Stovetop Chicken

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.

Stovetop Chicken

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.

No ratings yet

Print Recipe Add to Collection Go to Collections

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main Dish

Cuisine American

Servings 4 servings

Calories 363

Ingredients

  

.5x1x2x3x

• 5 cups chicken broth
• 12 oz frozen egg noodles
• 8 oz. mushrooms, sliced
• 1 medium onion, chopped
• 1 tablespoon butter
• 1 cup cooked chicken, chopped or shredded
• 1 condensed cream of chicken soup
• Preferred seasonings to taste, salt, pepper, adobo, Montreal Chicken Seasoning, etc.
• 1 tablespoon corn starch if needed for thickening

Cook ModePrevent your screen from going dark

Instructions

• 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.

Notes

Variations:

Mexican – Use cumin and cilantro for seasonings and add any combination of corn, black olives, black beans, or green chilies; use corn tortilla strips instead of pasta (shorten cooking time)

Italian – Use Italian seasoning, basil, or oregano for seasonings and add any combination of tomatoes, sun-dried tomatoes, black olives, or roasted red peppers; use hearty pasta shapes like orecchiette instead of egg noodles

French – Use garlic salt for seasoning and add mushrooms, capers, lemon juice, and white wine; use linguini or fettuccine instead of egg noodles

Nutrition per serving

Calories: 363 calCarbohydrates: 51.52 gProtein: 18.98 gFat: 6.01 gSodium: 1145.99 mgFiber: 2.41 gSugar: 3.67 g

Pin Recipe Share

Never made chicken broth from scratch? Look below for instructions—it's super easy!

Homemade Chicken Bone Broth

Homemade chicken bone broth is easy to make with the leftovers from a rotisserie or roast chicken, and it makes a rich and flavorful base for soups, stews, and other recipes calling for chicken broth.

No ratings yet

Print Recipe Add to Collection Go to Collections

Prep Time 30 mins

Cook Time 10 hrs

Total Time 10 hrs 30 mins

Course Ingredient

Cuisine American, Gluten-free

Servings 8 cups

Calories 29

Ingredients

  

.5x1x2x3x

• 1 roast chicken carcass
• 8 cups water
• 1 skin from roast chicken

Cook ModePrevent your screen from going dark

Instructions

• 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.

Notes

Homemade broth differs from canned broth because the collagen in the bones creates a gelatinous texture—some cooks think they have done something wrong when they see this, but it’s actually a sign of a good, rich broth. When heated, the broth will once again become liquid.

Nutrition data is calculated using 1 lb. of chicken bones and 2 tablespoon chicken fat for entire batch of broth.

Nutrition per serving

Serving: 1 cupCalories: 29 calFat: 3 gSodium: 13 mg

Pin Recipe Share

Pin this recipe: