One Pot Chicken and Noodles: Cozy Comfort in 30 Minutes

This One Pot Chicken and Noodles recipe offers a creamy, savory meal ready in just 30 minutes, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 490

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Butter Provides richness and helps sauté vegetables; substitute with olive oil for a lighter option.
1/2 medium Onion, chopped Adds sweetness and depth to the flavor base; optional shallots can be used for a milder flavor.
2 cloves Garlic, minced Enhances the overall aroma and taste; if fresh is unavailable, substitute with garlic powder.

For the Sauce

2 cups Chicken Broth Acts as a flavorful liquid base; use low-sodium broth for less salt.
1/2 cup Heavy Cream Adds creaminess to the sauce; substitute with whole milk mixed with a bit of cornstarch for a lighter alternative.
1 can Condensed Cream of Mushroom Soup Provides a creamy texture and umami flavor; you can swap for cream of chicken soup if desired.

For the Noodles and Chicken

3 cups Egg Noodles, uncooked The main carbohydrate component and structure of the dish; gluten-free pasta can be used for a gluten-free version.
2 cups Cooked Chicken Provides protein; rotisserie chicken saves time, or any leftover chicken works well too.

For Seasoning

Salt & Pepper For seasoning; adjust to taste.
Chopped Fresh Parsley Optional, to taste; adds freshness and color as a garnish; omit if unavailable.

Equipment

Dutch oven or large pot

Method

Step‑by‑Step Instructions

In a Dutch oven or large pot, melt 2 tablespoons of butter over medium heat. Add 1/2 medium chopped onion and sauté for about 4-5 minutes until the onion becomes translucent and soft.
Stir in 2 minced garlic cloves and cook for an additional 30 seconds.
Pour in 2 cups of chicken broth, along with 1/2 cup of heavy cream and a 10.5-ounce can of condensed cream of mushroom soup. Stir and bring to a gentle boil.
Add in 3 cups of uncooked extra wide egg noodles to the boiling liquid. Stir well to combine, then reduce heat to a simmer and cook uncovered for about 10 minutes, stirring often.
Once noodles are tender, fold in 2 cups of cooked chicken, heating for about 2-3 minutes.
Remove from heat and serve hot, sprinkling with chopped fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 490kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or cream for a creamy consistency.

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