chicken and egg noodles recipe

Written BySheba G Updated On
chicken and egg noodles recipe
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The Best chicken and egg noodles recipe

I love this chicken and egg noodles recipe because it is so simple and satisfying. It is one of those meals that comes together quickly on a busy weeknight, but it also feels special enough for a Sunday dinner. My kids always ask for seconds, and I feel good knowing it has protein and vegetables. The chicken is tender and the egg noodles are soft and comforting. This dish is a regular in our meal rotation because it is easy to make and everyone enjoys it.

Classic Chicken and Egg Noodles

Classic Chicken and Egg Noodles

4.6 from 1582 votes

This is a hearty and comforting dish made with tender chicken and soft egg noodles in a savory broth. It is perfect for a family dinner and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

For the Noodles and Broth

8 oz egg noodles
4 cups chicken broth
2 cups water
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 tsp dried thyme
1 bay leaf
2 tbsp fresh parsley, chopped

👨‍🍳Directions

1Season the chicken breasts with salt, pepper, and garlic powder.
2Heat olive oil in a large pot over medium high heat. Add the chicken and cook for 5 to 7 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
3In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened. Add the garlic and cook for 1 more minute.
4Pour in the chicken broth and water. Add the thyme and bay leaf. Bring to a boil.
5Add the egg noodles and cook according to package directions until tender, about 8 to 10 minutes.
6While the noodles cook, shred the chicken into bite sized pieces.
7Once the noodles are done, remove the bay leaf. Stir in the shredded chicken and fresh parsley. Serve hot.

🔧Equipment

Large pot
Skillet
Cutting board
Knife
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 28g

📝Notes

Tips: You can use leftover rotisserie chicken to save time. For a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in at the end.

Watch Video Of How Classic Chicken and Egg Noodles Works

This chicken and egg noodles recipe is a go to for me because it is simple, filling, and always a hit with my family. It works well for a quick weeknight meal or a cozy dinner with friends. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Chicken and Egg Noodles

1. Can I use chicken thighs instead of breasts?

Yes, you can use boneless skinless chicken thighs. They will be just as tender and flavorful. Just adjust the cooking time as needed.

2. How can I make this recipe gluten free?

Use gluten free egg noodles or rice noodles instead of regular egg noodles. Also make sure your chicken broth is gluten free.

3. Can I add other vegetables?

Absolutely. Peas, corn, or green beans work well. Add them during the last few minutes of cooking so they stay bright and tender.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of broth if needed.

5. Can I freeze this dish?

Yes, you can freeze it for up to 3 months. Let it cool completely, then transfer to a freezer safe container. Thaw in the refrigerator overnight before reheating.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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