This tasty stovetop chicken recipe is quick and easy and can be adapted to use what you have on hand—just about everything about it can be changed as needed or desired. Add more or less chicken, noodles, vegetables, or even broth, or change the vegetables and/or seasonings for variety or personal preference.
Stovetop Chicken is a great example of planned leftovers, which prevent waste and save money. I make several versions of it and have found that it’s the perfect recipe to use up leftover chicken. Whenever you serve rotisserie or roast chicken, put the bones and skin to good use making rich broth (see homemade chicken broth recipe at the bottom of this post).
Use the broth and leftover meat from your roast chicken to make Stovetop Chicken, which can be adapted to include vegetables, different types of pasta, Italian or Mexican seasonings, and any number of other variations. And if you have cooked chicken and cooked onions in the freezer, you can make this as a last minute supper with very little effort.
- 5 cups chicken broth
- 12 oz frozen egg noodles
- 8 oz. mushrooms, sliced
- 1 medium onion, chopped
- 1 Tbsp. butter
- 1 cup cooked chicken, chopped or shredded
- 1 can cream of chicken soup
- Preferred seasonings to taste, salt, pepper, adobo, Montreal Chicken Seasoning, etc.
- 1 Tbsp. corn starch if needed for thickening
- Heat the broth in a large saucepan or pot.
- While it is heating, heat the butter in a fry pan and cook the onion and mushrooms.
- When the broth is boiling, add the egg noodles and cook according to package directions.
- In the last 5 minutes of cooking, add the chicken, onions, mushrooms, cream of chicken soup, seasonings. Stir gently until cream soup is mixed in and everything is heated through. If needed, add corn starch to thicken.
Never made chicken broth from scratch? Look below for instructions—it’s super easy!
Homemade Chicken Bone Broth
- 1 roast chicken carcass
- 8 cups water
- 1 skin from roast chicken
- Prepare the carcass by picking any remaining edible meat off of the bones and refrigerate the meat for use as leftovers.
- Place the bones and skin in a stock pot or crockpot, cover with water, and simmer covered for several hours (if using a crockpot, you can cook on low for 8 to 10 hours overnight).
- When the broth is ready, strain the broth and discard the bones and skin.
- Refrigerate the broth for several hours until the fat rises to the top and solidifies. Remove and discard the fat and use the broth as a base for soup.
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