Chicken With Noodle Recipes


Chicken with noodle recipes that are both easy and cheap are some of the most popular recipes on the web. Every year, thousands of new recipes for chicken and noodles are developed, published and shared by people who want to show off their culinary skills. Many of these recipes use both chicken and noodles to create dishes with names such as Chicken Noodle Casserole, Chicken With Noodles and others.


An easy, filling family dinner, these Hearty Chicken and Noodles have tasty ingredients and are 100% comforting!


Now that the cold weather has set in and we are in the midst of winter, all I can think of is comfort food. This Hearty Chicken and Noodles is one of my favorite one pot meals to make that feeds a crowd and is super easy to put together. With vegetables, chicken and pasta you really can’t go wrong with this one, everyone flocks to the table when this is made. With an array of seasonings, there is so much flavor that you will want to out this Hearty Chicken and Noodle Recipe on your menu rotation!

Serving spoon holding up some Hearty Chicken and Noodles out of dutch oven.


What are dry wide noodles?

They are egg noodles but instead of curly they are straight. Sometimes they might be called “Amish Noodles” or “Homestyle Noodles”. They are usually found near the other egg noodles at your grocery store. If you can’t find them, just go with regular egg noodles.

What kind of chicken should I use?

If you want to be quick, then you can use a rotisserie chicken. Just pull off the meat and shred it or cut it up into chunks. Otherwise you can bake, boil or grill some chicken breasts and shred them.

How do you thicken chicken and noodles?

You can do it a couple of ways. For this recipe we whisk together about 1 cup of milk with 3 tablespoons of all-purpose flour in a pan over medium heat. Do this for 3-4 minutes then add this mixture to your chicken and noodles then turn the heat up on the chicken and noodles and it will begin to thicken. Or, you can whisk together about 3 tablespoons of water with 3 tablespoons of cornstarch until smooth. Add this to your chicken and noodles and turn up the heat to thicken.

Should I cook noodles separate for chicken and noodles?

No. It is not necessary. However, if you want your chicken and noodles to be more “soupy” rather than thick, then you could cook them separately then add them to the pot.

Is chicken and noodles healthy?

Well that depends on what you define as “healthy”. That means a lot of different things to a lot of different people. I can tell you that it is a well-rounded meal of carbohydrates, protein and fresh vegetables.

How do I store leftover chicken and noodles?

Chicken and noodles will keep in an airtight container in the refrigerator for up to 7 days. You can also freeze it. Let the chicken and noodles cool and place in a freezer container. This will keep for up to 3 months. To thaw, remove to the refrigerator overnight and reheat on the stovetop or in the microwave.

Pinterest image of spoon holding up some of the chicken and noodles out of the bowl.


  • shredded chicken
  • chicken broth
  • carrots
  • bay leaf
  • thyme
  • salt and pepper
  • celery
  • onion
  • garlic
  • dry wide noodles
  • milk
  • all-purpose flour
  • frozen peas
Ingredients needed: shredded chicken, chicken broth, carrots, bay leaf, thyme, salt, pepper, celery, onion, garlic, dry wide noodles, milk, all-purpose flour, frozen peas and parsley.


In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and thyme until carrots are tender. Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.

Carrots, broth, bay leaf, salt, pepper, celery, onion and garlic added to dutch oven.

Next add the dry wide noodles to the pot and cook for 5 minutes uncovered. Then after 5 minutes stir in 1 cup of milk and the frozen peas.

Noodles, milk and peas added to dutch oven.

In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles. Add this milk and flour mixture to the pot with the noodles, vegetables and broth. Finally add the cooked shredded chicken.

Remaining milk and flour mixed together and add to dutch oven with chicken.

Let the soup simmer until thickened.

Soup simmering with wooden spoon in dutch oven.

Remove from heat and serve hot topped with fresh chopped parsley (optional).

Homemade Chicken and Noodles

It’ll make your soul smile.

homemade chicken and noodles

This is a comfort food from my childhood on the golf course, and something I highly recommend if you’ve never come across it in your life. It’s beautiful, simple homemade Chicken and Noodles—a thick, hearty dish not to be confused with a thinner, brothier chicken noodle soup. It’s so perfectly yummy and soul-pleasing.

While you could certainly go the turbo homemade route and make your own egg noodles, I’ll show you a quick and easy alternative that I think is just as good. You won’t believe how delicious such a simple soup recipe can be.

YIELDS:6 servings

PREP TIME:0 hours 10 mins

COOK TIME:1 hour 0 mins

TOTAL TIME:1 hour 10 mins


whole cut-up fryer chicken

whole carrots, diced

stalks celery, diced


whole medium onion, diced (optional)

1 tsp. 


1/2 tsp. 


1/4 tsp. 

white pepper (more to taste)

1/4 tsp. 

ground thyme

2 tsp. 

parsley flakes

16 oz. 

frozen “homemade” egg noodles

3 tbsp. 

all-purpose flour


  1. Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
  2. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes. 
  3. Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached. 
  4. Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors. 
  5. Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes. 
  6. Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.


Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!

Homestyle Chicken Noodle Soup - Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!

It’s the dead of winter. 33 degrees F all week. Snow and ice piles everywhere. And it’s only January, meaning we basically have about 3-4 months of winter left.

And now that I am officially a Midwest resident, that basically translates to having this chicken noodle soup on the regular all. winter. long. It’s so warm, so cozy, and so soothing during these chilly nights.

Homestyle Chicken Noodle Soup - Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!

Now this recipe uses bone-in, skinless chicken breasts which means it will take a little longer than usual for the chicken to cook through.

But don’t worry, it yields the most flavorful stock and the most tender chicken bites (so it’s absolutely worth the extra time), doctored up with fresh dill and freshly squeezed lemon juice for a little bit of jazz. SO SO GOOD.


yield:6-8 SERVINGS

prep time:20 MINUTES

cook time:50 MINUTES

total time:1 HOUR 10 MINUTES

Classic chicken noodle soup that will leave you feeling so good, so warm, so cozy. Perfect for sick days and cold nights!!!


  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • Kosher salt freshly ground black pepper, to taste
  • 2 1/2 pounds bone-in, skinless chicken breasts
  • 2 1/2 cups wide egg noodles
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste


  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
  2. Stir in chicken stock and bay leaves; season with salt and pepper, to taste. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
  3. Stir in chicken and pasta and cook until tender, about 6-7 minutes.
  4. Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.
  5. Serve immediately.

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