Chicken And Noodles Recipe
This chicken and noodles recipe is creamy, thick, hearty, and packed with chicken flavor. It’s a one-pot meal that can be ready in just 45 minutes without the need for canned soups!
Many chicken and noodle recipes rely on canned soups for their flavor, but not this one. This recipe uses the broth created when cooking the chicken, resulting in a rich, delicious homemade broth base that takes this comfort food to a whole new level of yum.
If you love classic comfort food dishes, you’ll also love my chicken pot pie and homemade chicken nuggets. If you’re hosting a barbecue, these grilled chicken drumsticks are sure to be a hit, or for something a little different, try some bourbon pecan chicken.
This recipe was found in a vintage cookbook called “More Amazing Grits” from a Presbyterian church in Irving, Texas. It was published in 1988. I purchased this cookbook recently on a vacation when we visited Texas. What drew me to this recipe was the no canned soup – but also the ease of using one pot to make the entire meal!
Table of Contents
Why I Love This Recipe
- Homemade Comfort: Just like my favorite chicken fettuccine recipe this is all about comfort. It’s a warm, hearty meal that’s perfect for chilly nights, and it’s all made from scratch, so you can feel the love in every bite.
- One Pot Meal: Homemade meals don’t have to mean a ton of cleanup! This chicken and noodles recipe is made in one pot, making it convenient as well!
- Ready in 45 Minutes: In just 45 minutes, you can have this comforting meal ready to serve at the dinner table. It really doesn’t get better than that!
- No Canned Soup: While other recipes rely on canned soups for flavor and ease, this one uses chicken broth for the best flavor that beats the canned alternatives any day!
- Budget-Friendly: This recipe is a great way to stretch your food budget. Chicken pieces and simple, affordable ingredients come together to make a meal that’s both delicious and easy on the wallet.
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Key Ingredients
- Water: This is the base of the soup. It will be flavored with spices and chicken, and it’s where the egg noodles will cook.
- Poultry Seasoning: This will give the chicken a savory, herby flavor that pairs perfectly with the other ingredients.
- Salt and Ground Pepper: These will enhance the flavors of the other ingredients, making the soup more robust and tasty.
- Dried Parsley: This will add a pop of color and a subtle, herby flavor to the soup.
- Onion Powder: This will add a savory, slightly sweet flavor to the soup without the texture of real onions.
- Chicken Pieces: These will cook in the broth, flavor it, and provide the meat for the soup.
- Carrots and Celery: These vegetables will add a fresh, slightly sweet flavor and a bit of crunch to the soup.
- Dry Egg Noodles: These will cook in the broth, absorbing its flavor and becoming deliciously soft.
- Cornstarch: This will thicken the soup, giving it a rich, creamy texture.
Equipment
- Large Stock Pot – You’ll need this to boil the water and spices, to cook the chicken and vegetables, as well as to cook the noodles and thicken the broth.
- Electric Mixer – This is used to shred the chicken after it’s cooked and cooled. It’s an essential tool for making this recipe easier.
How to Make Chicken And Noodles Recipe
Preparation
In a large stockpot, combine water and spices. Bring this mixture to a boil.
Step 1 – Cook the Chicken and Vegetables
Once boiling, add the chopped carrots, celery, and whole chicken pieces. Let them cook until the chicken is done, which takes about 20-30 minutes depending on the size of the chicken pieces.
Step 2 – Remove and Shred Chicken
Once the chicken is cooked, remove it from the pot and let it cool until you can handle it. Remove the bones and skin, if necessary, and then shred the chicken. Return the shredded chicken to the pot of broth.
Step 3 – Add the Noodles
Bring the broth back to a boil and add the dry egg noodles. Let them boil for about 10 minutes, or until they are done.
Step 4 – Thicken the Broth
In a separate bowl, mix the cornstarch with a ¼ cup of cold water until the cornstarch is dissolved. Add this mixture to the chicken and noodles in the pot to thicken the broth. Let the mixture simmer until it is thick.
Step 5 – Serve
Once the broth is thick, your chicken and noodles are ready to serve. Ladle the soup into bowls and serve warm.
Expert Tip
To get a consistently shredded chicken for your chicken and noodles, let the chicken cool enough to handle and then use an electric mixer to shred it. This method guarantees a perfect texture for your dish.
Recipe Variations
- Chicken: For this recipe, I used boneless skinless with rib meat. It was delicious. However, bone-in chicken and dark meat will have even more flavor than skinless, boneless chicken breasts.
- Broth: Instead of using water, you can use chicken broth. This will enhance the flavor of the dish and add more nutrients.
- Spices: Feel free to add more spices to the broth as it boils. This will give your chicken and noodles recipe a more robust flavor.
What to Serve With
- For a hearty midwestern meal, serve this classic chicken and noodles over a bed of creamy mashed potatoes. That’s the Midwest way that you have got to try!
- Pair this chicken and noodles dish with fresh, warm dinner rolls. The soft, fluffy rolls are perfect for sopping up the rich, flavorful broth.
- If you’re looking for a complete meal, add a side of roasted vegetables. The roasted vegetables will add a nice crunch and balance out the richness of the chicken and noodles.
- For a cozy weekend lunch, serve this dish with a side of homemade cornbread. The sweet and savory cornbread pairs perfectly with the savory chicken and noodles.
Recipe FAQs
For this recipe, I recommend using boneless skinless chicken breasts with ribs or chicken pieces like thighs with bone and skin. The broth flavor is created by cooking the chicken in the water. I do not recommend using rotisserie chicken for this recipe as you’ll loss that flavor component.
Absolutely! Using chicken broth instead of water will increase the nutrients and flavor of the dish, making it even more delicious.
If you find that your chicken and noodles need to be thicker, you can add more of the cornstarch slurry. Simply mix a little more cornstarch with cold water until dissolved, then add it to the chicken and noodles. Let it simmer until it thickens to your desired consistency.
Storing and Reheating
- Storing: Store any leftovers in the refrigerator in an airtight container for up to three days.
- Freezing: This dish freezes quite well. You can place it in a freezer-safe container and freeze it for up to 2 months.
- Thawing: Thaw the frozen chicken and noodles in the refrigerator overnight.
- Reheating: Reheat on the stovetop on medium flame until it’s warmed all the way through. Alternatively, a microwave will work as well.
More Egg Noodle Recipes You’ll Enjoy
Serving Size
- What to Expect: This classic chicken and noodles recipe yields a hearty dish that serves 6 to 8 people, perfect for a family meal or a cozy dinner with friends.
- How to Scale: If you’re planning to serve more than 8 people, you can easily double the recipe and follow the instructions as directed. Just make sure your stockpot is large enough to accommodate the increased quantity. If not, you can cook it in two separate batches to make sure that it’s done perfectly.
Chicken and Noodles Recipe
Ingredients
- 8 Cups Water
- ½ teaspoon poultry seasoning
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 2 Tablespoons dried parsley
- ¼ teaspoon onion powder
- 2-3 lbs. chicken pieces
- 2-3 carrots chopped
- 2 stalks of celery chopped
- 8 oz dry egg noodles
- 2 Tablespoons corn starch
Instructions
- In a large stockpot, add the water and spices and bring to a boil. To the boiling water, add the carrots, celery, and whole chicken pieces. Cook until the chicken is done. (About 30 minutes.)
- Remove the chicken and let cool enough to handle. Remove the bone and skin (if necessary) and shred. Return the chicken to the broth and bring to a boil.
- Add the egg noodles and boil for 10 minutes or until done.
- Add cornstarch to ¼ cup of cold water and stir until cornstarch is dissolved. Add to the chicken and noodles to thicken. Let simmer until thick.
- Serve warm.
Grandma would boil chicken feet, necks and gizzards to make her stock. She would throwaway the feet but let my brother and I eat the meat off the necks and cutup the gizzards to put in the pot with the chicken.
Brings back so many wonderful memories of learning and helping her in the kitchen.
Thank you so much for sharing your memories!