Chicken and dumplings with noodles make a delicious shortcut meal, perfect for your busy weeknight!
Making chicken and dumplings with noodles is a great way to save time, yet still enjoy the classic comfort food we all know and love!
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You know those meals that remind you of cozy days at home, maybe even reminding you of the carefree days of childhood?
Those meals that you can smell and immediately be transformed back to a different place and time?
Chicken and dumplings is one of those meals for me. There’s just something about it that evokes a sense of calm and familiarity–I guess that’s why they call it comfort food!
The best recipes for chicken and dumplings are those that are easy to make, yet hearty and soul-warming. These chicken and dumplings with noodles are a perfect example!
I love making pressure cooker chicken and dumplings with homemade dumplings, and I’ve also made Instant Pot chicken and dumplings with noodles. But not everyone has a pressure cooker, so that’s why I’m sharing this recipe!
So this easy chicken and dumplings recipe is cooked on the stove top and makes use of frozen egg noodles–we’re keeping it simple here, folks!
More Chicken and Dumpling Recipes:
- Instant Pot Chicken and Dumplings with Canned Biscuits
- Instant Pot Chicken and Dumplings with Bisquick
- Easy Chicken and Bisquick Dumplings (Stovetop)
- Crockpot Chicken and Dumplings with Grands Biscuits
How to Make Chicken and Dumplings with Noodles
The process for making this recipe is really easy. You’ll start out by melting a little butter in a Dutch oven or stockpot, then adding some sliced carrots and sliced ribs of celery.
After those saute for a few minutes, you’ll add some boneless skinless chicken breasts that have been cut in half. Next, add some chicken broth, chicken base, cream of chicken soup, water, salt, pepper, and onion powder.
You’ll bring that to a boil, then add in the frozen noodles. Return to a boil, letting everything cook uncovered for about 20 minutes, until the noodles are al dente and the chicken is cooked through.
You may need to decrease the heat a bit to keep it from boiling over. If too much liquid boils off during cooking, just add a little bit at a time as needed.
For the last five minutes of cook time, go ahead and add in any frozen vegetables you’d like.
This is optional, as these are delicious plain, too. But I like to add some frozen green beans, corn, or peas. These go along nicely with the carrots and celery that are already in there.
Then, remove the chicken breast pieces to a cutting board. Cut or shred the chicken and return it to the pot. Give it a stir and check to see if it needs any more salt and pepper, then serve!
And that’s it! Easy peasy, right?
Perfect for your busy weeknights when the kids are running around, the pile of laundry is multiplying at a rapid rate, and you just need a simple comfort food dinner solution!
Notes and Adaptations:
- I prefer to use homemade cream of chicken soup (it’s super quick and easy to make and really adds flavor). If you prefer to use canned, I’d recommend using one small can of condensed cream of chicken soup mixed with one can of water.
- I use Reames frozen egg noodles. These can be found in the freezer section of the grocery store, usually near the frozen bread. I also use these noodles in my Instant Pot Mississippi chicken and noodles, and they always work great!
- Frozen vegetables are optional–feel free to use the varieties you prefer, or leave them out!
- I like the added flavor from the chicken base, but you can also use a bouillon cube or omit it. If you’re leaving it out, you may want to add some extra salt and seasonings–totally up to you!
- The sauce will thicken as it cools and the noodles absorb a bit more liquid. If you want to speed the thickening process up, you could add a cornstarch slurry while it’s hot. I personally don’t find that necessary.
- This recipe makes quite a bit of food–at least 8 large servings. Feel free to cut the recipe in half if you don’t need as much.
- Dutch oven or stockpot
- Cutting board
- 2 Tbsp butter
- 1 lb boneless skinless chicken breasts (about 2 medium chicken breasts), cut in half
- 3 carrots, sliced
- 2 ribs celery, sliced
- 4 cups chicken broth
- 2 cups homemade cream of chicken soup
- 1 cup water
- 1 tsp Better than Bouillon chicken base
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp salt
- 2 12-oz packages Reame's frozen egg noodles
- 1 1/2 cups frozen vegetables (optional)
- In a stockpot or Dutch oven over medium-high heat, melt 2 Tbsp butter. Add carrots and celery, sauteeing for a few minutes until they begin to soften.
- Add chicken breasts, chicken broth, chicken base, water, homemade cream of chicken soup, pepper, onion powder, and salt. Bring to a boil.
- Once liquid is boiling, add frozen noodles and return to a boil. Continue to cook uncovered for about 20 minutes, until noodles are al dente and chicken is cooked through (You may need to decrease the heat to keep it from boiling over. If too much liquid boils off, just add small amounts of water or broth as needed).
- For the last five minutes of cooking, add frozen vegetables, if using.
- Remove chicken breast pieces to a cutting board and shred or chop as desired, then return to the saucepan.
- I prefer to use homemade cream of chicken soup (it's super quick and easy to make and really adds flavor). If you prefer to use canned, I'd recommend using one small can of condensed cream of chicken soup mixed with one can of water.
- I use Reames frozen egg noodles. These can be found in the freezer section of the grocery store, usually near the frozen bread.
- Frozen vegetables are optional--feel free to use the varieties you prefer, or leave them out!
- I like the added flavor from the chicken base, but you can also use a bouillon cube or omit it all together. If you're leaving it out, you may want to add some extra salt and seasonings--totally up to you!
- The sauce will thicken as it cools and the noodles absorb a bit more liquid. If you want to speed the thickening process up, you could add a cornstarch slurry while it's hot, but I personally don't find that necessary.
- This recipe makes quite a bit of food--at least 8 large servings. Feel free to cut the recipe in half if you don't need as much.
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Amount Per Serving: Calories: 350Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 1101mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 27g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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