Down Home Chicken Noodles
Warm, comforting, and bursting with homestyle flavor, Down Home Chicken Noodles is the ultimate one-pot meal for cozy nights. This hearty recipe combines tender, seared chicken thighs, a medley of aromatics like carrots, celery, and onions, and a fragrant broth simmered with thyme and parsley for a rich, savory base. Egg noodles soak up all the goodness, making each bite irresistibly satisfying. Ready in under an hour, this dish is perfect for busy weeknights while still feeling like a labor of love. Garnish with a sprinkle of fresh parsley for a pop of color and added freshness, and enjoy a true classic that tastes like a warm hug in every bowl. Keywords: chicken noodle recipe, hearty soup, homestyle chicken noodles, comfort food, one-pot meal.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons vegetable oil
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper. Sear the chicken in the hot oil, skin-side down, for 4-5 minutes until golden brown. Flip and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
In the same pot, add the diced carrots, celery, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Pour in the chicken broth and stir to combine. Return the chicken thighs to the pot, ensuring they are mostly submerged in the broth.
Add the thyme, parsley, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes or until the chicken is fully cooked and tender.
Remove the chicken thighs from the pot and set them aside to cool slightly. Discard the bay leaf.
Shred the chicken using two forks, discarding the skin and bones. Return the shredded chicken to the pot.
Add the egg noodles to the pot and increase the heat to medium. Cook for 8-10 minutes, stirring occasionally, until the noodles are tender.
Taste and adjust the seasoning, adding more salt or pepper if necessary.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 7647 mg | 332% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.2 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4468 mg | 95% | |
*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.
