When you need a warm, filling dinner without spending a lot of time in the kitchen, these Dump-and-Go Chicken Noodles are the perfect solution. Everything goes into one pot, cooks together, and turns into a creamy, savory meal packed with tender chicken and hearty noodles.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 1 teaspoon Italian seasoning
- 1 cup frozen peas and carrots, optional
- 12 oz egg noodles
- 2 tablespoons butter
- ½ cup heavy cream or whole milk
- ½ cup shredded Parmesan cheese, optional
Instructions
1. Add Everything Except the Noodles
Place the chicken breasts or thighs in a large pot or Dutch oven.
Add the chicken broth, cream of chicken soup, garlic powder, onion powder, parsley, black pepper, salt, Italian seasoning, and butter.
Stir gently around the chicken to combine the ingredients.
2. Cook the Chicken
Bring the mixture to a gentle boil, then reduce the heat to low.
Cover and simmer for about 20–25 minutes, or until the chicken is fully cooked and reaches 165°F (74°C) internally.
Remove the chicken from the pot and place it on a plate.
3. Shred the Chicken
Once the chicken is cool enough to handle, shred it using two forks.
For extra-easy shredding, you can also use a hand mixer on low speed for a few seconds.
4. Cook the Noodles
Bring the broth mixture back to a gentle boil.
Add the egg noodles and cook according to the package directions, usually around 7–10 minutes.
Stir occasionally so the noodles don’t stick together.
If you’re using frozen peas and carrots, add them during the last few minutes of cooking.
5. Return the Chicken
Add the shredded chicken back to the pot.
Pour in the heavy cream or whole milk and stir everything together.
Continue cooking for another 2–3 minutes, until the sauce is creamy and heated through.
6. Add Parmesan
If using Parmesan cheese, stir it in at the end.
Taste and adjust the salt and pepper as needed.
Let the noodles rest for about 5 minutes before serving. The sauce will thicken slightly as it sits.
Helpful Tips
Use chicken thighs for extra flavor: They tend to stay especially juicy and tender.
Don’t overcook the noodles: Egg noodles can become very soft if left in the hot broth too long.
Adjust the consistency: If the noodles become too thick, stir in a little extra chicken broth or milk.
Add vegetables: Peas, carrots, corn, mushrooms, or chopped spinach are all great additions.
Make it cheesy: Add shredded cheddar, mozzarella, or extra Parmesan for an even richer dish.
Slow Cooker Variation
For a slow-cooker version, add the chicken, broth, cream of chicken soup, seasonings, and butter to the slow cooker.
Cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the chicken reaches 165°F (74°C).
Remove and shred the chicken. Return it to the slow cooker, then stir in cooked egg noodles and cream. Let everything heat together for a few minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The noodles will absorb some of the sauce as they sit. When reheating, add a splash of chicken broth or milk to loosen the sauce.
Serving Ideas
Serve these creamy chicken noodles with:
- Garlic bread
- Dinner rolls
- Steamed green beans
- Roasted vegetables
- A simple green salad
It’s a cozy, satisfying meal that’s easy enough for a busy weeknight and comforting enough for a family Sunday dinner.