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There is nothing quite like a big pot of homemade chicken and noodles when you want comfort fast. This recipe brings together juicy shredded chicken, tender noodles, and plenty of vegetables in a creamy, flavorful broth. It is a warm hug in a bowl that is quick enough for busy weeknights and special enough to serve for Sunday dinner.
The first time I made this was after a chilly soccer practice. My family scraped their bowls clean and asked for seconds. Now it is our favorite go-to when anyone needs a little extra warmth and comfort.
Ingredients
- Shredded cooked chicken: brings protein and classic flavor Use rotisserie chicken for easy prep and juicy results
- Extra virgin olive oil: adds richness and helps onions cook to sweetness Choose a quality olive oil for best depth
- Onion diced: forms a flavorful base for the broth Look for firm heavy onions with no soft spots
- Garlic minced: wakes up the whole dish Pick fresh cloves that feel tight and heavy
- Diced carrots: add gentle sweetness and color Fresh large carrots are best for flavor and texture
- Low sodium chicken stock: lets you control the salt and layers in deep flavor A homemade version or a trusted store brand makes a big difference
- Bay leaf: infuses a subtle herbal note Remove before serving for the best texture
- Fresh thyme sprig or dried thyme: adds earthiness Choose fresh if you can for more fragrance
- Kosher salt or sea salt: seasons everything evenly Use a pure salt without additives
- Fresh ground black pepper: gives a gentle bite Crack it fresh for the best aroma
- Celery diced: brings crunch and classic soup flavor Look for green firm stalks with crisp leaves
- Wide egg noodles: soak up creamy broth and make this a true comfort meal Choose a high quality brand for a hearty base
- Unsalted butter: builds the roux and creamy base Go for real unsalted butter for flavor control
- All purpose flour: thickens the sauce and brings everything together Sift to avoid lumps
- Whole milk: creates extra creaminess Use the richest milk you have for silky sauce
- Frozen peas: add pop and sweetness Choose peas that are vibrant green with no ice
- Fresh herbs like parsley or thyme: brighten up the finish Chop just before serving for best freshness
- Parmesan cheese (optional): for a savory edge Always grate fresh for maximum melt
- Smoked paprika: gives a subtle smokiness Use sparingly and buy in small amounts to keep it fresh
Step-by-Step Instructions
- Sauté the Aromatics:
- In a large pot or Dutch oven add olive oil and turn the heat to medium high When the oil shimmers add diced onion and cook for three to five minutes until translucent and soft Stir frequently so nothing burns Add garlic and carrots and cook for one additional minute stirring often so the garlic does not become bitter
- Simmer the Base:
- Pour in one and one half cups of chicken stock along with the bay leaf salt pepper and thyme Bring this mixture to a simmer over medium high heat Let it gently cook for five to seven minutes so the carrots soften and flavors come together
- Add More Broth and Noodles:
- Add the remaining chicken stock and celery to the pot Turn the heat up and bring everything to a full boil Stir in your wide egg noodles and cook uncovered for five minutes so the noodles begin to soften but are not cooked through
- Prepare the Roux:
- While the noodles cook place a small skillet on another burner Melt the unsalted butter over medium heat Once melted add flour and whisk steadily Cook for one minute to get rid of the raw flour taste Pour in one cup of milk whisking constantly Bring to a simmer and let it cook for two to three minutes until thick Remove from heat
- Finish the Dish:
- Pour the remaining cup of milk frozen peas and your prepared roux into the pot with the noodles Stir to make sure everything is combined and smooth
- Add Chicken and Thicken:
- Add the shredded chicken to the pot Stir gently and let the whole dish continue to simmer over medium heat until the sauce is as thick as you like and the chicken is warmed through
- Serve and Garnish:
- Ladle hot chicken and noodles into bowls Sprinkle with fresh herbs Parmesan cheese smoked paprika or a few turns of black pepper Serve piping hot
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Storage Tips
Let leftovers cool to room temperature before transferring to airtight containers Store in the refrigerator for three days or freeze for up to three months When ready to eat gently reheat on the stove with a splash of milk or broth to keep everything creamy
Ingredient Substitutions
If you do not have rotisserie chicken use any cooked chicken breasts or thighs You can swap peas for diced green beans or corn For a dairy free version plant milk and vegan butter work but opt for richer options like oat milk for the same creaminess
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Serving Suggestions
Serve chicken and noodles in wide bowls with a shower of fresh herbs and grated Parmesan It pairs beautifully with a simple salad or warm bread Use leftovers as a base for pot pie or add extra stock the next day for a creamy chicken noodle soup
A Bit of History
This recipe is inspired by classic Midwestern chicken and noodles a staple at family gatherings and church suppers It combines elements of chicken soup with the heartiness of pasta casseroles perfect for feeding a crowd on chilly evenings
Recipe FAQs
- → Which type of chicken is best to use?
Shredded rotisserie chicken works well for convenience and flavor, but any cooked chicken breast or thigh can be used.
- → Can different noodles be substituted?
Yes, while wide egg noodles are traditional, you can use any pasta shape you prefer such as rotini or fettuccine.
- → How do I thicken the sauce?
A homemade roux of butter and flour, whisked with milk, creates the creamy sauce. Simmering gently thickens it further.
- → Are there recommended garnishes?
Fresh parsley, thyme, a sprinkle of parmesan, smoked paprika, or cracked black pepper all complement the flavors delightfully.
- → Can this be made ahead or frozen?
You can prepare it ahead; store in the fridge for a few days. For freezing, slightly undercook noodles to prevent mushiness.