One Pot Chicken And Noodles (Printable View)
Tender chicken and egg noodles simmer with vegetables in a rich, savory broth for a comforting meal ready in under an hour.
# Ingredient List:
→ Chicken & Meat
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Broth & Seasonings
06 - 6 cups low-sodium chicken broth
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1/2 tsp dried oregano
10 - 1 bay leaf
11 - Salt and black pepper, to taste
→ Noodles
12 - 7 oz egg noodles, medium width
→ Fats & Finishing
13 - 2 tbsp olive oil
14 - 1/4 cup heavy cream (optional, for creaminess)
15 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sauté until lightly browned on all sides, approximately 4 minutes. Remove the chicken from the pot and set aside.
02 - In the same pot, add the diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
04 - Return the seared chicken to the pot. Stir in the dried thyme, dried parsley, oregano, bay leaf, salt, and black pepper, tossing to coat everything evenly.
05 - Pour in the chicken broth and bring the mixture to a rolling boil. Reduce the heat to medium-low and let it simmer gently for 10 minutes so the flavors meld together.
06 - Add the egg noodles to the pot and cook uncovered for 7 to 9 minutes, stirring occasionally to prevent sticking, until the noodles are tender.
07 - For a richer, creamier dish, stir in the heavy cream and let it cook for an additional 2 minutes over low heat.
08 - Remove and discard the bay leaf. Taste and adjust the salt and pepper as needed. Ladle into bowls and garnish generously with chopped fresh parsley. Serve hot.
# Expert Suggestions:
01 -
- Everything cooks in a single pot, which means cleanup is almost embarrassingly easy.
- The broth absorbs flavor from the chicken and vegetables as it simmers, creating something far more satisfying than any canned soup.
- It reheats beautifully the next day, making it an ideal make ahead lunch.
02 -
- Do not overcook the noodles because they will continue softening in the hot broth even after you take the pot off the heat.
- If you plan on having leftovers, consider cooking the noodles separately and adding them to each bowl, which prevents them from turning to mush overnight.
03 -
- Browning the chicken first and setting it aside before adding it back later keeps the pieces tender instead of rubbery.
- The cream is optional but even a small splash transforms the whole dish into something that feels like it came from a restaurant.