Chicken and Noodles
Servings: 8 Servings
Ingredients
- 2 tablespoons unsalted butter
- ½ medium white onion diced
- 2 to 3 garlic cloves minced
- 4 cups low-sodium chicken broth
- 2 (10 ½ ounce) cans cream of chicken soup
- 1 cup water
- ½ cup heavy cream
- 12 ounces wide egg noodles uncooked
- 4 cups leftover chicken diced or shredded (about 3 to 4 pieces of chicken)
Instructions
- Heat a large skillet or pan over medium heat. Add the butter and onions, and cook until the onions soften. Then, add the garlic and cook for an additional 30 seconds to 1 minute.2 tablespoons unsalted butter, ½ medium white onion, 2 to 3 garlic cloves
- Pour in broth, cream of chicken soup, water, and heavy cream. Whisk to combine, and increase the heat slightly.4 cups low-sodium chicken broth, 2 (10 ½ ounce) cans cream of chicken soup, 1 cup water, ½ cup heavy cream
- Bring the mixture to a low boil, and add the egg noodles. Reduce the heat to a simmer uncovered for 10-12 minutes and cook until the noodles are al dente.12 ounces wide egg noodles
- Add the chicken, and continue to simmer until the chicken is warmed through. Serve with fresh parsley.4 cups leftover chicken
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of chicken and noodles. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Chicken and Noodles
Serving Size
1.5 cup
Amount per Serving
Calories
444
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Trans Fat
0.4
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
7
g
Cholesterol
114
mg
38
%
Sodium
799
mg
35
%
Potassium
310
mg
9
%
Carbohydrates
38
g
13
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
24
g
48
%
Vitamin A
87
IU
2
%
Vitamin C
10
mg
12
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
