Homestyle Chicken and Noodles
Warm, hearty, and undeniably comforting, this Homestyle Chicken and Noodles recipe is the ultimate choice for a soul-soothing family meal. Tender shredded chicken, vibrant carrots and celery, and perfectly cooked egg noodles come together in a creamy, richly seasoned broth for a dish that’s equal parts satisfying and nostalgic. Made with simple pantry staples like chicken broth, dried herbs, and heavy cream, this recipe captures the essence of homemade comfort food while keeping prep time to just 20 minutes. Perfect for cozy dinners, this one-pot wonder serves up to six and is best enjoyed with a sprinkle of fresh parsley for an elegant finishing touch. Whether you're looking for the ideal dish to warm up a chilly evening or a flavorful way to indulge in classic homestyle cooking, this recipe delivers big on taste and tradition.
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 3 medium Carrots
- 3 medium Celery stalks
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 8 cups Chicken broth
- 1 tsp Dried thyme
- 1 tsp Dried parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 12 oz Egg noodles
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 0.5 cups Heavy cream
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Prepare the vegetables by peeling and slicing the carrots into thin rounds, chopping the celery, and dicing the onion. Mince the garlic and set all the vegetables aside.
In a large stockpot or Dutch oven, place the chicken breasts and pour in 6 cups of the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook the chicken for about 15-20 minutes, or until fully cooked and no longer pink in the center.
Remove the chicken from the pot and set it aside to cool slightly. Reserve the cooking liquid in the pot for later.
In a large skillet over medium heat, melt the butter. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste, then gradually stir in the remaining 2 cups of chicken broth. The mixture will thicken slightly.
Shred the cooled chicken using two forks and add it back to the reserved pot with the original cooking liquid. Add the sautéed vegetable mixture into the pot.
Season the pot with dried thyme, parsley, salt, and black pepper. Stir well to combine and bring the soup to a gentle simmer.
Add the egg noodles to the pot and cook for about 8-10 minutes, or until the noodles are tender.
Stir in the heavy cream to add richness and a creamy texture. Taste and adjust seasonings if needed.
Ladle the chicken and noodles into bowls, garnish with fresh parsley if desired, and serve hot. Enjoy your comforting homestyle meal!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 843 mg | 18% | |
*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.
