Easy Chicken and Noodles Recipe (no canned soup)

 Fun fact about me, in 2022/2023 I was the lunch lady at my son's school.  It was honestly one of the most interesting jobs I have ever had, but I learned a lot in the kitchen.  One thing in particular was the art of K.I.S.S (keep it simple stupid).  Meals don't have to be extravagant to be good, and sometimes the most simple of recipes are what people love the most.  Take my Easy Chicken and Noodle Recipe for example.  

This Easy Chicken and Noodle Recipe was the top requested recipe from the kiddos at the school.  Why?  Because it is PACKED full of flavor and doesn't rely on any of the "cream of" soups for its creaminess.  It's simple.  It doesn't have a lot of "stuff" in it, so kiddos aren't freaked out by it. Easy Chicken and Noodles are perfect for a weeknight meal and I can't wait to share it with you so...

Let's Get Started!

Before I share the recipe, I have a couple this to discuss. 

LET'S TALK ABOUT THE CHICKEN:

The whole point of this recipe is to keep things flavorful and simple.  That being said, I choose to use shortcuts here.  My go-to is rotisserie chicken, but I always have cans of chicken in my pantry for this very purpose.  Don't be afraid to make these shortcuts work for you.  Just because it's not totally "from scratch" doesn't make it any less full of love.  Fed is better than not.  

If you choose to start with raw chicken there are two ways I would go about cooking them.  

1.  Brush 2 boneless skinless chicken breasts with a little oil and season with salt, pepper, garlic powder, onion powder, and paprika.  Place on a lined baking sheet and cook in a 425 degree oven for 25-30 minutes, flipping half way through, until the chicken is no longer pink and has reached a temperature of 165 degrees.  Then shred or dice for your chicken and noodles. 
2. Place the boneless skinless chicken breasts in a pot of water.  Add carrot, celery, and onion if you have it for flavor.  Bring the pot to a boil and then drop to a simmer and cook for 15 minutes until chicken is no longer pink and the internal temp is 165 degrees. 

LET'S TALK ABOUT BROTH:

Again, the purpose of this recipe is to be as simple as possible.  I personally like to use the KNORR chicken bullion powder for this recipe.  It just adds a lot of flavor to any dish with minimal effort, but you can use any chicken bullion, base, or boxed broth.  Whatever your family prefers.  

If you choose to make your own broth simply place 8 cups of water into a pot.  Add the chicken, onion, celery, carrot, salt, and pepper.  Cook for 15-30 minutes.  Remove the chicken and shred it.  Skim the fat from the top, and strain the vegetables from the broth.  Then follow the directions of the recipe. 

WHAT IS THE BEST NOODLE FOR THIS RECIPE?

Honestly, I have never met a noodle I didn't like, and the best noodle for the job is the one you have.  However, if you are going to the store I recommend egg noodles for this recipe.  I really like the amish style egg noodles, but if you have a little more money to spend, I REALLY love the Reames Frozen Egg Noodles.  Another option is making them yourself.  It's not as difficult as you make think, and I have two great step-by-step recipes here on the blog.  A regular egg noodle (HERE) and an egg free version (HERE).  No matter what noodle you use this is going to be delicious!  

Enough rambling on about silly details.  Let me show you how I make this Easy Chicken and Noodles Recipe with no canned soups!  

THE HOW-TOS: