Chicken and noodles is a classic comfort food that is simple to make and loved by many. This dish features tender chicken and pillowy egg noodles bathed in a rich and savory broth. With just a handful of ingredients, you can have a hearty and soothing meal on the table in under an hour.
Overview of Chicken and Noodles
Chicken and noodles is an American staple that has roots in European cuisines It features boneless chicken, egg noodles, and an umami-rich broth While it is similar to chicken noodle soup, chicken and noodles has a thicker, more gravy-like broth. The dish can be prepared on the stovetop or in a slow cooker. It’s commonly served as a main course but also makes for excellent leftovers.
This satisfying one-pot meal comes together with just a few easy steps:
- Simmer chicken in broth to cook and impart flavor
- Cook egg noodles separately to desired doneness
- Add cooked chicken and noodles back to hot broth
- Finish with cream or milk to achieve a creamy consistency
- Season to taste with salt, pepper, and other spices
The result is a hearty and soothing chicken and noodle dish that’s perfect for a cold weather weeknight dinner,
Ingredients Needed
Chicken and noodles requires just a few simple ingredients:
- Boneless, skinless chicken breasts or thighs
- Chicken broth or stock
- Wide egg noodles
- Milk, cream, or cream soup (optional)
- Butter or oil
- Onion and garlic (optional)
- Seasonings like salt, pepper, parsley, thyme
For convenience, you can use store-bought chicken stock and pre-cooked chicken. Homemade stock and boneless chicken breasts or thighs will provide maximum flavor
Step-by-Step Instructions
Follow these easy steps for homemade chicken and noodles:
Prep the Chicken and Broth
- Dice 1 onion and 2 cloves garlic (optional).
- Pound 3-4 boneless, skinless chicken breasts to an even thickness.
- Heat 1 Tbsp oil in a large pot over medium heat. Cook chicken for 4-5 minutes per side until browned. Transfer to a plate.
- Add onion, garlic, and other aromatics to the pot. Cook for 1 minute until fragrant.
- Pour in 4 cups chicken broth and add chicken back to the pot. Bring to a boil then reduce heat and simmer for 15 minutes.
- Remove chicken and shred with two forks once cool enough to handle.
Cook the Noodles
- Bring a large pot of salted water to a boil. Add 12 oz wide egg noodles and cook according to package directions until al dente.
- Drain noodles and rinse with cold water to stop cooking. Set aside.
Make the Chicken and Noodles
- Whisk 2 cups milk or cream into the hot broth.
- Add cooked noodles and shredded chicken back to the broth.
- Allow to simmer for 5 minutes until heated through.
- Season to taste with salt, pepper, parsley, thyme, etc.
Serve and Enjoy
- Ladle chicken and noodles into bowls. Garnish with parsley if desired.
- Enjoy this hearty and comforting dish on its own or with sides like bread, salad, or roasted vegetables.
Tips and Variations
- For convenience, use canned chicken broth, leftover roast chicken, and pre-cooked egg noodles.
- Give it even more flavor by using homemade chicken stock.
- Play around with cream soups like mushroom or celery instead of milk or cream.
- Add vegetables like diced carrots, peas, or spinach.
- Use homemade egg noodles or other short pasta shapes like farfalle or rotelle.
- Top individual portions with shaved parmesan cheese.
- For a creamy casserole, transfer to a baking dish, top with biscuit dough and bake.
- Cook in a slow cooker on low for 6-8 hours for tender chicken.
Frequently Asked Questions
What type of noodles are best? Wide or extra-wide egg noodles work perfectly to catch all the rich flavors of the broth. Sturdy noodles like pappardelle or fettuccine can also be used instead.
How long does it last in the fridge? Leftover chicken and noodles will keep well in the fridge for 3-4 days. Reheat individual portions in the microwave or on the stovetop over medium-low heat.
Can I use rotisserie chicken? Yes, shredded rotisserie chicken is an easy shortcut. Omit any extra broth when using pre-cooked chicken.
Should the noodles be completely submerged? It’s ok if some noodles poke out to start. They will soften and absorb more broth as they cook. Add a splash more liquid if needed.
Can I prepare chicken and noodles in a slow cooker? Yes, combine everything in a slow cooker and cook on low for 6-8 hours. Quick-cooking egg noodles can be added near the end.
Conclusion
Chicken and noodles makes for the ultimate hearty comfort food. With its simple ingredient list and easy one-pot preparation, this satisfying dish can be enjoyed any night of the week. Experiment with add-ins and toppings to make it your own. Enjoy big bowls of homemade chicken and noodles on chilly nights or anytime you need a little comfort.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- shredded or diced chicken – this is going to be easiest with a rotisserie chicken but you can always roast or boil a couple of chicken breasts. Also, you can dice up the chicken or shred it. Either way works and depends on the texture you prefer.
- chicken broth – if you are sensitive or need to keep the salt low, I would suggest low or no sodium chicken broth. You can even use your own Homemade Chicken Broth. You can always add in additional salt to taste if you prefer.
- carrots – you could use frozen diced carrots if you prefer. Some stores sell celery, onion and carrots already pre-diced (also called mirepoix.) You can use that to save some time.
- bay leaf – I know some people think that adding a bay leaf doesn’t add much flavor but it really does add a wonderful background note that isn’t a strong taste but it gives depth of flavor. However, having said that, if you don’t have any on hand, you can still make this – don’t worry.
- thyme – I use fresh thyme here because it adds a light thyme flavor. You can certainly use dried, you just don’t need much since dried thyme is stronger than fresh. I put the amount in the recipe card below.
- salt and pepper – I give measured amounts for salt and pepper in the recipe card but salt and pepper is very subjective when it comes to taste so I always encourage you to start with a little and add more as you prefer. Just taste it and see if you want more.
- celery
- onion
- garlic – generally I love fresh garlic but I have used both the fresh and jarred garlic worked well in this recipe. I tend to need a bit more of the jarred garlic to get that stronger garlic flavor but please go by your tastebuds here. You measure garlic with your heart – ha!
- dry wide noodles – I discuss this a bit more above in the Frequently Asked Questions section. Refer to my ingredient below to see the type that I use.
- milk
- all-purpose flour – we use this as a thickening agent. If you do not want this thicker, then do not use it.
- frozen peas – you could also use frozen peas and carrots or if you don’t like pease, just leave it out.
HOW TO MAKE HEARTY CHICKEN AND NOODLES:
In a large pot over medium high heat, cook carrots with 1 ½ cups broth, 1 bay leaf, salt, pepper, and thyme until carrots are tender. Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
Next add the dry wide noodles to the pot and cook for 5 minutes uncovered. Then after 5 minutes stir in 1 cup of milk and the frozen peas.
In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles. Add this milk and flour mixture to the pot with the noodles, vegetables and broth. Finally add the cooked shredded chicken.
Let the soup simmer until thickened. Remove from heat and serve hot topped with fresh chopped parsley (optional). Serve and enjoy!
