The Ultimate Guide to Homemade Chicken and Noodles
Nostalgic flavors and slow-simmered goodness blend into a soothing, soul-warming meal.
Homemade Chicken and Noodles: The Comfort Food Classic
When a chill hits the air or you crave soothing, nostalgic meals, few dishes satisfy quite like homemade chicken and noodles. Unlike the lighter, brothier chicken noodle soup, this recipe yields a thick, hearty, and creamy bowl of pure comfort. Crafted with simple ingredients and traditional techniques, it’s a dish that honors family traditions and warms you from the inside out.
What Makes Chicken and Noodles Different?
Chicken and noodles is not just another soup; it’s a thick, stick-to-your-ribs meal combining tender, shredded chicken with substantial, chewy egg noodles simmered in a rich, savory broth. The defining feature is its luxurious thickness, often achieved by a small flour slurry and sometimes a splash of cream, setting it apart from thinner soups.
Ingredients: Simplicity Meets Hearty Flavor
- 1 whole fryer chicken (about 3-4 pounds) or equivalent bone-in, skin-on chicken pieces
- 4 quarts water
- 2-3 large carrots, peeled and sliced
- 2-3 celery stalks, sliced
- Optional: 1 medium onion, roughly chopped
- Herbs & Spices:
- 1-2 teaspoons dried parsley flakes
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric (for color and subtle flavor)
- Salt and freshly ground black pepper, to taste
- 24 oz frozen homestyle egg noodles (or substitute with wide dried egg noodles or fresh, if desired)
- 3 tablespoons all-purpose flour
- 1/2 cup water (for slurry)
- Optional: 1/3 cup half-and-half or heavy cream (for extra richness)
Pro Tip: Dried parsley is preferred for this dish, giving it that old-fashioned flavor profile and texture.
Step-by-Step Directions
1. Simmer the Chicken and Create a Flavorful Broth
- Place the whole chicken in a large stockpot and cover with about 4 quarts of water.
- Bring to a boil over high heat, then reduce to a gentle simmer. Let the chicken cook, uncovered, for about 30 minutes.
- Remove the chicken using a slotted spoon. Set aside to cool slightly. Using two forks, pull the meat off the bones, shredding as you go. Reserve the meat; it will be added back later.
- Return the chicken bones to the pot. Simmer on low, covered, for another 45 minutes. This step extracts maximum flavor and gelatin from the bones, deepening the broth.
2. Strain and Season
- Use a slotted spoon or fine-mesh strainer to remove all bones and any small fragments from the broth. Be thorough to ensure safe, smooth enjoyment.
- Add carrots, celery, and onion (if using) to the rich broth. Stir in dried parsley, thyme, turmeric, salt, and black pepper.
- Simmer for 10 minutes, letting the vegetables soften and the flavors meld.
3. Cook Noodles and Chicken Together
- Increase heat and bring the seasoned broth to a gentle boil.
- Add frozen (or dried/fresh) egg noodles and the shredded chicken back to the pot.
- Cook for 8 to 10 minutes, or until the noodles are cooked through and tender. Stir occasionally, scraping the bottom to prevent sticking.
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4. Thicken with a Flour Slurry — The Signature Texture
- In a small bowl, whisk together the flour with about 1/2 cup water until perfectly smooth and lump-free.
- Slowly pour the slurry into the bubbling pot, stirring continuously to avoid clumps.
- Simmer for 5 more minutes, or until the liquid thickens to your preferred consistency. It should glossily coat the noodles and chicken.
5. Final Touches
- Taste and adjust seasoning, adding salt or pepper as needed.
- Optional: For extra decadence, splash in a little half-and-half or heavy cream just before serving.
- Garnish with a pinch of additional dried parsley, if desired.
Why This Chicken and Noodles Stands Out
- Thick and hearty, almost stew-like in texture.
- Homestyle and rustic, featuring simple, accessible ingredients.
- Loaded with tender shredded chicken and chunky vegetables.
- Satisfifyingly chewy noodles hold their own flavor and texture.
- Optional flour slurry thickens the liquid for a rich, almost creamy mouthfeel.
Ingredient Secrets
- Turmeric is used not just for flavor, but for adding a beautiful golden hue to the broth—a trick passed down through generations.
- Frozen homestyle egg noodles save time and give authentic texture, just like grandma’s home-cooked version.
- Dried parsley offers a nostalgic taste, preferred over fresh in this recipe for its subtlety and color retention.
Serving and Storing Tips
- Best served piping hot, topped with extra black pepper or a bit of fresh parsley for color.
- Pair with: Crusty bread, biscuits, or a green salad to complete the meal.
- Leftovers: Chicken and noodles thicken as they cool. Add a splash of broth or water when reheating to restore the perfect consistency.
- Freezing: This dish freezes well, although noodles can become softer upon thawing. Freeze in airtight containers; thaw gently and add extra broth when reheating.
Frequently Asked Questions
Is this the same as chicken noodle soup?
No. Chicken and noodles is much thicker and heartier than traditional chicken noodle soup. While both use chicken, vegetables, and noodles, this dish is more stew-like, with less liquid and a creamier, gravy-like broth thanks to the flour slurry and, optionally, cream.
Can I use rotisserie chicken?
Yes. If short on time, use rotisserie or pre-cooked chicken. Simmer the bones separately for broth or use high-quality store-bought stock, then shred and add the meat as described. This shortcut preserves flavor and reduces prep time.
What type of noodles work best?
Frozen homestyle egg noodles provide an authentic bite and chewy texture. If unavailable, wide dried egg noodles or homemade fresh noodles are excellent substitutes.
How do I make it thicker or thinner?
For a richer, thicker result, add more flour slurry and simmer a bit longer. To thin, simply stir in extra chicken broth or water to reach your preferred consistency.
Can I make chicken and noodles in advance?
Absolutely. Like most stews, the flavors deepen overnight. Refrigerate for up to 3 days or freeze in portions for quick, comforting meals later. Remember to restore desired thickness with extra broth or a little cream when reheating.
Expert Tips for Perfect Results
- Simmer bones for flavor: Taking the extra 45 minutes to simmer chicken bones results in a far richer, deeper-tasting broth.
- Shred, don’t chop, the chicken: Shredded meat absorbs flavor and gives a rustic, homey feel.
- Whisk flour slurry thoroughly: Prevent clumps by whisking flour and water until completely smooth before adding to the pot.
- Season gradually: Add salt and pepper in stages and taste after thickening, as flavors concentrate with reduction.
- Vegetables for taste and texture: Carrots and celery are classic, but add onions, peas, or parsnips for personal flair.
Variations and Additions
- Classic Veggies: Swap in pearl onions, parsnips, or green peas for a twist.
- Fresh Herbs: Add fresh thyme or oregano near the end for bright herbal notes.
- Creamy Version: Stir in a generous splash of cream or half-and-half before serving for added richness.
- Spicy Kick: A pinch of crushed red pepper or a spoonful of hot sauce can provide gentle heat.
- Low-Carb: For fewer carbs, replace noodles with spiralized vegetables like zucchini (zoodles) added near the end.
Meal Ideas and Pairings
- Serve as a main course with a simple salad and homemade rolls.
- Pair with other comfort foods such as cornbread, classic biscuits, or roasted green beans.
- Repurpose leftovers as a filling for pot pie or a creamy casserole topping.
Nutrition Information (Approximate)
| Nutrient | Per Serving |
|---|---|
| Calories | 400-500 kcal |
| Protein | 30-35g |
| Fat | 15-20g |
| Carbohydrates | 35-45g |
| Fiber | 2-4g |
| Sodium | 800-1200mg |
Values will vary depending on the exact ingredients and measurements used.
Pro Kitchen Tips
- When using a whole chicken, include some dark meat for fuller flavor and moistness.
- Use a large, wide pot so noodles cook evenly and broth thickens properly.
- Don’t rush the simmering steps—the slow process extracts intense flavor from chicken and bones.
- A gentle splash of vinegar (apple cider or white wine) in the broth can brighten the flavors—add at the start of simmering.
More Cozy Main Dishes
- Chicken Noodle Casserole: Comfort in baked form with a crunchy topping.
- One-Pot Chicken Tortellini Soup: A creamy, protein-packed twist on the classic.
- Meatball Casserole: Hearty and perfect for fall evenings.
- Sheet Pan Glazed Meatloaf: Easy, cozy, and perfect for family weeknights.
- Cowboy Spaghetti: For a hearty, tangy meal lovers’ night.
Frequently Asked Questions (FAQs)
Q: Can I make chicken and noodles in a slow cooker?
A: Yes, assemble the chicken, water, and vegetables in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Remove and shred the chicken, stir in noodles and slurry, and cook until noodles are tender and the stew thickens.
Q: How do I avoid mushy noodles?
A: Add noodles only during the last 8–10 minutes of cooking and serve promptly, as they will continue to absorb liquid if left in the pot.
Q: What’s the purpose of turmeric?
A: Turmeric is added mostly for color, giving the dish a deep golden shade and subtle earthy undertones.
Q: Can I freeze leftovers?
A: Absolutely. Allow the dish to cool fully, portion into airtight containers, and freeze. Add more broth when reheating to restore creamy texture.
Q: Should I use fresh or dried herbs?
A: Dried parsley is traditional in this dish and is preferred for its subtle flavor and color stability. Fresh herbs can be added at the end for bright, green flavor.
Final Thoughts
Homemade chicken and noodles is a beloved American comfort food, synonymous with warmth, family, and home. With these detailed instructions and pro tips, you’ll master a recipe good enough to pass down for generations—filling bowls, hearts, and memories all year long.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a37002168/instant-pot-chicken-noodle-soup-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9895/homemade-chicken-and-noodles/
- https://www.youtube.com/watch?v=cz9E0tj72zQ
- https://www.thepioneerwoman.com/food-cooking/recipes/a40578737/chicken-noodle-casserole-recipe/
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