One-Pot Chicken and Noodles with Vegetables | Perfect Weeknight Meal

This Quick One-Pot Chicken and Noodles recipe is the perfect easy dinner option for busy weeknights. Tender chicken and noodles are cooked in a savory broth with vegetables all in one pot, making for a delicious and satisfying meal. It’s comfort food at its best!

Ingredients

Whole rotisserie chicken shredded or 3 large chicken breasts

4 cups chicken broth

1 cup water

2 cans cream of chicken soup

1/2 cup (1 stick) butter

1/2 bag frozen carrots

1/2 tsp salt (1 tsp if using unsalted butter)

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 Tbsp parsley

1 12 oz bag egg noodles

Directions

If using chicken breasts fry them until done in a 5 qt pot with a couple Tbsp olive oil. Remove and shred, or shred whole rotisserie chicken.

Bring chicken broth to a boil, then simmer in 5 qt pot (I made mine with bouillon cubes), add butter and all seasonings, whisk in both cans cream of chicken soup, add frozen carrots, shredded chicken, and egg noodles. Boil 5 min, then turn down to simmer about another 15-20 min until egg noodles are done.

I serve this with French bread. You can add other veggies like peas, broccoli, or celery if you’d like 🙂. I’ve seen similar recipes use cream of mushroom soup instead of cream of chicken but I’ve never tried it.

If you choose to use chicken breasts, cook them in the 5 qt pot, then after they’re done use the same pot for your broth.

This makes about 5-6 servings. You can always cut everything in half if needed.