Chicken and Noodles Recipe

This chicken and noodles recipe is creamy, cozy, and perfect for busy weeknights or cold days when you want real comfort food. It’s made with tender chicken, soft egg noodles, and a rich homemade sauce — all in one pot and ready with simple steps. No long simmering, no complicated techniques, just pure comfort in a bowl.

Why Make This Recipe

• Easy one-pot meal
• Ready in under 1 hour
• Creamy, filling, and family-friendly
• Perfect for meal prep or leftovers
• Made with simple pantry ingredients

How To Make Chicken and Noodles

Ingredients:

For the chicken base

• 1½ lb boneless skinless chicken breasts or thighs
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp dried rosemary
• Salt and black pepper, to taste

For the creamy sauce

• 2 cups whole milk or half-and-half
• ¼ cup all-purpose flour
• 2 tbsp butter

For the noodles

• 8 oz egg noodles
• Fresh parsley, chopped (optional)

Directions:

1. Cook the chicken: Season chicken with salt and pepper. Heat oil or butter in a large pot over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
2. Build the base: In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until soft. Add garlic and cook 30 seconds. Pour in broth, bay leaves, thyme, and rosemary. Return chicken and simmer 15 minutes until cooked through. Remove chicken, shred, and set aside.
3. Make it creamy: Whisk milk and flour together until smooth. Stir into the pot along with butter. Add shredded chicken back in.
4. Add noodles: Stir in egg noodles and cook 7–9 minutes until tender, stirring occasionally.
5. Finish: Remove bay leaves, taste, and adjust seasoning. Let sit 5 minutes to thicken, then serve warm with parsley on top.

Prep Time And Nutrition Facts

This recipe takes about 15 minutes to prep and 35 minutes to cook, for a total of 50 minutes. It serves 6 people, and each serving has about 420 calories, with good protein from chicken and satisfying carbs from noodles.

How To Serve Chicken and Noodles

Serve hot in wide bowls with crusty bread, biscuits, or a simple side salad. A little extra black pepper on top makes it even better.

How To Store Chicken and Noodles

Store leftovers in an airtight container in the fridge for 3–4 days. Add a splash of milk or broth when reheating to bring back the creamy texture.

Tips To Make Chicken and Noodles

• Use thighs for extra flavor, breasts for leaner meat
• Don’t overcook noodles — they soften more as it rests
• Whisk flour with milk first to avoid lumps
• Add more broth if it gets too thick
• Fresh parsley adds great flavor at the end

Health And Benefits Of This Recipe

This dish is high in protein, filling, and comforting. You can make it lighter by using milk instead of cream, adding more vegetables, or using whole-grain noodles. It’s a balanced meal that keeps you full and satisfied.

Variation (If Any)

• Add peas or corn for extra color
• Use rotisserie chicken to save time
• Make it dairy-free with almond or oat milk
• Use gluten-free noodles if needed

FAQs

1. Can I use rotisserie chicken? Yes! Add shredded chicken in the final simmer.
2. Can I make this ahead of time? Yes, it reheats very well. Add liquid when warming.
3. Can I freeze chicken and noodles? Yes, freeze up to 2 months. Thaw overnight and reheat gently.
4. What noodles work best? Egg noodles are best, but any wide pasta works.
5. How do I thicken the sauce more? Simmer longer or add a little extra flour slurry.
6. Can I make it in a slow cooker? Yes, cook chicken and veggies first, then add noodles at the end.
7. Can I add more vegetables? Absolutely — mushrooms, peas, spinach, or broccoli work great.

Chicken and Noodles

A creamy and cozy one-pot meal featuring tender chicken and soft egg noodles, perfect for busy weeknights or cold days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Comfort Food, Dinner

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

For the chicken base

• 1.5 lb boneless skinless chicken breasts or thighs
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 0.5 tsp dried rosemary
• Salt and black pepper, to taste

For the creamy sauce

• 2 cups whole milk or half-and-half
• 0.25 cup all-purpose flour
• 2 tbsp butter

For the noodles

• 8 oz egg noodles
• Fresh parsley, chopped (optional)

Method

 

Cook the chicken

1. Season chicken with salt and pepper. Heat oil or butter in a large pot over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.

Build the base

1. In the same pot, add onion, carrots, and celery. Cook 5–7 minutes until soft. Add garlic and cook for 30 seconds. Pour in broth, bay leaves, thyme, and rosemary. Return chicken and simmer for 15 minutes until cooked through. Remove chicken, shred, and set aside.

Make it creamy

1. Whisk milk and flour together until smooth. Stir into the pot along with butter. Add shredded chicken back in.

Add noodles

1. Stir in egg noodles and cook for 7–9 minutes until tender, stirring occasionally.

Finish

1. Remove bay leaves, taste, and adjust seasoning. Let sit for 5 minutes to thicken, then serve warm with parsley on top.

Notes

Use thighs for extra flavor, breasts for leaner meat. Don’t overcook noodles — they soften more as it rests. Whisk flour with milk first to avoid lumps. Add more broth if it gets too thick. Fresh parsley adds great flavor at the end.