Chicken and Noodles
Servings: 6 servings
Calories: 584kcal
An easy and hearty dinner ready in minutes! Use leftover chicken or a rotisserie to make this delicious Chicken & Noodles Recipe!
Print Recipe
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