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Kelly’s Easy Creamy Chicken and Noodles

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An all-time favorite made easy, that has stood the test of time! Rich and creamy, very flavorful, and chock full of lean chicken and homestyle noodles! Definitely make a pot tonight! 



If I had a dollar for every pot of chicken and noodles I’ve made in my lifetime, I’d be one. RICH. Woman. 

And the funny thing is, no matter which kind I make, this one, or my other one that’s a little more from scratch and doesn’t add the canned soups, it never gets old!! 

I swear to you, this is the Queen Mother of all comfort foods that I could easily indulge in once a week! 






One of the secrets to making mine the best? The BUTTER. Not all butters are alike, and certainly not equal in quality! 

To me, THE BEST butter out there is by far Minerva Dairy’s! Theirs has a higher fat content that makes it much richer than all the rest, and best for baking, too!! Even the top expensive brands just don’t compare!! 

They are 6 generations and 125 years of experience, so uhm, yeah, they KNOW butter! 





Next, instead of just using the plain old cream of chicken soup, I like to use the one that has added herbs! The more flavor the better right?!

Sorry that I forgot to get a quick shot for you to see, but Campbell’s makes it, and it just has a lot more flavor than the plain kind. 





Added celery and onion also go into the pot! Don’t leave out the veggies! They help flavor the broth and provide extra vitamins! 





And lastly, the noodles! Reames Frozen Homestyle Noodles are simply a MUST! Unless you want to make homemade noodles, these are the next best thing! Even the Amish and Mennonite use these at the many festivals across the midwest when making their chicken and noodles! 





These truly are SO  CLOSE to homemade, that no one will be the wiser! 





The only other trick to these, is to refresh them the next day. That’s why I go ahead and buy a big box of broth, and save that last cup of it for the next day. The noodles will soak up a lot of the creamy broth overnight, so you’ll need to add the rest of the broth the next day. Just fold it in gently when reheating. 





You’ll also need to add a bit more salt to taste, too. Noodles are notorious for sucking up the salt, too. So much so, that you’ll think that you forgot to add any at all! 





If you want to add a little extra healthiness to this, you can certainly add peas or chopped and steamed broccoli, but we like it just the way our Grandmas and Great Aunts always made it. 

We just simply have it with some buttered bread, and that makes us perfectly happy! (And sometimes we even serve it over a pile of homemade mashed potatoes, too! Gotta just love those carbs now and then!) 





With fall in full swing, and winter right around the corner, this is the perfect food for windy, chilly days after raking the leaves and cleaning out the gutters! 

Who doesn’t want to come inside to get warm, and find a pot of Kelly’s Easy Creamy Chicken and Noodles simmering on the stove, right? Be sure to make a big ol’ pot this weekend! You deserve a delicious, childhood favorite, comfort food treat! Enjoy!! 



Kelly's Easy Creamy Chicken and Noodles
Yield: 8 - 10 servings

Kelly's Easy Creamy Chicken and Noodles


  • 3 - 4 large boneless skinless chicken breasts, trimmed
  • 5 cups chicken broth (40 oz.), I buy the 48 oz. box to refresh the next day
  • 2 bay leaves
  • 1 stick Minerva Dairy Butter with Sea Salt, cut up
  • 2 tsp. Better Than Bouillon® Chicken Base
  • 1/4 tsp. garlic powder
  • 1 medium onion, chopped
  • 2 -3 large ribs celery, sliced, as much as you like
  • 1 (24 oz.) bag frozen Reames Homestyle Egg Noodles
  • 2 cans Cream of Chicken Soup with Herbs, Campbell's makes this 
  • 1 tsp. salt 
  • 1/4 tsp. pepper


    Place chicken breasts into bottom of stockpot, add chicken broth, bay leaf, butter, chicken base, garlic powder, celery and onion. Cover, bring to a simmer, and simmer for 1 hour. Remove chicken to a small baking sheet, cover with foil.

    Raise pot of broth to boiling, add frozen noodles, stir, and cook (covered), for 5 minutes. Stir, lower heat to medium low, cover and continue to boil until tender, stirring every 5 minutes. (Another 15 - 17 minutes.)

    While noodles are cooking, with 2 forks pull chicken into bite-sized chunks, then re-cover so it doesn't dry out.

    When noodles are done, stir in soups until well combined. Fold in chicken, add salt and pepper. Simmer one minute. Cover, set aside, and let rest at least 5 minutes.

    *The next day, add more or all of the rest of the chicken broth to refresh, as the noodles will soak up quite a lot of the broth overnight. Add more salt to taste as well.





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