Chicken and Noodles

This Chicken and Noodles recipe is a hearty, comforting classic featuring tender chunks of chicken simmered with egg noodles in a rich, savory broth. It’s the perfect cozy meal for chilly nights or whenever you need a warm, homemade hug in a bowl.

Why You’ll Love This Recipe

This old-fashioned dish is a family favorite for good reason—it’s simple, satisfying, and made with wholesome ingredients. The tender chicken, flavorful broth, and soft egg noodles come together quickly and easily. It’s budget-friendly, kid-approved, and makes great leftovers, too!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Chicken broth or stock
• Egg noodles (homemade or store-bought)
• Carrots, diced (optional)
• Celery, diced (optional)
• Onion, diced
• Garlic cloves, minced
• Butter or olive oil
• Salt and pepper
• Fresh or dried herbs (parsley, thyme, or bay leaf)

Directions

this recipe

1. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery if using, and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
2. Pour in the chicken broth and add the chicken breasts or thighs. Add herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
3. Remove the chicken, shred it with two forks, and return it to the pot.
4. Bring the broth back to a gentle boil and add the egg noodles. Cook according to package instructions or until noodles are tender.
5. Adjust seasoning to taste with salt and pepper. Garnish with chopped fresh parsley if desired. Serve warm.

Servings and timing

This recipe serves 4-6 people. Total time is approximately 40 minutes.

Variations

• Use rotisserie chicken to make this even faster.
• Add frozen peas or corn for extra color and sweetness.
• Make it creamy by stirring in a splash of heavy cream at the end.
• Swap egg noodles for homemade dumplings for a classic chicken and dumplings twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will absorb broth over time—add extra chicken broth when reheating on the stovetop or in the microwave until warmed through.

FAQs

Can I use leftover cooked chicken?

Yes! Add cooked shredded chicken after the broth has simmered, then warm through before adding the noodles.

What’s the best chicken to use?

Boneless, skinless chicken breasts or thighs both work well. Thighs add extra richness.

Can I freeze Chicken and Noodles?

It’s best eaten fresh, but you can freeze it—just know the noodles may become softer when thawed.

How do I keep noodles from getting mushy?

Cook noodles just until tender and avoid overcooking. You can also cook them separately and add them just before serving.

Can I make this in a slow cooker?

Yes! Cook the chicken and veggies with broth on low for 6-7 hours or high for 3-4 hours, then shred the chicken and add noodles for the last 30 minutes.

Can I use homemade noodles?

Definitely! Homemade egg noodles make this dish extra comforting and special.

How do I make this gluten-free?

Use gluten-free egg noodles or rice noodles instead.

Can I add potatoes?

Yes! Dice and add them with the other vegetables for a heartier version.

What can I serve with Chicken and Noodles?

Warm dinner rolls, biscuits, or a side salad make a great pairing.

How do I thicken the broth?

For a thicker consistency, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) near the end of cooking.

Conclusion

Chicken and Noodles is a timeless comfort food that’s easy to make and always hits the spot. With tender chicken, flavorful broth, and hearty noodles, it’s the kind of meal you’ll come back to again and again. Perfect for Sunday dinners, sick days, or anytime you need a warm, cozy dish.

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