Can I use regular dried egg noodles instead of frozen?

Yes, you can substitute dried egg noodles, but the cooking time will be shorter. Follow the package directions and expect a slightly different texture in the final dish. Frozen egg noodles have a more homemade, substantial texture that really makes this dish special.

Is there a way to make this recipe less rich?

Absolutely! You can use low-fat cream soups and replace some of the butter with olive oil. You could also increase the chicken broth and decrease the amount of cream soups for a lighter version that still maintains good flavor.c

My sauce seems too thick. How can I thin it out?

The noodles will continue to absorb liquid as they cook and sit. If your sauce becomes too thick, simply add more chicken broth or a splash of milk, stirring gently until you reach your desired consistency.

Can I add vegetables to make this a complete one-pot meal?

Definitely! Frozen peas, carrots, or even spinach make excellent additions. Add harder vegetables like carrots with the onions, and quick-cooking vegetables like peas or spinach in the last few minutes of cooking.

Creamy Chicken & Soup Noodles Recipe

Description

This comforting Chicken & Soup Noodles dish combines tender chicken, rich, creamy soups, and hearty egg noodles for an easy yet satisfying meal. Packed with flavor from a blend of spices, it’s the perfect recipe for chilly days or when you’re in need of something soul-soothing. Ready in under an hour, this dish will soon become a family favorite!

Ingredients

Scale

For the Chicken

3 skinless boneless chicken breasts, evenly pounded
Kosher salt, to taste
Freshly cracked black pepper, to taste

For the Soup Base

3 tablespoons unsalted butter
1 onion, finely chopped
1 quart chicken broth
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cheddar cheese soup
16 oz Reams Frozen Egg Noodles
1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/8 teaspoon cayenne

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Instructions

Prepare the Chicken
Preheat a heavy-bottomed pot over medium-high heat with unsalted butter. While the butter is melting, season the chicken breast with salt and pepper on both sides. Once the butter has melted, sear the chicken on both sides until golden brown, approximately 3-5 minutes per side. Remove the chicken and set it aside.
Cook the Onions
In the same pot, add the diced onion and cook, stirring occasionally, until the onions become translucent. This should take around 3 minutes.
Simmer the Chicken
Return the chicken to the pot. Pour in the chicken broth, deglazing the pan by scraping the bottom to loosen any browned bits. Bring the broth to a simmer, then reduce the heat to low. Cook the chicken in the broth for about 8-10 minutes, or until the chicken is tender and easy to shred. Remove the chicken and set aside.
Cook the Noodles
Add 1 cup of water to the broth and bring it to a boil. Once boiling, add the frozen Reams Egg Noodles, stirring well. Cook the noodles until almost tender, about 15 minutes.
Combine and Finish
Shred the cooked chicken and return it to the pot. Stir in the cream of chicken soup, cheddar cheese soup, granulated garlic, paprika, and cayenne. Cook for an additional few minutes until the noodles are fully tender and the sauce is creamy. Adjust seasoning with salt and pepper to taste.
Serve and Enjoy
Once the flavors are fully combined and the dish has reached the desired consistency, serve immediately and enjoy a warm, comforting bowl of Chicken & Soup Noodles.

Notes

If Reams Frozen Egg Noodles are unavailable, substitute them with other egg noodles, but note the cooking times may vary.
For added flavor, you can stir in fresh herbs like chopped parsley or thyme before serving.
Adjust the spice level by adding more or less cayenne to your family’s preference.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave with a splash of chicken broth to maintain the creamy texture.

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 4g
Sodium: 920mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 23g
Cholesterol: 75mg