Chicken Stroganoff with Egg Noodles and Vegetables Recipe

Introduction

Chicken Stroganoff is a cozy, flavorful dish combining tender chicken, vibrant vegetables, and a creamy paprika sauce served over egg noodles. It’s a perfect weeknight meal that’s both comforting and satisfying.

Ingredients

• 1 lb chicken thighs, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, diced
• 6 mushrooms, sliced
• ½ yellow onion, diced
• 1 tablespoon olive oil
• 3 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons corn starch (optional for thickening)
• 16 oz egg noodle pasta
• 1 sprig tarragon
• 1 tablespoon sweet Hungarian paprika
• 3 garlic cloves, chopped
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Step 1: In a stir fry pan, heat the olive oil over low heat. Add the mushrooms, garlic, and onions, cooking gently for about 2 minutes until fragrant and soft.
2. Step 2: Add the sliced carrots and diced celery to the pan and increase to medium heat. Cook for 3 minutes, then add the diced chicken thighs.
3. Step 3: Pour in the chicken broth and add the sprig of tarragon. Simmer the mixture for 10 minutes until the vegetables are tender and the chicken is fully cooked.
4. Step 4: Meanwhile, bring a pot of water to a boil for the egg noodles. Cook them according to the package instructions, then drain and set aside.
5. Step 5: Stir in the heavy cream, salt, pepper, and sweet Hungarian paprika into the chicken mixture. Cook on low heat for 8 to 10 minutes, allowing the sauce to thicken. If you prefer a thicker sauce, dissolve the corn starch in a small amount of water and add it gradually, stirring to avoid lumps. Cook for another 2 minutes until thickened.
6. Step 6: Remove the tarragon sprig. Serve the creamy chicken stroganoff over the cooked egg noodles and enjoy.

Tips & Variations

• Use boneless, skinless chicken breasts if thighs aren’t available, but adjust cooking time to avoid drying out the meat.
• For a richer flavor, substitute half the heavy cream with sour cream added at the end off heat.
• Add fresh parsley or chives as a garnish to brighten the dish.
• If you want a gluten-free version, serve over gluten-free pasta or rice instead of egg noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the sauce thickens too much when reheated, add a splash of chicken broth or cream to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though it cooks faster and can dry out if overcooked. Keep an eye on it and remove from heat as soon as it’s cooked through.

How do I make the sauce thicker?

To thicken the sauce, dissolve corn starch in cold water and stir it into the simmering sauce. Cook for a couple more minutes until it reaches your desired consistency, stirring to prevent lumps.

Chicken Stroganoff with Egg Noodles and Vegetables Recipe

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★★★★★

4.5 from 119 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Chicken Stroganoff is a creamy, comforting dish featuring tender diced chicken thighs cooked with fresh vegetables and mushrooms in a flavorful broth enriched with heavy cream and Hungarian paprika. Served over egg noodles, it makes a hearty and satisfying meal perfect for family dinners.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb chicken thighs, diced
• 3 carrots, sliced into rounds
• 3 celery stalks, diced
• 6 mushrooms, sliced
• ½ yellow onion, diced
• 3 garlic cloves, chopped
• 1 sprig tarragon

Liquids and Seasonings

• 1 tablespoon olive oil
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon salt
• 1 teaspoon pepper

Other

• 2 tablespoons corn starch (optional for thickening)
• 16 oz egg noodle pasta

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Instructions

1. Sauté aromatics and mushrooms: In a stir fry pan, heat olive oil over low heat. Add mushrooms, chopped garlic, and diced onions. Cook gently for about 2 minutes to soften and release flavors without browning.
2. Add vegetables and chicken: Increase heat to medium and add sliced carrots and diced celery to the pan. Cook for about 3 minutes until they begin to soften. Then add the diced chicken thighs, stirring to combine.
3. Simmer in broth: Pour in the chicken broth, add the sprig of tarragon if desired, and bring to a simmer. Let cook for 10 minutes until vegetables are tender and chicken is fully cooked through.
4. Cook pasta: While the stroganoff simmers, bring water to a boil and cook the egg noodle pasta according to package instructions until al dente. Drain and set aside.
5. Finish the sauce: Stir in heavy cream, salt, pepper, and sweet Hungarian paprika to the pan. Cook over low heat for 8 to 10 minutes until the sauce is slightly thickened. If a thicker sauce is desired, dissolve cornstarch in a small amount of cold water and stir it in, cooking an additional 2 minutes until fully thickened and smooth, making sure there are no lumps.
6. Serve: Remove the tarragon sprig if used. Serve the creamy chicken stroganoff mixture spooned generously over the drained egg noodles for a comforting meal.

Notes

• You can substitute chicken breast for thighs but the dish may be less juicy.
• For a gluten-free option, replace egg noodles with gluten-free pasta or zucchini noodles.
• Additional herbs like parsley or dill can be added for enhanced freshness.
• Cornstarch is optional depending on your preferred sauce thickness.
• Make sure to cook the chicken thoroughly but avoid overcooking to keep it tender.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Eastern European

Keywords: chicken stroganoff, creamy chicken, Hungarian paprika, egg noodle recipe, comforting dinner