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Chicken and Noodles

A creamy and cozy one-pot meal featuring tender chicken and soft egg noodles, perfect for busy weeknights or cold days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.