Description
Chicken and Noodles is a comforting, hearty dish made with tender shredded chicken, egg noodles, and a rich, savory broth — a true homestyle classic perfect for chilly days.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 2 cups egg noodles
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery; cook until softened, about 5–7 minutes. Add the garlic and cook for another minute.
- Pour in the chicken broth and add the chicken breasts, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, until the chicken is cooked through.
- Remove the chicken from the pot and shred with two forks.
- Return shredded chicken to the pot. Add the egg noodles and simmer for another 8–10 minutes, or until noodles are tender.
- Taste and adjust seasoning if needed. Serve hot with fresh parsley, if desired.
Notes
- Use rotisserie chicken to save time — just skip the simmer step and add chicken with the noodles.
- For extra richness, stir in a splash of heavy cream at the end.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg