Chicken & Soup Noodles
Reams egg noodles make a delicious weeknight soup noodle done in less than twenty minutes.
My mom introduced me first to wide egg noodles. These Reams egg noodles have completely evolved from the thin flimsy noodles to these thick chewy noodles that have killer texture. The noodles get super creamy especially when you’re just doctoring up some Campell’s premade soups. Sauté up some onion in butter, shred up some chicken breast, add your broth, cook some noodles and finish it up with these premade soups. The chicken soup noodles are addicting!
Good weeknight dinners are hard to come by, especially those that cook up quick and involve few affordable ingredients. The hack to make these recipes faster is to sacrifice quality, but in a controlled way that still makes the food taste good. The premade soups add creaminess, but the flavors are somewhat stale. That’s why we add some spices, cook a little onion, and let some of those stale flavors fall to the waist-side. Voila! A delicious recipe is born.
The reams noodles are absolutely necessary here. I had never heard of these before, but they are literally at like every grocery store. You can find these in the freezer section by the premade pie crusts. They bring this addictive chew that makes this noodle recipe shine.
This is one of those delicious noodle dishes that you want to make for your kids, bring to your friends house, or share with your family at the holidays. The recipe comes together in less than 20 minutes and it will knock your socks off.
Chicken & Soup Noodles
Ingredients
- 3 skinless boneless chicken breast, evenly pounded
- 3 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 quart chicken broth
- 1 (10.5 oz.) can cream of chicken
- 1 (10.5 oz.) can cheddar cheese soup
- 16 oz. Reams Frozen Egg Noodles
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Preheat a heavy-bottomed pot over medium-high heat with unsalted butter. Meanwhile, season your chicken breast lightly with salt and pepper.
- Once the butter melts, add the chicken and sear on both sides until golden brown. 3 - 5 minutes each side.
- Remove chicken from the pan and add diced onion. Cook until onions look translucent.
- Add chicken back to the pot and deglaze the pan with chicken broth. Bring broth to a simmer, then reduce to low. Cook chicken in broth until easy to shred, then remove from pot. Around 8 - 10 minutes.
- Add 1 cup of water to the broth and bring up to a boil. Add frozen reams noodles to the mixture and let cook until almost tender. 15 minutes.
- Stir in the shredded chicken, both cream soups, granulated garlic, paprika and cayenne. Continue cooking until the noodles are fully cooked and creamy.
- Taste for seasoning and enjoy!