One Pot Chicken And Noodles (Printable)
Tender chicken and egg noodles cook together in a savory broth with vegetables for an easy, comforting meal.
# What You'll Need:
→ Meats
01 - 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
→ Noodles & Staples
06 - 8 oz egg noodles or wide noodles
07 - 1 tablespoon olive oil
08 - 5 cups low-sodium chicken broth
→ Dairy
09 - ¼ cup heavy cream (optional, for extra richness)
→ Spices & Herbs
10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons fresh parsley, chopped (for garnish)
# Directions:
01 - Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
02 - Add the chicken pieces and season lightly with salt and pepper. Sauté for 3-4 minutes until lightly browned but not cooked through. Remove chicken to a plate and set aside.
03 - In the same pot, add onion, carrots, and celery. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Return chicken to the pot. Stir in thyme, oregano, bay leaf, and chicken broth. Bring to a gentle boil.
05 - Add the noodles, reduce heat to a simmer, and cook uncovered for 10-12 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.
06 - Stir in heavy cream for a creamy texture. Heat through but do not boil.
07 - Remove bay leaf, taste, and adjust seasoning with more salt and pepper as needed. Serve hot, garnished with fresh parsley.
# Expert Tips:
01 -
- Everything cooks in a single pot, which means you get maximum flavor and minimal dishwashing, a trade I will take every single time.
- The broth absorbs right into the noodles as they cook, creating a silky sauce without needing a separate roux or any fancy technique.
02 -
- Do not walk away while the noodles simmer because they can stick and scorch in a heartbeat, especially during the last few minutes when the broth has reduced.
- If you swap in rotisserie chicken, wait to add it with the noodles since it is already cooked and only needs to warm through, otherwise it will dry out completely.
03 -
- Sear the chicken in batches if your pot is on the smaller side, because overcrowding causes steaming instead of browning and you lose all that fond flavor.
- Letting the finished dish rest off the heat for five minutes before serving allows the broth to thicken slightly and the flavors to settle into something deeply satisfying.