Chicken & Noodles Recipe from Dom’s Mom

Hello all!

You know that terrible moment when you wake up one morning and realize you have, in fact, woken up with a terrible cold?

I had that feeling on Saturday morning.  *sigh*

I was so upset!  It was the first weekend that finally felt like fall, and I was sick.  By Sunday, I felt even worse.  So, my amazing boyfriend (Dominic) texted his mom and got a recipe for Chicken and Noodles that she used to make.  He mentioned that he thought it was an easy recipe, but I was still blown away by the simplicity of what turned out to be the perfect meal for a fall evening, since I didn’t feel like getting out of the house much.  It’s a perfect recipe to add to the College Kitchen collection because it’s cheap, easy, delicious, and quick.


Chicken & Noddles

  • Servings: 4-6
  • Difficulty: Easy
  • Print


  • 2 cups of water
  • 2 cans (4.5 oz) White Premium Chicken Chunk Breast
  • 1 can (10.5 oz) Cream of Chicken Soup
  • 1 can (14.5 oz) of Chicken Broth
  • 2 cans (8.5 oz) OR 1 can (14.5 oz) of Peas and Carrots (depending on how many vegetables you want!)
  • 1 bag (12 oz) of egg noodles (Using a whole bag makes it very noodley, so feel free to use less for a more soupy meal)
  • Salt and pepper to taste (I used garlic salt and garlic pepper as well!)


  1. In a large pot, add water, drained chicken breast, cream of chicken soup, chicken broth, and drained peas and carrots.
  2. Stir and bring to a boil.
  3. Once at a consistent boil, add salt, pepper, and noodles.
  4. Continue to boil for the time specified on the bag of noodles.  It will vary depending on the noodle size and how tender you want the noodles to be.  I used relatively small noodles and like them to be tender, so I let it boil for seven minutes.
  5. Remove from heat, allow to cool, and serve!



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