Chicken and Noodles Pioneer Woman
Cozy, comforting, and packed with flavor, this Chicken and Noodles recipe inspired by the Pioneer Woman is the ultimate one-pot meal for busy weeknights or lazy weekends. Tender shredded chicken is simmered in a rich, creamy chicken broth with hearty egg noodles, creating a dish that feels like a warm hug in a bowl. With a silky roux made from butter, flour, and heavy cream, this recipe is elevated with hints of garlic, dried parsley, and an optional addition of diced carrots and celery for extra color and texture. Ready in just about an hour, it's a crowd-pleasing classic that serves six and pairs beautifully with a side of crusty bread. Perfect as a wholesome family dinner or for soothing chilly evenings, this dish is a true comfort food masterpiece.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 8 cups Chicken broth
- 12 ounces Egg noodles
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 1 cup Carrots (optional, diced)
- 1 cup Celery (optional, diced)
Instructions
Place the chicken breasts in a large pot and cover them with the chicken broth. Bring the pot to a gentle boil over medium heat.
Reduce the heat to a simmer and cook the chicken for 20 to 25 minutes, or until it is fully cooked through and tender.
Remove the chicken from the pot and allow it to cool slightly. Shred the chicken using two forks and set it aside. Reserve the broth in the pot.
In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux, whisking until smooth and golden, about 1 to 2 minutes.
Slowly whisk in 1 cup of the reserved chicken broth into the roux to create a thickened mixture. Add the heavy cream and continue whisking until smooth and creamy. Set aside.
Return the large pot of broth to medium heat and add in the egg noodles, diced carrots, and celery (if using). Cook the noodles for about 10 minutes or until tender.
Stir the shredded chicken back into the pot along with the thickened creamy mixture. Add salt, pepper, garlic powder, and dried parsley. Stir everything together until well combined.
Simmer the mixture for another 10 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and adjust seasoning as needed. Serve hot in bowls with optional crusty bread on the side for dipping.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 8182 mg | 356% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 21.3 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 424 mg | 33% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3882 mg | 83% | |
*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.
