Homemade Chicken and Noodles Recipe

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!

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. 

Looking for more great recipes? 

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5 from 1 vote

Homemade Chicken and Noodles Recipe

This homemade chicken and noodles recipe is thick and creamy base filled with chicken and delicious homemade egg noodles.

Course Main Course

Cuisine American

Keyword chicken and noodles, chicken and noodles recipe, homemade chicken and noodles

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 6 people

Calories 312kcal

Author Longbourn Farm - Alli Kelley

Ingredients

For the Chicken Base

• 1 tsp oil
• 4 chicken thighs boneless, skinless
• 2 carrots medium, diced
• 2 celery stalks diced
• 1 onion large, diced
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken broth
• 1/2 cup milk
• 1 chicken bullion cube
• 1 pinch cloves
• 1 pinch turmeric
• 2-3 thyme sprigs or 1 teaspoon dried
• 1-2 sage leaves or 1 teaspoon dried
• 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.

US Customary - Metric

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 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. You can tie the herbs together with kitchen twine if you have it to make them easier to remove later. 
• Cook chicken until done, about 45 minutes.

For the Noodles

• While chicken is cooking, make the noodles. 
• Combine egg, water, salt, baking powder, and 1/2 cup of flour. Gradually add in enough flour to make a soft dough, it shouldn't be sticky. 
• After the dough is combined, knead for 2 minutes and then allow the dough to rest for 5 minutes. 
• Roll or press (I just use my hands) 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 herb bundle and chicken, shred the chicken and return to 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.

Nutrition

Calories: 312kcal | Carbohydrates: 25g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 778mg | Potassium: 436mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3605IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 2.2mg