Creamy Chicken and Noodles is the ultimate in comfort food! Loaded with egg noodles, tender chicken, and a creamy sauce this is an easy chicken recipe guaranteed to be loved by even the pickiest of eaters!
This Easy, Creamy Chicken and Noodles Recipe Is A Family Favorite!
Fall temperatures have me craving comfort food BIG TIME and this Chicken and Noodles recipe is one that is not only easy to make, it is the perfect cool weather dish.
Chicken and Noodles is all the best parts of chicken noodle soup in one hearty dish. It’s kind of a stew, kind of a pasta recipe, and kind of a soup. It’s a great chicken recipe that you can adapt and make your own as well! I know you will love it!
My mom used to make chicken noodle soup a lot when I was growing up, but I always felt like there was too much broth and not enough “other stuff”. So as I started cooking for my family I adapted her recipe a little and made the ultimate creamy, cozy version of chicken soup…minus the soup part!
How Do You Make Chicken and Noodles?
The recipe starts like any old chicken soup, but you boil the noodles in the broth which absorbs the liquid and creates a little starch in the broth, and also make an easy roux to thicken it up! If you prefer a more traditional soup that is heavy on the noodles, just omit the roux step! Let me explain…
What Type of Chicken Do You Use?
I like to use either boneless chicken breasts or boneless chicken thighs. OR a combination of both. You can absolutely use bone-in chicken, it’s just an extra step picking the chicken off the bones, as opposed to just shredding it that I like to avoid.
What is a Roux?
The step that makes this thick and creamy is the addition of a simple roux to the broth.
Roux is a mixture of flour and fat, in this case butter, that you can add to sauces to thicken them. In this recipe I melt butter and whisk in the flour. You simply stir it until it’s combined and cook it for 1-2 minutes until it’s lightly golden. Basically this cooks the flour.
In this roux I add a little of the seasoned broth to thin it out as well as a little heavy cream. This makes incorporating it back into the broth easier, creating a smoother sauce.
Can You Make Chicken and Noodles in the Slow Cooker?
Yes, absolutely. You would just have to alter your steps slightly:
- Decrease the water amount to 4 cups. Add the broth and water and seasoned chicken into the slow cooker.
- Sauté your onions to soften them and add them into the broth.
- Add your raw celery, carrots, garlic, and seasonings into the slow cooker. Cook on high for 3-4 hours until the chicken is tender.
- Remove the chicken, shred it and add it back to the slow cooker.
- Add the noodles, cover and cook for about an hour, or until the noodles are tender.
- You will still need to make the roux to thicken it up. So follow the steps as written in the recipe.
- The sauce might be a little thinner than if cooking this on the stove top, as the liquid won’t evaporate the same in the slow cooker, as it does on the stove top. This is why I decreased the amount of water slightly. It will still be great though!
Looking For More Chicken Comfort Food? Try These Recipes:Print
Creamy Chicken and Noodles is one of my families favorite dinners!
- 1 1/2 – 2 pounds boneless chicken breasts or thighs
- 1 tablespoon Montreal Chicken Seasoning or seasoned salt
- 6 cups chicken broth
- 5 cups water
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 1/2 cups diced carrots
- 1 cup diced celery
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 cloves garlic, minced
- 4 cups egg noodles, uncooked
- 4 tablespoons butter
- 1/3 cup flour
- 1/2 cup heavy cream
- optional – parsley to garnish
- Season chicken with the Montreal seasoning or seasoned salt. Set aside.
- In a large Dutch oven combine the broth and water over high heat. Bring to a boil.
- Place the chicken into the boiling water, and reduce heat to medium-low, and boil uncovered for 20-25 minutes, until the chicken is tender, skimming off impurities that rise to the top.
- While the chicken is boiling heat olive oil in a large skillet over medium heat. Sauté the onions for 5 minutes until softened. Add in the carrots, celery, salt, pepper and thyme and sauté for another 5 minutes, until vegetables are softened. Add in the minced garlic, cook for 2 more minutes. Remove the pan from the heat and set aside.
- Remove the chicken from the boiling broth and shred using 2 forks.
- Place the chicken back into the broth and add in the sautéd vegetables and the dry noodles.
- Bring back to a boil and cook the noodles for 12-15 minutes, or until desired softness.
- When the noodles are almost done cooking, melt the butter in the same skillet you cooked the vegetables over medium heat. Once melted, whisk in the flour and cook for 1 to 2 minutes until lightly golden. Ladle in 1 cup of the hot broth from the soup, continuing to whisk until well blended. Add in the heavy cream, whisk until smooth and then add this into the soup, stirring until combined and creamy. Bring back to a boil and then turn off the heat.
- Garnish with parsley if desired.
You can use bone-in chicken for this recipe as well if desired.
Store airtight in the refrigerator for up to 3 days
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