Easy One Pot Chicken and Noodles
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
438 kcal
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Course
Main Course
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Cuisine
American
Easy One Pot Chicken and Noodles
Description
Easy One Pot Chicken and Noodles brings together cooked chicken, wide egg noodles, and a creamy sauce made from chicken broth, heavy cream, and condensed cream of mushroom soup. The onions and garlic are sautéed first to develop flavor, then liquid ingredients are added to create a rich cooking base for the noodles. Cooking the noodles directly in the broth allows them to absorb the savory flavors while softening to a tender texture. The addition of rotisserie chicken warms through at the end, making it a convenient way to use cooked chicken.
The resulting dish has a creamy consistency that coats the noodles well, balanced with the mild earthiness of mushroom soup and the savoriness from the broth. Simmering carefully ensures the noodles cook fully without the liquid reducing too much or burning. Parsley sprinkled on top adds a fresh contrast and visual appeal.
This one-pot meal can be served immediately as a hearty dinner on its own, or alongside a simple salad or steamed vegetables for added freshness. The creamy chicken and noodle combination works well as a comfort food option on cooler days or when ease of preparation is needed.
Adjust the cooking time and heat as needed to prevent sticking, and add a splash more broth or cream if the liquid level gets too low before the noodles finish cooking. Consider low-sodium broth and soup if you prefer less salt.
Ingredients
- 2 tablespoons butter
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 1/2 cup heavy cream aka whipping cream
- 1 (10.5) ounce can condensed cream of mushroom soup
- 3 cups egg noodles extra wide size, uncooked
- 2 cups chicken I used rotisserie, cooked
- salt to taste
- black pepper to taste
- parsley optional, to taste, chopped, fresh
Instructions
- In a Dutch oven or pot, sauté the onion in the butter for 4-5 minutes over medium heat.
- Stir in the garlic and cook for 30 seconds.
- Add in the chicken broth, heavy cream, and cream of mushroom soup. Stir until combined and increase the heat to high.
- Once it's boiling, add in the egg noodles. Cook for 10 minutes, uncovered, stirring fairly often. Turn the heat down (to medium or even medium-low) to maintain a rapid simmer (not a furious boil). You don't want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.
- Stir in the chicken and let it warm through, then season with salt & pepper as needed and top with fresh parsley if using. Serve immediately.
Notes
- Adjust cooking time based on your stove and pot to avoid noodles sticking or burning.
- Add extra broth or cream if the liquid reduces too quickly before noodles are tender.
- Use low-sodium broth and soup to control salt levels according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 131mg | 44% |
| Sodium | 1076mg | 45% |
| Potassium | 401mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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