrooms, salt, and thyme and bring to a boil over high heat. Once boiling, turn down to a simmer for 25 minutes.
  • In a bowl, dissolve the flour in an equal amount of water, whisking to remove all lumps.
  • Remove the chicken from the pot, using two forks pulling in the opposite direction, shred the chicken and return it to the pot. Add in the peas and cream.
  • Make sure the pot is simmering, slowly stir in the flour/water mixture. Simmer for about 10 minutes until it is nice and thick. Season with salt and pepper to taste.
  • Remove the thyme sprigs, serve over noodles. Garnish with parsley.

Nutrition

Calories: 488kcal | Carbohydrates: 58g | Protein: 37g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 1187mg | Potassium: 970mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5868IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 3mg

Pulled Chicken Stroganoff

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling 15 minutes
Servings 4 servings
Calories 488 kcal

Ingredients
 
 

  • 8 oz Egg noodles
  • 2 cups Chicken broth
  • 1/2 Onion diced
  • 2 Carrots peeled and diced
  • 1 lb Chicken breast boneless skinless
  • 4 oz Mushrooms sliced
  • 1 tsp Kosher salt
  • 4 sprigs Fresh thyme
  • 1/4 cup All-purpose flour
  • 1 cup Green Peas
  • 1/4 cup Heavy cream
  • 2 tbsp Fresh parsley chopped

Instructions
 

  • Cook the egg noodles according to the directions on the package.
  • In a pot, add the broth, onion, carrots, chicken, mushrooms, salt, and thyme and bring to a boil over high heat. Once boiling, turn down to a simmer for 25 minutes.
  • In a bowl, dissolve the flour in an equal amount of water, whisking to remove all lumps.
  • Remove the chicken from the pot, using two forks pulling in the opposite direction, shred the chicken and return it to the pot. Add in the peas and cream.
  • Make sure the pot is simmering, slowly stir in the flour/water mixture. Simmer for about 10 minutes until it is nice and thick. Season with salt and pepper to taste.
  • Remove the thyme sprigs, serve over noodles. Garnish with parsley.

Nutrition

Calories: 488kcalCarbohydrates: 58gProtein: 37gFat: 12gSaturated Fat: 5gCholesterol: 141mgSodium: 1187mgPotassium: 970mgFiber: 5gSugar: 6gVitamin A: 5868IUVitamin C: 32mgCalcium: 71mgIron: 3mg
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