Description
Classic Chicken and Noodles is a hearty, creamy comfort-food dish made with tender shredded chicken, thick egg noodles, flavorful chicken broth, vegetables, and cream of chicken soup. It’s a cozy, homestyle meal that can be served on its own, with biscuits, or over mashed potatoes.
Ingredients
Scale
- 1 whole chicken, about 4–5 lb, or 3–4 cups cooked shredded chicken
- 8 cups chicken broth or homemade chicken stock
- 12 oz Amish-style or thick egg noodles
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, chopped
- 1 can (10.5 oz) cream of chicken soup
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 2 tbsp butter, optional, for extra richness
- 2–3 tbsp all-purpose flour, optional, for a homemade roux
- Mashed potatoes, biscuits, or salad, for serving
Instructions
- Place the whole chicken in a large pot and cover with water or chicken broth. Add the onion, celery, carrots, parsley, thyme, and bay leaves.
- Bring to a boil, then reduce the heat and simmer for 2–3 hours, or until the chicken is very tender and easily pulls apart.
- Remove the chicken from the pot and let it cool enough to handle. Remove the skin and bones, then shred the meat. Reserve the broth.
- Strain the broth if desired and return it to the pot. Bring the broth to a gentle boil.
- Add the egg noodles and simmer for 10–20 minutes, depending on their thickness, stirring occasionally. Cook until tender but not mushy.
- Stir in the cream of chicken soup until completely incorporated and the broth becomes creamy.
- If using a homemade thickener, melt the butter in a small saucepan, whisk in the flour, and gradually whisk in some broth. Return the mixture to the pot and stir until thickened.
- Return the shredded chicken to the pot and stir gently to combine.
- Season with salt and black pepper to taste. Add additional parsley or thyme if desired.
- Serve hot on its own or spooned over mashed potatoes. Biscuits or a fresh green salad make excellent sides.
Notes
- Amish-style or thick egg noodles work especially well because they hold up in the creamy broth.
- Rotisserie, leftover, or canned chicken can be used instead of cooking a whole chicken.
- For a gluten-free version, use gluten-free noodles and a gluten-free cream soup or cornstarch slurry.
- Add peas, green beans, or extra carrots for more vegetables.
- Leftovers can be refrigerated in an airtight container for up to 4 days. Add a splash of broth or water when reheating.
- For freezing, freeze the chicken and broth mixture separately from the noodles when possible, as noodles can become mushy after thawing.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Main Course, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 525 kcal
- Sugar: 4 g
- Sodium: 2,000 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg
Keywords: classic chicken and noodles, chicken and noodles, creamy chicken noodles, homemade chicken and noodles, comfort food, egg noodles, chicken dinner,