Some things you should know about me: I love one-pot meals. And I love noodles.
In my kitchen, I pretty much have some staple recipes that I rotate on a monthly basis, although I do try to change it up some. But in the wintertime especially, I love all my go-to comfort meals and chicken & noodles is one of the very best.
I use the frozen Reame’s noodles usually and that’s what this recipe calls for. There are instructions on the back of the package that I’m sure is delightful, but for whatever reason, I just made up my own and have never actually tried the package recipe. If you try it, let me know how it is!
This recipe only takes about 35 minutes from start to finish, so that’s also right up my alley.
LG’s EASY CHICKEN & NOODLES –
- 1 – 24oz. package Reame’s frozen homestyle egg noodles
- 2-3 large boneless chicken breasts
- 5 cups chicken broth (I use this msg-free broth base and mix my own)
- 1 can cream of chicken soup
- 1/3 cup diced onion
- Diced carrots (fresh, frozen or canned..whatever you have works. I had some fresh baby carrots from lunch!)
- Minced garlic (about 1-2 cloves)
- Other veggies, depending on your family’s tastes: celery, corn, peas, green beans, cauliflower. If you’re going to get creative, now’s the time; just about anything tastes good in this sauce.
- Optional, but recommended: half-and-half or heavy cream (milk would work in a pinch)
- Butter and EVOO for cooking
- Spices: salt, black pepper, oregano, thyme & sage separately OR poultry seasoning, 1 basil leaf
In a large, deep pan or stock pot…
- Cube and cook chicken in butter and/or olive oil (I tend to mix a little of both)
- Lightly season chicken with salt and pepper
- Add diced onions – about 1/3 cup
- And some diced carrots (+ any other fresh or frozen veggies you like)
- Sauté about 5 minutes or until onions a little soft
- Add 5 cups chicken broth and bring to a boil
- Add the entire package of noodles
- Season with sage, thyme (or poultry seasoning), basil leaf, and oregano
- Cover and bring to a boil
- Reduce heat to low and simmer for about 15 minutes or until noodles are semi-soft
- Stir in cream of chicken soup
- Add any additional pre-cooked or canned veggies at this time
- Cover and simmer another 10 minutes until sauce thickens to desired consistency, stirring occasionally
- If you so wish, stir in 1/4-3/4 cup half-and-half or heavy cream to make a more creamy consistency. (This is all about preference. Without the cream, it’s more of a thick brothy base, as the noodles thicken it up nicely. Personally, I used about 1/4 cup half-and-half but wish I’d added more :))
I served this with whole green beans and steamed cauliflower, which all ended up getting mixed in together when it was all said and done. You really can’t go wrong with changing this dish up a little every time you make it.
I’m all about using what you have on hand & feeding all members of the family with one meal.
I hope you enjoy!
by grace & grit,