Why you’ll love it
Everyone enjoys a cheap yet hearty supper, and it’s totally acceptable to occasionally open a can of soup as a shortcut to speed up a recipe. This stovetop classic of homemade creamy chicken and noodles fills hungry tummies with little work, which is always a win. While delicious all year round, it’s particularly tasty as a meal in the cooler months.
I just can’t get enough of the sauce. It’s the ultimate savory sauce, essentially condensing all the flavors of Chicken Noodle Soup into a single, creamy, saucy dish of noodles. This hearty dish only requires a few staples from the pantry, and it’s even more convenient if you use leftover or rotisserie chicken!
If you’re in the mood for beef instead, try my Simple Beef and Noodles.
- Butter – for sautéing
- You can use any type of onion that you have on hand, but our kitchen prefers sweet (Vidalia) onions.
- Garlic – for savory goodness. Use even more if you’re a big fan. Since you can mince it quickly without even peeling the cloves, I like to use this garlic press.
- To give the sauce more depth and richness, use chicken broth.
- Heavy cream – it adds texture and luxuriousness
- Condensed soup, such as cream of mushroom soup, is a reliable short cut.
- For optimal results, use extra wide (broad) egg noodles. They’re located in the grocery store’s dry pasta section.
- Use any leftover cooked chicken you have on hand, such as from a roast chicken, or purchase rotisserie chicken.
- Since pots and stoves differ, use the recipe timing as a guideline and adjust as necessary for any one-pot meal. Reduce the heat and/or add a little more chicken broth or cream if the pasta’s liquid levels are starting to run low before it’s done, and cook it a little longer if there’s too much liquid.
- If you’re sensitive to salt, you might want to use the condensed soup and chicken broth with lower sodium content.
- I have not tested swapping the cream for something else. It thickens and adds richness to the sauce, so I would be wary of substituting something lower in fat, such as milk or half-and-half.
Prepping the Creamy Chicken and Noodles
One of the reasons I adore this one is that it requires very little preparation. Simply chop up a small onion and about a cup of each carrot and celery.
The next step is to thinly slice two chicken breasts by cutting them in half lengthwise. Once the chicken has been seasoned with salt, pepper, and garlic powder on both sides, you can begin cooking!
Cooking the Creamy Chicken and Noodles
First, put a large pan over medium heat and add three tablespoons of butter to it. While that melts, get a big pot, add water to cook the pasta, and bring it to a boil over high heat.
After that, add your chopped vegetables to the melted butter and let them soften by cooking for a few minutes.
Add one more tablespoon of butter and three tablespoons of flour to the vegetables once they begin to soften. Mix everything together to create a roux, then let it brown for a few minutes to cook the flour.
Next, mix in two cups of chicken broth and a tablespoon of finely chopped garlic. Stir that mixture until it thickens to your desired consistency, then add your chicken.
Using a spoon, completely cover the seasoned chicken with the sauce. After that, reduce the heat to a simmer, cover the pan, and cook for 12 to 15 minutes.
To ensure the egg noodles are ready at the same time as the chicken, add 12 ounces of egg noodles to your pot of boiling water while the chicken is cooking.
After the chicken reaches a minimum internal temperature of 165 degrees, take off the lid and use a few forks to shred it.
Sincerely, if you don’t have egg noodles or are looking for another way to serve this meal, the chicken and gravy taste good served on their own over mashed potatoes, rice, or biscuits.
Once it’s shredded, mix in the cooked egg noodles and 1/2 cup heavy cream until thoroughly combined.
