Chicken and noodle dumplings make a delicious shortcut meal, perfect for your busy weeknight!
Making chicken and dumplings with noodles is a great way to save time, yet still enjoy the classic comfort food we all know and love!
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UPDATED October 16, 2023
You know those meals that remind you of cozy days at home, maybe even reminding you of the carefree days of childhood?
Those meals that you can smell and immediately be transformed back to a different place and time?
Chicken and dumplings is one of those meals for me. There’s just something about the dish that evokes a sense of calm and familiarity.
I guess that’s why they call it comfort food!
The bestrecipes for chicken and dumplingsare those that are easy to make, yet hearty and soul-warming.
That’s where this recipe for chicken and dumplings with noodles comes in!
Using Frozen Noodles in Chicken and Dumplings
I love makingpressure cooker chicken and dumplingsand copycat Cracker Barrel chicken and dumplings.
Both of those recipes use homemade dumplings made from all purpose flour, where I roll the dough out thin with a rolling pin and cut them into small pieces with a pizza cutter.
But there are days when I don’t have time for working with dumpling dough, so I’ve made a couple of shortcut recipes.
One of those shortcuts is my chicken and frozen dumplings, which led me to try using frozen noodles to make the classic comfort food I love so much.
That’s how this recipe for chicken and dumplings with noodles was born!
And because it’s been such a hit, I created anInstant Pot chicken and dumplings with noodlesrecipe, too.
I use Reames frozen egg noodles for this dumplings recipe.
These can be found in the freezer section of the grocery store, usually near the frozen bread.
I also use these noodles in myInstant Pot Mississippi chicken and noodles, and they always work great!
And the final result is SO good!
You’ll love the tender chicken paired with thick noodles and creamy, flavorful broth.
More Chicken and Dumpling Recipes:
- Instant Pot Chicken and Dumplings with Canned Biscuits– Another great shortcut option.
- Instant Pot Chicken and Dumplings with Bisquick– Perfect for people who love fluffy dumplings!
- Easy Chicken and Bisquick Dumplings– A stove top version with pillowy soft biscuit-like dumplings.
- Crockpot Chicken and Dumplings with Grands Biscuits– These simple dumplings are cooked low and slow.
- Southern Chicken and Dumplings – Flat dumplings make this a classic comfort food, if there ever was one!
- Chicken and Dumplings with Tortillas – A great recipe for using up extra tortillas.
- Old-Fashioned Chicken and Dumpling Soup – A fantastic way to warm up on a cold day.
How to Make Chicken and Dumplings with Noodles
The process for making this ultimate comfort food is really easy.
Ingredients You’ll Need:
- Unsalted butter
- Boneless skinless chicken breasts
- Carrots
- Celery
- Chicken broth
- Homemade cream of chicken soup
- Water
- Better than Bouillon chicken base
- Black pepper
- Onion powder
- Salt
- Reame’s frozen egg noodles
- Frozen peas
How to Make it:
(Full printable recipe card is located below)
Saute carrots and celery.You’ll start out by melting a little butter in a Dutch oven, stockpot, or large pot over medium-high heat.
Then you’ll add some sliced carrots and slicedribs of celery.
Create the base.After those saute for a few minutes, you’ll add some boneless skinless chicken breasts that have been cut in half (cutting them helps them cook faster).
Next, add some chicken broth, chicken base, cream of chicken soup, water, salt, pepper, and onion powder.
Stir to combine, then bring to a boil.
Add noodles.Add the frozen noodles to the boiling broth.
Return to a boil, then decrease to medium heat and letting everything simmer uncovered for about 20 minutes, stirring occasionally, until the noodles are al dente and the chicken is cooked through.
If too much liquid boils off during cooking, just add a little bit of water as needed.
Add frozen peas.For the last five minutes of cook time, go ahead and add in the frozen peas (or any other frozen vegetables you’d like).
These go along nicely with the carrots and celery that are already in there.
Shred or chop chicken.Then, remove the chicken breast pieces to a cutting board.
Cut or shred the chicken and return it to the pot.
Give it a stir and check to see if it needs any more salt and pepper, then serve!
And that’s it! Such an easy recipe, right?
Perfect for your busy weeknights when the kids are running around, the pile of laundry is multiplying at a rapid rate, andyou just need a simple comfort food dinner solution!
While this can definitely be a standalone meal, you can also check out our list of side dishes to serve with chicken and dumplings if you need some ideas.
Notes and Adaptations:
- I prefer to usehomemade cream of chicken soup(it’s super quick and easy to make and really adds flavor). If you prefer to use canned, I’d recommend using one small can of condensed cream of chicken soup mixed with one can of water.
- Frozen peas are optional–feel free to use different frozen vegetables, if you prefer, or leave them out!
- I like the added flavor from the chicken base, but you can also use a bouillon cube or omit it. If you’re leaving it out, you may want to add some extra salt and seasonings–totally up to you!
- The sauce will thicken as it cools and the noodles absorb a bit more liquid. If you want to speed the thickening process up, you could add a cornstarch slurry while it’s hot. I personally don’t find that necessary.
- This recipe makes quite a bit of food–at least 8 large servings. Feel free to cut the recipe in half if you don’t need as much.
- If you prefer, you can pull small pieces of cooked meat off of a whole chicken, such as a rotisserie chicken, and use that instead of the uncooked chicken breasts. You can add the shredded chicken in along with the noodles and let them simmer together.
- Leftovers can be stored in an airtight container in the refrigerator. Because the noodles will absorb some liquid as they cool, you may need to add a splash of chicken broth or water when reheating. This will help to thin out the creamy broth.
Recommended Equipment:
- Dutch ovenor stockpot
Yield: 8 Servings
Making chicken and dumplings with noodles is an easy shortcut meal, perfect for a busy weeknight!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Ingredients
- 2 Tbsp butter
- 1 lb boneless skinless chicken breasts (about 2 medium chicken breasts), cut in half
- 3 carrots, sliced
- 2 ribs celery, sliced
- 4 cups chicken broth
- 2 cups homemade cream of chicken soup
- 1 cup water
- 1 tsp Better than Bouillon chicken base
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp salt
- 2 12-oz packages Reame's frozen egg noodles
- 1 1/2 cups frozen peas (optional)
Instructions
- In a stockpot or Dutch oven over medium-high heat, melt 2 Tbsp butter. Add carrots and celery, sauteing for a few minutes until they begin to soften.
- Add chicken breasts, chicken broth, chicken base, water, homemade cream of chicken soup, pepper, onion powder, and salt. Bring to a boil.
- Once liquid is boiling, add frozen noodles and return to a boil. Then decrease heat to medium. Continue to simmer uncovered for about 20 minutes, stirring occasionally, until noodles are al dente and chicken is cooked through. (If too much liquid evaporates, just add small amounts of water or broth as needed).
- For the last five minutes of cooking, add frozen peas, if using.
- Remove chicken breast pieces to a cutting board and shred or chop as desired, then return to the Dutch oven or stockpot.
- Stir to combine, then taste and add more salt and pepper, if needed. The liquid will thicken as it cools.
- Serve and enjoy!
Notes
- I prefer to use homemade cream of chicken soup (it's super quick and easy to make and really adds flavor). If you prefer to use canned, I'd recommend using one small can of condensed cream of chicken soup mixed with one can of water.
- I use Reames frozen egg noodles. These can be found in the freezer section of the grocery store, usually near the frozen bread.
- Frozen vegetables are optional--feel free to use the varieties you prefer, or leave them out!
- I like the added flavor from the chicken base, but you can also use a bouillon cube or omit it all together. If you're leaving it out, you may want to add some extra salt and seasonings--totally up to you!
- The sauce will thicken as it cools and the noodles absorb a bit more liquid. If you want to speed the thickening process up, you could add a cornstarch slurry while it's hot, but I personally don't find that necessary.
- This recipe makes quite a bit of food--at least 8 large servings. Feel free to cut the recipe in half if you don't need as much.
- If you prefer, you can use pre-cooked pulled/chopped chicken instead of the uncooked chicken breasts. You can add the chicken in along with the noodles and let them simmer together.
- Leftovers can be stored in an airtight container in the refrigerator. Because the noodles will absorb some liquid as they cool, you may need to add a splash of chicken broth or water when reheating. This will help to thin out the creamy broth.
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Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 325Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 95mgSodium: 911mgCarbohydrates: 30gFiber: 3gSugar: 3gProtein: 27g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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