Ingredients
Scale
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 3 cups uncooked egg noodles (extra wide)
- 2 cups cooked chicken (rotisserie works well)
- Salt and pepper to taste
- Chopped fresh parsley (optional)
Instructions
- In a Dutch oven or large pot, sauté the onion in butter over medium heat for 4–5 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in chicken broth, heavy cream, and cream of mushroom soup. Mix well and increase heat to high.
- Once boiling, add egg noodles. Cook uncovered for about 10 minutes, stirring often and maintaining a steady simmer.
- Stir in cooked chicken and let it heat through.
- Season with salt and pepper to taste. Garnish with fresh parsley if desired and serve immediately.
Notes
- If noodles are not fully cooked and liquid is low, add a splash of broth or cream and reduce heat.
- If too much liquid remains, continue cooking a bit longer to thicken.
- Use low-sodium broth and soup if watching salt intake.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 438
- Sugar: 3g
- Sodium: 1076mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 131mg