Chicken and Noodles Recipe
This chicken and noodles recipe gives you tender chicken, thick egg noodles, and a rich, savory sauce. It's the ultimate comfort food, with simple instructions for a quick stovetop version or a hands-off slow cooker method.
Equipment
- Large pot or Dutch oven
- Large slow cooker
Ingredients
- 3 large boneless chicken breasts
- 4 cups (32-oz) chicken broth
- 1 cup water
- 1/2 cup butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 10-oz cans cream of chicken soup
- 1 12-oz bag egg noodles
Instructions
STOVE-TOP
- Pour the broth and water into a large pot or Dutch oven, then stir in the salt, pepper, garlic powder, and onion powder. The broth should smell savory and well seasoned as it starts to warm.
- Add the chicken breasts and butter, cover the pot, and heat over medium until the liquid begins to boil. Once it reaches a boil, lower the heat and cook covered for 30 minutes so the chicken stays tender while it poaches.
- Lift the chicken out and let it cool enough to handle. Resting it briefly makes it easier to shred or cut cleanly without losing as much moisture.
- Shred the chicken with two forks or cut it into bite-sized pieces, then set it aside. The pieces should be tender and easy to pull apart, not rubbery.
- Whisk both cans of cream of chicken soup into the hot broth until the mixture is smooth, then bring it back to a boil and add the egg noodles. Some noodles may sit above the liquid at first, but they will soften and settle as they cook.
- Lower the heat to medium, cover, and cook for 3 to 5 minutes, stirring now and then. The noodles are ready for the next step when they are still too firm to eat but bend without snapping.
- Stir the chicken back into the pot, turn off the heat, and keep the pot covered while it rests. After 5 to 20 minutes, the noodles finish cooking and the sauce thickens enough to cling to them.
CROCK POT
- Stir the broth, 1 can soup, water, salt, pepper, garlic powder, and onion powder together in a large slow cooker. The mixture should look lightly creamy and evenly seasoned before the chicken goes in.
- Add the chicken breasts and butter, cover, and cook on Low for 4 to 5 hours or on High for 2 to 3 hours. The chicken should be fully cooked and tender enough to cut or shred easily when done.
- Remove the chicken and leave the slow cooker on High while the meat cools slightly. Keeping the cooker hot helps the noodle stage move along evenly.
- Shred or chop the chicken, then return it to the slow cooker with the uncooked noodles. The chicken should be in bite-sized pieces so it mixes easily through the thick sauce.
- Stir gently to coat the noodles, cover, and cook for 20 to 40 minutes, stirring once or twice during the cook time. The noodles are done when they are tender all the way through and the sauce looks creamy rather than watery.
Notes
Thickening the Sauce: The sauce naturally thickens as it rests. Let the covered pot sit off the heat for 15-20 minutes before serving. If needed, a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water can be stirred in for a quick fix.
Noodle Choice: Wide or extra-wide dry egg noodles work well and cook quickly. For a heartier, more dumpling-like texture, you can use frozen homestyle egg noodles, which may require a slightly longer cook time.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator. The noodles will continue to absorb liquid, so the dish will be thicker the next day. Reheat gently on the stovetop, adding a splash of broth or milk to loosen the sauce.
Freezing: This dish can be frozen once fully cooled. The texture of the noodles may be softer after thawing and reheating. Store in a freezer-safe container for best results.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.