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This chicken and noodles recipe is so easy and quick. You can make it at the last minute, and it tastes like you’ve been cooking all day! It calls for very simple ingredients, and no cream of chicken soup is used.
The weather here in Ohio has been just dreadful. This week especially seemed to last forever. Every once in a while the sun would peek through, but mostly it’s been cloudy and gray. A great way to combat dismal weather is an ultimate comfort food choice that the whole family will love…like this creamy chicken and noodles recipe. This probably shouldn’t even be considered an official recipe, because there isn’t much to it. The result, however, is amazing.
Why This Recipe Works
Chicken and noodles have been around forever, and there are many ways to make and serve them. This recipe is a semi-homemade version that’s a one-pot meal. It uses canned chicken stock, and store-bought noodles. Don’t let that fool you though! It’s a family favorite that goes together quickly, and is so easy your kids can make it. In a fraction of the time, you can have dinner on the table, and even the pickiest eaters will love it!
Main Ingredients
- Chicken: baked shredded chicken breasts, crockpot chicken, instant pot chicken, leftover chicken, pulled chicken from a deli, or a rotisserie chicken are good choices. Any pre-cooked, tender chicken will work.
- Noodles: my favorite noodles are Kluski noodles…but any type of noodles are delicious.
- Chicken broth or stock. Just use whatever you prefer.
- Spices: celery salt, seasoned salt, black pepper.
Author’s Note
When I was growing up, my mom made this recipe with her own homemade egg noodles. Of course, the homemade noodles took a long time, and I can still see the rolled-out dough drying on her kitchen counters. She always boiled a large whole chicken, so she could use her own homemade chicken broth. Plus she made the mashed potatoes from scratch. So it was definitely a whole-day process. It was, however, a very special day in our home when chicken and noodles was on the menu!
Variations
- We like our chicken and noodles simple, but chopped vegetables can be added, and in fact, are included in most recipes. Some ideas are: celery, carrots, onion, garlic, red or green peppers.
- Optional additions: bay leaf, poultry seasoning, heavy cream, red pepper flakes, onion powder, a tiny bit of cayenne pepper. Keep in mind that most of these additions will change the taste of the noodles.
How to Make
- Pour the 2 boxes of broth into a large stock pot or large dutch oven on medium high heat.
- Pick the breast meat off the chicken and add to broth.
- Bring to a boil.
- Add the whole bag of noodles.
- Add celery salt and seasoning salt.
- Simmer for 20 minutes on low heat. Stir occasionally.
- The all purpose flour on the noodles turns the broth into a creamy sauce.
- Cover the pot and turn off the burner. Let the pot sit on the stove for one hour. Don’t lift the pot lid.
- Serve in large bowls over mashed potatoes.
- If it gets too thick after the noodles are cooked, just add more chicken broth.
Pro Tips
I’ve been making this chicken and noodles recipe for over 40 years…so I can definitely call myself a pro!
- You can add the dark meat from the chicken, or boneless chicken thighs, if you want to…that’s totally a personal choice.
- If using rotisserie chicken, add the juice floating in the bottom of the chicken bag to the broth. Even if it’s just a tiny bit, it will add unbelievable flavor.
- The noodles sometimes take on a life of their own as they cook, especially if you use wide egg noodles.
- As noted in the printable recipe card below, for best results, if the cooked noodles expand, just add more chicken broth.
- An optional step is to sprinkle chopped fresh parsley or thyme on the top before serving.
- This easy chicken recipe makes enough to feed an army, so if you cook it on the weekend, you have a second week day meal all ready to go. Honestly…it’s just as good, if not better, the next day!
How to serve
- My mom served her chicken and noodles over mashed potatoes, so that’s what I have always done. If that’s too many carbs for you, this dish is just perfect on its own.
- I used to make homemade mashed potatoes in the early years of my cooking career. At some point along the way, I decided to simplify my meal prep, and began to use the tubs of refrigerated mashed potatoes found at the grocery store. (Like Bob Evans.) My homemade mashed potatoes weren’t always wonderful, so the store-bought variety made sense. We actually like them!
- Another option when it comes to mashed potatoes is to use the instant variety. Don’t knock it until you’ve tried it! I recently saw a YouTube video on how to make instant mashed potatoes taste like homemade. So I tried it, and was pleasantly surprised with the results. (A huge time saver, and they are very good.)
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Frequently Asked Questions
Yes! Simply follow the package directions for cook time and storage.
Store leftover portions in the refrigerator, right in the pot you cooked it in, or it can be transferred to an airtight container.
Yes! This recipe is easily adaptable to your family’s tastes, and all the ingredient amounts can be adjusted.
This recipe thickens naturally from the flour and starch contained in the noodles. You shouldn’t have to add a roux.
If you don’t like the idea of serving the chicken and noodles over mashed potatoes, another option is to use fresh biscuits. A side salad or fresh fruit bowl are also good accompaniments.
More Total Comfort Food Noodle Recipes
Creamy + Comforting Chicken and Noodles Recipe
Ingredients
- 1 Rotisserie Chicken
- 2 32 oz. boxes chicken broth
- 1 lb. bag of egg noodles
- 1/2 teaspoon celery salt
- 1/2 teaspoon Lawry's Seasoning Salt
- fresh ground black pepper to taste
Instructions
- Pour the 2 boxes of broth into a large pot on medium high heat.
- Pick the breast meat off the chicken and add to broth.
- Bring to a boil.
- Add the whole bag of noodles.
- Add celery salt and seasoning salt.
- Simmer for 20 minutes, stirring occasionally.
- Cover the pot and turn off the burner. Let the pot sit on the stove for one hour. Don't lift the pot lid.
- Serve over mashed potatoes.
- If it gets too thick after the noodles are cooked, just add more chicken broth.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5 star rating. I would really appreciate it, and it would help me so much. Thank you!
Making today!
Ann, I made this recipe for dinner tonight, but the noodles were mushy. I used a bag of dried egg noodles. Should I have used a bag of frozen egg noodles? Perhaps I misunderstood that ingredient.
Hi Cindy…I use dry Kluski egg noodles. The noodles get very soft, but they are not mushy. I’m not sure what went wrong!
I can’t wait to try it! Thank you
This recipe sounds delicious and cozy, especially on a cold or chilly rainy night.
BTW, I’ve always enjoyed your blog. And I love your puppy dog – a schnauzer?
Wow, this brought me to tears! My mom made this with the homemade noodles and mashed potatoes, and also with biscuits. It was always the meal I requested for my birthday! No matter how I tried to recreate, it was never quite right. This sounds amazing! Thanks for bringing me such wonderful memories!