Stovetop Chicken and Noodles
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.
Servings: 6 servings
Calories: 708kcal
Equipment
- Large pot
- Measuring cups
- measuring spoons
- whisk
Ingredients
- 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
Instructions
- 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.
Notes
The amount of time needed for the noodles to finish cooking can range from 5 minutes to 20 depending on the size, thickness, quality, variety, etc. of the noodles.
Nutrition
Serving: 1serving | Calories: 708kcal | Carbohydrates: 48g | Protein: 43g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1843mg | Potassium: 553mg | Fiber: 2g | Sugar: 2g | Vitamin A: 809IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 3mg