One-Pot Chicken and Noodles with Vegetables | Perfect Weeknight Meal
This Quick One-Pot Chicken and Noodles recipe is the perfect easy dinner option for busy weeknights. Tender chicken and noodles are cooked in a savory broth with vegetables all in one pot, making for a delicious and satisfying meal. It’s comfort food at its best!
Whole rotisserie chicken shredded or 3 large chicken breasts
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
If using chicken breasts fry them until done in a 5 qt pot with a couple Tbsp olive oil. Remove and shred, or shred whole rotisserie chicken.
Bring chicken broth to a boil, then simmer in 5 qt pot (I made mine with bouillon cubes), add butter and all seasonings, whisk in both cans cream of chicken soup, add frozen carrots, shredded chicken, and egg noodles. Boil 5 min, then turn down to simmer about another 15-20 min until egg noodles are done.
I serve this with French bread. You can add other veggies like peas, broccoli, or celery if you’d like. I’ve seen similar recipes use cream of mushroom soup instead of cream of chicken but I’ve never tried it.
If you choose to use chicken breasts, cook them in the 5 qt pot, then after they’re done use the same pot for your broth.
This makes about 5-6 servings. You can always cut everything in half if needed.