One Pot Chicken and Noodles

Egg noodles and chicken in a creamy mixture laying on a white plate against a wooden background table.

Chicken and Noodles is an easy one pot dinner that is ready in just 30 minutes! A comforting classic dinner that is made with convenient ingredients like egg noodles, frozen peas, cooked chicken, chicken broth, and a can of cream of chicken soup. Approved by picky eaters!

Course Dinner

Cuisine American

Keyword chicken and noodles, chicken and noodles recipe, creamy chicken and noodles, egg noodles with chicken and green peas

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 433kcal

Author Jessica - Together as Family

Equipment

Soup Pot w/ Lid

Ingredients

1 carton (32 oz) reduced-sodium chicken broth
2 teaspoons better than bouillon chicken base
1 bag (12 oz) wide egg noodles
1 teaspoon black pepper (or less to taste)
1 can (10.5 oz) cream of chicken soup
2 cups cooked shredded chicken
1 cup frozen peas
4 tablespoons butter sliced

Instructions

In a large pot, over high heat, add the chicken broth and chicken base. Bring to a boil.
Once boiling, add in the egg noodles and black pepper. Stir to combine. Cover the pot with a lid and reduce the heat to medium-low.
Let simmer for 5 minutes.
Add in the cream of chicken soup, shredded chicken, and frozen peas. Stir. Cover with the lid and let it cook for 5 minutes.
Mix in the sliced butter until well combined. Serve immediately.

Notes

Chicken Base : I love the flavor of the Better Than Bouillon Chicken Base but any chicken base can be used. You can also use the bouillon cubes. Just make sure that whatever you use, it is equal to 2 teaspoons. I believe one bouillon cube equals 1 teaspoon.

Salt Content : My family loves the recipe as written. The reduced-sodium chicken broth + regular chicken base + the cream of chicken soup. You can use all no-salt varieties of each item or use full salt chicken broth and reduced-sodium chicken broth. Lots of different ways. it might also depend on how well salted/seasoned the chicken is that you are using.

FAQ's -

How To Store Leftovers : Leftovers can be stored in an airtight container, in the refrigerator, for up to 4 days. The noodles will soak up basically all of the sauce so you will need to add some water or chicken broth when reheating.
Reheat leftovers in the microwave or on the stove top. The egg noodles do get softer and softer as they sit in the fridge. I think this recipe is best eaten immediately after cooking them or within 24 hours (as leftovers in the fridge).
Can I Make It Ahead of Time? : I do not recommend making these creamy chicken and noodles ahead of time. They are best eaten immediately after cooking them. The sauce gets very thick as the noodles sit so they won't be as creamy if making them ahead of time, rewarming, and then serving.
Can I Use a Different Type of Noodle? : You can but I highly recommend sticking with the egg noodles. It's the classic noodle to use in this recipe and it has the shortest cook time. Plus, I think the egg noodles have a much lighter taste to them, compared to regular pasta noodles, so I prefer it for this recipe.
If using another noodle, keep it a smaller shape like medium pasta shells or rotini noodles, you will need to adjust the cook time depending on the cook time of the noodles you are using.
Creamed Soup : Use any variety of the creamed soup that you want. Cream of celery is another popular choice or you can try using cream of mushroom soup. Use the health request variety or even the no-salt variety depending on preference and dietary restrictions.
Lower Salt Version : It's pretty simple to make this recipe low-sodium. Use salt-free chicken broth and salt-free cream of chicken soup. I don't recommend using a lower-sodium chicken base product because you do need some taste in the recipe.
Different Frozen Vegetable : Use frozen corn or carrots if wanted. Or, leave the veggies out all together and omit them from the recipe.
Chicken Broth : As mentioned, you can use any chicken broth you want. I prefer using the 33% reduced-sodium chicken broth + regular salted cream of chicken soup + the better than bouillon base. But feel free to use salt-free versions of each of them or you can even use full salted chicken broth.
Chicken : The type of seasoning that your chicken has on it may determine what varieties of chicken broth you use (salted vs. reduced-sodium vs. no salt). If you are using just plain chicken breast shreds then you may want to consider using full salted chicken broth. If you are using a rotisserie chicken or salted chicken breast then the reduced-sodium broth would work great. If using canned chicken, maybe try using a no-salted chicken broth as canned chicken is saltier than regular chicken.

Nutrition