Chicken and Noodles Recipe

I’ve made a lot of cozy meals, but this chicken and noodles recipe is one I keep going back to—especially on a chilly day. The rich homemade broth, soft egg noodles, and tender chicken just hit the spot.

I made it the other day when I wanted something comforting, and wow—it turned out even better than I remembered. Honestly, if you enjoy a warm and soul-soothing bowl of food, this one delivers.

I’ve made a ton of meals from scratch like my favorite Chicken Piccata Recipe, but this dish holds a special place because it’s simple, rustic, and full of heart. Let me walk you through everything you need to make this the best bowl of comfort food ever.

Additional Tips for Making This Recipe Better

Once you’ve got the basics down, there are a few things I’ve learned to make this dish even more delicious and satisfying.

• Use a whole chicken. I tried using just breasts once, but the flavor from the bones and skin makes a huge difference. Trust me.
• Simmer low and slow. Don’t rush it. A gentle simmer lets the flavors deepen and makes the chicken extra tender.
• Taste your broth often. Add more salt or pepper if needed. The broth is the star of the show.
• Stir in lemon juice at the end. It really brightens up the dish and balances the richness.
• Cook noodles right before serving. If you let them sit in the broth too long, they get mushy.

Easy Variations You Can Try

Looking to make it fit your dietary needs or just switch things up? Here are some fun variations you can try:

• Dairy-Free Version: This recipe is naturally dairy-free, which is a bonus!
• Add Vegetables: Toss in peas, corn, or spinach during the last few minutes of cooking for added texture and color.
• Try Different Noodles: Use ditalini, orzo, or even gluten-free pasta if needed.
• Flavor Boost: Add a splash of white wine while simmering the chicken or mix in a teaspoon of garlic powder for a subtle twist.

You can also explore more chicken recipes that use pantry staples and bring comfort to your table just like this one.

Equipment You’ll Need

Before you begin, make sure you have these essentials:

• Large Dutch Oven or Pot – to cook the chicken and simmer the broth.
• Strainer – to separate the broth from veggies and bones.
• Tongs or Slotted Spoon – to remove the chicken from the pot safely.
• Cutting Board & Knife – to prep the veggies and shred the meat.
• Ladle – for serving the soup easily and neatly.

How to Serve Chicken and Noodles for Maximum Comfort

Serving this dish is all about making it feel as warm and welcoming as it tastes.

Ladle the chicken and noodles into deep bowls and serve it piping hot. I like to sprinkle a little chopped parsley or thyme on top for a pop of green—it makes the dish look fresh and adds some lightness. You can pair it with crusty bread, buttered rolls, or a side salad for a complete, satisfying meal.

If you love creamy comfort foods, you might also enjoy my Sour Cream Chicken Enchilada Recipe—it’s another favorite comfort dish in my kitchen!

How to Store Chicken and Noodles

Keep your leftovers tasting just as good with these storage tips:

• Refrigerating: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stove to keep the noodles from getting soggy.
• Freezing: Freeze the broth and shredded chicken separately for best texture. The noodles don’t freeze well, so add fresh ones when reheating. Use within 2–3 months.
• Reheating: Reheat on the stove over medium heat. If the broth has thickened too much, add a splash of water or broth to loosen it up. Stir gently to avoid breaking up the noodles.

Why You’ll Love This Recipe

Here’s why this chicken and noodles recipe is a total keeper:

• It’s incredibly comforting. Warm broth, tender chicken, and soft noodles make it a hug in a bowl.
• Simple and budget-friendly. A whole chicken goes a long way and turns into a flavorful meal.
• Customizable for everyone. You can easily adapt it to suit your diet or preferences.
• No-fuss ingredients. Everything you need is probably already in your kitchen.
• Great for leftovers. Make a big batch and enjoy it for days with minimal effort.

More Things You Should Know Before Making This Dish

Want to get the best results the first time? Here are a few more helpful details:

• Simmer, don’t boil. Boiling makes the chicken tough. Keep the heat gentle for juicy, fall-apart meat.
• Strain the broth well. Discarding the vegetables gives you a clear, clean broth base. You can always add fresh ones if you want texture.
• Don’t skip the lemon. Just a bit of lemon juice at the end makes the flavors pop. You’ll notice the difference.
• Go heavy on herbs. Thyme, parsley, or even dill work wonders here. Use fresh herbs if you can.

Nancy

Chicken and Noodles Recipe

A warm, comforting bowl of chicken and noodles is a timeless classic. This farmhouse-style recipe brings together tender shredded chicken, rich homemade broth, and hearty egg noodles. It’s the perfect meal for cozy evenings or feeding a hungry family. The broth simmers gently for deep flavor, and the noodles cook right in the pot for fewer dishes!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs

Servings: 4

Course: Side Dish

Calories: 300

Ingredients Method

Ingredients

  

• 1 whole chicken about 5 ½ – 6 lbs., gizzards removed: Using a whole chicken gives the broth deep flavor and plenty of meat for shredding.
• 1 celery rib cut into 4 chunks: Adds an earthy flavor and depth to the broth.
• 1 large carrot cut into 4 chunks: Brings natural sweetness and color to the broth.
• 1 onion peeled and quartered: Boosts the savory, aromatic base.
• 1 bay leaf: Adds subtle herbal notes for a well-rounded broth.
• 2 sprigs fresh thyme: Fresh herbs enhance the broth’s aroma and flavor.
• 3 quarts cool water just enough to cover the chicken: Use just enough water so the broth remains rich.
• 1 ½ tablespoons kosher salt: Seasons the broth thoroughly; don’t skimp.
• 1 teaspoon ground black pepper: Balances the salt and gives mild heat.
• 1 lb. uncooked egg noodles or any pasta of choice: Wide egg noodles are traditional, but any small pasta works.
• 2 tablespoons lemon juice: Brightens the dish and enhances all the flavors.
• Optional: Chopped fresh parsley or thyme for garnish
• Gives a fresh touch before serving.

Method

 

1. Place the whole chicken breast-side up into a large Dutch oven. Tuck the celery, carrot, onion, bay leaf, and thyme around the chicken. Pour in enough cool water to just cover everything. Season generously with kosher salt and black pepper to build the flavor base. Cover the pot, bring to a gentle simmer, and let it cook for about 1 to 1 ½ hours.
2. Once the chicken is fully cooked and tender, turn off the heat and allow it to rest in the warm broth for 30 minutes. This helps the meat stay juicy. Carefully remove the chicken from the pot, and when it’s cool enough to handle, shred the meat into medium pieces. Discard the bones and skin—they’ve already done their job flavoring the broth.
3. Strain the broth to remove the vegetables and herbs, returning only the clear, rich liquid to the pot. Add the shredded chicken back into the pot. Bring it all to a gentle simmer again. Stir in your egg noodles (or any pasta you prefer) and cook according to the package directions, usually about 6–8 minutes for wide egg noodles, until al dente.
4. Turn off the heat and stir in fresh lemon juice to brighten the flavors. Taste and adjust seasoning with more salt and pepper if needed. Ladle the hot chicken and noodles into bowls and garnish with fresh herbs like parsley or thyme if desired. Serve hot and enjoy this comforting meal straight from the pot.