Ingredients
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Chicken Breast
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3-4 tablespoon butter unsalted or salted works!
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2 large chicken breasts
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1 tablespoon garlic salt
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1 tablespoon lemon powder
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1 tablespoon all-purpose seasoning
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Noodles
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4-6 cups water
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1½-2 cups egg noodles
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Creamy Broth
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2 cups mixed vegetables not gonna lie....I used Veg-All for this
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2 cups chicken broth
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1 tablespoon all-purpose seasoning
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2 tablespoon butter unsalted or salted works!
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1 cup heavy whipping cream
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4 oz cream cheese
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½ cup gouda cheese
Directions
Start by seasoning your chicken. Place your chicken breast in a large mixing bowl and add in your seasonings. Mix together with your hands to distribute the seasoning across the pieces.
When you're done, wash your hands and melt 3-4 tablespoon of butter in your large cast iron skillet on the stove. When the butter is completely melted, spread around the cast iron skillet.
Transfer your breasts of chicken side by side, flat into your cast iron skillet and cook on the stove on medium heat. Cook for 5–7 minutes on the first side without moving them. This allows a golden-brown crust to form.
Using your tongs, flip the chicken breasts and cook the other side for 5–7 more minutes, depending on thickness. The internal temperature should reach 165°F (74°C). Continue to cook the chicken breast until you reach that cooking point.
When chicken is done cooking, transfer chicken breast pieces to a plate and let cool. When they're at a comfortable temperature to touch, start ripping apart pieces of the chicken breast to create chicken chunks. You can do this by hand or with two forks to make shredded chicken pieces. Set aside until needed in final step of recipe.
Noodles
While the chicken cooks, get started on your noodles. Fill your small/medium stovetop pot with 4-6 cups of water and heat on the stove on high until water starts to boil.
When water reaches boiling point, add in your noodles and turn heat down to medium-low. Stir noodles occasionally to prevent them from sticking together. Cook them for about 6-8 minutes until they reach a tenderness your desired tenderness. While they cook, you can get started on your creamy broth and check in on your chicken breasts.
NOTE: If the noodles aren't completely submerged in water, add more water to your pot until the noodles are covered.
When noodles are done cooking, strain them and set aside until you need them for the broth.
Creamy Broth
While your noodles are cooking, prep your creamy broth. Grab your other small/medium stovetop pot and add in your mixed vegetables, chicken broth, all-purpose seasoning, butter, heavy whipping cream, and cream cheese.
Cook on medium-low heat until everything melts together into a creamy broth. This should take about 10 minutes. Stir occasionally to mix everything together well and distribute the butter and cream cheese around.
Once you have a nice velvety, creamy broth, add in your strained noodles and your gouda cheese into the broth as well. Fold your noodles into the mixture and continue cooking on stovetop until gouda completely melts into the broth. Should be another few minutes. Let the broth simmer on the stovetop for an additional few minutes to thicken slightly.
Grab the cast iron skillet you used to make your chicken in and transfer the creamy broth and noodles into that cast iron. Then top with the shredded chicken chunks (see last step of Chicken instructions) and use your spatula to fold the chicken into the noodles and broth.
Recipe Note
Equipment
1 Large Cast Iron Skillet I used my 10⅝"
1 Large Mixing Bowl
1 Small/Medium Stovetop Pot
1 Small/Medium Stovetop Pot
1 Spatula
1 Pasta Strainer
1 Pair of Tongs
1 Food Thermometer optional - but highly recommend to make sure chicken is thoroughly cooked!
Storage
Cooling: Allow the soup to cool to room temperature before storing it. This helps prevent bacterial growth.
Refrigeration: Once cooled, store the soup in airtight containers or resealable plastic bags. Keep the soup in the refrigerator for up to 3-4 days.
Freezing: If you want to store the soup for a longer period, freezing is a good option. Use freezer-safe containers or heavy-duty plastic bags designed for freezing. Leave some space at the top of the container or bag to allow for expansion as the soup freezes. Can typically be stored in the freezer for 2-3 months without a significant loss of quality.
Thawing: When ready to use frozen soup, thaw it in the refrigerator overnight. This slow thawing process helps maintain the soup's quality. Alternatively, you can use the defrost setting on your microwave for a quicker thaw.
Reheating: Reheat the soup thoroughly to a boiling temperature (165°F or 74°C) before serving. This helps kill any bacteria that might have developed during storage.
Avoid Repeated Freezing and Thawing: It's best to avoid repeatedly freezing and thawing the soup, as it can affect the texture and flavor.
FAQ
Can this be made gluten free?
Yes! Use gluten free egg noodles.
Can this be made vegetarian?
Yes - you can substitute the chicken with a plant based alternative chicken or you can remove the use of meat altogether.
