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Creamy Chicken and Noodles


This short cut version of classic chicken and noodles uses frozen noodles and cream of chicken soup to create a rich and creamy meal your family will love!














2 large chicken breasts
2 bay leaves
1 tsp garlic powder
1 tsp onion powder
2 tsp poultry seasoning
1 Tbsp salt
1/2 tsp pepper
1 tsp paprika
2 cans cream of chicken soup
1 16 oz pkg frozen egg noodles


  1. Place chicken breasts in a large pot or Dutch oven with 7 cups of water, 2 bay leaves, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon poultry seasoning 1½ teaspoon sat and ½ teaspoon pepper. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 30 minutes. Remove from heat and cool.
  2. Once the chicken is cooled, remove chicken from broth. If using breasts with the bone in and skin on, clean the breasts, removing all bones, skin and excess fat.
  3. Reserve 6 cups of chicken broth. Discard remaining broth and bay leaves.
  4. Shred the chicken into bite-sized pieces using your fingers or two forks. Set aside.
  5. Place the reserved broth in a large pot and bring to a boil. Add frozen noodles, 1½ teaspoon salt, and 1 teaspoon paprika. Boil noodles for 20 minutes.
  6. Once noodles are cooked, drain off the broth and place the noodles back into the pot. Add two cans of cream of chicken soup, 1 teaspoon paprika, ¼ cup shredded carrot, ¼ cup finely diced celery, and ¼ cup finely chopped onion. Simmer on medium-low heat for 5 minutes. Add shredded chicken and simmer for an additional 5 to 10 minutes.
  7. Serve in large bowls and enjoy!


* not incl. in nutrient facts

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