One Pot Chicken and Noodles (Print Version)
Tender chicken and egg noodles in a creamy sauce, all prepared in one pot for a quick and satisfying comfort meal.
# Ingredients:
01 -
2 tablespoons butter
02 -
1/2 medium onion, chopped
03 -
2 cloves garlic, minced
04 -
2 cups chicken broth
05 -
1/2 cup heavy cream
06 -
1 (10.5 ounce) can condensed cream of mushroom soup
07 -
3 cups uncooked extra wide egg noodles
08 -
2 cups cooked chicken, shredded (e.g., rotisserie)
09 -
Salt, to taste
10 -
Pepper, to taste
11 -
Chopped fresh parsley, to taste (optional)
# Steps to Follow:
01 -
In a Dutch oven or pot, melt the butter over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened.
02 -
Stir in the minced garlic and cook for 30 seconds until fragrant.
03 -
Add the chicken broth, heavy cream, and condensed cream of mushroom soup to the pot. Stir to combine and increase heat to high.
04 -
Once the mixture is boiling, add the uncooked egg noodles. Cook uncovered for 10 minutes, stirring occasionally. Reduce heat to medium or medium-low to maintain a simmer without letting the liquid reduce too much.
05 -
Stir in the cooked chicken and let it warm through. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
# Additional Notes:
01 -
Adjust heat as needed to prevent noodles from sticking or burning. Add extra broth or cream if liquid reduces too quickly.
02 -
Use low-sodium cream of mushroom soup and chicken broth to reduce saltiness if preferred.