This stovetop chicken and noodles recipe is a classic comfort dish that comes together in one pot. It features wide egg noodles and tender chicken in a savory, creamy sauce that feels like a warm hug in a bowl.
Ready in about 40 minutes, it’s a straightforward meal for a busy weeknight. Using pre-cooked chicken and condensed soup makes it an easy and satisfying dinner that doesn’t require a lot of fuss.
Why You’ll Love Stovetop Chicken and Noodles
- It all cooks in one pot, which means fewer dishes to wash at the end of the night.
- Using pre-cooked rotisserie or leftover chicken is a smart shortcut that saves time on prep.
- Simmering the noodles directly in the broth infuses them with rich chicken flavor as they cook.
Stovetop Chicken and Noodles Ingredients
- Frozen Egg Noodles: Look for the wide, flat, homestyle egg noodles in the freezer section. They give the dish its classic, hearty texture.
- Cooked Chicken: A rotisserie chicken is a great shortcut here. You can also use any leftover cooked and shredded chicken you have on hand.
- Cream of Chicken Soup: This is the key to the easy, creamy sauce. A version with added herbs can provide an extra layer of flavor.
- Chicken Broth: Using low-sodium chicken broth allows you to control the saltiness of the final dish more easily.
Exact quantities are in the recipe card below.
How to Make Stovetop Chicken and Noodles
Step 1: Cook the Noodles
First, get your liquids boiling. Pour the chicken broth and water into a large pot and bring it to a boil. Add the frozen noodles, then lower the heat and cover the pot to let them simmer until tender.
Step 2: Make it Creamy
Once the noodles are cooked, stir in the cooked chicken, cream of chicken soup, salt, and pepper. Mix everything together until the soup is fully incorporated, creating the base for the creamy sauce.
Step 3: Simmer and Serve
Let the whole dish simmer gently for about 15 more minutes. This step allows the flavors to meld and the sauce to thicken. After a brief rest off the heat, it’s ready to serve.
Storage Tips for Stovetop Chicken and Noodles
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is not ideal for freezing as the noodle texture can become soft. Reheat gently on the stovetop over low heat, adding a splash of chicken broth to loosen the sauce. Ensure it reaches an internal temperature of 165°F (74°C) before serving.
Expert Tips for Stovetop Chicken and Noodles
- For food safety, always ensure cooked poultry is reheated to an internal temperature of 165°F (74°C).
- If you prefer a thicker, more stew-like consistency, you can use a 16-ounce package of noodles instead of 12 ounces.
- The dish thickens significantly as it cools. When reheating, you may need to add a splash of chicken broth to reach your desired consistency.
- If your sauce isn’t as thick as you’d like, let it rest for a bit longer off the heat before serving.
What to Serve with Stovetop Chicken and Noodles?
This is a hearty meal on its own. If you like, serve it with a simple green salad or steamed green beans on the side.
Stovetop Chicken and Noodles Recipe FAQs
Can I use different noodles for this recipe?
Yes, but the texture and cooking time will change. Homestyle frozen egg noodles are recommended for the classic consistency. If you use dried egg noodles, you will likely need less cooking time and may need to adjust the liquid amount.
My chicken and noodles are too thick. How can I fix it?
This dish naturally thickens as it cools. To thin it out, simply stir in a splash of chicken broth over low heat until it reaches the consistency you like.
Can I use raw chicken?
This recipe is designed for pre-cooked chicken for speed and ease. If you only have raw chicken, cut it into small, bite-sized pieces and sauté it in the pot with a little oil until cooked through before adding the broth and water.
Stovetop Chicken and Noodles
Ingredients
- 4 cups low-sodium chicken broth 950 ml
- 2 cups water 475 ml
- 1 package frozen homestyle egg noodles 12 oz / 340 g
- 2 cups cooked chicken shredded or cubed, about 300 g
- 1 can cream of chicken soup 10.5 oz / 298 g
- 1 tsp kosher salt
- 1/2 tsp coarse black pepper
Instructions
- In a large Dutch oven or heavy-bottomed pot, combine the chicken broth and water. Bring the mixture to a rolling boil over high heat.
- Add the frozen egg noodles to the boiling liquid. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. Stir occasionally to prevent the noodles from sticking.
- Stir in the shredded chicken, cream of chicken soup, salt, and pepper until everything is well combined.
- Increase the heat to medium-low and bring the mixture back to a gentle simmer. Cover and cook for another 15 minutes, stirring frequently.
- During this simmer, the sauce will thicken and the flavors will come together. Ensure the chicken is heated through to a safe internal temperature of 165°F (74°C).
- Turn off the heat and let the chicken and noodles rest, covered, for at least 10 minutes before serving. The sauce will continue to thicken as it stands.
- Taste and adjust seasoning with more salt and pepper if needed. Serve warm.
