Egg Noodle Recipe With Cream of Chicken Soup: Creamy One-Pot Comfort

This one-pot wonder transforms simple ingredients into a creamy, satisfying dinner that feels like a warm hug on a plate.

I developed this method to maximize flavor while minimizing effort—just brown your chicken, stir in the soup, and let the noodles soak up all that rich, velvety goodness. The result is comfort food at its easiest.

You’ll end up with tender egg noodles coated in a luscious, savory sauce that clings to every bite. It’s the kind of dish that makes weeknight cooking feel effortless.

Ready in under 30 minutes, this recipe proves that one-pot meals can be just as delicious as they are convenient.

Ingredients for Egg Noodle Recipe with Cream of Chicken Soup

Pantry staples and a few fresh items create this cozy, creamy one-pot meal in minutes.

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The chicken is the foundation here. Boneless, skinless breasts stay tender and cook quickly, but thighs work too (just trim excess fat). I grab mine from Costco—consistent quality and great value. The egg noodles should be wide—Reames or Mueller’s are my go-to brands. For the soup, Campbell’s or Progresso both deliver that rich, velvety base without weird additives.

No cream of chicken soup? Cream of mushroom works in a pinch (swap the thyme for rosemary). Dairy-free? Use a vegan cream soup alternative—just check the label for chicken fat. The sour cream can be swapped for Greek yogurt at a 1:1 ratio if you prefer tang. Fresh herbs? Double the dried if that’s what you’ve got (frozen works too, don’t thaw first).

This keeps 3-4 days in the fridge—noodles soak up more liquid as it sits. Freezes for 2 months (thaw overnight, reheat with a splash of broth). Leftovers taste even better the next day once flavors meld.

Step-by-Step Instructions for Creamy Chicken and Noodles

This one-pot wonder comes together faster than you’d think.

Step 1: Brown the Chicken in Butter

Cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces and pat them dry with paper towels. This removes excess moisture so they brown instead of steam.

Heat the 2 tbsp unsalted butter in a large Dutch oven over medium-high heat until it stops foaming. Add the chicken in a single layer—don’t crowd the pan or it’ll boil in its own juices. Season with the 1 tsp kosher salt and 0.5 tsp black pepper.

Cook undisturbed for 3-4 minutes until the pieces develop a golden-brown crust on the bottom. Flip and cook another 2-3 minutes until just cooked through. Transfer to a plate and set aside.

Step 2: Sauté Aromatics and Build the Base

In the same pot with the chicken fond (those browned bits are flavor gold), add the finely diced 1 whole yellow onion. Sauté over medium heat for 4-5 minutes until it turns translucent and soft.

Stir in the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant—don’t let it burn. Then add the 2 cans cream of chicken soup, 2 cups chicken broth, 0.5 tsp dried thyme, and 0.5 tsp dried parsley. Stir to combine.

Bring the mixture to a gentle simmer. This is where the magic starts—the soup and broth create a velvety base that clings to every noodle.

Step 3: Cook Noodles and Finish the Sauce

Add the 8 oz wide egg noodles to the simmering liquid, stirring to submerge them. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender and the liquid has thickened slightly.

Return the chicken to the pot along with any accumulated juices. Stir in the 1 cup frozen peas, 0.5 cup whole milk, and 0.5 cup sour cream. Reduce the heat to low and let it warm through for 2-3 minutes.

The sauce should coat the back of a spoon and cling to the noodles. If it’s too thick, add a splash of broth to loosen it. Taste and adjust seasoning if needed.

Step 4: Rest and Serve

Remove the pot from the heat and let it sit for 5 minutes. This brief rest allows the noodles to absorb the last bit of sauce and the flavors to meld together.

Serve hot, garnished with a sprinkle of extra dried parsley for color. The noodles should be silky, the chicken tender, and the sauce rich but balanced. Each bite delivers that comforting, creamy texture you crave.

Troubleshooting Great egg noodle recipe with cream of chicken soup

Sauce Too Thin

If your sauce seems watery, let it simmer uncovered for 3-5 minutes longer. The noodles will absorb more liquid as they cook. I often mash a few noodles against the pot’s side to release starch for thickening. 💡

Noodles Not Tender

If your noodles are still firm, add ¼ cup more chicken broth and cook for 2-3 additional minutes. Stir frequently to prevent sticking. Remember, wide egg noodles need ample liquid to soften properly.

Sauce Too Thick

When the sauce is overly thick, stir in ¼ cup whole milk or chicken broth at a time until it reaches your desired consistency. I prefer milk for extra creaminess, but broth keeps the flavor balanced.

Bland Flavor

Taste and adjust seasoning with ½ tsp kosher salt first. If still bland, add ¼ tsp garlic powder or a pinch of onion powder. A splash of lemon juice can brighten the overall flavor profile. 🌟

Chicken Overcooked

To prevent dry chicken, remove it from the pot as soon as it reaches 165°F internal temperature. It will continue cooking slightly when returned to the pot. I use a meat thermometer for precision.

Sauce Curdling

If adding sour cream causes curdling, temper it first by mixing 2 tbsp hot liquid from the pot into the sour cream before stirring it in. Lower heat helps prevent separation.

Frequently Asked Questions