Description
This Creamy Chicken and Noodles recipe is a cozy, one-pot comfort food made with shredded rotisserie chicken, tender egg noodles, and a rich creamy broth. Perfect for feeding a crowd or enjoying as leftovers the next day.
Ingredients
- 1 cooked rotisserie chicken, skinned, boned, and meat shredded (about 3 cups or 1 pound)
- 4 cups chicken broth
- 1 1/2 cups water
- 1/2 cup butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 (10 oz) cans cream of chicken soup
- 12 oz egg noodles
- Chopped parsley, for garnish (optional)
Instructions
1. Manually remove the meat from the rotisserie chicken and shred into bite-sized pieces.
2. Add chicken broth, water, butter, salt, pepper, garlic powder, and onion powder to a large soup pot over medium heat. Stir occasionally until the butter has melted.
3. Once the butter has melted, stir in the cream of chicken soup until fully combined.
4. Add the egg noodles and bring to a boil.
5. Reduce heat to low and add in the shredded chicken.
6. Simmer for 2–5 minutes until the noodles are about halfway cooked, then remove from heat.
7. Cover the pot and let it sit for 5–15 minutes until the noodles are tender and the sauce has thickened.
8. Gently stir everything together before serving.
9. Season to taste with additional salt and pepper, and garnish with chopped parsley if desired.
Notes
You can substitute cooked chicken breasts instead of rotisserie chicken. Use 1/2 cup less water and simmer raw chicken in the broth mixture before shredding.
Switch up the cream of soups with your favorites, like cream of mushroom or cream of onion.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This dish thickens as it sits, so add a splash of broth when reheating if desired.