Chicken and Noodles
Cozy up with a comforting bowl of homemade Chicken and Noodles, a hearty one-pot dish perfect for busy weeknights or soothing family dinners. Featuring tender shredded chicken breasts, a medley of aromatic vegetables like carrots, celery, and onions, and egg noodles simmered in a flavorful, herb-infused chicken broth, this recipe strikes the perfect balance between simplicity and flavor. A hint of dried thyme and parsley adds warmth, while a splash of optional heavy cream transforms the broth into a rich, velvety base. Ready in just 45 minutes, this crowd-pleaser delivers wholesome comfort with every bite. Serve piping hot for a soul-satisfying meal the whole family will love. Keywords: homemade chicken and noodles, comfort food, easy dinner recipes, chicken noodle soup, quick one-pot meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 medium carrots
- 2 medium celery stalks
- 1 medium onion
- 2 cloves garlic
- 8 cups chicken broth
- 12 ounces egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup heavy cream (optional)
Instructions
Peel and dice the carrots. Slice the celery, and dice the onion. Mince the garlic and set all vegetables aside.
Heat a large pot over medium heat and add the olive oil.
Season the chicken breasts with a pinch of salt and pepper, then sear them in the pot for 3-4 minutes per side until golden. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, celery, and garlic. Sauté the vegetables for 5-7 minutes until they start to soften.
Pour in the chicken broth and bring it to a boil. Add the thyme, parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Return the chicken breasts to the pot. Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is fully cooked and easy to shred.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot.
Add the egg noodles to the pot and cook for 6-8 minutes, or until the noodles are tender.
If desired, stir in the heavy cream to create a richer broth.
Taste and adjust the seasoning if necessary. Serve hot and enjoy!
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 7252 mg | 315% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 22.1 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3610 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
