One Pot Chicken And Noodles (Printable)
Tender chicken and egg noodles cooked with vegetables in a rich, savory broth for an easy comforting meal.
# What You’ll Need:
→ Meats
01 - 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
→ Noodles & Staples
06 - 8 oz egg noodles or wide noodles
07 - 1 tablespoon olive oil
08 - 5 cups low-sodium chicken broth
→ Dairy
09 - 1/4 cup heavy cream (optional, for extra richness)
→ Spices & Herbs
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons fresh parsley, chopped (for garnish)
# How To Make:
01 - Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
02 - Add the chicken pieces and season lightly with salt and pepper. Sauté for 3 to 4 minutes until lightly browned but not cooked through. Remove chicken to a plate and set aside.
03 - In the same pot, add the onion, carrots, and celery. Sauté for 4 to 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
04 - Return the chicken to the pot. Stir in the thyme, oregano, bay leaf, and chicken broth. Bring to a gentle boil.
05 - Add the noodles, reduce heat to a simmer, and cook uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are tender and the chicken is cooked through.
06 - For a creamy version, stir in the heavy cream. Heat through but do not boil.
07 - Remove the bay leaf, taste, and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.
# Expert Advice:
01 -
- Everything cooks in one pot so cleanup is almost nothing even on your laziest evening.
- The broth deepens as the noodles release their starch creating a naturally rich sauce without any extra work.
- It reheats beautifully the next day making it perfect for lunches or second helpings.
02 -
- Do not leave the noodles in the hot broth too long after cooking because they will soak up every drop of liquid and turn mushy by the time you revisit leftovers.
- Simmering gently instead of a hard boil keeps the chicken tender and prevents the broth from turning cloudy.
03 -
- Pat the chicken dry before searing because excess moisture prevents that golden brown crust from forming.
- Taste the broth before adding the noodles and adjust seasoning then because the noodles will mute the salt slightly as they absorb liquid.