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Speckled stoneware bowl of creamy chik'n and noodles with wide egg noodles, golden-browned vegetarian chik'n pieces, carrots, celery and peas in a herby gravy, garnished with parsley, with a buttered dinner roll, a green Dutch oven, a wooden spoon and a gingham napkin

Creamy Chik'n and Noodles

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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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.

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