Ingredients
12 oz egg noodles
4 cups chicken broth
2 tablespoons butter or ghee
2 cups cooked shredded chicken (or substitute ground beef/turkey)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Optional: 1 can cream of chicken soup (for creamy version)
Optional add-ins: peas, carrots, mushrooms, turkey bacon or beef bacon
Instructions
Cook the noodles: Bring chicken broth to a boil in a large pot. Add egg noodles and cook until just tender (al dente), about 6–8 minutes.
Add butter and seasoning: Stir in butter, salt, black pepper, garlic powder, and onion powder.
Add protein: Mix in shredded chicken, ground beef, or optional bacon. Cook for 2–3 minutes until heated through.
Optional creamy version: Stir in cream of chicken soup, reduce heat, and simmer for 5 minutes until creamy and well combined.
Add vegetables (optional): Stir in peas, carrots, or mushrooms, and cook until tender.
Serve: Transfer to bowls and enjoy warm. Pair with steamed vegetables or a crisp green salad if desired.
Notes
For extra creaminess, add a splash of heavy cream or a spoonful of sour cream.
Avoid overcooking noodles—they will continue to absorb liquid while simmering.
Leftovers can be stored in an airtight container in the fridge for 3–4 days or frozen up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4–6