Why You’ll Love This Recipe
Chicken and Noodles is a hearty, comforting dish that brings together tender chicken pieces and thick egg noodles in a rich, savory broth. It’s the ultimate cozy meal, perfect for chilly evenings, family dinners, or when you need something warm and satisfying. With simple ingredients and classic flavors, it’s a timeless favorite that never goes out of style.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs (boneless, skinless)egg noodleschicken brothcarrotsceleryoniongarlicbutterflourmilk or heavy creamthymeparsleysaltpepper
directions
In a large pot, melt butter over medium heat and sauté diced onion, garlic, carrots, and celery until soft.
Add flour to the vegetables and stir to coat, cooking for 1-2 minutes to form a roux.
Slowly pour in the chicken broth while stirring to avoid lumps.
Add the chicken pieces and thyme, bring to a boil, then reduce to a simmer. Cook until the chicken is tender, about 20-25 minutes.
Remove the chicken, shred it with two forks, then return it to the pot.
Add the egg noodles and cook until they are tender, about 8-10 minutes.
Stir in milk or heavy cream for a creamy finish, and season with salt and pepper to taste.
Sprinkle chopped parsley over the top before serving.
Servings and timing
This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 35-40 minutesTotal time: 50-55 minutes
Variations
Use rotisserie chicken to save time on cooking.
Add frozen peas or corn for extra texture and sweetness.
Swap cream for sour cream or Greek yogurt for a tangy twist.
Use homemade egg noodles for an even more traditional touch.
Add a dash of hot sauce for a little heat.
storage/reheating
Store Chicken and Noodles in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the noodles if needed.This dish also freezes well for up to 2 months—just thaw and reheat when ready to serve.
FAQs
Can I use pre-cooked chicken?
Yes, just add it after the noodles have cooked to avoid overcooking.
What type of noodles work best?
Thick egg noodles are traditional, but any wide noodle will work.
Can I make this dish dairy-free?
Yes, just omit the milk or use a dairy-free alternative like coconut milk or oat milk.
Is it possible to make this in a slow cooker?
Yes, cook on low for 6-7 hours or high for 3-4 hours, adding noodles in the last 30 minutes.
Can I make this gluten-free?
Use gluten-free noodles and substitute a gluten-free flour blend for thickening.
Why is my broth too thick or thin?
Adjust thickness by adding more broth or letting it simmer longer to reduce.
Can I use chicken thighs instead of breasts?
Absolutely, they add more flavor and stay moist.
What can I serve with this dish?
A side salad or crusty bread pairs perfectly.
How do I prevent mushy noodles?
Add them near the end of cooking and don’t overboil.
Can I add cheese?
Yes, shredded cheddar or parmesan can be stirred in for extra richness.
Conclusion
Chicken and Noodles is a feel-good classic that delivers comfort in every bite. With its creamy broth, tender chicken, and satisfying noodles, it’s a reliable favorite for any night of the week. Customize it to your taste and enjoy a bowl of homemade warmth and flavor that feels just like home.
Print
Chicken and Noodles
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A comforting and hearty dish made with tender chicken and egg noodles simmered in a flavorful broth. Perfect for a cozy family meal.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in shredded chicken, chicken broth, carrots, celery, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 10 minutes until vegetables are tender.
- Add egg noodles and cook for 8–10 minutes, or until noodles are tender.
- If using, stir in heavy cream and simmer for an additional 2–3 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- You can use rotisserie chicken to save time.
- For a creamier version, add more heavy cream or use whole milk.
- This dish freezes well; store in an airtight container for up to 3 months.