This Creamy Chicken and Egg Noodles recipe is the definition of comfort food in a bowl. It combines tender chunks of chicken and thick, hearty frozen egg noodles in a savory, rich sauce made effortlessly from pantry staples.
Warm, filling, and incredibly satisfying, this one-pot meal is perfect for chilly nights when you need a hug in the form of dinner.
Recipe Details
- Flavor Profile: This dish is savory and salty, with a deep richness from the combination of cream soups and chicken broth seasoned with garlic and onion.
- Texture: The frozen egg noodles cook up thick and chewy, coated in a velvety sauce that is studded with soft bites of chicken.
- Time: 5 minutes prep, 30 minutes cook time.
- Difficulty: Very Easy. It is a simple “dump and simmer” recipe requiring just one large pot.
What You’ll Need
To make this recipe, you will need a large pot or Dutch oven to accommodate the volume of liquid and noodles. A ladle or wooden spoon is all you need for stirring. The ingredients rely on convenient items like canned broth, condensed soups, and frozen noodles to create a homemade taste with minimal effort.
Ingredient Notes
- Chicken Broth – You will need three standard cans. This forms the flavorful base of the soup.
- Condensed Cream of Chicken Soup – Note the size here: you need one large (26 ounce) can. This provides the creamy texture and poultry flavor.
- Condensed Cream of Mushroom Soup – A standard 10.75 ounce can adds savory depth and earthiness to the sauce.
- Cooked Chicken Breast – You need about 2 cups of diced meat. This is a fantastic way to use up leftover rotisserie chicken or pre-cooked chicken breasts.
- Frozen Egg Noodles – This recipe specifically calls for frozen egg noodles (often found in the freezer aisle near breads or veggies). They are thicker and have a more homemade texture than dried pasta.
- Seasonings – A mix of onion powder, garlic powder, and seasoning salt enhances the savory profile of the broth.
Add-ins and Substitutions
- Vegetables – For a complete meal, you can stir in a bag of frozen peas and carrots or mixed vegetables when you add the noodles.
- Soup Variations – If you are not a fan of mushrooms, you can substitute the cream of mushroom soup for cream of celery or another can of cream of chicken.
- Protein – This recipe works well with leftover holiday turkey as a substitute for the chicken.
How to Make Creamy Chicken and Egg Noodles
- Combine the Base: Gather all ingredients. In a large pot, combine the chicken broth, the large can of condensed cream of chicken soup, the can of condensed cream of mushroom soup, and the diced cooked chicken.
- Season: Season the liquid mixture with the onion powder, seasoning salt, and garlic powder. Stir well to combine the soups and spices.
- Boil: Bring the mixture to a boil over high heat.
- Add Noodles: Once boiling, stir in the frozen egg noodles.
- Simmer: Reduce the heat to low. Let the pot simmer until the desired consistency is reached and the noodles are tender, which typically takes 20 to 30 minutes.
- Serve: Serve hot and enjoy!
Pro Tip: Stir the pot occasionally while it simmers. Because the sauce is thick and creamy, stirring helps prevent the noodles from sticking to the bottom of the pot and ensures they cook evenly.
Recipe Tips
- Don’t Over-boil: Once you add the noodles and reduce the heat, keep it at a gentle simmer. Boiling cream-based soups too vigorously can sometimes affect the texture.
- Thickening: The starch from the frozen noodles will help thicken the sauce naturally as it cooks. If you prefer a soupier consistency, you can add a little extra broth; for a thicker stew-like consistency, let it simmer a few minutes longer.
- Salt to Taste: Seasoning salts vary by brand. Taste the broth near the end of cooking before adding any extra salt.
FAQs
- Can I use dried noodles? This recipe is designed for frozen egg noodles, which take longer to cook and absorb liquid differently. If you use dried noodles, the cooking time will likely be much shorter, and the texture will be different.
- Can I use raw chicken? This recipe calls for cooked chicken. If you only have raw chicken, you should poach or sauté it separately before dicing it and adding it to the pot.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will soak up more sauce as they sit.
Serving Suggestions
- Vegetables: A side of steamed green beans or broccoli cuts through the richness of the creamy noodles.
- Bread: Serve with fluffy biscuits or dinner rolls to soak up the sauce.
- Salad: A fresh green salad with a vinaigrette dressing provides a nice contrast.
Make This Recipe in Advance
- Reheating: This dish reheats well in the microwave or on the stovetop. If the noodles have absorbed most of the sauce in the fridge, you may need to add a splash of chicken broth or water to loosen it up when reheating.
- Prep: You can dice the cooked chicken a day or two in advance to make this meal come together in minutes.
Creamy Chicken and Egg Noodles
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Description
This Creamy Chicken and Egg Noodles recipe is the definition of comfort food in a bowl. It combines tender chunks of chicken and thick, hearty frozen egg noodles in a savory, rich sauce made effortlessly from pantry staples. Warm, filling, and incredibly satisfying, this one-pot meal is perfect for chilly nights when you need a hug in the form of dinner.
Ingredients
The Soup Base
- 3 cans (14.5 oz each) chicken broth
- 1 can (26 oz) condensed Cream of Chicken soup (Large Family Size)
- 1 can (10.75 oz) condensed Cream of Mushroom soup
- 2 teaspoons onion powder
- 1 teaspoon seasoning salt
- 1/2 teaspoon garlic powder
The Solids
- 2 cups cooked chicken breast, diced
- 2 packages (9 oz each) frozen egg noodles
Instructions
Combine the Base
In a large pot or Dutch oven, combine the chicken broth, the large can of Cream of Chicken soup, the Cream of Mushroom soup, and the diced cooked chicken.
Season
Stir in the onion powder, seasoning salt, and garlic powder. Mix well to combine the condensed soups with the broth.
Boil
Bring the mixture to a boil over high heat.
Add Noodles
Once boiling, stir in the frozen egg noodles.
Simmer
Reduce the heat to low. Cook: Let the pot simmer gently for 20 to 30 minutes.
Stir
Stir occasionally to prevent the noodles from sticking to the bottom. Cook until the noodles are tender and the sauce has thickened to your desired consistency.
Serve
Serve hot.
Notes
Noodle Type: This recipe is specifically designed for frozen egg noodles (usually found near frozen vegetables or breads). They are thicker and chewier than dried pasta. If you use dried noodles, reduce the cooking time significantly, or they will turn to mush.
Consistency: The starch from the noodles thickens the sauce as it cooks. If you want it soupier, add a splash of extra broth. If you want it thicker, let it simmer with the lid off for a few extra minutes.
Leftover Magic: This is an excellent way to use up leftover rotisserie chicken or holiday turkey.
Vegetable Add-in: For a one-pot complete meal, stir in a bag of frozen mixed vegetables (peas, carrots, corn) at the same time you add the noodles.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner / Soup
- Method: Stovetop / One Pot
- Cuisine: American Comfort
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 380
- Sugar: 2g
- Sodium: 1450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: chicken and noodles, creamy chicken soup, frozen egg noodles recipe, comfort food dinner, easy soup recipes, leftover chicken recipes, one pot meals
