Last winter, Johnny came home from school sniffling and asking for "the noodle thing Grandma makes." I knew exactly what he meant - that simple chicken and noodles dish that's been in our family forever. The kind where tender Chicken and Noodles and thick egg noodles swim in a rich, savory broth that somehow makes everything feel better. I pulled out my biggest pot and got to work. The first time I made this on my own without calling my mom three times, I messed it up completely.
Why You'll Love This Chicken and Noodles Recipe
From making this dish probably fifty times in the past year, here's why it keeps showing up on our dinner table. It's one of those meals where you can throw it together on a Tuesday night without much thinking, but it tastes like you spent all day cooking. Johnny will actually eat vegetables when they're in this because they soak up all that Chicken and Noodles flavor. The leftovers are even better than the first night - the noodles get thicker and the broth gets richer as it sits in the fridge. I've brought this to sick friends, new parents, and that neighbor who just had surgery.
Everyone asks for the recipe. It's cheap too - a whole Chicken and Noodles, some noodles, and vegetables you probably already have. One pot feeds our family for two nights with enough left over for Johnny's lunch thermos. And here's the thing nobody tells you - this freezes great. I make a double batch now and freeze half in portions. On those nights when I'm too tired to cook, I just pull out a container and heat it up. Tastes just as good as fresh. This is the kind of meal that makes you feel like you've got your life together, even when you definitely don't.
Jump to:
- Why You'll Love This Chicken and Noodles Recipe
- Ingredients for Chicken and Noodles
- How To Make Chicken and Noodles Step By Step
- Smart Swaps for Your Chicken and Noodles
- Delicious Twists on Chicken and Noodles
- Equipment for Chicken and Noodles
- Storing Your Chicken and Noodles
- Top Tip
- FAQ
- Time to Make Your Own Comfort in a Bowl!
- Related
- Pairing
- chicken and noodles
Ingredients for Chicken and Noodles
For the Flavorful Chicken Broth:
- 1 whole chicken
- 10 cups cold water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon salt
- 1 teaspoon dried thyme
For the Vegetable Base:
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons butter
- ½ teaspoon black pepper
- Fresh parsley for garnish
For the Perfect Noodles:
- 16 oz wide egg noodles
- 2 tablespoons butter
How To Make Chicken and Noodles Step By Step
Cook the Chicken and Make Broth
- Place whole chicken in large stockpot and cover with cold water
- Add bay leaves, peppercorns, salt, and thyme to the pot
- Bring to a boil over high heat, then reduce to simmer
- Skim off any foam that rises to the top in first 10 minutes
- Simmer for 45-60 minutes until chicken is cooked through and tender
- Remove chicken with slotted spoon and set aside to cool
Strain and Prepare Broth
- Pour broth through fine mesh strainer into large bowl
- Discard bay leaves and peppercorns
- Return strained broth back to pot
- Taste and add more salt if needed - it should taste slightly sailty
Shred the Chicken
- Once chicken is cool enough to handle, pull meat off bones
- Discard skin and bones (or save bones for another batch of broth)
- Shred chicken into bite-sized pieces with your hands or two forks
- Set shredded chicken aside in bowl
Cook the Vegetables
- Melt butter in the pot with broth over medium heat
- Add chopped onions and cook for 3-4 minutes until softened
- Toss in diced carrots and celery, cook for 5 minutes
- Add minced garlic and cook 1 minute until fragrant
- Season with black pepper
Add Noodles and Finish
- Bring broth and vegetables to a rolling boil
- Add egg noodles and stir to separate them
- Cook noodles according to package directions minus 2 minutes
- Add shredded chicken back to pot and stir
- Cook another 2-3 minutes until noodles are tender and chicken is heated through
- Taste and adjust salt and pepper
Serve Hot
- Ladle into bowls while steaming hot
- Garnish with fresh chopped parsley
- Add those crispy chicken skin bits if you made them
- Serve with crusty bread for sopping up broth
Smart Swaps for Your Chicken and Noodles
Chicken Options:
- Whole chicken → Rotisserie chicken (add 8 cups store-bought broth)
- Fresh chicken → Chicken thighs only (cheaper, more flavor)
- Bone-in → Boneless breasts (faster but less flavorful broth)
- Raw chicken → Leftover turkey (great after Thanksgiving)
Noodle Choices:
- Egg noodles → Homemade noodles (way better but takes time)
- Wide noodles → Reames frozen noodles (thick and don't get mushy)
- Regular noodles → Gluten-free noodles (add them last 8 minutes)
- Egg noodles → Rice noodles (different but still good)
Broth Swaps:
- Homemade → Boxed chicken broth (use low-sodium)
- Water → Half broth, half water (when stretching it)
- Regular → Bone broth (richer, more nutrients)
Vegetable Changes:
- Carrots and celery → Whatever you have (peas, green beans, corn)
- Fresh → Frozen mixed vegetables (dump them in frozen)
- Onion → Shallots (milder, sweeter)
- Fresh garlic → Garlic powder (1 teaspoon)
Dairy Additions:
- Plain broth → Add ½ cup heavy cream (makes it creamy)
- Regular → Splash of cream cheese (thick and rich)
- Standard → Sour cream dollop on top
Delicious Twists on Chicken and Noodles
Creamy Chicken and Noodles:
- Stir in 1 cup heavy cream after adding chicken back to pot
- Add ½ cup grated Parmesan cheese for extra richness
- Reduce heat to low so cream doesn't separate
- Creates thick, velvety sauce that coats every noodle perfectly
Slow Cooker Version:
- Place whole chicken, vegetables, and broth in crockpot on low for 6-8 hours
- Remove chicken, shred it, and return meat to pot
- Cook egg noodles separately on stovetop and add to individual bowls
- Perfect for busy days when you want dinner ready when you get home
Asian-Style Chicken Noodles:
- Add 2 tablespoons soy sauce and 1 tablespoon sesame oil to broth
- Toss in fresh ginger slices and star anise while cooking chicken
- Use rice noodles instead of egg noodles for different texture
- Top with sliced green onions and crispy fried onions
Herb Garden Style:
- Double the fresh herbs - add dill, parsley, and chives
- Use chicken thighs only for darker, richer broth
- Add splash of lemon juice at the end for brightness
- Garnish with extra fresh herbs and lemon wedges
Kid-Friendly Plain Jane:
- Skip all the vegetables except carrots (Johnny's request)
- Use chicken breasts only (he won't eat dark meat)
- Keep broth simple with just salt and pepper
- Add frozen peas at the very end if your kid will eat them
Equipment for Chicken and Noodles
- Large stockpot or Dutch oven (at least 8 quarts)
- Slotted spoon
- Fine mesh strainer
- Large bowl (for catching strained broth)
- Sharp knife
- Cutting board
- Ladle
Storing Your Chicken and Noodles
Fridge Storage (3-4 days):
- Let everything cool down completely before putting it away
- Store in airtight containers or covered bowls
- The noodles will soak up broth overnight (this is normal)
- Add splash of water or broth when reheating to loosen it up
- Reheat on stove or microwave until steaming hot
Freezer Storage (3 months):
- Here's the trick - freeze the chicken and broth WITHOUT the noodles
- Noodles get mushy and gross when frozen and thawed
- Portion into freezer containers, leave inch of space at top
- Label with date and "add noodles when reheating"
- Thaw overnight in fridge before reheating
Reheating Tips:
- Stovetop is best - add to pot with extra broth, simmer 10 minutes
- Microwave works but stir every minute so it heats evenly
- If you froze it without noodles, cook fresh noodles and add them
- Taste and add more salt after reheating (flavors dull when cold)
Make-Ahead Strategy:
- Cook the chicken and make broth up to 2 days ahead
- Store broth and shredded chicken separately in fridge
- When ready to eat, reheat broth and cook noodles fresh
- Takes 15 minutes and tastes like you just made it
Top Tip
- My mom has been making chicken and noodles for forty years, and about six months ago I finally got her to tell me what makes hers taste different from everyone else's. She laughed and said "you've been watching me make this your whole life and never noticed?"
- Turns out, after she pulls the cooked chicken out of the broth, she takes one of the chicken feet (if the chicken still has them) or the wing tips, and she throws it back in the pot while the vegetables cook. Just lets it simmer in there for another 20 minutes, then fishes it out before adding the noodles. Says it adds gelatin to the broth that makes it thick and rich instead of watery.
- I thought she was messing with me, but I tried it the next time I made this chicken and noodles. The broth was noticeably thicker, almost like it had a silky texture. It coated the noodles better and didn't look thin and sad. Now I always ask the butcher for chicken feet when I'm at the store, and I keep a bag in my freezer. Costs like two dollars and one foot is enough for a whole pot. Johnny thinks it's gross when I drop a chicken foot in the pot, but he also asks for seconds every time I make it this way. Sometimes the weird tricks are the ones that work best.
FAQ
What can I serve with chicken and noodles?
This dish is pretty filling on its own, but crusty bread or dinner rolls are perfect for soaking up extra broth. A simple green salad on the side cuts through the richness. Biscuits work great too - Johnny likes to break them up and drop them in his bowl.
What do you put in chicken and noodles?
The basics are chicken, egg noodles, carrots, celery, and onions in a rich broth. Some people add peas or corn. My version uses garlic, thyme, and bay leaves for flavor. You can make it creamy by adding heavy cream or keep it as a clear broth soup.
Can you have chicken with noodles?
Yes, chicken and noodles is a classic comfort food dish that's been around forever. It's basically a thicker, heartier version of chicken noodle soup. The noodles are the star instead of just being in the soup. It's a complete meal in one bowl.
What makes chicken noodles taste better?
Using a whole chicken instead of just breasts makes the biggest difference - the bones and dark meat create rich, flavorful broth. Don't skip salting your broth properly. Adding butter when you cook the vegetables helps too. And the secret? Slightly undercook your noodles so they finish cooking in the broth without getting mushy.
Time to Make Your Own Comfort in a Bowl!
You've got everything you need now - from the basic recipe to Mom's weird chicken foot trick that actually works. This chicken and noodles proves that the best comfort food doesn't need fancy ingredients, just good technique and a little patience.
Want more quick dinner wins? Try our Easy Korean Beef Bowl Recipe that gets dinner on the table in 20 minutes with bold flavors Johnny actually requests. Need another noodle fix? Our Healthy Beef And Noodles Recipe uses whole wheat noodles and lean beef for a lighter take on comfort food. Or switch gears completely with our Delicious Pina Colada Recipe that tastes like vacation in a glass!
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Pairing
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chicken and noodles
Ingredients
Equipment
Method
- Place whole chicken in a large pot with water, herbs, and seasonings; simmer gently until tender and fully cooked through.
- Strain the cooking liquid, discard solids, and return the clear broth to the pot; adjust salt until it tastes perfectly seasoned.
- Remove skin and bones, shred the chicken into bite-size pieces, and set aside to add back later.
- Sauté onions, carrots, celery, and garlic in butter, then add to the broth and cook until fragrant and softened.
- Bring broth to a boil, add egg noodles and shredded chicken, cook until noodles are tender, then serve hot with parsley.
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