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Chicken & Noodles Recipe – Under 30 Minutes

An easy and hearty dinner ready in minutes! Use leftover chicken or a rotisserie to make this delicious Chicken & Noodles Recipe!

Creamy chicken & noodles in bowl with carrots

When the temperature drops outside I love making something warm and comforting for dinner. This Creamy Chicken & Noodles Recipe is full of flavor, filling, and simple delicious. It’s like a hug in a bowl.

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How to make

shredded chicken on cutting board

This blog is called A Few Shortcuts for a reason.

Want to cut your cooking time? Yeah me too! That is why we are starting with 4 cups of shredded chicken.

You can get yours off of a rotisserie chicken, use leftovers, or even try just popping a few chicken breasts in your instant pot.

I also use store-bought chicken stock, or make my own with this chicken bouillon that I love for making dinner faster.

chicken broth in stockpot

We will be cooking the noodles in the chicken stock/broth. This recipe calls for 6-8 cups.

noodles and chicken in pot

Start with 6 cups in your pot and cook your noodles according to the package instructions. The noodles should absorb most, if not all of the liquid, you may even need to add more broth. Once your noodles are cooked add in your shredded chicken.

At this point, you are going to stir in your cream of chicken soup and milk. Your noodles and chicken should not be soupy. If you feel like there is too much liquid in your pot, you can drain some off before adding in the soup and milk.

Creamy Chicken & Noodles in bowl on placemat

Continue to heat for about 5 minutes to let all of the flavors come together. If you would like to stir in some frozen mixed veggies this is the perfect time. Also, if your chicken & noodles seem dry you can add in some more stock if desired.

Always give your dish a taste and see if it needs more salt, pepper, or additional seasonings. I love to add a dash of oregano to this dish!

Gluten Free

Switching this recipe up to make it gluten free is very simple. Just use your favorite gluten free noodles in place of the egg noodles. You are also going to want to either purchase gluten free cream of chicken soup or make your own cream of chicken soup base.

I actually prefer making my own. It is so much better than the store bought stuff.

Serving

Creamy Chicken & Noodles with bread in background

This Chicken and Noodles dish is great by itself. I love to serve it with a warm crusty bread like this Homemade French Bread.

It is also wonderful with a side salad if you want to add in some veggies.

No Canned Soup

I am anti-canned soup. There I said it. There is nothing wrong with it if your family enjoys it, I just prefer a little bit of a tastier, healthier approach. Surprisingly you can make your own Cream of Chicken Soup substitute in only a few minutes and it is super simple.

Just use it in place of the canned soup in this recipe and you will LOVE IT!

Long Version

Chicken in pot with veggies

Some days, I love the smell of soup on the stove. If you have time, and you aren’t in a rush, you can make your own bone broth and chicken for this dish!

Clean and trim your chickens and place it in a large stock pot with vegetables & the seasonings. Cover with about 6 cups of water and place the lid on top.

Bring to a boil, and allow to boil for about 30 minutes, then turn to low and cook for 2-3 more hours. This will make a really great stock, that you will use to cook the noodles

Remove the chicken from the pot when cooked. Debone and cut or shred it.

Continue with the recipe as written. I love homemade broth. It really adds something special to this dish!

Storage

Store in an airtight container in the fridge for up to 3 days.

Chicken and Noodles

An easy and hearty dinner ready in minutes! Use leftover chicken or a rotisserie to make this delicious Chicken & Noodles Recipe!
Print Recipe
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins

Equipment

  • stock pot

Ingredients

  • 4 cups cooked chicken shredded or pulled (great use for rotisserie)
  • 6 – 8 cups chicken broth
  • 16 oz egg noodles
  • 10.5 oz cream of chicken soup
  • 1 cup milk
  • 2 cups Mixed Vegetables Frozen
  • Salt and pepper to taste
  • 2 tablespoons dried parsley flakes oregano is great too!

Instructions

  • Chop or shred cooked chicken if necessary.
  • In large pot place 6 cups of broth and cook egg noodles according to package in broth. They will absorb most of the liquid. Add more if neccessary.
  • Once noodles are cooked reduce heat and add in the cooked shredded chicken and vegetables.
  • Reduce the heat to medium-low and add soup and milk to the chicken & noodles
  • Add additional stock and seasonings if desired to get the perfect texture. Enjoy.

Notes

Gluten Free

Use gluten free noodles and gluten free cream of chicken soup mix. Double check your other ingredients. 

Nutrition

Calories: 584kcal | Carbohydrates: 70g | Protein: 41g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 142mg | Sodium: 2490mg | Potassium: 1061mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3346IU | Vitamin C: 46mg | Calcium: 146mg | Iron: 5mg
Servings: 6 servings
Calories: 584kcal
Author: Amanda Carlisle

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