Chicken and Noodles

5 from 2 votes

This homemade chicken and noodles recipe is a cozy, old fashioned favorite with tender chicken, rich broth, and fluffy egg noodles.

Course Dinner

Cuisine American

Keyword amish chicken and noodles, best chicken and noodles recipe ever, chicken and noodles, chicken and noodles recipe, recipe for chicken and noodles

Prep Time 20

Cook Time 1 40

Total Time 2

Servings quarts total (about 8 servings of 2 cups each)

Calories 300kcal

Author Blair Lonergan

Ingredients

1 large whole chicken, gizzards removed (about 5 ½ - 6 lbs.)
1 celery rib, cut into 4 large chunks
1 large carrot, cut into 4 large chunks
1 onion, peeled and cut into 4 large chunks
1 dried bay leaf
2 sprigs fresh thyme
3 quarts cool water (or just enough to barely cover the chicken)
1 ½ tablespoons kosher salt
1 teaspoon ground black pepper
1 lb. uncooked egg noodles (or other pasta of choice)
2 tablespoons lemon juice
Optional garnish: chopped fresh herbs such as parsley or thyme

Instructions

Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
Strain the broth and return to the pot. Discard the vegetables and herbs.
Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.

Video

Notes

- 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). Simmer the broth and the chicken, add the noodles, and cook until the noodles are tender.

- Crock Pot method: To prepare this recipe in a slow cooker, cook the chicken, vegetables, herbs, and water in a Crock Pot on LOW for about 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. You might also like this creamy crockpot chicken and noodles recipe, where the noodles cook right in the slow cooker.

Nutrition