Chicken and Noodles

Before You Get Started

Here are a few key pointers to be aware of before you whip up this old-fashioned chicken and noodles recipe:

• Using a whole chicken creates the richest broth and yields plenty of meat. A 5 ½ – 6 lb. bird works well. You can substitute with bone-in, skin-on chicken parts of your choice, such as chicken thighs or chicken breasts. Boneless, skinless pieces will not yield a very flavorful broth.
• Wide egg noodles are traditional for this dish, but any pasta will work. When you substitute with a different pasta shape, you may need to adjust the cooking time. For instance, wide egg noodles require 6-8 minutes, while cut spaghetti is very thin, so it’s al dente in about 5 minutes. Just check the package to know how long it will take.
• You can also make this recipe in a Crock Pot. To do so, cook the chicken, vegetables, herbs, and water in a slow cooker on LOW for about 6-8 hours (or until the chicken is fall-apart tender). Strain the broth and shred the chicken, as instructed, and then transfer to a pot on the stovetop to boil the pasta.

Step-by-Step: How to Make this Chicken and Noodles Recipe

Step 1: Build the Broth

Start by placing the chicken in a large pot with onion, carrot, celery, and herbs. Cover with water, then season with salt and pepper. Bring it to a gentle simmer.

** Pro Tip: The key here is to keep the heat low. A rolling boil will make the broth cloudy, while a soft simmer gives you that beautiful, clear stock.

Step 2: Let the Chicken Rest

Once the chicken is fully cooked and tender, turn off the heat and let it rest in the broth for about 30 minutes. This is like letting a roast rest before carving; it locks in flavor and keeps the meat juicy.

Step 3: Shred the Chicken

Remove the chicken and shred it into medium-sized pieces.

** Texture Tip: Don’t go too fine here. Larger chunks hold up better when stirred back into the pot.

Step 4: Strain and Season the Broth

Strain the broth to remove the vegetables and herbs. Give it a taste and adjust the seasoning with extra salt and pepper if needed.

Step 5: Cook the Noodles

Bring the broth back to a simmer and drop in the egg noodles. Cook until just al dente.

** Prep Ahead Tip: If you’re prepping the chicken and broth in advance, wait to add the pasta until just before serving.

Step 6: Finish and Serve

Stir in fresh lemon juice right before serving. Ladle into bowls and sprinkle with fresh parsley or thyme. Simple, hearty, and absolutely delicious comfort food!

** Flavor Booster: Lemon juice brightens the broth and balances the richness of the chicken.

Serving Suggestions

Pair the chicken and noodles with 3-ingredient buttermilk biscuits or Jiffy cornbread with creamed corn for a classic Southern meal. Add a simple green salad with pepper jelly vinaigrette or steamed vegetables for a lighter side. A dollop of mashed potatoes in the bowl makes it extra hearty, while a basket of pumpkin bread is a nice treat.

Variations and Customizations

• Shortcut Quick Version: Skip the homemade chicken broth and use 12 cups of high-quality store-bought broth. Shred the meat from a large store-bought rotisserie chicken (you should have about 3-4 cups of shredded meat total) or use other leftover chicken. Simmer the broth and the chicken, add the noodles, and cook until the noodles are tender.
• Creamy chicken and noodles: Stir in ½ cup heavy cream or a can of cream of chicken soup after cooking the noodles.
• Vegetable boost: Add frozen peas, corn, or other veggies when you add the noodles.
• Herb twist: Swap thyme for rosemary and/or sage for a different flavor profile.

Preparation and Storage Tips

• Make Ahead: Cook the recipe in advance, allow it to cool to room temperature, and then store in an airtight container in the refrigerator for up to 3 days.
• You might notice that the broth has a gelatinous texture when it’s chilled. This is completely normal, so don’t worry! When you simmer a fresh chicken (complete with bones, skin, and meat) you extract the collagen from the bones. This collagen in the bones causes the broth to gel. It’s completely natural, and it only happens in rich, well-made chicken stock. The broth will become smooth again when it’s reheated.
• Leftovers will keep in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
• To reheat: Place in a saucepan. Cover and cook over low heat, just until warmed through (about 5 minutes). Add a splash of broth or water if necessary. You can also reheat individual servings in the microwave for 1-2 mins.

FAQs and Troubleshooting

• Can I make chicken and noodles in the slow cooker? Yes! Add the chicken and aromatics to your slow cooker, cover with water, and cook on low for 6-8 hours. Then shred, strain, and boil the noodles in the broth on the stovetop just before serving.
• How do I keep the noodles from getting mushy? Cook them just until al dente. If you plan to freeze or store leftovers, you can even cook the noodles separately and add them fresh each time.
• Can I use boneless chicken breasts or thighs? I don’t recommend using boneless, skinless chicken because it will not yield very flavorful broth.
• What if my broth tastes bland? That usually means it needs more salt, or just more seasoning in general. Taste and adjust as you go; don’t be shy!
• Can I make this ahead for a crowd? Yes, you can simmer the chicken and broth in advance, then just reheat and drop in the noodles right before serving.