Chicken and Noodles
Looking for some good home-cooked comfort food?
I don’t blame you- these fall temperatures cause some serious comfort food cravings in my house which is why I love this Chicken and Noodles dish so much. It’s loaded with egg noodles, tender chicken, and a creamy sauce, making it a hearty dish guaranteed to be loved by all!
Being a mix between a stew, pasta recipe and soup, this recipe offers much room for variations to make it your own.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
TIPS FOR MAKING CHICKEN AND NOODLES
- You can make this dish ahead by cooking the chicken and storing it in an airtight container in the refrigerator. Then when ready, complete the rest of the steps for the recipe.
- Buying a rotisserie chicken is a good alternative if you are short on time, although you will need more chicken stock for cooking the noodles to get the flavor you would get by boiling the chicken.
- If you store any leftovers in the fridge overnight, you will want to add a little milk or cream when you warm it up again because the noodles will soak up the liquid while stored.
- You can dice the cooked chicken or shred it, depending on what texture you prefer. Shredding soaks up more sauce which is nice.
- If you don’t have cream of chicken soup then any “cream of…soup” will work such as mushroom, celery, asparagus, etc.
CAN I FREEZE THIS CHICKEN AND NOODLE RECIPE?
- This recipe can be frozen without risk of sauce separation as it’s made with a commercial cream of soup. If you were making a homemade sauce thickened with flour or cornstarch then I’d say don’t freeze it as it would be likely to separate.
- Prior to freezing, allow the chicken noodles to cool down to room temperature and then store in the freezer for up to 3 months.
- To reheat, thaw out the chicken and noodles in the fridge (taking it out the night before or the morning of). You can either heat it up on the stovetop till warm throughout or heat it in the oven in a casserole dish for 30-40 mins or until bubbly and completely hot throughout.
CAN I USE BONELESS CHICKEN INSTEAD?
- Although my recipe calls for a whole chicken, if you’d prefer to not debone the chicken, you can definitely use either boneless chicken breasts, boneless chicken thighs, or a combination of both.
HOW SOFT SHOULD THE NOODLES BE?
- Although most pasta dishes call for a la dente pasta, it’s best to cook these noodles until they are very tender. I cook them a la dente and then the added soup and milk and other sauce tends to bring them to a deliciously soft texture.
How to make Chicken and Noodles
- Clean and wash chicken and place in a very large pot with vegetables and seasonings. Cover with water and place lid on top. Bring to a boil, and allow to boil for about 30 minutes, then turn to low and simmer for 2-3 more hours. This will make a really great stock, that you will use to cook the noodles.
- Drain chicken, saving stock. While the noodles are cooking you can debone the chicken and cut into small pieces. Add stock and also store bought chicken stock to large pot and bring to boil.
- Cook noodles according to directions on bag, drain, save stock.
- Add noodles to large bowl or back into pot. Next add soup and milk to the noodles. Stir in chicken pieces. Add more reserved stock if the mixture is too dry. If you want, add in some of the cooked carrots before serving.
More Chicken Based Comfort Food
Copycat Panda Express Orange Chicken
Instant Pot Mexican Chicken And Rice Soup
Homemade Chicken Pot Pie
Chicken and Noodles
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 1 whole 4 pound chicken
- 1 medium onion chopped roughly
- 3-4 stalks celery chopped roughly
- 3-4 carrots chopped roughly
- 2 tablespoons dried parsley flakes
- Salt and pepper to taste
- 1 16 oz bag egg noodles
- 1 10.5 oz can cream of chicken soup
- 1 cup milk
- 2 cups chicken stock
Instructions
- Clean and wash chicken and place in a very large pot with vegetables and seasonings. Cover with water and place lid on top
- Bring to a boil, and allow to boil for about 30 minutes, then turn to low and cook for 2-3 more hours. This will make a really great stock, that you will use to cook the noodles.
- Drain chicken, saving stock. While the noodles are cooking you can debone the chicken and cut into small pieces. Add stock and also store bought chicken stock to large pot and bring to boil.
- Cook noodles according to directions on bag, drain, save stock.
- Add noodles to large bowl or back into pot. Next add soup and milk to the noodles. Stir in chicken pieces. Add more reserved stock if the mixture is too dry
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
Lovely – sounds tasty, comforting, & easy. I love chicken dishes such as this made with a home-cooked (uninhanced) chicken, rather than a rotisserie chicken….which is injected with brine & goodness knows what else. They’re also usually waaay over seasoned, they’re over-priced, & much too small to feed even a family of 4, never mind if your family is larger. This is a nice dish which I’m anxious to try. I like to use fresh Italian parsley (for great aroma & flavor). I’m sure my family will enjoy this dish. Thanks 😍
I hope you love it Angelina! It is my family’s favorite!