Stovetop Chicken and Noodles
A comforting one-pot meal with tender chicken and thick egg noodles in a creamy, savory sauce, all made on the stovetop.
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.
Notes
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.