Easy One Pot Chicken and Noodles

Ingredients

• 2 tablespoons butter
• 1/2 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 cups chicken broth
• 1/2 cup heavy/whipping cream
• 1 (10.5) ounce can condensed cream of mushroom soup
• 3 cups uncooked egg noodles (extra wide size)
• 2 cups cooked chicken (I used rotisserie)
• Salt & pepper (to taste)
• Chopped fresh parsley (optional, to taste)

Instructions

1. 1

   In a Dutch oven or pot, sauté the onion in the butter for 4-5 minutes over medium heat.

2. 2

   Stir in the garlic and cook for 30 seconds.

3. 3

   Add in the chicken broth, heavy cream, and cream of mushroom soup. Stir until combined and increase the heat to high.

4. 4

   Once it's boiling, add in the egg noodles. Cook for 10 minutes, uncovered, stirring fairly often. Turn the heat down (to medium or even medium-low) to maintain a rapid simmer (not a furious boil). You don't want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.

5. 5

   Stir in the chicken and let it warm through, then season with salt & pepper as needed and top with fresh parsley if using. Serve immediately.