Ingredients
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8-10 garlic cloves, chopped
- 1 onion, chopped
- 4 tbsp butter
- 1/4 cup flour
- 4 cups chicken broth (low sodium recommended)
- 2 cups heavy cream
- 2 cups egg noodles
- 2 packets Sazon con azafran
- 1.5-2 lbs chicken breasts (boneless and skinless)
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- 1-2 tsp crushed red pepper flakes
- Salt and pepper to taste
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Instructions
- In a large pot, add butter, carrots, onions, celery, salt, pepper, and crushed red pepper flakes. Sauté over medium heat for a few minutes until softened.
- Add garlic and olive oil, sauté until fragrant (about 30-60 seconds).
- Shake in the flour and stir for a few minutes to form a light roux.
- Pour in chicken broth while whisking continuously for 3-5 minutes until smooth and slightly thickened.
- Bring to a boil and add Sazon, bay leaves, and chicken breasts. Cover partially and boil for 10-15 minutes until chicken reaches 165°F.
- Remove chicken, shred it, and return to the pot.
- Add heavy cream, bring back to a boil, then lower to a simmer for 5-10 minutes to thicken. Stir occasionally.
- Add salt, pepper, and parsley, then stir. Taste and adjust seasoning.
- Bring to a boil again, add egg noodles, and cook according to package directions until tender.
- Serve hot and enjoy!
Notes
- Avoid overcooking the noodles and burning the garlic. Always taste as you go for the best flavor.