One Pot Chicken And Noodles (Printable)
Tender chicken and egg noodles simmer in savory broth with vegetables for a comforting, family-friendly meal ready in 45 minutes.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces
→ Aromatics & Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, sliced into rounds
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
→ Noodles & Liquids
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 richness)
→ Seasonings & Herbs
10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried oregano
12 - 1 bay leaf
13 - Kosher salt and freshly ground black pepper, to taste
14 - 2 tablespoons fresh parsley, chopped (for garnish)
# How To Make:
01 - Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
02 - Add the chicken pieces in a single layer and season lightly with salt and pepper. Sauté for 3 to 4 minutes, turning once, until lightly browned on the outside but not fully cooked through. Transfer to a plate and set aside.
03 - In the same pot, add the onion, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for 1 minute until fragrant.
04 - Return the seared chicken to the pot. Add the dried thyme, oregano, bay leaf, and chicken broth. Stir to combine and bring the mixture to a gentle boil.
05 - Stir in the noodles, then reduce the heat to a simmer. Cook uncovered for 10 to 12 minutes, stirring occasionally to prevent sticking, until the noodles are tender and the chicken is cooked through to an internal temperature of 165°F.
06 - For a richer texture, stir in the heavy cream. Heat through gently but do not allow the mixture to come to a boil.
07 - Remove and discard the bay leaf. Taste the broth and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls and garnish generously with fresh chopped parsley. Serve hot.
# Expert Tips:
01 -
- Everything cooks in a single pot, which means you get maximum flavor with minimum dishwashing.
- The broth absorbs into the noodles as they cook, turning simple ingredients into something that tastes like it simmered all afternoon.
02 -
- Do not skip removing the bay leaf before serving because biting into one is an unpleasant surprise you only make once.
- If you use rotisserie chicken instead of raw, add it with the noodles rather than browning it first, otherwise it will turn to shreds.
03 -
- Resist the urge to stir the noodles constantly because they release starch that helps thicken the broth naturally.
- Taste the broth before adding the noodles because that is your last easy chance to fix underseasoning without overpowering the finished dish.