Easy Chicken and Noodles Recipe with Rotisserie Chicken
Make easy chicken and noodles with rotisserie chicken, egg noodles and a creamy broth. It’s a cozy 30-minute dinner perfect for busy weeknights.
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Some nights you want a warm, homemade dinner, but you definitely don’t have an hour to make one. This easy chicken and noodles recipe is one of my favorite shortcuts for exactly those nights.
I use shredded rotisserie chicken, egg noodles, chicken broth, and a few pantry staples to make a creamy, comforting dinner without starting from scratch. Everything cooks in one pot, and the noodles finish cooking while the pot rests, giving you that thick, creamy sauce without much extra work.
It’s simple, filling, kid-friendly, and exactly the kind of dinner I want when everyone walks through the door hungry.
What you’ll love about this recipe:
Easy Chicken and Noodles Recipe
Add this recipe to next week’s meal plan! It’s like a fast pass lane to homemade chicken noodle soup, but without the long prep! And if your kids need a “pick me up” from the just-started-back-to-school germs, this recipe will be well loved!
How to Make Chicken and Noodles with Rotisserie Chicken
Using a rotisserie chicken is my favorite shortcut for making chicken and noodles because the chicken is already cooked, seasoned, and ready to add to the pot.
You’ll need about 3 cups of shredded cooked chicken for this recipe. Remove the skin and bones from a grocery store rotisserie chicken, shred the meat, and you’re ready to go.
I also love buying the packages of pre-shredded rotisserie chicken from Costco. When I get home, I divide the chicken into one-pound freezer bags and freeze them. Then I can pull out exactly what I need for dinners like this without buying another whole chicken.
If you’re using frozen shredded chicken, thaw it in the refrigerator before adding it to the recipe.
Ingredients Needed
How to Make Quick Chicken and Noodles
Prep the Chicken: Start by removing the meat from the rotisserie chicken and shredding it into bite-sized pieces. This step is a huge time-saver, allowing you to skip cooking raw chicken from scratch.
Make the Broth: In a large pot over medium heat, combine the chicken broth, water, butter, salt, pepper, garlic powder, and onion powder. Stir occasionally until the butter has fully melted.
Add Cream Soup: Once the butter has melted, stir in the cream of chicken soup until well combined. This creates a creamy base that’s perfect for the noodles.
Cook the Noodles: Add the egg noodles to the pot and bring the mixture to a boil. Reduce the heat to low, then stir in the shredded rotisserie chicken. Let it simmer for 2-5 minutes until the noodles are about halfway done, then remove from heat.
Let It Rest: Cover the pot and let the noodles finish cooking in the residual heat. This usually takes about 5-15 minutes, depending on the size of the noodles. The sauce will thicken as it rests, creating a rich, creamy texture.
Serve & Enjoy: Gently stir everything together and serve immediately. Garnish with chopped parsley for a pop of color and freshness.
Flavor Modifications & Hacks
- Swap the Soup: You can switch up the flavor by using a mix of cream soups. Try one can of cream of chicken and one can of cream of mushroom for a savory twist.
- Add Veggies: Toss in some frozen peas or carrots when you add the chicken for a pop of color and extra nutrition.
- Spice It Up: If your family likes a little heat, sprinkle in some cayenne pepper or a dash of hot sauce to kick things up a notch.
Time-Saving Hacks:
- Use Rotisserie Chicken: Save time by using a pre-cooked rotisserie chicken from the grocery store. It’s already seasoned and perfectly cooked, so all you need to do is shred it and toss it into the pot. I like to buy shredded chicken pre-shredded in bulk at Costco, near their fresh foods. Once I get home I portion it out into one-pound freezer bags and freeze for later!
- Freeze for Later: Make a double batch and freeze half for another night. Simply thaw and reheat for a quick, comforting meal.
Other Easy Weeknight Dinners You’ll Enjoy:
Sides to Serve with Chicken and Noodles
Pairing this dish with the right sides can turn it into a complete meal that satisfies everyone at the table. Here are a few ideas:
- Side Salad: A simple green salad with a light vinaigrette is the perfect fresh counterpoint to the creamy noodles.
- Garlic Bread: Serve with warm, crusty garlic bread to soak up every bit of the delicious sauce.
- Steamed Veggies: Lightly steamed broccoli, green beans, or carrots add a healthy dose of veggies to your plate.
- Apple Sauce: For a sweet side that kids will love, serve a scoop of homemade or store-bought applesauce.
Frequently Asked Questions (FAQs)
- Can I use chicken breasts instead of rotisserie chicken?
- Yes! You can use boneless, skinless chicken breasts. Just reduce the water by ½ cup and cook the chicken in the broth mixture before shredding and adding it back to the pot.
- How should I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if needed to loosen the sauce.
How to Keep Egg Noodles From Getting Mushy
The trick with this recipe is not fully cooking the egg noodles on the stove.
Once the noodles are about halfway cooked, I remove the entire pot from the heat and cover it. The noodles continue cooking in the hot broth while the sauce thickens around them.
Depending on the size and thickness of your egg noodles, this usually takes another 5–15 minutes.
A few things I’ve learned:
- Don’t Overcook The Noodles Before Resting – They should still need more cooking when you remove the pot from the heat.
- Keep The Pot Covered – That trapped heat is what finishes cooking the noodles.
- Check Thicker Noodles Later – Wide or extra-thick egg noodles may need closer to the full resting time.
- Serve Once They’re Tender – Leaving the noodles sitting in the sauce for too long can make them softer than you want.
I hope you enjoy this easy chicken and noodles dinner the next time you want to serve something homemade quickly! It’s a delicious meal. Please tag me @ourhomemadeeasy in your dinner posts!
Happy cooking!
Creamy Chicken and Noodles
This easy chicken and noodles recipe uses rotisserie chicken and pantry staples for a creamy, comforting family dinner that's ready in about 30 minutes.
Ingredients
- 1 cooked rotisserie chicken - skinned, boned and meat shredded (about 3 cups or 1 pound)
- 4 cups chicken broth
- 1 ½ cups water
- ½ cup butter
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 - 10 oz cans cream of chicken
- 12 oz egg noodles
- Chopped parsley for garnish, optional
Instructions
- Manually remove the meat from the rotisserie chicken and shred into bite size pieces.
- Add broth, water, butter, salt, pepper, garlic and onion powder to a large soup pot over medium heat and mix well. Stir occasionally until the entire stick of butter has melted.
- Once the butter has melted, add the cream of chicken and stir until combined. Next, add egg noodles and bring to a boil. Reduce heat to low and add in the shredded rotisserie chicken. Allow to simmer for 2-5 minutes until the egg noodles are about halfway done, then remove from heat.
- Cover and let the soup rest until the egg noodles are done and the sauce has thickened. This can take anywhere between 5-15 minutes depending on the size and thickness of the egg noodles.
- Gently stir everything together and serve immediately. Season to taste with salt and pepper. Add chopped parsley at the end for garnish!
Notes
You can use chicken breasts for this recipe instead of a rotisserie. The things to do differently are using ½ cup less water and adding the uncooked chicken breasts to the soup pot before bringing to a boil. Once the soup has been brought to a boil, reduce heat to low and continue cooking, covered for 30 minutes. Remove the chicken and shred or cube into bite sized pieces. Add back to the soup pot when adding the egg noodles.
You can also switch up whichever Cream of Soups you’d like. For example 1 cream of chicken and one cream of onion.
Store in the fridge for up to 3 days
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 69mgSodium: 950mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 11g
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Hi, I’m Brittany, and I believe life at home should feel easier, not heavier.
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