“I grew up on my grandma’s homemade chicken noodle soup”

This comforting and creamy Chicken & Soup Noodles dish is a hearty and flavorful meal that comes together easily.

Ingredients:

Instructions:

1. Preheat a heavy-bottomed pot over medium-high heat and add the unsalted butter. While the butter is melting, lightly season the chicken breasts on both sides with kosher salt and freshly cracked black pepper.
2. Once the butter is melted and the pot is hot, add the seasoned chicken breasts to the pot. Sear the chicken on both sides until golden brown, about 3 to 5 minutes per side.
3. Remove the seared chicken from the pot and set it aside.
4. Add the finely chopped onion to the same pot and cook over medium heat until the onions become translucent, stirring occasionally.
5. Return the seared chicken to the pot with the softened onions. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
6. Bring the broth to a simmer, then reduce the heat to low. Cook the chicken in the simmering broth until it is cooked through and easy to shred with a fork, about 8 to 10 minutes.
7. Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
8. Add 1 cup of water to the broth remaining in the pot and bring the liquid back up to a boil.
9. Add the frozen Reams egg noodles to the boiling broth and cook until they are almost tender, about 15 minutes.
10. Stir the shredded chicken back into the pot with the noodles and broth.
11. Add the can of cream of chicken soup, the can of cheddar cheese soup, granulated garlic, paprika, and cayenne to the pot. Stir everything together to combine.
12. Continue cooking over low heat, stirring occasionally, until the noodles are fully cooked and the sauce has thickened and become creamy.
13. Taste the Chicken & Soup Noodles and adjust the seasoning with more kosher salt and freshly cracked black pepper as needed.
14. Serve hot and enjoy!