Creamy Chik’n and Noodles

If you grew up going to vegetarian potlucks, you probably remember a big pot of chik’n and noodles on the table. This is that dish: wide egg noodles simmered right in a thick, herby gravy with carrots, celery and peas, plus golden-browned vegetarian chik’n stirred in at the end. It’s all made in one pot in about 50 minutes, and it’s the kind of comfort food that feeds a crowd.

Canned Worthington FriChik is the classic choice (you can read about its history in our short history of Loma Linda, Worthington and Cedar Lake), but any vegetarian chicken-style pieces or homemade seitan work too. For more potluck favorites, try our Special K Loaf and Haystacks.

Creamy Chik’n and Noodles

No ratings yet

Tender egg noodles, carrots, celery and peas in a creamy, herby gravy with golden-browned vegetarian chik’n. A cozy one-pot potluck classic that tastes like Sunday dinner at Grandma’s.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 3 tablespoons butter divided
• 1 medium onion diced
• 2 carrots diced
• 2 ribs celery diced
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 6 cups chicken-style vegetarian broth such as broth made with McKay’s Chicken Style Seasoning, or vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning an herb blend; contains no meat
• 1 bay leaf
• 12 ounces wide egg noodles
• 2 cups vegetarian chik’n pieces such as one can Worthington FriChik, drained and cut bite-size, or homemade seitan
• 1 cup frozen peas
• 1/2 cup milk or half-and-half
• salt and black pepper to taste
• 2 tablespoons fresh parsley chopped

Method

 

1. Melt 2 tablespoons of the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, until softened. Add the garlic and cook for 30 seconds.
2. Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth, whisking as you go so no lumps form. Add the thyme, poultry seasoning and bay leaf and bring to a boil.
3. Stir in the noodles, reduce the heat to a lively simmer and cook for 8 to 10 minutes, stirring often so they don’t stick, until tender. The broth will thicken as the noodles cook.
4. While the noodles cook, melt the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the chik’n pieces and cook for 3 to 4 minutes, turning, until golden brown.
5. Remove the bay leaf. Stir the browned chik’n, peas and milk into the pot and simmer for 2 to 3 minutes, until the peas are hot and the sauce is creamy. Season with salt and pepper.
6. Sprinkle with parsley and serve hot.

Notes

Homestyle noodles. For thick, dumpling-like noodles like many grandmothers made, use a bag of frozen homestyle egg noodles and simmer them according to the package, usually 20 minutes or more, adding a little extra broth as needed.

Chik’n options. Canned Worthington FriChik is the classic potluck choice. Any vegetarian chicken-style strips work, as do homemade seitan cutlets cut into pieces.

Thickness. It thickens as it sits. Stir in a splash of broth or milk when reheating.

For a potluck. Transfer to a slow cooker set on warm to carry and serve.

Tried this recipe?

Let us know how it was!

Shopping list

Produce

• 1 medium onion
• 2 carrots
• 2 ribs celery
• 1 head garlic
• Fresh parsley

Pantry

• 12 oz wide egg noodles
• 1 can Worthington FriChik or other vegetarian chik’n
• McKay’s Chicken Style Seasoning or vegetable broth (6 cups)
• All-purpose flour
• Dried thyme, poultry seasoning, bay leaf

Dairy and freezer

• Butter
• Milk or half-and-half
• Frozen peas