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 Slow Cooker Chicken and Dumplings and my Homemade Egg Noodles Recipe!

Creamy Chicken and 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!

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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:

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Chicken and Noodles

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: serves 8 1x
  • Category: Chicken
  • Method: Stove Top
  • Cuisine: Dinner

Description:

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


Ingredients:

  • 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

Instructions:

  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.

Notes:

You can use bone-in chicken for this recipe as well if desired.

Store airtight in the refrigerator for up to 3 days

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

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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?

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13 Responses
  1. Laurie Campbell

    This was absolutely scrumptious and I ate way too much. I converted the recipe to work in my Instant Pot and it was so fast, easy and delicious. This one’s a definite winner that will be added to the menu rotation often.

  2. Lisa

    You nailed it!! I’ve been making chicken and noodles for years and yours blew mine away!! So delicious!! I added cremini mushrooms and better than bouillon to chicken stock and water. Other than that I followed your recipe. Just perfect! Will be my go to recipe for chicken and noodles!! Thank you!!

  3. clare@coupeware.com

    Perfect meal for the Arctic Blast! Easy to follow instructions. I used the Crock Pot directions. My only change is that I always put chicken breasts in the crock pot frozen. Then they don’t dry out as much. I didn’t have heavy cream so I used skim milk. 😉 All thumbs up in my house. Next time I will try the dutch oven to see if the flavor is a little stronger.

    Thanks for a great winter recipe!

  4. Margie

    This was amazing! My whole family loved this, even my picky 4 year old. My husband has requested this go into the weekly rotation for the fall/winter. Thank you for another GREAT recipe!

    1. Susan

      First, I really want to thank you for explaining in detail the simple things (like what a roux is and what it is for)! I’m not the best cook and I am the type of person that always wants to know WHY!? It is super helpful to me, and makes cooking a lot easier and understandable for me. So thank you for all those little details that may seem like common knowledge to most cooks. Most recipes I find online seem to assume that everyone already knows, which makes me feel like I will never learn! My question is this:
      Can I make the broth and chicken the day before and then re-heat it and add the noodles the next day, you know, as a make-ahead kinda thing?

      1. Shelly

        You can make the steps ahead and bring the broth back up to a boil the next day and add back in the chicken, cooked veggies and noodles and then follow the recipe from there!

  5. Kim

    I made this last night and EVERYONE love it! I already have requests that I need to make it again 🙂

    (I did double the garlic, cause that’s how we roll).

  6. Ann

    My dad used to make chicken and noodles-a family favorite-but without the vegetables you include. What adjustments, if any, would you make if you’re not adding the vegetables?

Leave a Reply

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?

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