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Want something super comforting but need it on the table fast? Grab a big pot and toss in some chicken and noodles. You'll end up with juicy pulled chicken, thick noodles, and loads of veggies floating in a rich, creamy base. Each bowl feels cozy and soothing. It’s a great weeknight fix, but honestly, it's just as good for special Sunday family dinners.
The first time I made a batch was after a freezing soccer game. My whole crew gobbled it up and begged for more. Now, whenever we're craving comfort, I throw this together and it always hits the spot.
Irresistible Ingredients
- Shredded cooked chicken: tender and loaded with familiar flavor, use rotisserie for speed and extra juiciness
- Extra virgin olive oil: gives richness and helps sweat the onions, go for a good brand if you can
- Onion diced: sweetens and gives the broth a tasty base, grab one that’s heavy and firm
- Garlic minced: brightens everything up, use fresh cloves for the best zip
- Diced carrots: sweet and colorful, choose big fresh carrots for a nice texture
- Low sodium chicken stock: keeps the salt in check and deepens flavor, homemade or a favorite store brand is the way to go
- Bay leaf: brings a gentle herbal taste, just remember to fish it out before you eat
- Fresh thyme sprig or dried thyme: a little earthy pop, fresh brings more fragrance if you have it
- Kosher salt or sea salt: seasons evenly all the way through, plain salt works best
- Fresh ground black pepper: a little kick, grind it up fresh for max flavor
- Celery diced: crisp crunch and that classic soup vibe, stalks should be green and firm
- Wide egg noodles: soak up sauce and make every bite extra hearty, stick to a respected brand
- Unsalted butter: makes the base extra velvety, choose real butter for more control
- All purpose flour: thickens things up, a quick sift stops lumps
- Whole milk: ups the creaminess, pick the best milk you’ve got
- Frozen peas: peas pop with sweetness, and look for bright green ones
- Fresh herbs like parsley or thyme: finish with a burst of color and fresh taste, chop right before serving
- Parmesan cheese (optional): sharp and salty boost, always use fresh grated
- Smoked paprika: a tiny bit brings light smokiness, buy small amounts since it loses flavor quick
Simple Step-by-Step
- Serve and Garnish
- Ladle steamy chicken and noodles into bowls. Throw on some chopped herbs, a sprinkle of grated Parmesan, a dusting of smoked paprika, or a grind of fresh black pepper. Dish up while it's hot.
- Add Chicken and Thicken
- Gently add your shredded chicken and let the whole thing bubble a few minutes, just until everything is thick and the chicken's nice and hot.
- Finish the Dish
- Drop in frozen peas, the last cup of milk, and that creamy roux. Stir well to blend everything together until it’s completely smooth.
- Prepare the Roux
- Meanwhile, in a little skillet on another burner, melt the butter over medium. Whisk in the flour and keep going for a minute or so—no clumps! Then slowly pour in milk, non-stop whisking. Let it simmer for a few minutes so it thickens, then turn off the heat.
- Add More Broth and Noodles
- Pour in the rest of your chicken stock and diced celery. Crank the heat until it’s boiling, toss in those egg noodles, and let everything boil about five minutes. The noodles should start to get soft but not all the way cooked.
- Simmer the Base
- Next up, add one and a half cups chicken stock, plus your bay leaf, pinch of salt, pepper, and sprigs of thyme. Let the whole thing simmer on medium-high for a bit, maybe seven minutes, to meld all the flavors and soften the carrots.
- Sauté the Aromatics
- Start by heating olive oil in a big pot on medium-high. Toss in the diced onions and cook, stirring a lot, for around five minutes so they get soft and clear but not burnt. Add garlic and carrots—stir for another minute to wake everything up.
Storage Tips
Let leftovers chill on the counter until they're not hot anymore, then scoop them into containers with lids. They'll keep in the fridge for three days, or you can freeze them for three months. To reheat, just warm it up on the stove with a splash of milk or broth to keep things creamy.
Ingredient Swaps
No rotisserie chicken? Any cooked chicken breasts or thighs will do. Can't find peas? Sub in chopped green beans or a handful of corn. For dairy-free, use creamy plant-based milk and a vegan spread—oat milk works best for that silky texture.
Serving Ideas
Spoon chicken and noodles into deep bowls and cover with fresh herbs and grated Parmesan. It's perfect next to a crisp salad or a chunk of warm bread. Got leftovers? Pile them into a pie crust or add more broth to turn it into a creamy noodle soup tomorrow.
A Little Backstory
This dish takes its cue from old-school Midwestern chicken and noodles—a must at church dinners and family potlucks. It brings together all the coziness of chicken soup and pasta bake, making it ideal for chilly nights when everyone’s hungry.
Frequently Asked Cooking Questions
- → What’s the easiest chicken to toss in?
Grab a rotisserie chicken and shred it — super quick and tasty. Leftover cooked chicken breast or thighs work fine too.
- → Can I swap out the noodles?
Totally, any pasta shape you love will work here. Rotini, fettuccine, or whatever’s in your pantry will do the job.
- → I want a thick, creamy sauce — how do I do that?
Whisk melted butter with some flour and then stir in milk. Keep it on the stove and let it bubble so the sauce gets nice and thick.
- → Any ideas to jazz it up on top?
Chopped parsley, fresh thyme, parmesan shreds, dash of black pepper, or even smoked paprika make it pop.
- → Is it cool to make this ahead — or freeze it?
Yep, you can make it early and stash it in the fridge for a couple days. If you plan to freeze, undercook the noodles a bit so they don’t get mushy.