This Chicken & Soup Noodles recipe brings tender chicken, Reames egg noodles, and cheesy soup together in a cozy bowl of comfort.
You ever have one of those weeks where everything just feels like a mess? Your laundry’s not folded, your inbox is screaming, and dinner—ugh, dinner—feels like another thing on a never-ending list. That’s where this recipe walked in like an old friend.
My mom used to make this Chicken & Soup Noodles dish when we were little. Not every week, but on the days when she just didn’t have the energy to do a whole production. And somehow, that made it taste even better. It’s one of those recipes that sticks with you—not because it’s fancy, but because it feels like home.
I made it again recently after a grocery run where, no joke, I forgot 80% of what I went in for. But I did remember butter, chicken, and those frozen egg noodles. And that was enough.
Why You’ll Love This Chicken & Soup Noodles Recipe?
Okay, so first—yes, it’s ridiculously easy. Like, why am I not making this weekly? level easy. But that’s not the only reason it wins.
The flavors are kind of like chicken noodle soup had a rich, cheesy glow-up. There’s a creamy base from the soups (don’t roll your eyes at canned soup, trust me on this), plus the chew from those magical Reames noodles—seriously, they’ve got a cult following for a reason.
And the best part? You can tweak it a million ways depending on what you have on hand. It’s forgiving, it’s comforting, and it tastes like something someone cooked for you, not just something you threw in a pot.
Ingredient Notes:
Let’s be real—I’ve made this with substitutions, accidental measurements, and whatever I had left in the fridge. But here’s what really works best:
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Chicken breast – Boneless, skinless, and pounded a bit so it cooks evenly. Though hey, if you’ve got thighs, go for it.
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Unsalted butter – Adds that rich, old-school flavor. I’ve done it with oil, but it’s just not the same.
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Onion – It’s subtle but key. Adds that sweet, mellow base flavor.
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Chicken broth – Go low-sodium if you’re like me and never measure salt until it’s too late.
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Cream of chicken + cheddar cheese soup – Look, I get it. Canned soup gets a bad rap. But these two together? They work like magic.
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Reames frozen egg noodles – Yes, they need to be frozen. No, dry noodles will not give you the same cozy, chewy vibe.
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Spices (garlic, paprika, cayenne) – These give the dish a bit of kick and depth. Totally customizable based on your spice tolerance.
How To Make Chicken & Soup Noodles?
Step 1: Sear the Chicken
Melt the butter in a big ol’ pot (you’ll need room). While it’s doing its thing, season your chicken. Salt, pepper—nothing fancy. Sear it until golden on both sides. It’s not cooked through yet, but that’s okay. Set it aside.
Step 2: Cook the Onions
Toss the onions into that buttery goodness and cook until they’re soft and starting to smell amazing. No need to rush—let them do their thing.
Step 3: Simmer the Chicken
Add your chicken back in, pour in the broth, and scrape up those tasty browned bits from the bottom. Simmer it gently until the chicken’s easy to shred—usually 8–10 minutes. Then take the chicken out and shred it.
Step 4: Cook the Noodles
Add a cup of water to the broth and bring it to a low boil. Toss in those glorious frozen noodles. Cook them for about 15 minutes, stirring every so often so nothing sticks.
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Step 5: Make it Creamy
Now the fun part. Stir in the shredded chicken, both soups, and your spices. Keep it simmering until it’s thick, creamy, and totally irresistible. Taste it—maybe add more salt, maybe more spice—just follow your taste buds.
Storage Options:
This recipe is like lasagna—it somehow gets better the next day. Maybe it’s magic. Maybe it’s science. Either way, here’s how to store it:
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Fridge: Airtight container, 3–4 days. It’ll thicken up, so just add a splash of broth or water when reheating.
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Freezer: Totally freezer-friendly for up to 2 months. Thaw overnight and heat low and slow with a bit of extra liquid.
Variations and Substitutions:
Let’s be honest—recipes are suggestions. Here’s how I’ve improvised when I didn’t have everything:
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Rotisserie chicken – Shred it, toss it in, call it a day. No shame.
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No frozen noodles? – Dry egg noodles are okay, just boil them separately so they don’t soak up too much liquid.
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Add-ins – Peas, carrots, spinach, mushrooms—you name it.
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Spice it up – More cayenne if you like a little sass. Less if you’ve got kids or spice-phobes in the house.
What to Serve with Chicken & Soup Noodles?
This dish is a meal on its own, but I never say no to a good side. Here’s what pairs well:
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Buttery biscuits – Because carbs + carbs = comfort.
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Crispy green salad – To balance all that creamy richness.
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Pickles or olives – That briny contrast actually works wonders.
Frequently Asked Questions:
Can I use leftover chicken?
Absolutely. Just add it in with the soups.
Is it too cheesy?
Not at all. The cheddar soup adds depth but doesn’t overpower. Unless you’re lactose-sensitive… in which case, skip it and just double the cream of chicken.
What if my soup is too thick?
Add a little more broth or water. Don’t overthink it—it’s soup, not science.
So there you have it—Chicken & Soup Noodles, the ultimate weeknight wonder. It’s warm, it’s creamy, and it saves your brain on those “what-the-heck-do-I-make” nights. I really hope you try it, and if you do?
Tell me what you paired it with—or if you ate it straight out of the pot like I totally didn’t do (but maybe did).
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken & Soup Noodles
Ingredients
- 3 skinless boneless chicken breasts, pounded evenly
- 3 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 1 quart low-sodium chicken broth
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cheddar cheese soup
- 16 oz frozen Reames egg noodles
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Kosher salt and freshly cracked black pepper to taste
- 1 cup water for adjusting consistency, as needed
Instructions
Prepare the cooking pot and sear the chicken.
- Begin by preheating a heavy-bottomed pot over medium-high heat. Add the unsalted butter and allow it to melt completely. Lightly season the chicken breasts with kosher salt and freshly cracked black pepper. Once the butter is hot, sear the chicken breasts for approximately 3 to 5 minutes on each side until a golden crust forms. Remove the chicken from the pot and set aside.
Sauté the onion.
- Add the finely chopped onion to the same pot. Cook for 3 to 4 minutes or until the onion is soft and translucent, stirring occasionally to prevent sticking or browning.
Simmer the chicken in broth.
- Return the seared chicken to the pot and pour in the chicken broth to deglaze the bottom, scraping any flavorful bits. Bring the broth to a gentle simmer, reduce the heat to low, and cover. Allow the chicken to simmer for 8 to 10 minutes or until it is fully cooked and shreds easily with a fork. Remove the chicken from the pot and shred using two forks.
Cook the noodles.
- Add 1 cup of water to the broth. Bring the mixture to a low boil. Add the frozen Reames egg noodles directly into the pot and cook for approximately 15 minutes, stirring occasionally to ensure the noodles cook evenly and do not clump together.
Incorporate remaining ingredients.
- Stir in the shredded chicken, cream of chicken soup, cheddar cheese soup, granulated garlic, paprika, and cayenne pepper. Mix thoroughly to combine all ingredients and continue to simmer over low heat until the mixture is thickened and creamy, approximately 5 minutes. Adjust seasoning with additional salt and pepper to taste.
Serve and enjoy.
- Ladle the finished soup into bowls and serve hot. This dish pairs well with bread, a light salad, or steamed vegetables.
Notes
- Use gluten-free cream of chicken soup and gluten-free cheddar cheese soup (several brands offer certified GF options).
- Replace Reames frozen egg noodles with a gluten-free egg noodle or wide GF pasta brand that holds up well in soups.
- Always check labels for broth and spices to confirm they are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
