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pot of chicken and noodles with shredded chicken and wide egg noodles, overhead shot

Chicken and Noodles

Shredded chicken and wide egg noodles simmered in a rich, homemade broth. Ready in about an hour.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: American, Comfort Food
Ingredients Method Notes

Ingredients
  

  • 2 ½ lbs bone-in skin-on chicken thighs
  • 8 cups chicken broth
  • 1 medium yellow onion quartered
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt; ½ tsp black pepper
  • 12 oz wide egg noodles
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • ¼ cup heavy cream
  • 2 tbsp chopped parsley

Method
 

  1. Simmer chicken thighs with broth, onion, carrots, celery, bay leaves, thyme, salt, and pepper for 30 minutes.
  2. Remove chicken and shred, discarding skin and bones. Strain broth if desired.
  3. Melt butter, whisk in flour, cook 1 minute. Slowly whisk in warm broth until smooth.
  4. Add egg noodles to the simmering broth and cook 8-10 minutes until tender.
  5. Stir shredded chicken and heavy cream back in. Simmer 2-3 minutes until heated through.
  6. Adjust seasoning and stir in parsley before serving.

Notes

Storage note: Refrigerate up to 4 days; broth and chicken freeze well separately for up to 3 months (noodles don’t freeze well).
Allergen note: Contains dairy, egg, and gluten.
Notes: Keep noodles separate from broth if making ahead to prevent mushiness.