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chicken and noodles recipe
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!
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
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.