This homemade chicken and noodles recipe is thick and creamy base filled with chicken and delicious homemade egg noodles.
When we were in college, we lived in the same town and actually right next door to Andy’s brother and his wife, Megan. Megan and I became best buds and we ate dinner together at least once a week. It was at one of those dinners that I was introduced to homemade chicken and noodles!
Homemade Chicken and Noodles Recipe
First, we need to get one thing straight – a chicken and noodles recipe isn’t the same as a chicken noodle soup recipe. I didn’t know this the first time I had this recipe!
Over the last little while, I have discovered a whole bunch of awesome chicken & noodles recipes and I have finally come up with my own. I actually based it off of my easy chicken and dumpling recipe and it turned out really great!
I love the thick rich base and I try to pack as much chicken and as many homemade egg noodles as I can into it! If you don’t want to make homemade egg noodles, don’t worry! Just buy some.
But give these a try, they are super easy to whip up and will make all the difference in this chicken and noodles recipe. You won’t regret it.
Home Made Chicken and Noodles Ingredients
- Oil
- Chicken thighs
- Carrots
- Celery
- Onion
- Flour
- Salt
- Pepper
- Chicken broth
- Milk
- Chicken bullion cube
- Cloves
- Turmeric
- Thyme
- Sage
- Egg Noodles
How to serve Creamy Chicken and Noodles
I’ve always had creamy chicken and noodles served over mashed potatoes. I thought it was crazy the first time I had it, but it’s actually great. If you don’t prefer to serve it over mashed potatoes, you can serve it as is, like a stew. It goes great with crusty bread or a salad.
How to store Homemade Chicken and Noodles
You can store homemade chicken and noodles in an airtight container in the fridge for up to 5 days. I don’t recommend freezing the homemade egg noodles, they become mushy and can fall apart.
Creamy Chicken and Noodles Recipe FAQs
Chicken and noodles are meant to be thick, like a stew. By simmering the chicken and then cooking the noodles in the remaining liquid, you should end up with a thick stew. If it isn’t thick enough, you can simmer out more of the liquid or you can add 1 teaspoon of cornstarch dissolved in 1 tablespoon of water.
The flavor in this chicken and noodles recipe comes from simmering the chicken thighs in the broth and the chicken bullion cubes. Every part of the recipe is packed with chicken flavor!
You can use either. I use water with chicken bullion, but you could substitute that for just broth. If you only have water, that is also fine. The noodles will turn out great either way.
Looking for more great recipes?
- Marinara Sauce
- Instant Pot Beef Stew
- Cinnamon Roll Recipe
- Homemade Biscuits
- How to Make Meatloaf
- Vegetable Soup Recipe
- Homemade Brownies
- Easy Chili Recipe
- Beef Tenderloin Recipe
- Homemade Bread
- Homemade Tomato Soup
- Baked Chicken Thighs Recipe
- Beef Short Ribs Recipe
- Poppy Seed Chicken
- Homemade Lasagna
- Best Baked Potato
Homemade Chicken and Noodles Recipe
Equipment
Ingredients
For the Chicken Base
- 2 tsp oil
- 4 chicken thighs boneless, skinless
- 1/2 cup carrots diced
- 1/2 cup celery stalks diced
- 3/4 cup onion diced
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 chicken bullion cube
- 1/8 teaspoon cloves
- 1/4 teaspoon turmeric
- 2 teaspoons parsley dried
- 1 teaspoon thyme dried
- 1 teaspoon sage dried
- 2 cups chicken broth
- 1/2 cup milk
- 1 recipe homemade egg noodles (follows)
Homemade Egg Noodles
- 1 egg
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup flour Can vary, use enough to make a soft dough.
Instructions
For the Chicken Base
- Heat the oil in a medium Dutch oven or large pot over high heat.
- Brown the chicken thighs on both sides and then remove from the pot.
- Remove all but about 2 tablespoons chicken fat and add the diced veggies. Cook until translucent.
- Add the herbs, salt, pepper, and flour. Cook flour for 2-3 minutes stirring constantly.
- Add chicken broth, milk, bullion, cloves, and turmeric. Stir until combined and smooth.
- Nestle the chicken thighs back in the liquid and lay the herbs on top.
- Cook chicken until done, about 45 minutes.
For the Noodles
- While chicken is cooking, make the noodles.
- Whisk together egg and water.
- Add flour, salt, baking powder.
- After the dough is combined, knead for 2 minutes and then allow the dough to rest for 5 minutes. The dough should be dry and easy to handle. Add more flour if needed.
- Roll or press the dough into an even layer about 1/8 inch thick
- Cut strips 1/4 inch thick to create noodles. I use a pizza cutter.
- Allow them to dry at room temperature (uncovered) until it’s time to add them to the soup.
To Finish
- Remove and shred the chicken, then return it to the pot.
- Add noodles and simmer until the noodles are cooked, about 10 minutes (taste test to confirm doneness).
- Chicken & Noodles should be thick, not soupy so add more flour if you need too. Sprinkle with fresh or dried parsley to finish.
Marlo Food says
This is an excellent recipe! I am making it for a second time tonight and do not expect any leftovers!
Alli says
So gald you liked it!
Alli says
Great recipe!
Karen says
This looks super good! I’m gonna have to try it out. Thanks!!
And yes, yes you should post your favorite Chicken and Dumplings recipe 😉
My husband is from the south and he loves chicken and dumplings… I haven’t found a recipe I am crazy about though so I’d love to try yours 🙂
P.s. LOVE your blog!! Glad I came acrossed it a few weeks ago!
Alli says
Thank you so much! I will definitely post a recipe for my chicken and dumplings, it is one of the ultimate comfort foods. Love your blog as well!