What chicken and egg noodles is
Chicken and egg noodles is a stovetop comfort dish: chicken simmered in broth, shredded or chopped, and combined with wide egg noodles in a savory, slightly thick sauce. Some versions are brothy like soup; others are thick and gravy-like and served over mashed potatoes. This guide makes a moderately thick version that you can adjust either way.
Ingredients
For 4 to 6 servings:
- 1.5 to 2 pounds boneless, skinless chicken breasts or thighs (or a whole cut-up chicken)
- 6 cups chicken broth, plus water if needed
- 1 onion, diced; 2 carrots and 2 celery stalks, sliced
- 2 garlic cloves
- 3 tablespoons butter and 3 tablespoons flour (for a roux), or a cornstarch slurry
- 8 ounces dried egg noodles (wide or extra-wide; thick Polish-style kluski noodles also work)
- Salt, black pepper, thyme, and a bay leaf
- Optional: 1/2 cup cream or milk, and chopped parsley
Method
- Cook the vegetables. Melt 1 tablespoon butter in a large pot and cook the onion, carrot, and celery (a classic mirepoix) for about 5 minutes. Add the garlic for a minute.
- Simmer the chicken. Add the broth, herbs, and chicken. Bring to a gentle simmer, cover, and cook until the chicken reaches 165°F (74°C) in the thickest part. Boneless breasts often take around 15 to 25 minutes and thighs a little longer; the time depends on thickness.
- Shred. Remove the chicken and shred or chop it. Discard the bay leaf.
- Thicken (optional). In a small pan, melt the remaining butter, stir in the flour, and cook for a minute. Whisk in a ladleful of hot broth until smooth, then stir the mixture back into the pot and simmer until slightly thickened.
- Cook the noodles. Bring the broth back to a gentle boil, add the noodles, and cook according to the package time, stirring often.
- Finish. Return the chicken, add cream if using, and season to taste.
Can you cook the noodles directly in the broth?
Yes, and it is common in one-pot versions, because the noodles’ starch thickens the liquid. Two things to know: the noodles absorb a lot of liquid, so start with more broth than you think you need, and they continue to soften as they sit. If you want a clearer broth or plan to store leftovers, cook the noodles separately and add them to each bowl.
How to cook egg noodles properly
- Use plenty of liquid and keep it at a steady simmer or gentle boil.
- Follow the package time, and taste a minute or two before the end. Noodles cooked in a sauce often finish faster than the label time because they go back into hot liquid.
- Stir occasionally so they do not stick.
- Do not overcook, since egg noodles turn soft quickly.
Homemade egg noodles
A basic homemade dough combines flour, eggs, a little milk or water, and salt. Roll it out, cut it into strips, and let it dry for a short while before cooking. Fresh noodles cook faster than dried ones, often in just a few minutes, so add them near the end.
Using chicken thighs
Thighs stay juicier than breasts and are more forgiving if simmered a bit longer. They also add more flavor to the broth. A mix of breast and thigh works well. If you enjoy dark-meat dishes, our guide to stewing chicken legs on the stove uses the same one-pot idea.
Turning it into chicken noodle soup
For homemade chicken noodle soup, add more broth, skip the roux, and cook the noodles just until tender. Finish with parsley and lemon juice. Keep the noodles separate if you expect leftovers.
Serving and storing
Serve in bowls with black pepper, or over mashed potatoes. Refrigerate leftovers within two hours and eat within three to four days. The noodles will absorb liquid, so add a splash of broth when reheating. Reheat until steaming hot.