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Hey friends!
What’s for dinner tonight? If you’re looking for a cozy meal, I’ve got just the thing.
I’m excited to share my favorite chicken and egg noodles recipe!
It’s warm, comforting, and loaded with flavor. Plus, it comes together in no time!
Perfect for a busy weeknight or whenever you need a hug in a bowl.
Let’s dive into this delicious dish!
Ingredient Substitutions
Heavy cream can be replaced with Greek yogurt or coconut milk for a lighter option. Greek yogurt adds tanginess and protein, while coconut milk offers a dairy-free alternative with subtle sweetness. Use the same amount as called for in the recipe, but add slowly to prevent curdling.
Condensed cream of mushroom soup can be substituted with a homemade white sauce or cashew cream for those avoiding processed foods. To make a quick white sauce, whisk 2 tablespoons flour with 2 tablespoons melted butter, then gradually add 1 cup of milk, stirring constantly until thickened. Season with salt, pepper, and mushroom powder for flavor.
Extra wide egg noodles can be swapped with zucchini noodles or shirataki noodles for a low-carb option. Zucchini noodles will cook faster, so add them near the end of the cooking time. Shirataki noodles should be rinsed and drained before adding to the dish. Both alternatives will significantly reduce the carbohydrate content of the meal.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 90-100 g
- Fat: 80-90 g
- Carbohydrates: 150-160 g
Ingredients
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, finely minced
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 3 cups uncooked extra wide egg noodles
- 2 cups cooked chicken (such as rotisserie)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, as desired)
Step 1: Sauté the Onion and Garlic
In a Dutch oven or large pot over medium heat, melt butter and add the chopped onion.
Sauté the onion for 4-5 minutes until it becomes translucent and fragrant.
Stir in the garlic and cook for an additional 30 seconds, ensuring it releases its aroma without burning.
Step 2: Combine Liquids and Bring to a Boil
Add the chicken broth, heavy cream, and cream of mushroom soup to the pot.
Stir thoroughly to combine all the liquids.
Increase the heat to high and bring the mixture to a boil, ensuring everything is well mixed.
Step 3: Cook the Egg Noodles
Once the liquid reaches a boil, add the egg noodles to the pot.
Cook the noodles for about 10 minutes, uncovered, stirring fairly often to prevent sticking and to ensure even cooking.
Reduce the heat to medium or medium-low as needed to maintain a rapid simmer rather than a furious boil.
This will prevent the liquid from reducing too quickly before the noodles are cooked through.
Step 4: Add and Warm the Chicken
Introduce the cooked chicken to the pot, stirring it into the noodles and sauce mixture.
Allow the chicken to warm through for a couple of minutes.
Season the dish with salt and pepper to taste, adjusting the flavors as necessary.
Step 5: Garnish and Serve
Top the dish with fresh parsley, if desired, for added color and flavor.
Serve immediately while everything is hot, enjoying this comforting and hearty meal.
If needed, refer to any troubleshooting notes to adjust the consistency or flavor to your liking.
