Chicken and Noodles (Easy One-Pot Recipe)

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Are you looking for a quick and easy dinner idea? This one-pot chicken and noodles recipe is perfect for busy weeknights. You can make a tasty meal for your family in just 30 minutes.

This creamy chicken and noodles dish is made with simple ingredients you probably already have in your kitchen. The recipe uses butter, onion, garlic, chicken broth, cream, canned soup, egg noodles, and cooked chicken. You’ll love how the flavors come together in a rich, savory sauce that coats every bite.

Exact Ingredients List

Here’s everything you’ll need to make this yummy chicken and noodles dish:

• 2 tablespoons butter
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 3 cups uncooked extra-wide egg noodles (6-8 ounces)
• 2 cups cooked chicken, chopped or shredded
• Salt and pepper to taste
• Chopped fresh parsley (optional)

Make sure you have all these items ready before you start cooking. The butter helps sauté the onions and garlic, giving the dish a nice flavor base.

The chicken broth, cream, and soup create a rich, creamy sauce. The egg noodles soak up all that tasty goodness as they cook.

You can use leftover chicken or a rotisserie chicken to save time. The parsley adds a pop of color and freshness, but you can skip it if you don’t have any on hand.

Instructions

Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring often. The onions should become soft and translucent.

Toss in the minced garlic and cook for another 30 seconds. The garlic will become fragrant.

Pour in the chicken broth, heavy cream, and cream of mushroom soup. Stir well to combine all the liquids.

Turn up the heat to high and bring the mixture to a boil. Once boiling, add the egg noodles.

Cook the noodles for 10 minutes uncovered. Stir frequently to prevent sticking. Reduce heat to medium or medium-low to keep a rapid simmer.

Add the cooked chicken to the pot. Stir gently and let it warm through for a minute or two.

Taste the dish and add salt and pepper as needed. Sprinkle some fresh parsley on top if you’d like.

Serve your chicken and noodles right away in bowls. It’s best enjoyed hot!

Possible Substitutes List

Want to change up this recipe? Here are some easy swaps you can try:

• Butter: Use olive oil or margarine instead
• Onion: Try shallots or leeks for a milder flavor
• Chicken broth: Vegetable broth works too
• Heavy cream: Half-and-half or milk can be used
• Cream of mushroom soup: Try cream of chicken or celery soup
• Egg noodles: Swap for rotini, penne, or your favorite pasta
• Chicken: Use turkey, ham, or tofu for a different protein

You can also add veggies to boost nutrition:

• Frozen peas
• Sliced carrots
• Diced celery
• Sliced mushrooms

For extra flavor, try these herbs and spices:

• Thyme
• Rosemary
• Paprika
• Garlic powder

Feel free to mix and match these substitutes to make the dish your own!

How To Make It Diabetes-Friendly

To make this recipe more diabetes-friendly, you can try a few simple swaps. Use whole wheat egg noodles instead of regular ones. They have more fiber, which helps slow down sugar absorption.

Replace the heavy cream with low-fat milk or unsweetened almond milk. This cuts down on saturated fat and calories. For the cream of mushroom soup, pick a low-sodium version or make your own with mushrooms, broth, and a bit of flour.

Cut the butter in half and use olive oil for the rest. This adds heart-healthy fats. You can also boost the veggie content by adding chopped carrots, celery, or peas. More veggies mean more fiber and nutrients.

Watch your portion sizes. Stick to about 1 cup of the finished dish per serving. Pair it with a big side salad to fill up your plate without extra carbs.

Here’s a quick list of swaps:

• Whole wheat noodles
• Low-fat milk
• Low-sodium soup
• Half butter, half olive oil
• Extra veggies

These changes make the meal more balanced and blood sugar-friendly. You’ll still get a tasty, comforting dish without the extra carbs and fat.

Tips, Tricks & Storing

For the best results, use wide egg noodles. They hold up well in the creamy sauce and give the dish a nice texture. If you don’t have egg noodles, try penne or rotini pasta instead.

To save time, use leftover or rotisserie chicken. This cuts down on prep work and adds great flavor. You can also cook chicken breasts in advance and shred them for later use.

Don’t overcook the noodles. They’ll continue to soften in the hot sauce after cooking. Aim for al dente texture to avoid mushy noodles.

Add veggies for extra nutrition. Frozen peas, carrots, or corn work well. Just toss them in during the last few minutes of cooking.

Store leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb some sauce, so add a splash of milk or broth when reheating to keep it creamy.

To freeze, let the dish cool completely. Place in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

For a flavor boost, try these easy add-ins:

• Grated Parmesan cheese
• Crispy bacon bits
• Fresh herbs like thyme or rosemary