Homemade Chicken and Noodles is the kind of cozy, soul-warming meal that feels like a big hug. This hearty dish features tender shredded chicken, chewy egg noodles, and a rich broth. All made from scratch. Perfect for chilly nights or Sunday family dinners, it’s a dish that captures tradition and comfort in every bite.
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Why You Will Love This Homemade Recipe
- Simple ingredients and easy steps make it accessible for everyone.
- Rich, homemade flavors you can’t get from a can or box.
- Flexible and forgiving — add your favorite vegetables or keep it classic.
- Great for meal prep and freezing for later meals.
The Story Behind Chicken and Noodles
Chicken and Noodles has been a staple in American homes for generations. While some regions serve it as a thick stew, others prefer it brothier like a hearty soup. Passed down from farm kitchens where resourcefulness was key, this dish is all about stretching simple ingredients into something deeply satisfying.
Essential Ingredients for Homemade Chicken and Noodles
Main Ingredients
- Chicken: Whole chicken, thighs, or breasts work well.
- Chicken broth: Homemade or high-quality store-bought.
- Flour, eggs, and salt: For simple homemade noodles.
Optional Add-Ins
- Carrots, celery, peas for added nutrition and color.
- Fresh herbs like parsley, thyme, or rosemary.
- Garlic or onions for deeper flavor.
Step-by-Step: How to Make Homemade Chicken and Noodles
Making the Noodles from Scratch
Mix flour, eggs, a touch of salt, and a splash of water until a stiff dough forms. Roll out the dough thinly, then slice into noodles about 1/4 inch wide. Dust with flour to prevent sticking and set aside to dry slightly while the chicken cooks.
Cooking the Chicken
Simmer your chicken pieces in seasoned broth until tender, about 45 minutes. Remove the chicken, shred it with forks, and return it to the pot.
Combining It All
Bring the broth to a simmer and gently add your homemade noodles. Cook for about 10-12 minutes until they are tender but still firm. Adjust seasoning to taste with salt and pepper.
Pro Tips for the Best Chicken and Noodles
Secrets for Perfect Noodles
- Let the dough rest for 10 minutes before rolling to relax the gluten.
- Flour the surface and rolling pin well to avoid sticking.
- Cook noodles immediately after slicing for the freshest taste.
Flavor Boosting Ideas
- Use roasted chicken for a deeper flavor.
- Add a splash of cream or a pat of butter before serving for richness.
- Include a parmesan rind while simmering for a subtle umami kick.
Common Variations to Try
- Creamy Chicken and Noodles: Stir in 1/2 cup of heavy cream before serving.
- Slow Cooker Version: Simmer chicken and broth on low for 6-8 hours, then add noodles for the last 30 minutes.
- Brothy Style: Add extra broth for a lighter, soup-like dish.
Serving Suggestions
Easy & Healthy Whole Grain Bread
Warm, nutty slices of whole-grain bread are perfect for sopping up the savory broth and tender noodles. The hearty crumb adds substance without overwhelming the delicate chicken flavor.
Easy Spiced Aloo Gobi Traybake
Roasted potatoes and cauliflower seasoned with turmeric, cumin, and coriander bring a colorful, spiced vegetable side that contrasts beautifully with the mild, creamy broth of the noodles.
Classic Mashed Potatoes
A dollop of buttery, creamy mashed potatoes turns the meal into ultimate comfort food—pairing the soft mash alongside or even beneath your chicken and noodles for extra heartiness.
Storing and Reheating Homemade Chicken and Noodles
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freeze portions in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stove, adding a splash of broth if needed to loosen.
FAQs
Can you freeze Homemade Chicken and Noodles?
Yes! Portion into airtight, freezer-safe containers (about 2–3 cups each) and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth if the noodles absorb too much liquid.
How long will leftovers keep in the fridge?
Store cooled chicken and noodles in a sealed container for 3–4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the broth has thickened, loosen with a little extra chicken stock or water.
Can you use rotisserie chicken?
Absolutely. Shred rotisserie chicken and stir it in during the last 5 minutes of cooking to warm through. It speeds up prep time and gives a nice roasted depth of flavor.
How thick should the noodles be?
Roll the dough to about 1/8–1/4 inch thickness for tender yet hearty noodles. Thicker noodles (up to 3/8 inch) will hold up better in a very brothy soup, while thinner ones cook more quickly and feel lighter.
Can I use gluten-free flour for the noodles?
Yes! Substitute a 1:1 gluten-free baking blend. Let the dough rest 20–30 minutes before rolling to hydrate the flours fully. Be gentle when cutting and cooking, as gluten-free noodles can be more fragile.
How do I prevent the noodles from getting soggy?
Cook noodles separately: Boil them in salted water until just al dente, drain and rinse under cold water.
Add last-minute: Stir noodles into the hot broth right before serving to keep them springy.
Can I make this dairy-free or use alternative milks?
Yes. Simply omit any butter or cream, or swap in a plant-based butter and unsweetened oat or almond milk. The herbs and chicken stock provide plenty of richness.
What herbs and spices work best?
Classic choices include fresh or dried thyme, parsley, and a pinch of nutmeg. For a bolder twist, add a bay leaf during simmering or finish with chopped chives and a squeeze of lemon juice.
Can I substitute other broths or stocks?
Feel free to use turkey stock, vegetable stock (for a lighter version), or even a blend of chicken and mushroom broths to deepen the umami flavor. Just taste and adjust seasoning as needed.
Homemade Chicken and Noodles
Ingredients
- 1 whole chicken about 3–4 lbs or 2 lbs chicken thighs or breasts
- 10 cups chicken broth
- 2 cups all-purpose flour
- 3 large eggs
- ½ tsp salt
- Optional: 1 cup diced carrots celery, or peas
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, combine the chicken and chicken broth. Bring to a gentle simmer and cook until the chicken is tender, about 45 minutes. Remove the chicken, shred it with two forks, and set aside.
- In a mixing bowl, stir together the flour, eggs, salt, and 1–2 tablespoons of water until a stiff dough forms. Turn the dough out onto a lightly floured surface, roll it as thinly as you can, and cut it into ¼-inch-wide strips.
- Return the broth to a simmer. Add the noodles and cook for 10–12 minutes, or until they’re tender.
- Stir the shredded chicken back into the pot. Taste and adjust the seasoning with salt and pepper as needed.
- (Optional) If using vegetables, add the diced carrots, celery, or peas and cook for an additional 5 minutes, until tender. Ladle into bowls, garnish with chopped parsley, and serve hot.
Notes
- For best broth flavor, simmer the chicken with a bay leaf and a few garlic cloves.
- If the dough feels sticky, sprinkle extra flour before rolling it out.
- Let noodle dough rest 10 minutes before rolling to relax the gluten.
- Use homemade broth for richer taste and a silky texture.
- To make it creamier, add a splash of heavy cream before serving.
- Fresh parsley adds brightness to the final dish.
- Freeze extra portions without the noodles for best reheating results.