Creamy Chicken & Egg Noodles
The weekly chicken dish — leek carries the base, zucchini hides in the sauce. One pot plus the steam oven, about 30 minutes.
One pot + steam oven · ~30 min · serves 4. No onion/garlic — leek carries the base.
Ingredients
- 500 g boneless chicken thighs, diced
- 250 g egg noodles (or tagliatelle)
- 1 leek, sliced
- 1 medium zucchini, grated (hidden)
- 2 tbsp olive oil
- 600 ml chicken stock (homemade or additive-free)
- 2 tbsp crème fraîche
- 30 g parmesan, grated
- ½ lemon, juiced (optional)
- ½ tsp salt + pepper
- 1 head broccoli
Method
Start the broccoli steaming, then build everything in the one pot on the hob. Both finish together.
🔥 In the steam oven (runs alone)
- Put the broccoli in to steam.
🍳 On the hob — one pot (~25 min)
- Soften the leek in the oil ~4 min.
- Add the chicken; brown ~4 min until coloured outside.
- Stir in the zucchini, 1 min, until it melts down.
- Add the stock, bring to a simmer, then add the egg noodles and cook ~7 min until tender and reduced to a light sauce.
- Off the heat, stir in the crème fraîche, parmesan and lemon.
🍱 To assemble
- Lift out the baby’s portion, then season the rest.
- Into each container with the steamed broccoli. Cool, then fridge.
Notes
- Regional swap: fresh Spätzle — boil briefly and fold in at step 6 instead of cooking in the pot.
- Reheat in the steam oven, lid off, 10–15 min, with a splash of water. Keeps 3 days.