This Stovetop Chicken and Noodles recipe is comfort food at its best! Creamy, hearty, and oh-so-easy, this is a dinner you’ll find yourself making again and again.
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What do you think of when you hear the words “comfort food”? Maybe mashed potatoes? Or homemade lasagna topped with lots and lots of cheese? Personally, I think this Stovetop Chicken and Noodles is comfort food perfection.
This is a classic comfort food dish that combines chicken and egg noodles in a creamy, super flavorful sauce. It’s an easy to make meal that can be on your table in less than an hour, and it’s also the kind of dinner that will please everyone in the family—picky eaters included!
Easy Stovetop Chicken and Noodles Recipe
Now, just to be clear, this isn’t chicken noodle soup! Chicken and noodles has some similarities to homemade chicken noodle soup, but it has more noodles and instead of a thin chicken broth, it’s made with a rich, creamy sauce. The noodles absorb the flavors of the sauce and chicken, making it even more delicious.
Stovetop Chicken and Noodles is a great dish to serve any night of the week. It’s easy to make, filling, and all-around satisfying. This dish is also perfect for potlucks or family gatherings, as it can be easily doubled or tripled to serve a crowd. Bring it in a crockpot and use the “keep warm” setting so it’s piping hot and creamy when you’re ready to serve.
No matter when you make it, Stovetop Chicken and Noodles is sure to be a hit with everyone!
See recipe card below this post for ingredient quantities and full instructions.
- Boneless chicken breasts – The raw chicken is cooked in the broth, adding lots of chicken flavor to the finished dish.
- Chicken broth – Chicken stock is fine, too, but keep in mind that stock is unseasoned, so you’ll need to add some extra salt.
- Butter – You can use salted or unsalted butter.
- Black pepper
- Garlic powder – Minced fresh garlic cloves are fine too, but garlic powder makes this recipe even easier!
- Cream of chicken soup – Using condensed soup means there’s no need for all-purpose flour or fussing with making a roux.
- Egg noodles
If you’d like to add vegetables to your Stovetop Chicken and Noodles, you definitely can! Sauté some diced onions and mushrooms in butter. Or, make things easy, and add frozen carrots, corn, and/or peas.
How to Make Stovetop Chicken and Noodles
- Prepare the cooking liquid: Stir together the broth, water, salt, and remaining spices in a large pot or large Dutch oven.
- Cook the chicken: Add the chicken breasts and butter to the pot. Cover, and heat over medium heat until the broth starts to boil. Then, reduce the heat to low. Continue cooking, covered, for 30 minutes.
- Shred the chicken: Remove the chicken from the broth, and let it cool. Once it’s cool enough to handle safely, shred the chicken with two forks.
- Make the creamy sauce: Add the cream of chicken soup to the broth, and whisk until the mixture is smooth. Bring the liquid to a boil. Then, add the egg noodles and shredded chicken.
- Finish: Once the liquid has come to a simmer, reduce the heat to medium and cover. Cook for 2 to 5 minutes or until the noodles are about halfway done cooking. Turn off the stove, and keep the pot covered until the noodles soften and the sauce thickens.
The amount of time needed for the noodles to finish cooking can range from 5 to 20 minutes, depending on the variety and thickness. Check after 5 minutes. Then, keep checking every few minutes after that.
How to Store Leftover Stovetop Chicken and Noodles
Transfer leftover Stovetop Chicken and Noodles to an airtight storage container, and store them in the refrigerator for up to 4 days. Reheat gently over medium-low heat on the stove. Or, warm it up in the microwave.
You can also freeze Stovetop Chicken and Noodles in an airtight container for up to 3 months. Let leftovers thaw in the refrigerator, and reheat them according to the instructions above.
Stovetop Chicken and Noodles can be served as-is or with a side like steamed broccoli, roasted vegetables, or air fryer Brussels sprouts. This dish also goes great with a fresh green salad and crusty French bread to soak up all that creamy sauce. Dinner rolls or homemade biscuits are great for pairing with this recipe too!
Much of the flavor in this recipe comes from cooking the chicken in the broth. If you use canned chicken or leftover chicken, you’ll end up with a much less flavorful dish.
Yes, you can make chicken and noodles without chicken broth and use water instead. The dish won’t be as flavorful, though. Another option is to use vegetable or turkey broth if you happen to have those on hand. Or, add chicken bouillon to the water.
Cream of potato soup or cream of celery soup would both work well in this Stovetop Chicken and Noodles recipe.
Stovetop Chicken and Noodles
- Large pot
- Measuring cups
- measuring spoons
- 4 cups chicken broth (32 ounces)
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 pounds boneless chicken breasts
- 1/2 cup butter
- 2 (10-ounce) cans cream of chicken soup
- 1 (12-ounce) bag egg noodles
- Add broth, water, salt and remaining spices to a large pot or dutch oven then mix well.4 cups chicken broth (32 ounces), 1 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder
- Place chicken breasts and butter into broth, cover, then heat over medium heat until broth starts to boil. Reduce heat to low then continue cooking, covered, for 30 minutes. Remove chicken from broth to cool.2 pounds boneless chicken breasts, 1/2 cup butter
- Shred the chicken with two forks; set aside.
- Add cream of chicken soup to broth then whisk until smooth. Bring to a boil then add egg noodles and return the chicken to the pot.2 (10-ounce) cans cream of chicken soup, 1 (12-ounce) bag egg noodles
- Once simmering, reduce heat to medium, cover then cook for 2-5 minutes or until the noodles are approximately halfway done
- Turn off the burner, keep covered, then let the pot rest until the noodles are done and the sauce has thickened.