Stovetop 5-ingredient chicken Hawthorne is the kind of thrifty, filling supper that grew out of practical country kitchens, where a single pot had to do honest work and stretch simple groceries into something comforting. Tender shredded chicken, soft egg noodles, and a creamy sauce come together quickly on the stovetop, making a meal that feels like it has always belonged on the table. It is the sort of dish a grandmother would make when the day was long, the budget was short, and there were still plenty of hungry folks waiting with bowls in hand.
This is a hearty main dish that does well with plain buttered green beans, canned peas warmed with a little pepper, or a crisp cabbage slaw if you want something fresh beside all that creaminess. A pan of cornbread or a loaf of simple sandwich bread is mighty welcome for sopping up the sauce, and if you are feeding a crowd, a dish of sliced tomatoes or pickles helps cut the richness nicely.
Stovetop 5-Ingredient Chicken Hawthorne
Servings: 8
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
12 ounces wide egg noodles
2 cans cream of chicken soup, 10.5 ounces each
4 cups chicken broth
1 cup sour cream
Directions
1. Place the chicken in a large heavy pot and pour in the chicken broth. Set over medium-high heat and bring it just to a gentle boil, then lower the heat, cover, and simmer for 15 to 20 minutes, or until the chicken is cooked through and tender.
2. Lift the chicken out to a plate and let it cool just enough to handle. Shred it well with two forks, then keep the broth in the pot over medium heat.
3. Add the egg noodles to the simmering broth and cook according to the package time, stirring now and then, until the noodles are tender and have soaked up some of that good chicken flavor.
4. Stir in the cream of chicken soup until smooth, then add the shredded chicken back to the pot. Cook for a few minutes, stirring gently, until everything is hot and coated in a thick creamy sauce.
5. Turn the heat to low and stir in the sour cream until fully blended. Warm gently for 1 to 2 minutes without boiling, then serve hot straight from the pot.
Variations & Tips
Use dark meat: Chicken thighs make an especially rich and tender version of this dish, and they are often the better bargain at the store. If that is what you have on hand, use them exactly the same way.
Make it thicker: If you like your chicken and noodles more like a scoopable casserole than a soupy skillet supper, let it stand off the heat for 5 to 10 minutes before serving. The noodles will continue to absorb sauce and thicken things up nicely.
Add a little seasoning: This old-fashioned five-ingredient version is purposely plain, but a pinch of black pepper, a little onion powder, or some dried parsley can freshen it up without changing its homespun character.
Stretch it farther: For a larger family table, stir in a handful of frozen peas or serve the chicken over mashed potatoes or toast. That is the sort of practical kitchen trick that has helped many a cook feed one or two extra mouths.
Keep the sour cream gentle: Always lower the heat before adding sour cream so the sauce stays smooth and creamy. If it boils hard after the sour cream goes in, it can turn grainy instead of velvety.