Creamy Chicken and Noodles Recipe

Creamy Chicken and Noodles is the ultimate comfort food! Loaded with egg noodles, tender chicken, and a creamy sauce, this is an easy chicken recipe that even the pickiest of eaters will love!

If you like this recipe, you should definitely check mine out Beef and Noodles Recipemy Slow Cooker Chicken and Dumplings and mine Homemade Egg Noodles Recipe!

Why You'll Love My Chicken and Noodles Recipe

• From scratch! This is a delicious comfort food recipe that tastes like something right out of your grandma's kitchen. No condensed cream of chicken soup here!
• Family friendly. Like chicken noodle soup, this is a recipe everyone can agree on. Heartier than a soup, it makes a perfect, filling dish.
• Simple ingredients. This recipe is a true everyday dinner that's done in under an hour with easily accessible ingredients, but tastes like it's been simmering all day!
• Flavor packed. I have this season of perfection every step of the way. No bland chicken noodles here!

What you need/equipment

All of these ingredients are staples in many kitchens, so hopefully you have everything on hand to make this for dinner tonight! Scroll down to the recipe card at the bottom of this post for the full recipe list.

• the chicken: You can use boneless chicken breasts or thighs for this recipe. You can also use store-bought rotisserie chicken in a pinch.
• Seasonings: Montreal Chicken Seasoning or seasoned saltKosher salt, black pepper, dried thyme and parsley for garnish.
• vegetables: Chop onion, carrot and celery. Garlic mince, and garlic mince. Chicken broth
• liquid: water, chicken broth, heavy cream
• fat: Olive oil and butter
• Egg noodles
• All purpose flour

How to make Chicken and Noodles

The recipe starts out much like chicken soup, but you simmer the noodles in the broth, which absorbs the liquid and flavor, while also creating a starch in the broth that helps with the creaminess. It gives you a hearty base with the addition of a simple roux to thicken it.

Cook the chicken: Bring both broth and water to a boil in a large Dutch oven (like a Le Creuset). Season your chicken and then add it to the boiling liquid to simmer for 20 minutes or so. If you get a lot of foamy impurities rising to the top, skim them off. Once the chicken is done, remove it from the liquid and shred or shred it.

Roast your vegetables: While the chicken is cooking, saute onion, carrot, celery in olive oil and season with thyme, salt and pepper until soft.

combine: Add the chicken, stir-fried vegetables and dry noodles to the broth you have prepared. Bring it back to a boil and stir frequently until the noodles are tender.

Make the roux: Using the same skillet you cooked the vegetables in (no need to clean yet) melt your butter and then whisk in the all purpose flour to cook for 1 – 2 minutes. Don't skip this step, because it cooks out the “flavor of the dough”! Then slowly pour in 1 cup hot broth, stirring until smooth. Add the heavy cream, continue whisking and then add it to the soup. This step thickens your soup, making it a creamier sauce.

finish: Bring the chicken and noodles back to a boil, stir and immediately remove the pot from the heat. Garnish with parsley and serve in bowls!

What kind of chicken do you use?

I like to use boneless chicken breasts or boneless chicken thighs. or a combination of both. You can absolutely use bone-in chicken, it's just an extra step to pick the chicken off the bone, as opposed to just shredding it, which I prefer to avoid.

What is a Roux?

The step that makes this thick and creamy is adding a simple roux to the broth. A roux is a mixture of flour and fat, in this case butter, that you add to sauces to thicken. In this roux I add a little heavy cream to the thin broth. This creates a smoother sauce making it easier to add back into the broth.

You can use a slurry (which is equal parts water and cornstarch) in place of cooking roux, but the flavor that the roux imparts is part of the perfection of this recipe!

advice

• Use rotisserie chicken instead! The only alternative you have to make is to use all chicken broth (stock) in place of the broth and water combination. A simple solution is to use a combo instead of chicken broth because you'll lose the flavor!
• Can you use other types of pasta? You can use any type of noodles for this recipe, but wide egg noodles pair perfectly with the chicken and sauce in flavor and texture.
• What if your chicken and noodles are too thin and soupy? very fat? If your sauce is too thin for your liking, simply simmer a little longer. It will thicken right up! If it's too thick, add a few more splashes of chicken broth and stir!

Can you make chicken and noodles in a slow cooker?

Of course yes. You just need to change your steps slightly:

1. Reduce the amount of water to 4 cups. Add broth and water and seasoned chicken to slow cooker.
2. Saute your onions to soften them and add them to the broth.
3. Add your raw celery, carrots, garlic and spices to the slow cooker. Cook for 3-4 hours until the chicken is tender.
4. Remove the chicken, shred and add back to the slow cooker.
5. Add the noodles, cover and cook for about an hour or until the noodles are tender.
6. You still need to make the roux to thicken it. So follow the steps written in the recipe.
7. The sauce may be a little thinner than cooking on the stovetop, as the liquid in the slow cooker will not evaporate as well in the slow cooker as it would on the stovetop. That's why I reduced the amount of water a bit. It would still be great though!

How to save

It's also a great make-ahead dish, perfect for months of storage in the freezer!

inside the fridge: Store in an airtight container for up to 3 days.

in the freezer: Store airtight for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Looking for more chicken comfort food? Try this recipe:

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