1 whole rotisserie chicken, shredded OR 3 large chicken breasts, cooked and shredded
4 cups chicken broth
1 cup water
2 cans cream of chicken soup
1/2 cup (1 stick) butter
1/2 bag frozen carrots
1/2 tsp salt (1 tsp if using unsalted butter)
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp parsley
1 12 oz bag egg noodles
2 tbsp olive oil (if using chicken breasts)
Optional: additional vegetables like peas, broccoli, or celery
French bread for serving
Prepare Chicken: If using chicken breasts, heat olive oil in a 5-quart pot over medium-high heat. Cook the chicken breasts until fully cooked and no longer pink in the middle. Remove from the pot and shred the chicken. If using a rotisserie chicken, shred the meat and set aside.
Prepare Broth: In the same pot, bring the chicken broth to a boil. Reduce heat to simmer and add butter, salt, pepper, garlic powder, onion powder, and parsley.
Add Creamy Base: Whisk in both cans of cream of chicken soup until well combined and no lumps remain.
Add Vegetables and Chicken: Add the frozen carrots and shredded chicken to the pot. If desired, add any additional vegetables like peas, broccoli, or celery at this stage.
Add Noodles: Increase heat to bring the mixture to a boil. Add the egg noodles and cook for about 5 minutes or until noodles are al dente, stirring occasionally to prevent sticking.
Simmer: Reduce heat to low and let the mixture simmer for an additional 15-20 minutes or until the noodles are fully cooked and have absorbed the flavors of the broth.
Serve: Ladle the creamy chicken and noodles into bowls. Serve hot with slices of French bread on the side.
Enjoy your quick and comforting one-pot creamy chicken and noodles! This recipe is versatile, so feel free to customize it with your favorite vegetables and adjust the seasonings according to your taste.
Q1: Can I use store-bought chicken broth or bouillon cubes for this recipe?
A1: Yes, you can use store-bought chicken broth or dissolve chicken bouillon cubes in water to make the broth. Just be mindful of the salt content, especially if you’re using bouillon cubes, and adjust the additional salt in the recipe accordingly.
Q2: Can I use a different type of noodle, like whole wheat or gluten-free noodles?
A2: Absolutely! Feel free to substitute the egg noodles with your preferred type, whether it’s whole wheat, gluten-free, or any other variety. Just adjust the cooking time according to the package instructions, as different noodles may require different cooking durations.
Q3: Can I make this dish ahead of time and reheat it later?
A3: Yes, you can make this dish ahead of time. Store it in an airtight container in the refrigerator for up to 2-3 days. When reheating, add a splash of chicken broth or water to maintain the creamy consistency, and heat it gently on the stove, stirring occasionally.
Q4: Can I freeze the leftovers?
A4: While the noodles might absorb more liquid upon freezing, you can freeze leftovers in an airtight container for up to 1-2 months. To reheat, thaw in the refrigerator overnight and gently reheat on the stove, adding some liquid if necessary.
Q5: Can I use leftover roasted or grilled chicken instead of cooking it fresh?
A5: Certainly! Leftover roasted or grilled chicken works well in this recipe. Simply shred the cooked chicken and add it when the recipe calls for shredded chicken. It’s a great way to use up leftovers.
Q6: Can I omit the cream of chicken soup or use a substitute?
A6: If you prefer to avoid canned soup, you can make a homemade substitute using a roux (butter and flour cooked together) and chicken broth, thickened with a bit of heavy cream or milk. There are also recipes available online for homemade cream of chicken soup alternatives if you prefer a from-scratch option.
Q7: What can I serve as a side dish with this meal, other than bread?
A7: This dish pairs well with a variety of side dishes such as a simple green salad, steamed vegetables, or a light fruit salad. Additionally, you could serve it with a side of quinoa, rice, or even roasted potatoes for a heartier meal.