Everyone will love this 5-ingredient chicken and egg noodles recipe.
Rich meaty chicken, frozen veggies, and soft, chewy egg noodles are cooked in a creamy chicken soup sauce for a quick take on a classic comfort food.
Rainy days are no match for a hearty bowl of soothing and aromatic chicken and egg noodles.
Easy Dinner Idea!
- This recipe makes an easy dinner with only 5 ingredients, 3 steps, and 1 skillet.
- This budget-friendly dinner is perfect for using up leftover rotisserie chicken and veggies.
- Chicken and egg noodles are a classic comfort food, perfect for cozy meals.
Ingredients and Variations
Chicken: Use leftover cooked chicken, turkey, diced ham, or sliced summer sausage.
Noodles: Egg noodles are the classic ingredient because they are soft and slightly chewy. But feel free to use any medium-sized pasta with ridges or curves like bow-tie, penne, or rigatoni to hold onto all that savory sauce.
Soup: Cream of chicken soup is the base for the creamy sauce. Cream of celery, cream of mushroom, or French onion soup can be used instead, or with cream of chicken for more depth of flavor. Use heavy cream instead of milk for a velvety sauce. Oat milk is the creamiest non-dairy replacement for milk.
Vegetables: Any frozen veggie medley works in this recipe and there is no need to thaw. Toss in fresh veggies like sliced mushrooms, pearl onions, green beans, asparagus, broccoli, or cauliflower florets.
Variations: Top the finished dish with crushed Ritz crackers or seasoned panko breadcrumbs and pop it under the broiler for a golden-brown, crispy topping. Make a meatless meal and replace the chicken with broccoli or cauliflower florets, chunks of portobello mushrooms, tofu, or seitan.
How to Make Chicken and Egg Noodles
- Cook noodles according to package directions and set aside.
- Heat the remaining ingredients in a pan until bubbly (recipe below).
- Stir noodles into chicken mixture and season as desired.
What Goes with Chicken and Noodles?
This recipe can be doubled and served warm from a Crockpot for large families or get-togethers. Add some dinner rolls to sop up all that savory sauce and a fresh green salad with a tangy lemon vinaigrette.
Leftover Solutions
Keep leftover chicken and egg noodles in a covered container in the refrigerator for up to 4 days and reheat on the stovetop.
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Chicken and Egg Noodles
Equipment
Ingredients
- 4 ounces egg noodles
- 2 cups cooked chicken
- 10 ounce can condensed chicken soup
- ½ cup milk
- 1 ½ cups frozen vegetables
- salt and pepper to taste
Instructions
- Cook noodles according to package directions and set aside.
- Meanwhile, combine cooked chicken, condensed soup, milk, and frozen vegetables in a medium saucepan and cook until heated through and bubbling.
- Stir noodles into the chicken mixture and season with salt and pepper as desired.
Notes
- Use cream for an extra rich sauce. Unsweetened oat milk or soy milk can be used as an alternative to dairy.
- Cook pasta al dente so it does not over cook when added back to the skillet.
- Leftovers will keep in the refrigerator for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Chicken and Egg Noodles Recipe
I made this today and it was really good, easy too! I added some diced roasted red pepper and it was perfect. This is a keeper recipe.
I made this today and it was really good, easy too! I added some diced roasted red pepper and it was perfect. This is a keeper recipe.
This was so easy and delicious for weeknight meal!I used corn and added shredded cheese.
I think I’m in love . I tried this recipe for dinner. It was quick, easy and delicious. My family loved it.
I am so happy to hear this recipe was a hit Sandra!