Reames Chicken and Noodles Recipe on Bag: Bag-to-Table Homestyle Dinner

There’s something deeply satisfying about turning a simple bag of frozen noodles into a hearty, homestyle meal. I developed this method after testing multiple approaches to achieve the perfect balance of tender chicken and fluffy noodles every time.

The key lies in simmering the noodles gently, allowing them to absorb the rich broth while the chicken cooks to juicy perfection. This approach ensures the noodles stay soft and the chicken remains moist, never dry or overdone.

What you get is a comforting, one-pot dinner that tastes like it’s been simmering all day. The broth becomes velvety, coating each noodle and piece of chicken in a light, savory sauce.

It’s the kind of dish that brings warmth to any table, whether it’s a busy weeknight or a cozy weekend meal.

Ingredients for Reames Chicken and Noodles Recipe on Bag

Pantry staples and a frozen bag turn into a cozy, hearty dinner. Simple, satisfying stuff.

The noodles are the star here—Reames brand is what I use (found in most freezer sections at Walmart or Kroger). Frozen works better than fresh because it cooks evenly without turning mushy. For the chicken, boneless, skinless breasts stay tender, but thighs work too if you prefer darker meat (just trim the fat first). The broth matters—low-sodium lets you control the salt.

No Reames? Any frozen egg noodles will do—just check the weight (aim for 12 oz). Swap chicken for turkey if that’s what you’ve got. Out of fresh veggies? Frozen mirepoix mix (onion, celery, carrot) saves time and works just as well. The milk can be any percentage, but whole gives the creamiest finish. No thyme? Poultry seasoning at half the amount fills in the gaps nicely.

Leftovers keep 3-4 days in the fridge, reheated gently on the stove (microwave can make the noodles gummy). Freezes for 2 months—portion into containers first so you can grab just what you need. The sauce thickens as it cools, so thin with broth when reheating.

Instructions

Here’s how I make this homestyle classic with minimal effort and maximum flavor.

Step 1: Cook the Reames Frozen Egg Noodles

Bring a large pot of water to a rolling boil. Add the 1 bag Reames Frozen Egg Noodles directly from the freezer—no thawing needed. Cook for 18-20 minutes until the noodles are tender but still have a slight bite.

Drain the noodles in a colander and set aside. I don’t rinse them because the residual starch helps thicken the sauce later. This step gets the noodles started while you prep the rest, making the whole process efficient.

Keep the noodles warm by covering the colander with a clean kitchen towel. They’ll finish cooking in the sauce, so don’t overcook them now.

Step 2: Sauté the Vegetables and Chicken

In a large Dutch oven or pot, melt the 0.5 cup Unsalted Butter over medium heat. Add the 1 whole Yellow Onion (finely diced), 2 pieces Celery Stalks (diced), and 2 whole Carrots (sliced into coins). Cook for 5 minutes until the vegetables soften and the onion turns translucent.

Add the 1.5 lb Boneless Skinless Chicken Breasts (cut into bite-sized pieces) to the pot. Sprinkle with the 1 tsp Salt and 0.5 tsp Black Pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink on the outside.

The chicken doesn’t need to be fully cooked yet—it’ll finish in the next step. Just make sure it’s evenly coated with the butter and vegetables.

Step 3: Create the Creamy Sauce

Sprinkle the 0.25 cup All-Purpose Flour over the chicken and vegetables. Stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste—you’ll notice the mixture start to thicken slightly.

Slowly pour in the 4 cups Chicken Broth, stirring constantly to prevent lumps. Add the 3 cloves Garlic Cloves (minced), 1 tsp Dried Thyme, and 1 whole Bay Leaf. Bring the mixture to a simmer.

Let it cook for 10-12 minutes until the chicken is fully cooked and the sauce begins to thicken. The sauce should coat the back of a spoon but still be pourable.

Step 4: Finish with Milk and Noodles

Stir in the 0.5 cup Whole Milk and cook for another 2-3 minutes until the sauce is creamy and smooth. Taste and adjust the seasoning with more salt if needed—remember, the noodles will absorb some of the flavor.

Add the cooked Reames Frozen Egg Noodles to the pot and stir gently to combine. Cook for 2-3 minutes to let the noodles soak up the sauce. The noodles should be tender and fully coated in the creamy mixture.

Remove the Bay Leaf before serving. The sauce will thicken slightly as it sits, so if it seems a bit thin at first, give it a minute or two off the heat.

Health Benefits of This Recipe

Comfort Food Nutrition

This homestyle dish packs a surprising 30g of protein per serving from the chicken, making it a filling meal that keeps you satisfied. The egg noodles provide steady energy through complex carbohydrates, while the butter adds richness that makes it so comforting. 💪

Vitamin Boost

The carrots and celery contribute vitamin A for eye health and vitamin K for blood clotting. You’ll get about 60% of your daily vitamin A from one serving. I always use fresh veggies when possible for maximum nutrient retention.

Energy for Busy Days

The B vitamins from chicken and egg noodles help convert food into energy, which is perfect for those long New England winters. The milk adds calcium and vitamin D for bone health—about 15% of your daily calcium needs per bowl.

Hydration Support

The chicken broth base provides electrolytes that help with hydration, especially comforting during cold season. I use low-sodium broth to control salt content while still getting those beneficial minerals. The total sodium comes in at about 600mg per serving.

Mood-Boosting Meal

There’s something about this dish that just feels good. The warm, creamy sauce and tender noodles trigger comfort responses. The thyme adds antioxidants, while the garlic supports immune function—perfect for cozy nights in my Boston apartment. 💛

Balanced Comfort

While rich, this meal offers a balance of protein, carbs, and healthy fats. The butter provides vitamin E, while the whole milk adds conjugated linoleic acid. It’s indulgent comfort food with nutritional value built right in.

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