Ingredients
1¼ lb chicken thighs, boneless
½ lb egg noodles, dry
½ cup chicken broth
2 garlic cloves, minced
2 oz red onions, or yellow, diced
2 oz carrots, diced
2 oz celery, diced
2 oz red bell peppers, or any bell pepper of your choice, diced
3 tbsp vegetable oil
2 tbsp unsalted butter
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp chili flakes
1 tsp dried oregano
1 tsp ground celery seeds
10½ oz condensed mushroom soup, (1 can)
salt and ground black pepper, to taste
⅛ tsp parsley, chopped
Preparation
Combine your paprika, onion powder, garlic powder, chili flakes, oregano, and ground celery seeds in a small bowl. Set aside.
In a mixing bowl, add your chicken and half of the mixed seasoning.
Season with salt and pepper, then toss to combine.
Heat up a skillet with oil. Add your chicken and sear evenly on all sides, roughly 5 minutes per side.
Set aside into a baking sheet and drain the excess oil.
In a 360 degrees F preheated oven, roast the chicken thighs for roughly 8 to 10 minutes until fully cooked. Occasionally baste using the excess oil.
Melt your butter in the same skillet. Add your onions, carrots, celery, and bell peppers. Saute until translucent.
Add the garlic and your remaining mixed seasoning. Continue sauteing.
Add the condensed soup and chicken broth. Stir to combine, then bring to a simmer.
Continue simmering for roughly 5 to 8 minutes until the sauce has reduced by ¼ and thickened.
Add your noodles, season with salt and pepper, toss to combine, and set aside.
Once your chicken thighs are fully cooked, slice diagonally into chunks.
Serve by placing your noodles onto a platter and topping with the sliced chickens. Garnish with roughy ⅛ teaspoon of parsley per serving and serve!
