This chicken and noodles recipe is a quick, comforting family meal made in one pot in about 30 minutes. Tender chicken and buttery wide egg noodles are coated in a creamy, savory sauce for a simple weeknight dinner everyone will enjoy.
Why you’ll love it
It’s an affordable, cozy dish that comes together fast. Using a can of condensed soup as a shortcut keeps the recipe pantry-friendly and fuss-free. The sauce captures the comforting flavors of classic chicken noodle soup, concentrated into a creamy, saucier noodle meal.
With just a few everyday ingredients and the option to use leftover or rotisserie chicken, this stovetop chicken and noodles is ideal for busy evenings when you want a warm, satisfying dinner without a lot of work.
What you’ll need
- Butter – for sautéing
- Onion – any variety will work; sweet onions are particularly nice
- Garlic – minced, add more if you like a stronger garlic flavor
- Chicken broth – builds depth in the sauce
- Heavy cream – helps create a rich, silky texture
- Cream of mushroom soup – condensed soup is a convenient shortcut
- Egg noodles – extra-wide (broad) egg noodles give the best texture
- Chicken – cooked chicken, such as leftover or rotisserie
Helpful tips
- Use the stated times as a guideline—pots, pans, and stoves vary. If the liquid gets low before the pasta finishes cooking, add a splash more broth or cream and reduce the heat. If there’s excess liquid, simmer a little longer to thicken the sauce.
- If you watch your sodium intake, choose low-sodium chicken broth and a reduced-sodium condensed soup.
- Heavy cream adds richness and helps thicken the sauce. Substituting lower-fat dairy like milk will thin the sauce and change the texture, so adjust carefully if you swap ingredients.
How to make chicken and noodles
This overview highlights the main steps. Full ingredients and instructions are provided in the recipe card below.
In a large Dutch oven or soup pot, sauté the chopped onion in butter until softened, then stir in the garlic and cook briefly. Add the chicken broth, heavy cream, and condensed soup, stirring to combine, and bring the mixture to a boil.
Once boiling, add the egg noodles and simmer uncovered, stirring occasionally, until the noodles are tender and the sauce has reduced slightly. Stir in cooked chicken and heat through. Season with salt and pepper to taste and garnish with chopped fresh parsley before serving.
Substitutions and variations
- Add frozen peas and carrots, corn, or a couple of handfuls of fresh spinach near the end of cooking for color and extra nutrition.
- Substitute the cream of mushroom soup with cream of chicken, cream of celery, or condensed cheddar soup if you prefer a different flavor.
- For a cheesier version, stir in about a cup of shredded cheddar or freshly grated Parmesan at the end.
- If using a different pasta shape, pay attention to cooking times and liquid amounts—both may need adjusting.
What to serve with chicken and noodles
- This is a hearty, complete meal on its own, but it also pairs well with extra-cheesy garlic bread, dinner rolls, or a simple side salad for a lighter option.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Note that the noodles will absorb sauce over time and soften further.
- Reheat gently on the stove over low heat or in the microwave until warmed through.
- Freezing is not recommended, as creamy sauces and pasta can separate or become watery after thawing.
If you try the recipe, feel free to leave a review or comment below. Tag your photos #saltandlavender on Instagram to share your version.
Easy One Pot Chicken and Noodles
Ingredients
- 2 tablespoons butter
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 1/2 cup heavy/whipping cream
- 1 (10.5) ounce can condensed cream of mushroom soup
- 3 cups uncooked egg noodles extra wide size
- 2 cups cooked chicken rotisserie or leftover
- Salt & pepper to taste
- Chopped fresh parsley optional
Instructions
-
1. In a Dutch oven or large pot, sauté the chopped onion in butter over medium heat for 4–5 minutes, until softened.
-
2. Stir in the minced garlic and cook about 30 seconds until fragrant.
-
3. Add the chicken broth, heavy cream, and condensed cream of mushroom soup. Stir to combine and bring the mixture to a boil.
-
4. Once boiling, add the egg noodles. Cook uncovered for about 10 minutes, stirring occasionally, and adjust the heat to maintain a steady simmer. If the liquid reduces too quickly before the noodles are tender, lower the heat and add a little extra broth or cream.
-
5. Stir in the cooked chicken and warm through. Season with salt and pepper to taste, garnish with chopped parsley if desired, and serve immediately.
Notes
- Adjust cooking time and liquid as needed depending on your stovetop and pot. If noodles aren’t cooked and liquid is low, add more broth or cream and reduce heat. If there’s too much liquid, simmer a bit longer to thicken.
- Consider low-sodium options for chicken broth and condensed soup if you prefer less salt.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this post is welcome, but copying full recipes without permission is prohibited.