Description
A comforting and easy Chicken and Noodles recipe that combines shredded chicken, egg noodles, and creamy soup in a flavorful chicken broth base. Perfect for a quick weeknight dinner, this dish is hearty, creamy, and packed with tender chicken and peas for a balanced meal.
Ingredients
Scale
Broth Base
- 32 ounces unsalted chicken broth (1 tetra-pak)
- 2 teaspoons Better than Bouillon Roasted Chicken Base
Main Ingredients
- 12 ounces egg noodles (1 package)
- 1 teaspoon ground black pepper
- 2 cups cooked and shredded chicken
- 10.5 ounces condensed cream of chicken soup (1 can)
- 1 cup frozen peas
- 4 tablespoons unsalted butter (½ stick)
Instructions
- Prepare the Broth: Bring the chicken broth and Better than Bouillon Roasted Chicken Base to a boil over high heat in a large pot or Dutch oven. This creates a flavorful base for the noodles and chicken.
- Cook the Noodles: Add the egg noodles and ground black pepper to the boiling broth. Cover the pot, reduce the heat to a simmer, and cook for about 5 minutes until the noodles are tender but not overcooked.
- Add Chicken and Vegetables: Stir in the cooked and shredded chicken, condensed cream of chicken soup, and frozen peas. Cover again and cook for an additional 5 minutes to heat through and blend the flavors.
- Finish with Butter: Remove the pot from heat and mix in the unsalted butter until melted and incorporated, adding richness and smoothness to the dish. Serve immediately and enjoy your creamy chicken and noodles.
Notes
- Use freshly cooked or rotisserie chicken for the best flavor and convenience.
- If you prefer, swap frozen peas for fresh peas or another vegetable like carrots or green beans.
- Adjust the seasoning by adding salt if needed, since the chicken broth and chicken base can vary in saltiness.
- For a thicker consistency, let the dish simmer uncovered for an extra 2-3 minutes.
- To make it gluten-free, substitute egg noodles with gluten-free pasta.
