Cooking up a storm in the kitchen doesn’t have to be complicated, and this Reames Chicken and Noodles recipe proves just that! Comforting, hearty, and downright delicious, it’s the kind of meal that wraps you in a warm hug after a long day. Whether you’re feeding a crowd or just craving some old-fashioned goodness, this dish delivers big on flavor with minimal fuss.
Why This Recipe Works
- Using frozen Reames egg noodles ensures perfect texture every time—they’re thick, tender, and hold up beautifully in the broth without turning mushy.
- Simmering a whole chicken with aromatics like onions, carrots, and celery creates a rich, homemade stock that forms the flavorful base of the dish, eliminating the need for store-bought broth.
- The addition of cream of chicken soup adds a velvety richness and depth, making the sauce creamy and luxurious without requiring heavy cream or complicated roux.
- Cooking the noodles directly in the broth allows them to absorb all the savory flavors, resulting in a cohesive and deeply satisfying dish.
- Finishing with a sprinkle of fresh parsley and a dash of black pepper brightens everything up, balancing the richness with a touch of freshness.
Ingredients
- 1 whole chicken (about 4-5 pounds), rinsed and patted dry
- 2 large yellow onions, peeled and quartered
- 4 large carrots, peeled and cut into 1-inch chunks
- 4 celery stalks, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon black peppercorns
- 12 cups cold water
- 1 package (24 ounces) frozen Reames Homestyle Egg Noodles
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Equipment Needed
- Large stockpot or Dutch oven (at least 8 quarts)
- Slotted spoon or spider strainer
- Tongs
- Two forks for shredding chicken
- Cutting board and chef’s knife
- Measuring cups and spoons
- Ladle
Instructions
Step 1: Build the Flavor Base with Chicken and Veggies
Place the whole chicken, quartered onions, carrot chunks, celery pieces, minced garlic, bay leaves, dried thyme, and black peppercorns into your large stockpot. Pour in the 12 cups of cold water, making sure everything is submerged. Bring the pot to a boil over high heat, then immediately reduce the heat to low, cover with a lid, and let it simmer gently for 1 hour and 30 minutes. You’ll know it’s ready when the chicken is falling-off-the-bone tender and the vegetables have softened, filling your kitchen with an incredible aroma. This slow simmer extracts maximum flavor from the bones and veggies, creating a rich, homemade broth that’s far superior to anything from a carton.
Step 2: Remove and Shred the Chicken
Carefully use tongs to lift the whole chicken out of the pot and transfer it to a large cutting board. Let it cool for about 10-15 minutes until it’s safe to handle. While it’s cooling, use a slotted spoon to remove and discard the onions, carrots, celery, bay leaves, and peppercorns from the broth—they’ve done their job! Once the chicken is cool enough, use two forks to shred all the meat, discarding the skin and bones. Pro tip: Don’t rush the cooling process; hot chicken can be tricky to shred and might burn your fingers. You should end up with about 4-5 cups of tender, juicy shredded chicken.
Step 3: Simmer the Noodles to Perfect Tenderness
Bring the broth back to a rolling boil over high heat. Add the entire package of frozen Reames noodles—no need to thaw them first! Stir gently to separate them, then reduce the heat to medium-low and let them simmer uncovered for 20-25 minutes. Stir occasionally to prevent sticking. The noodles are done when they’re tender but still have a slight chew, and the broth will have thickened slightly from the starch released during cooking. Avoid overcooking, as these noodles can become too soft if left too long.
Step 4: Enrich with Creamy Goodness
Reduce the heat to low and whisk in both cans of cream of chicken soup until fully incorporated and smooth. This will thicken the broth into a luxurious, creamy sauce. Add the shredded chicken back into the pot, along with 1 teaspoon of salt (or to taste) and 1/2 teaspoon of freshly ground black pepper. Stir everything together gently and let it heat through for about 5-7 minutes, until the chicken is warmed and the flavors have melded. Taste and adjust seasoning if needed—this is your chance to make it perfect!
Step 5: Serve and Garnish for the Final Touch
Ladle the hot chicken and noodles into bowls, making sure each serving gets plenty of chicken, noodles, and that creamy broth. Sprinkle generously with freshly chopped parsley for a pop of color and freshness. Serve immediately while piping hot! This dish is best enjoyed right away, as the noodles will continue to absorb liquid and soften over time. Pair it with a simple side salad or some crusty bread to soak up every last drop of that delicious sauce.
Tips and Tricks
If you’re short on time, you can use a rotisserie chicken instead of cooking a whole bird. Simply shred the meat and use 8 cups of high-quality chicken broth as your base. Skip the simmering step and proceed directly to cooking the noodles in the broth. For an even richer flavor, consider browning the chicken pieces in a bit of oil before adding water—this Maillard reaction adds depth. If you prefer a clearer broth, strain it after removing the chicken and veggies through a fine-mesh sieve lined with cheesecloth. To make ahead, prepare the broth and shred the chicken a day in advance, storing them separately in the fridge. Reheat the broth, cook the noodles fresh, and combine everything just before serving. For a thicker consistency, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it in during the last few minutes of cooking. If you like a bit of acidity, a splash of lemon juice or apple cider vinegar at the end can brighten the flavors. Don’t skip salting at the end—broths can vary in saltiness, so taste and adjust accordingly. Leftovers will keep in the fridge for up to 3 days, but note that the noodles will absorb more liquid; add a bit of broth or water when reheating. For freezing, omit the noodles as they don’t freeze well; freeze the broth and chicken separately, then cook fresh noodles when ready to serve.
Recipe Variations
- For a veggie-packed version, add 1 cup of frozen peas and 1 cup of corn kernels during the last 5 minutes of cooking. You can also throw in some chopped spinach or kale for extra nutrition and color. This boosts the fiber and makes it a more balanced meal without compromising the comfort food vibe.
- Turn it into a pot pie filling by thickening the broth with an extra can of cream of chicken soup or a cornstarch slurry. Pour it into a baking dish, top with store-bought or homemade pie crust, and bake at 375°F for 25-30 minutes until golden and bubbly. It’s a cozy twist that feels fancy but is still easy.
- Spice it up with a southwestern flair by adding a can of diced green chilies, 1 teaspoon of cumin, and a pinch of cayenne pepper with the soup. Serve with a dollop of sour cream, shredded cheese, and sliced jalapeños on top for a kick that wakes up your taste buds.
- Make it dairy-free by substituting the cream of chicken soup with a mixture of 1 cup of unsweetened almond milk and 3 tablespoons of cornstarch whisked together. You might also use coconut cream for richness, though it will add a slight coconut flavor that pairs surprisingly well with the chicken.
- For a lower-carb option, replace the egg noodles with spiralized zucchini or yellow squash noodles. Add them in the last 5 minutes of cooking just to heat through, as they’ll become mushy if overcooked. The broth will be thinner, so consider thickening it with a bit of xanthan gum if desired.
Frequently Asked Questions
Can I use dry egg noodles instead of frozen Reames noodles?
Yes, you can substitute dry egg noodles, but adjust the cooking time accordingly. Use about 12 ounces of dry wide egg noodles and cook them in the broth for the time recommended on the package, usually 8-10 minutes. Keep in mind that dry noodles may release less starch, so the broth might not thicken as much. You might need to add a slurry of cornstarch and water at the end if you prefer a thicker consistency. Also, be sure to stir more frequently to prevent sticking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce as the noodles will have absorbed liquid. Stir frequently to prevent scorching. Avoid microwaving for too long as it can make the noodles rubbery; instead, microwave in short bursts, stirring in between. For best results, reheat only what you plan to eat immediately.
Can I make this recipe in a slow cooker?
Absolutely! To make it in a slow cooker, place the whole chicken, veggies, and seasonings in the crock with water. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender. Remove and shred chicken, strain broth, then return broth and chicken to crock. Add frozen noodles and cream soup, cook on high for another 45-60 minutes until noodles are tender. This method is great for hands-off cooking but may result in a slightly softer noodle texture.
Why did my noodles turn out mushy?
Mushy noodles usually result from overcooking or using noodles that are too thin. Reames noodles are thick and hold up well, but if cooked too long, they can break down. Ensure you simmer them for exactly 20-25 minutes and test for doneness by tasting one—it should be tender but still have a bit of bite. Also, avoid stirring too vigorously as it can break them. If using a different brand, check the package instructions and adjust time accordingly.
Is it possible to make this recipe gluten-free?
Yes, with a few swaps. Use gluten-free egg noodles (available in most stores) and ensure your cream of chicken soup is gluten-free—many brands offer GF versions, or you can make your own with GF flour. Check all seasonings for hidden gluten, and use tamari instead of soy sauce if any added. The broth and chicken are naturally GF, so with these changes, you can enjoy a celiac-friendly version that’s just as comforting.
Summary
This Reames Chicken and Noodles recipe is the ultimate comfort food, featuring tender shredded chicken, hearty egg noodles, and a creamy, flavorful broth. Easy to make and perfect for cozy nights, it’s a crowd-pleaser that’ll have everyone coming back for seconds.
