A cozy and comforting dish made with tender shredded chicken, soft egg noodles, and a creamy savory broth. Perfect for an easy, hearty family meal.

2 cups cooked chicken, shredded

8 oz egg noodles

4 cups chicken broth

1 cup water

1 can cream of chicken soup

2 tbsp butter

1/2 cup celery, finely chopped

1/2 cup onion, finely chopped

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp dried thyme

1/4 cup heavy cream

2 tbsp fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Melt the butter in a large pot over medium heat. Add the chopped celery and onion and cook for about 5 minutes until softened and fragrant.
Stir in garlic powder, salt, black pepper, and dried thyme. Cook for about 30 seconds to release the flavors.
Pour in the chicken broth, water, and cream of chicken soup. Stir until smooth and well combined.
Bring the mixture to a gentle boil, then add the egg noodles. Cook according to package instructions until tender.
Add the shredded chicken and stir well. Reduce heat and simmer for about 5 minutes.
Stir in the heavy cream and cook for another 2–3 minutes until the broth becomes rich and creamy.
Taste and adjust seasoning if needed. Garnish with fresh parsley and serve warm.

Add carrots or peas for extra texture and color.

Use rotisserie chicken for a quicker preparation.

For a richer flavor, add extra cream or a spoonful of sour cream.

Store leftovers in the refrigerator for up to 3 days in an airtight container.

Add a splash of broth or water when reheating to loosen the texture.

For best freezing results, freeze the broth and chicken separately and add fresh noodles when reheating.