Chicken Stroganoff with Egg Noodles

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Chicken Stroganoff with Egg Noodles

A quick, family-friendly Chicken Stroganoff made with ground chicken and mushrooms in a rich, creamy sauce. Perfect served over egg noodles, gluten-free pasta, or veggie noodles for a comforting weeknight dinner.

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories per Serving: 241 kcal

Ingredients

For the Stroganoff Sauce:

  • 1 cup water
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose or gluten-free flour
  • 2 teaspoons chicken bouillon
  • 1/2 teaspoon sweet paprika

For the Chicken Stroganoff:

  • 1 pound 93% lean ground chicken
  • 1/4 teaspoon kosher salt
  • Black pepper, to taste
  • 1/2 cup chopped onion (white or yellow)
  • 1 tablespoon tomato paste
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 tablespoons chopped parsley, for garnish

To Serve:

  • Egg noodles, high-fiber pasta, or veggie noodles (like zucchini or spaghetti squash)

Instructions

  1. Prepare the Sauce:
    In a blender, combine water, sour cream, flour, chicken bouillon, and paprika. Blend until smooth and set aside.
  2. Cook the Chicken:
    Heat a large, deep nonstick skillet over high heat and lightly spray with oil. Add the ground chicken and salt, breaking it into small pieces. Cook for about 5 minutes until lightly browned.
  3. Add Onions and Tomato Paste:
    Reduce heat to medium. Add chopped onions and tomato paste to the pan and cook, stirring occasionally, until onions are soft, about 4–5 minutes.
  4. Add Mushrooms and Flavorings:
    Stir in the sliced mushrooms, fresh thyme, and Worcestershire sauce.
  5. Simmer in Creamy Sauce:
    Pour the prepared sauce over the chicken mixture. Bring to a boil, then cover and simmer on low heat for 35–45 minutes until chicken is tender and flavors meld.
  6. Finish and Serve:
    Discard thyme sprigs. Garnish with fresh parsley and serve over cooked egg noodles, pasta, or your favorite veggie noodles.

Variations

  • Protein: Swap ground chicken for ground turkey or beef.
  • Mushrooms: Use white button mushrooms or omit for other veggies like peas, zucchini, or bell peppers.
  • Sour Cream Swap: Use plain Greek yogurt for a tangier, lower-fat option.
  • Herbs: Replace thyme with rosemary or garnish with chives.
  • Noodles: Use any small pasta shape, or keep it low-carb with zucchini noodles or roasted spaghetti squash.
  • Gluten-Free: Use gluten-free noodles and flour for the sauce.

Storage Tips

  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheat gently on the stove or microwave.
  • Perfect for packing in a thermos for school or work lunches.

Nutrition (per 3/4 cup sauce, without noodles)

  • Calories: 241 kcal
  • Protein: 24 g
  • Carbs: 11 g
  • Fat: 12 g (Saturated: 4 g)
  • Cholesterol: 106 mg
  • Sodium: 553.5 mg
  • Fiber: 1.5 g
  • Sugar: 3 g

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