Chicken and Noodles
This cozy chicken and noodles recipe is a simple one-pot dinner with tender chicken, egg noodles, and a lightly creamy broth. It is the kind of meal that feels familiar, fills the kitchen with good smells, and does not a
Total
60 min
Servings
6 servings
Level
Easy
Chicken and noodles is comfort food with very little fuss. It sits somewhere between chicken noodle soup and a creamy casserole, with soft egg noodles, shredded chicken, and a savory broth that thickens as it cooks.
This version starts with chicken thighs or breasts simmered in broth with onion, carrots, celery, and herbs. The noodles cook right in the pot, which helps the sauce become silky without needing a separate pan.
Serve it in wide bowls with black pepper, parsley, and a simple green salad if you like. Leftovers thicken in the fridge, but they reheat well with a splash of broth or water.
01What you'll need
Ingredients
15 items · 6 servings
- 1 tablespoon olive oil or unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
- 6 cups low-sodium chicken broth, plus more as needed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 teaspoon dried thyme
- 1 bay leaf
- 12 ounces wide egg noodles
- 1/2 cup whole milk or half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley, optional
02How to make it
Step-by-step
1. Soften the vegetables
Heat the olive oil or butter in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring often, until the onion looks soft and the vegetables begin to smell sweet. Add the garlic and cook for 30 seconds.
2. Simmer the chicken
Add the chicken, broth, salt, pepper, thyme, and bay leaf. Stir gently. Bring the pot to a boil, then lower the heat so the broth bubbles gently. Cover and cook for 18 to 25 minutes, until the chicken reaches 165°F in the thickest part.
3. Shred the chicken
Move the chicken to a cutting board. Remove and discard the bay leaf. Use two forks to shred the chicken into bite-size pieces. If the pieces are very hot, let them cool for a few minutes first.
4. Cook the noodles
Bring the broth back to a steady simmer. Add the egg noodles and stir so they do not clump together. Cook uncovered for 7 to 9 minutes, stirring now and then, until the noodles are tender but not mushy.
5. Make the creamy mixture
In a small bowl, whisk the milk or half-and-half with the flour until smooth. This is called a slurry, which means a liquid mixed with flour or starch to help thicken a sauce. Make sure there are no dry lumps.
6. Thicken the pot
Stir the shredded chicken back into the noodles. Slowly pour in the slurry while stirring. Simmer for 3 to 5 minutes, until the broth thickens lightly and coats the noodles. If it gets too thick, add a splash of extra broth.
7. Taste and serve
Taste the chicken and noodles, then add more salt or pepper if needed. Spoon into bowls and sprinkle with parsley, if using. Serve warm, while the noodles are soft and the broth is creamy.
03From our kitchen
Cook's tips
- Make-ahead: You can cook and shred the chicken up to 2 days ahead. Store it with the broth and vegetables in the fridge, then bring it to a simmer and add the noodles when you are ready to eat.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb broth as they sit, so add a little broth, milk, or water when reheating.
- Freezing: This dish can be frozen, but the noodles may soften after thawing. For a better freezer meal, freeze the chicken, vegetables, and broth without the noodles. Add fresh noodles when reheating.
- Chicken swaps: Boneless thighs stay tender and are harder to overcook. Chicken breasts work well too, but check them early so they do not become dry.
- Noodle swaps: Wide egg noodles are classic. If using another pasta shape, check the package timing and stir often. Very small pasta may cook faster.
- Vegetable swaps: Peas, corn, or chopped mushrooms can be added. Stir in frozen peas during the last 2 minutes of cooking so they stay bright.
Cook's note
For a thicker, more casserole-like chicken and noodles, let the pot stand off the heat for 5 to 10 minutes before serving. For a soupier bowl, add more warm broth at the end until it looks right to you.
04Frequently asked
Questions & answers
Can I use rotisserie chicken for chicken and noodles?
Yes. Use about 3 cups shredded rotisserie chicken. Start by cooking the vegetables, then add the broth and seasonings. Simmer for 10 minutes, add the noodles, and stir in the chicken near the end so it warms through without drying out.
Why did my chicken and noodles get too thick?
Egg noodles keep absorbing liquid after they cook. Add more chicken broth, milk, or water a little at a time and stir over low heat until the texture loosens.
Can I make this without milk or cream?
Yes. Skip the milk and flour slurry for a brothier version. If you still want body, mash a few cooked carrots into the broth or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
How do I keep the noodles from getting mushy?
Add the noodles only after the chicken is cooked and shredded. Cook them just until tender, and remember they will soften more as the pot sits.
What should I serve with chicken and noodles?
It is hearty on its own, but a green salad, roasted broccoli, green beans, or warm biscuits all work well with it.
05Keep cooking
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