If you want to enjoy your gathering but have little time to cook and serve, just go for the Chicken and noodles. This is a classic comfort food dish that has been enjoyed by people all over the world. This savory dish is perfect for a cold winter day or any time you're craving a warm, comforting meal. Here, I will show you how to make a delicious chicken and noodles recipe that is sure to become a favorite in your household.
Ingredients for Chicken and Noodles
It is a very comfortable and easy recipe and does not require a big knowledge of cooking. To make this delicious chicken and noodles recipe, you will need the following ingredients:
- Boneless, skinless chicken breasts
- Chicken broth
- Onion, chopped
- Carrots, peeled and chopped
- Celery stalks chopped
- Garlic cloves, minced
- Dried thyme
- Dried rosemary
- Bay leaf
- Egg noodles
- Salt and pepper
How to make it
Follow the steps below to make this recipe easily:
Begin by heating a large pot over medium heat. Add a tablespoon of oil and sauté the onion, carrots, and celery for about 5 minutes, or until the vegetables are softened.
Add the minced garlic, thyme, and rosemary to the pot and sauté for an additional 30 seconds.
Add the chicken breasts and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks.
Add the shredded chicken back into the pot along with the bay leaf and the egg noodles. Simmer for an additional 10 minutes or until the noodles are fully cooked.
Tips for Making the Best Chicken and Noodles
Always try to use boneless, skinless chicken breasts for the best results. Chicken thighs can also be used, but they may result in a slightly greasier dish. Use a high-quality chicken broth for the best flavor. Homemade chicken broth is ideal, but store-bought broth can also be used.
Be sure to season your dish with salt and pepper to taste. This will enhance the flavors and make your dish even more delicious. If you prefer a thicker broth, you can add a cornstarch slurry (equal parts cornstarch and water) to the pot during the last few minutes of cooking.
Variations on Chicken and Noodles
You can add a variety of vegetables to your chicken and noodles recipe, such as peas, green beans, or corn. Instead of egg noodles, you can use a variety of other noodles, such as spaghetti, fettuccine, or even ramen noodles.
For a cheesy twist on this classic dish, try adding some shredded cheddar cheese during the last few minutes of cooking. Add some red pepper flakes or hot sauce to give your chicken and noodles a spicy kick.
Can I use chicken thighs instead of chicken breasts in this recipe?
you can use chicken thighs instead of chicken breasts in this recipe, but the resulting dish may be slightly greasier.
How can I make the broth thicker?
If you prefer a thicker broth, you can add a cornstarch slurry (equal parts cornstarch and water) to the pot during the last few minutes of cooking.
Can I use store-bought chicken broth instead of homemade broth?
store-bought chicken broth can be used instead of homemade broth. Just be sure to use a high-quality broth for the best flavor.
Can I add other vegetables to this recipe?
you can add a variety of vegetables to your chicken and noodles recipe, such as peas, green beans, or corn.
Can I freeze leftovers?
leftovers can be frozen in an airtight container for up to 3 months. Simply thaw in the refrigerator overnight and reheat on the stove or in the microwave before serving.
This recipe is easy to make and is perfect for a quick and satisfying meal. With a few simple ingredients and some basic cooking techniques, you can create a delicious and hearty dish that will become a family favorite. So next time you're in the mood for something warm and comforting, give this chicken and noodles recipe a try.
Chicken and Noodles
- 2 cups chicken broth
- ½ cup half and half, half milk/half cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon parsley
- ½ teaspoon oregano
Chicken and Pasta
- 1 large boneless skinless chicken breast
- 1 teaspoon Italian seasoning
- Salt/pepper, to taste
- 1 tablespoon olive oil
- ¾ lb. egg noodles
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 1 10.5 oz. can cream of mushroom soup
- 2 cups frozen vegetables
- 1 cup cheddar cheese, shredded
- 1 cup sharp white cheddar cheese, shredded
- Prep Work: Combine chicken broth, heavy cream, Worcestershire sauce, onion powder, garlic powder, mustard powder, parsley, and oregano. Set aside.
- Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat completely dry and season each side with Italian seasoning and salt/pepper. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
- Begin boiling salted water for the egg noodles and cook the noodles according to package instructions once the boil is reached, then drain.
- Melt butter over medium heat in the same pan that you cooked the chicken in. Sprinkle in the flour and whisk for 2 minutes or until you can no longer smell flour and it begins to brown.
- Add the chicken broth mixture in splashes, stirring continuously. Do this slowly to keep the mixture nice and thick. Stir in the cream of mushroom soup. Bring it to a gentle bubble and let it simmer and reduce while the pasta boils, about 10 minutes.
- Add the frozen vegetables and let them heat through, about 5 minutes.
- Reduce heat to low. Stir in the cheese, then add the chicken back.
- Add the cooked noodles and stir to combine. The noodles will continue to absorb the sauce as it stands. Serve!
- 1.5 to 2 cups of leftover chicken can be used in this recipe instead of fresh. The perk of cooking fresh chicken is that it leaves 'fond' on the bottom of the skillet which adds more flavor to the sauce.
- Ensure the base of the sauce isn't too hot when you add to cheese, otherwise you can end up with a grainy consistency.
- Always shred your cheese from a block to ensure it melts well.
- I use Cracker Barrel Extra Sharp Yellow and Cabot Extra Sharp White Cheese in this recipe.
- Rotini pasta works well in this recipe instead of egg noodles if preferred.
- Milk or cream can be used instead of half and half if needed.
- Mushrooms make a nice addition to this dish, I prefer to sauté them in a separate pan and stir them in at the end.
- Cream of chicken soup can be used instead of cream of mushroom, if preferred. Feel free to try my homemade cream of mushroom or cream of chicken recipes!
- If preferred, you can skip the can of soup and use ½ lb. noodles instead. The sauce won't be quite as thick so you may want to use heavy cream instead of milk.