By Becky Hardin
Published Sep 20, 2023
This homemade Chicken and Noodles recipe is quick and easy to make for a creamy, comforting dinner. You only need a handful of ingredients, like egg noodles, shredded chicken, peas, and cream of chicken soup, to whip up these cafeteria noodles.
What’s in this Chicken and Noodles Recipe?
Pantry staples like chicken broth, bouillon, egg noodles, and cream of chicken soup combine with freshly shredded chicken, frozen peas, and butter to create a simple comfort food meal .
- Chicken Broth : We cook the egg noodles directly in chicken broth to give them extra flavor! I like to use unsalted or low-sodium chicken broth to avoid overly salty noodles.
- Better than Bouillon : A must-have pantry ingredient. You can find it near the regular bouillon cubes in the grocery store, and it just adds so much flavor!
- Egg Noodles: I love wide egg noodles for their rich flavor, but you could use any short pasta shape you love! Just adjust the cooking time according to the instructions on the package.
- Black Pepper: Adds a bit of spice.
- Shredded Chicken: You can use homemade shredded chicken or a rotisserie chicken.
- Condensed Cream of Chicken Soup: Makes this pasta dish ultra-creamy and enhances the chicken flavor.
- Frozen Peas: Add a pop of color and sweet flavor. This is a great way to sneak in some veggies for the kids.
- Butter: Helps loosen up the sauce and adds extra creaminess! Use unsalted butter to avoid oversalting the noodles.
Pro Tip: Feel free to add in extra veggies, like frozen carrots or corn, for even healthier pasta!
Variations on Cafeteria Noodles
This old-fashioned chicken and noodles recipe is so easy to modify for just about any diet! Use gluten-free pasta and cream of chicken soup to make it gluten-free. For a vegetarian version, use unsalted vegetable broth, Better than Bouillon Seasoned Vegetable Base, and condensed cream of mushroom soup or cream of celery soup. Leave out the chicken, or swap in some roasted mushrooms . Try adding some caramelized onions for an even richer flavor!
Chicken and noodles are high in protein, potassium, fiber, vitamin A, vitamin C, and iron. However, it is also high in carbohydrates, saturated fat, cholesterol, and sodium. This dish is best enjoyed in moderation.
Yes! The chicken broth acts just like regular water, but it adds so much extra flavor to the noodles!
You can make these up ahead of time, but it will not be as good. The sauce gets very thick as the noodles sit, so you will have to add a little extra chicken broth to the noodles when you reheat them.
This is up to your taste. If you don’t like it to be salty, you can use that kind. I don’t add any extra salt to the recipe, so I like the salt from the soup.
Yes, but you will have to adjust the cooking time based on your type of pasta.
This recipe is thickened by adding the condensed soup. However, if your noodles still seem too watery after cooking for a while, you can thicken them by mixing together 2 teaspoons of cornstarch with 2 teaspoons of cold water, stirring that slurry into the noodles, then cooking on low until it reaches your desired thickness.
I do not recommend freezing this dish, as the sauce will separate as it thaws, leading to a gritty texture.
How to Store and Reheat Leftovers
Store leftover chicken and noodles in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, or in the microwave in 30-second increments until warmed through. I do not recommend freezing this dish.
Serving Suggestions
These cafeteria noodles are a complete meal all on their own, but they’re also great served with a green goddess salad or spinach bacon salad . A side of roasted Brussels sprouts , air fryer broccoli , or creamed gre en beans would also be delicious. And if you really want to put the comfort in comfort food, serve it with a side of creamy mashed potatoes .
Ingredients1x2x3x
- ▢ 32 ounces unsalted chicken broth (1 tetra-pak)
- ▢ 2 teaspoons Better than Bouillon Roasted Chicken Base
- ▢ 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)
Video
Instructions
- Bring the chicken broth and better than bouillon to a boil over high heat in a large pot or Dutch oven. 32 ounces unsalted chicken broth, 2 teaspoons Better than Bouillon Roasted Chicken Base
- Add in the noodles and pepper. Cover the pot and reduce the heat to a simmer. Allow the mixture to cook for 5 minutes. 12 ounces egg noodles, 1 teaspoon ground black pepper
- Stir the chicken, cream of chicken soup, and peas into the noodles. Cover and cook for an additional 5 minutes. 2 cups cooked and shredded chicken, 10.5 ounces condensed cream of chicken soup, 1 cup frozen peas
- Mix in the butter and enjoy. 4 tablespoons unsalted butter
Equipment
- Dutch Oven
Becky’s Tips
- You can use any short pasta shape you like; simply adjust the cook time according to the package.
- Easily make this recipe gluten-free by using gluten-free pasta and gluten-free condensed cream of chicken soup.
- To save time, you can use a store-bought rotisserie chicken.
- For a vegetarian version, use unsalted vegetable broth, Better than Bouillon Seasoned Vegetable Base, and condensed cream of mushroom soup or cream of celery soup. Leave out the chicken, or swap in some roasted mushrooms .
- Feel free to add more veggies, like frozen carrots or corn, to make this healthier.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Egg Noodle Recipes We Love
- Sour Cream Noodle Bake
- Swedish Meatball Soup
- Beef Stroganoff
- Chicken Noodle Casserole
- Hungarian Goulash
- Homemade Chicken Noodle Soup
- Turkey Noodle Soup
- Beef Stroganoff Casserole
- Tuna Noodle Casserole
Chicken and Noodles Recipe
Equipment
- Dutch Oven
Ingredients
- 32 ounces unsalted chicken broth (1 tetra-pak)
- 2 teaspoons Better than Bouillon Roasted Chicken Base
- 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
- Bring the chicken broth and better than bouillon to a boil over high heat in a large pot or Dutch oven. 32 ounces unsalted chicken broth, 2 teaspoons Better than Bouillon Roasted Chicken Base
- Add in the noodles and pepper. Cover the pot and reduce the heat to a simmer. Allow the mixture to cook for 5 minutes. 12 ounces egg noodles, 1 teaspoon ground black pepper
- Stir the chicken, cream of chicken soup, and peas into the noodles. Cover and cook for an additional 5 minutes. 2 cups cooked and shredded chicken, 10.5 ounces condensed cream of chicken soup, 1 cup frozen peas
- Mix in the butter and enjoy. 4 tablespoons unsalted butter
Video
Notes
- You can use any short pasta shape you like; simply adjust the cook time according to the package.
- Easily make this recipe gluten-free by using gluten-free pasta and gluten-free condensed cream of chicken soup.
- To save time, you can use a store-bought rotisserie chicken.
- For a vegetarian version, use unsalted vegetable broth, Better than Bouillon Seasoned Vegetable Base, and condensed cream of mushroom soup or cream of celery soup. Leave out the chicken, or swap in some roasted mushrooms .
- Feel free to add more veggies, like frozen carrots or corn, to make this healthier.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
