Ingredients
Main Ingredients
- ¼ cup butter
- ½ cup chopped white or yellow onion (or 1 medium onion)
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 2 cans (10.5 oz each) cream of chicken soup
- 3 cups uncooked egg noodles
- 2 cups cooked, shredded chicken
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Melt Butter and Cook Onion: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes until the onion is softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, making sure not to burn it.
- Add Soups and Broth: Pour in the two cans of cream of chicken soup along with 4 cups of chicken broth. Stir well to combine all ingredients. Increase the heat to medium-high and bring the mixture to a boil.
- Cook Noodles: Once boiling, add the uncooked egg noodles to the pot. Reduce the heat to medium-low and let the noodles cook for about 10 minutes until tender, stirring occasionally to prevent sticking.
- Add Chicken and Seasoning: Stir in the shredded cooked chicken, salt, and black pepper. Mix thoroughly to combine the flavors.
- Heat Through: Continue to cook for an additional 2-3 minutes to heat the chicken completely and allow the flavors to meld together.
Notes
- Tip: The chicken broth cooks the egg noodles directly, so there’s no need to pre-cook them before adding to the pot.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-5 days after allowing to cool.
- Freezing Instructions: Cool completely before storing in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating gently on the stovetop over low heat.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
