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