Creamy Mushroom Chicken Drumstick Noodle Bowls
A cozy meal-prep bowl with tender chicken drumsticks simmered in a light creamy mushroom gravy, served over egg noodles with peas.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 1 serving
Ingredients
- 0.5 g Black Pepper
- 6 g Canola Oil
- 180 g Chicken broth
- 280 g Chicken drumstick
- 0.5 g Dried Thyme
- 75 g Egg noodles
- 8 g Flour
- 60 g frozen peas
- 80 g Milk 2%
- 1.5 g Salt
- 90 g White Mushroom
- 50 g Yellow Onion
Instructions
- Pat the chicken drumsticks dry and season them with salt, pepper, and dried thyme.
- Heat the canola oil in a deep skillet or pot over medium heat. Brown the drumsticks on all sides, then transfer them to a plate.
- Add the onion and mushrooms to the same skillet. Cook until softened and lightly browned.
- Sprinkle in the flour and stir well to coat the vegetables. Slowly add the chicken broth while stirring to make a smooth sauce.
- Return the drumsticks to the skillet, cover, and simmer gently until the chicken is cooked through and tender.
- Meanwhile, cook the dry egg noodles in boiling water until tender, then drain.
- Stir the milk and frozen peas into the skillet. Simmer uncovered until the peas are hot and the sauce is creamy.
- Place the noodles in a meal-prep container and top with the chicken drumsticks and mushroom gravy.