Creamy Chicken and Noodles
A comforting and creamy chicken noodle soup made with shredded rotisserie chicken and tender egg noodles, perfect for a quick and satisfying meal.
Ingredients
Meat
- 1 whole cooked rotisserie chicken - skinned, boned and meat shredded (about 3 cups or 1 pound)
- 4 cups chicken broth
- 1.5 cups water
- 0.5 cup butter
- 1 tsp salt
- 0.5 tsp pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 2 10 oz cans cream of chicken
- 12 oz egg noodles
- Chopped parsley for garnish Chopped parsley for garnish, optional
Instructions
- Shred the cooked rotisserie chicken into bite-sized pieces.
- Combine broth, water, butter, salt, pepper, garlic, and onion powder in a large pot over medium heat; stir until butter melts.
- Add cream of chicken and stir; then add egg noodles and bring to a boil. Reduce heat, add shredded chicken, and simmer 2-5 minutes.
- Cover and let rest until noodles are tender and sauce thickens, about 5-15 minutes.
- Stir gently, season with salt and pepper, garnish with parsley, and serve immediately.
Notes
For extra flavor, add a splash of cream or cheese before serving.