Homemade Chicken and Noodles
A cozy, homemade chicken and noodles recipe with tender chicken, chewy noodles, and a rich, comforting broth. Perfect for family dinners or meal prep.
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.