Description
This comforting One Pot Chicken and Noodles recipe combines tender shredded chicken, wide egg noodles, and a creamy blend of chicken broth and soup, all cooked together for a quick, delicious meal that’s perfect for busy weeknights.
Ingredients
Broth and Base
- 1 carton (32 oz) reduced-sodium chicken broth
- 2 teaspoons Better Than Bouillon chicken base
Pasta and Seasoning
- 1 bag (12 oz) wide egg noodles
- 1 teaspoon black pepper (or less to taste)
Chicken and Vegetables
- 2 cups cooked shredded chicken
- 1 cup frozen peas
Other Ingredients
- 1 can (10.5 oz) cream of chicken soup
- 4 tablespoons butter (sliced)
Instructions
- Bring Broth to Boil: In a large pot over high heat, combine the reduced-sodium chicken broth and Better Than Bouillon chicken base. Bring the mixture to a rolling boil.
- Cook Noodles: Once boiling, add the wide egg noodles and black pepper to the pot. Stir to combine, then cover the pot with a lid and reduce heat to medium-low. Allow the noodles to simmer for 5 minutes until they are partially cooked.
- Add Chicken and Peas: Stir in the cream of chicken soup, cooked shredded chicken, and frozen peas. Cover again and continue cooking for an additional 5 minutes, allowing the flavors to meld and the peas to heat through.
- Incorporate Butter: Mix in the sliced butter until it is fully melted and incorporated, creating a rich, creamy sauce. Stir well, then serve the dish immediately while hot and comforting.
Notes
- Use reduced-sodium broth to control salt levels.
- If desired, substitute frozen peas with other vegetables like carrots or green beans.
- Shredded rotisserie chicken or leftover cooked chicken work well for this recipe.
- For a thicker sauce, you can add a little more cream of chicken soup or simmer uncovered briefly.
- Adjust black pepper quantity according to taste preferences.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
