Can I use fresh chicken instead of pre-cooked?
Yes. Cook 1 lb boneless, skinless chicken breasts in the broth until internal temperature reaches 165°F (about 12–15 minutes), then shred before adding noodles.
What type of egg noodles work best?
Frozen homestyle egg noodles are ideal as they're thicker and hold up better in the creamy sauce, but dried egg noodles work too—add 1–2 minutes to cooking time.
Can this be made ahead or frozen?
Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth to restore creaminess. Do not freeze after cooking.
How do I make this less creamy?
Use only one can of cream of chicken soup and increase the bone broth to 40 oz, creating a brothier consistency.
Can I double this recipe?
Yes. Double all ingredients and use a larger pot. Cooking time may increase by 3–5 minutes for the noodles to fully heat through.