Old School Chicken and Noodles

Ingredients

• 6-7 pieces Boneless Skinless Chicken Thighs (about 2 pounds, trimmed)
• 1 tsp Garlic Powder (for seasoning the chicken)
• 1 tsp Onion Powder (for seasoning the chicken)
• 1/2 tsp Black Pepper (freshly ground if possible)
• 1 tsp Kosher Salt (adjust to taste)
• 1 medium Green Bell Pepper (diced)
• 1 medium Onion (diced)
• 2 tbsp Unsalted Butter (divided)
• 8 cups Water (for the broth)
• 1 can Cream of Mushroom Soup (regular 10.5‑oz can)
• 1 can Cream of Celery Soup (regular 10.5‑oz can)
• 1 bag Egg Noodles (12‑oz bag; no‑yolk or light & fluffy brand preferred)
• 1 tsp Tony Chachere's Seasoning (optional, adds heat and flavor)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then season evenly with garlic powder, onion powder, black pepper, and kosher salt. Over‑season because this will become the broth.

   Time: PT5M

2. Sauté Aromatics and Add Liquid

   Heat the large pot over medium‑high heat, melt 2 tbsp butter, then add the diced green pepper and onion. Cook 2‑3 minutes until softened, then pour in 8 cups water.

   Time: PT5M

   Temperature: medium-high

3. Simmer the Chicken

   Add the seasoned chicken thighs to the pot, bring to a gentle boil, then reduce to a simmer. Cover with the lid and cook for about 25 minutes, until the chicken is fully cooked and tender.

   Time: PT25M

   Temperature: medium

4. Shred the Chicken

   Remove the chicken pieces with tongs, let cool slightly, then shred or break apart with two forks.

   Time: PT5M

5. Add Cream Soups

   Stir in one can of cream of mushroom soup and one can of cream of celery soup. Mix until mostly smooth; a few lumps are fine.

   Time: PT5M

   Temperature: medium

6. Return Chicken to the Pot

   Add the shredded chicken back into the pot and give a gentle stir to combine with the creamy broth.

   Time: PT2M

7. Bring to a Boil

   Increase the heat to medium‑high and bring the mixture back to a rolling boil.

   Time: PT2M

   Temperature: medium-high

8. Cook the Egg Noodles

   Add the entire bag of egg noodles, pressing them fully under the liquid with a spoon or spatula. Cover partially (leave a small vent) and boil according to package directions, usually 5‑7 minutes, until al dente.

   Time: PT7M

   Temperature: high

9. Final Seasoning and Optional Heat

   Turn off the heat. Taste the broth and adjust salt or pepper as needed. If you like a little kick, stir in 1 tsp Tony Chachere's seasoning.

   Time: PT3M

10. Serve

    Give the pot a final stir, ladle portions into bowls or a serving dish, and enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

740

Protein

35 g

Carbohydrates

60 g

Fat

30 g

Fiber

2 g