chicken and noodles recipe
The Best chicken and noodles recipe
What I love most about this recipe is how versatile it is. It’s hearty enough for a Sunday dinner but easy enough for a quick weeknight meal, especially when I’m short on time. I usually make a big batch because leftovers reheat beautifully, and the flavors only get better the next day. Plus, it’s packed with protein from the chicken and nutrients from the veggies, so I feel good serving it to my family. It’s one of those rare dishes that checks all the boxes—delicious, filling, and actually good for you. And let’s be real, any meal that gets my picky eaters to clean their plates without complaint is a winner in my book.
Classic Chicken and Noodles
A comforting and hearty dish featuring tender chicken and homemade egg noodles in a rich, savory broth. Perfect for a cozy family dinner or a quick weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 2 tbsp water (if needed)
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (low-sodium preferred)
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp butter or olive oil
- Fresh parsley, chopped
- Black pepper to taste
👨🍳Directions
-
1
Prepare the noodles: In a mixing bowl, combine flour and salt. Make a well in the center and add eggs. Mix with a fork until a dough forms. If the dough is too dry, add water 1 tbsp at a time. Knead lightly for 2-3 minutes until smooth. -
2
Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into thin strips (about 1/4-inch wide) using a knife or pasta cutter. Toss noodles with a little flour to prevent sticking and set aside. -
3
In a large pot, heat butter or olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. -
4
Add chicken broth, bay leaf, thyme, salt, and pepper. Bring to a boil. Reduce heat to medium-low and add chicken. Simmer for 15 minutes or until chicken is cooked through. -
5
Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot. -
6
Bring the broth back to a gentle boil. Add the noodles and cook for 8-10 minutes, stirring occasionally, until noodles are tender and the broth has thickened slightly. -
7
Taste and adjust seasoning if needed. Remove the bay leaf. Serve hot, garnished with fresh parsley and black pepper if desired.
🔧Equipment
- Large pot
- Mixing bowl
- Rolling pin
- Sharp knife or pasta cutter
- Cutting board
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken and Noodles Works
❓ Frequently Asked Questions About Chicken and Noodles
1. Can I use store-bought rotisserie chicken for this recipe?
Yes! Using store-bought rotisserie chicken is a great time-saver. Simply shred the meat and add it to the broth toward the end of cooking to warm through. This works especially well if you’re short on time or prefer a more flavorful, pre-seasoned chicken.
2. What type of noodles work best for chicken and noodles?
Egg noodles are the classic choice for this dish because they hold up well in broth and have a rich, slightly chewy texture. However, you can also use wide egg noodles, fettuccine, or even homemade noodles if you prefer. Avoid very thin noodles like angel hair, as they can turn mushy.
3. How do I prevent the noodles from getting too soggy?
To keep noodles from overcooking, add them to the broth during the last 10–15 minutes of simmering. If you’re making the dish ahead of time, cook the noodles separately and add them to individual servings when reheating. This helps maintain their texture.
4. Can I make chicken and noodles in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, cook the chicken and broth on low for 6–8 hours, then shred the chicken, add noodles, and cook on high for another 30–45 minutes. In an Instant Pot, pressure cook the chicken and broth for 10 minutes, release the pressure, shred the chicken, and stir in the noodles using the sauté function until tender (about 5–7 minutes).
5. How long does leftover chicken and noodles last in the fridge?
Stored in an airtight container, leftover chicken and noodles will keep for 3–4 days in the refrigerator. The noodles may absorb some broth over time, so you might need to add a splash of chicken stock when reheating. Freeze the dish (without noodles) for up to 3 months, then cook fresh noodles when ready to serve.
