Ingredients
- 4 cups chicken stock low sodium
- 2 teaspoon chicken boullion
- 1 (10 oz can) Cream of chicken soup do not add water
- 10 ounce egg noodles
- 8 tablespoon butter
- 3 cups rotisserie chicken diced
- Fresh chopped parsley
- Salt and black pepper to taste
Instructions
- In a large 12 inch skillet or pot add the chicken stock, chicken bouillon and soup and whisk until combined, and bring to boil.
- Add in the dried noodles and stir, cover the pot and reduce the heat to low allow the pasta to cook for 8-9 minutes.
- Remove the lid and add in the butter and chicken and stir until the butter is melted.
- Garnish with fresh chopped parsley, salt, and pepper to taste and serve!
Notes
- Feel free to use another kind of noodles if you prefer.
- Vegetable stock is also fine to use instead of chicken broth if that’s what you have.
- If you don’t want to buy a rotisserie chicken, you can also bake and dice some chicken breasts.
- Add vegetables like carrots, celery, or broccoli for a nice healthy boost.
Nutrition
Serving: 1servingCalories: 518kcalCarbohydrates: 39gProtein: 33gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 160mgSodium: 634mgPotassium: 288mgFiber: 2gSugar: 3gVitamin A: 501IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg