Chicken and Noodles Recipe

Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: bowls

Calories: 680kcal

Chicken, noodles, peas, and creamy of chicken combine to make the most comforting recipe.

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

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.

Storage: Store chicken and noodles in an airtight container in the refrigerator for up to 3 days.