reames chicken and noodles recipe
The Best reames chicken and noodles recipe
Oh man, let me tell you—Ream’s Chicken and Noodles is the kind of dish that feels like a hug in a bowl. I first fell in love with it back when my kids were little, and it became their go-to comfort food whenever they needed something easy but satisfying. The way the chicken melts in your mouth, the cheesy noodles clinging to every bite, and that perfect balance of flavors—it’s like a warm, cozy hug that doesn’t leave you feeling sluggish. My family’s favorite thing about it is how it’s simple enough to make on busy weeknights but also feels special enough for a real occasion, whether it’s a family dinner or just a lazy Sunday where we all just want something hearty.
What makes this recipe so special isn’t just the taste—it’s how it fits into our routine. My kids used to beg for it after school, and honestly, I don’t blame them. The noodles are soft and cheesy, the chicken is tender and flavorful, and the sauce ties it all together without being too heavy. I love that it’s adaptable too—we’ve made it with extra veggies, swapped out the noodles for whole wheat, or even added a little bit of spinach to sneak in some greens. It’s not just a meal; it’s a way to make sure everyone’s getting something nourishing without feeling like they’re eating something that’ll make them feel guilty later.
And let’s not forget the health benefits, even if it’s still pretty indulgent. The chicken is lean protein, the noodles can be whole grain if you want, and the vegetables in the sauce add fiber and vitamins. It’s not some extreme diet food, but it’s not the kind of meal that’ll leave you feeling sluggish the next day either. My kids used to complain about “boring” meals, but this one? They’d eat it every single time. It’s the kind of dish that makes you feel good, keeps everyone full, and doesn’t require a lot of fuss—just a little love in the kitchen. That’s why I’m always reaching for Ream’s when life gets busy, and why my family still loves it just as much as they did when they were little.
Classic Ream’s Chicken and Noodles
A comforting dish featuring tender chicken in a rich tomato-based sauce, served over creamy egg noodles. Perfect for a cozy meal!
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz egg noodles
- 2 tbsp butter
- ½ cup grated Parmesan cheese
- 1½ cups tomato sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped green onions
- 1 tbsp grated Parmesan cheese
👨🍳Directions
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1 Preheat oven to 375°F (190°C) if baking chicken. Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Place on a baking sheet and bake for 20-25 mins or until fully cooked.
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2 Cook egg noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside. Melt butter in a large skillet over medium heat. Add noodles and stir to coat with butter. Sprinkle with Parmesan cheese.
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3 In a separate pot, combine tomato sauce, chicken broth, heavy cream, minced garlic, oregano, basil, salt, pepper, and Worcestershire sauce. Simmer for 10 mins until slightly thickened.
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4 Shred or slice the baked chicken and add it to the sauce. Stir well to combine. If using pan-fried chicken, cook in the same skillet for 5-7 mins per side until golden.
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5 Divide the noodles between plates. Spoon the chicken and sauce mixture over the noodles. Garnish with chopped parsley and green onions if desired.
🔧Equipment
- Large skillet
- Pot with lid
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Oven (if baking chicken)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Ream’s Chicken and Noodles Works
This Ream’s Chicken and Noodles recipe is a total crowd-pleaser because it’s simple enough to whip up in one evening but still feels special enough for any family get-together. Whether it’s a quick weeknight dinner or a comforting meal for holiday guests, the tender chicken, cheesy noodles, and creamy sauce come together so well that no one will ever guess it’s not a restaurant dish. It’s that kind of reliable, hearty comfort food that makes everyone feel loved—no fancy prep required.
❓ Frequently Asked Questions About Ream’s Chicken and Noodles
What is the traditional method for preparing Ream’s Chicken and Noodles, and why is it considered a classic comfort food?
The traditional method involves slow-cooking chicken thighs in a rich, savory broth with onions, celery, carrots, and herbs (like thyme and bay leaf) until tender. The broth is then reduced, and the shredded chicken is mixed with egg noodles, often finished with a creamy sauce (like cream of chicken soup or heavy cream). It’s considered a classic comfort food because it’s hearty, flavorful, and comforting—often made with family-style portions, especially around holidays like Thanksgiving.
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Can I substitute any ingredients in Ream’s Chicken and Noodles, and what are some common substitutions?
Yes, but some substitutions may alter the dish’s texture or flavor. Common swaps include: – Chicken thighs → Boneless, skinless chicken breasts (adds moisture) or rotisserie chicken (for convenience). – Egg noodles → Spaghetti, fettuccine, or even gluten-free noodles (ensure they’re cooked al dente). – Broth → Chicken or vegetable broth (use low-sodium if preferred). – Sauce → A mix of cream of chicken soup + heavy cream or a homemade cream sauce (butter, flour, milk, and chicken stock). – Herbs/spices → Fresh rosemary, garlic, or a dash of paprika can enhance flavor.
Avoid overcooking noodles or chicken, as they can turn mushy.
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How do I ensure the chicken stays tender and flavorful while cooking?
For juicy, flavorful chicken, follow these tips: 1. Use bone-in thighs (or bone-in breasts) for deeper flavor and moisture. 2. Season generously with salt, pepper, and herbs (like thyme or sage) before adding liquid. 3. Don’t overcrowd the pot—cook in batches if needed to avoid steaming instead of simmering. 4. Simmer gently (medium-low heat) to break down collagen slowly without burning the broth. 5. Shred while warm—cool slightly before mixing with noodles to avoid a soggy texture. 6. Add acidity (like a splash of lemon juice or white wine) at the end to brighten flavors.
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What’s the best way to make the sauce thicker or richer without using heavy cream?
If you’re avoiding cream, try these thickening methods: – Cream of mushroom or chicken soup + cornstarch slurry: Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the simmering broth until thickened. – Butter & flour roux: Cook 2 tbsp butter with 2 tbsp flour until golden, then whisk into the broth to thicken gradually. – Homemade roux: Sauté 1/2 cup butter and 1/2 cup flour on low heat until bubbly (about 5 mins), then add broth slowly. – Pureed potatoes or cauliflower: Blend cooked potatoes or steamed cauliflower into the sauce for creaminess. – Chicken stock reduction: Simmer stock with a splash of vinegar or a pinch of salt to deepen flavor and thickness.
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How long should I cook the noodles in Ream’s Chicken and Noodles, and how do I avoid overcooking them?
Cook the noodles separately from the chicken broth to avoid sogginess. Here’s how: – Al dente rule: Cook noodles according to package instructions (usually 8–10 mins for egg noodles), then drain and rinse under cold water to stop cooking. – Test timing: Drop a noodle into the boiling water—it should be slightly firm when pulled out (shouldn’t break easily). – Add to broth last: Once the broth is reduced and chicken is shredded, toss the noodles in just before serving to avoid overcooking. – Sauce timing: Keep the sauce separate until the very end and stir gently to coat without overmixing.
