Chicken and Noodles

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!

If you like this recipe, you should definitely check out my Beef and Noodles Recipe, my Slow Cooker Chicken and Dumplings and my Homemade Egg Noodles Recipe!

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!

Chicken and Noodles in a bowl

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!

Wooden Spoon
Buy Now
12- inch GreenPan
Buy Now
Le Creuset Dutch Oven
Buy Now
  1. Wooden Spoon
  2. 12- inch GreenPan
  3. Le Creuset Dutch Oven

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.

Creamy Chicken and Pasta made in a large pot

Can You Make Chicken and Noodles in the Slow Cooker?

Yes, absolutely. You would just have to alter your steps slightly:

  1. Decrease the water amount to 4 cups. Add the broth and water and seasoned chicken into the slow cooker.
  2. Sauté your onions to soften them and add them into the broth.
  3. Add your raw celery, carrots, garlic, and seasonings into the slow cooker. Cook on high for 3-4 hours until the chicken is tender.
  4. Remove the chicken, shred it and add it back to the slow cooker.
  5. Add the noodles, cover and cook for about an hour, or until the noodles are tender.
  6. You will still need to make the roux to thicken it up. So follow the steps as written in the recipe.
  7. 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:


Chicken and Noodles

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 40 minutes
  • Total Time Total Time: 50 minutes
  • Yield Yield: serves 8
  • Category Category: Chicken
  • Method Method: Stove Top
  • Cuisine Cuisine: Dinner


Creamy Chicken and Noodles is one of my families favorite dinners!



  • 1 1/22 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


  1. Season chicken with the Montreal seasoning or seasoned salt. Set aside.
  2. In a large Dutch oven combine the broth and water over high heat. Bring to a boil.
  3. 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.
  4. 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.
  5. Remove the chicken from the boiling broth and shred using 2 forks.
  6. Place the chicken back into the broth and add in the sautéd vegetables and the dry noodles.
  7. Bring back to a boil and cook the noodles for 12-15 minutes, or until desired softness.
  8. 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.
  9. 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

Nutrition Information:

3.2 g
1653.2 mg
19.3 g
25 g
30.2 g
120.4 mg

Keywords: cookies and cups, chicken recipe, chicken and noodles, chicken soup, dinner recipe, pasta recipe

Want To Save This Recipe?


Chicken and Noodles Pinterest Image

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon located at the bottom of the comment form.

Recipe rating
Oldest Most Voted
Inline Feedbacks
View all comments
Jan 3, 2022 8:58 pm

I can’t stop eating this! I used chicken thighs, McCormick Montreal chicken seasoning, and served it over mashed potatoes. My new favorite recipe!

Dec 11, 2021 6:39 pm

Hearty is the word that comes to mind! Absolutely with the short bit of time it takes to follow the steps exactly… while my family thought it was fabulous, I would use a bit less salt in the future, but enjoyed it immensely

Nov 10, 2021 11:22 am

If I use your homemade egg noodles recipe with this recipe, how many batches of the homemade noodles would I need to make for one batch or creamy chicken and noodles? I am looking forward to making both!

Sep 30, 2021 6:54 pm

Delicious! The rue is what takes this recipe up to another level. I used fresh thyme ( bundle) and removed it before serving. Thanks for sharing your recipe. It’s a keeper!

Sep 29, 2021 8:35 pm

Why is the sodium so high?

Pam Morgan
Aug 1, 2021 7:33 pm

Very good recipe but to much thyme I only used 1 tsp still to strong next time I’ll just leave it out

Di Lemberger
Jul 14, 2021 3:35 pm

Boiling the chicken is an unnecessary waste of flavor simply cook the chicken in the sauteed vegetables and broth. Much richer flavor and taste otherwise pretty good.

Dec 4, 2020 4:29 pm

Absolutely delicious recipe. I found chicken flavored egg noodles to use with this recipe. I can’t stop craving and eating this dish.

Eilene White
Nov 24, 2020 10:04 pm

Absolutely delicious! Very similar to a recipe used at a beloved hometown restaurant in Fresno Ca, The Chicken Pie Shop that recently closed after 60+ years.

Jan 26, 2022 1:48 pm
Reply to  Eilene White

I lived and went to high school in Fresno I loved the chicken pie shop their chicken pies were the best! I was sad to hear it closed as well I’m going to have to try this recipe!

Beth McCulloch
Nov 15, 2020 7:41 pm

Great flavors and my family loved it! Thank you…

Nov 7, 2020 6:27 pm


Byrd Legal
Sep 28, 2020 5:59 pm

Just made it and only have one word to say. AMAZING!!!!

Marci Darlington
Sep 27, 2020 6:22 pm

This was an amazing tasting recipe!! Thank you!!

Jul 6, 2020 7:37 pm

Made it tonight, after looking for a chicken and noodle recipe that wasn’t just adding a can of soup to noodles and chicken. So thankful I found this – it is delicious!! Thank you!

Jun 10, 2020 8:17 pm

How big is a serving?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!