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Is there ANY better comfort food than something your mama used to make for you? This Old Fashioned Chicken and Noodles Recipe is one of those comfort food recipes we all need in our recipe box! Plus this is an EASY recipe that delivers classic flavor the whole family will love.
Noodles with Chicken
Thick homemade noodles, perfectly tender chicken, broth thickened by the floury noodles, nothing tastes as perfect. In our home, Old Fashioned Chicken and Noodles means NO veggies. Noodles with chicken and nothing else because that’s called chicken noodle soup and that is NOT what we’re making.
You Can Make This Recipe for Chicken and Noodles with Store-Bought Noodles
If you don’t have time for homemade noodles you can do two different things:
- use frozen Reames Homemade Noodles. Simply follow the package directions after you’ve let the chicken cook slowly for several hours.
- OR you can use dry egg noodles in place of homemade noodles found in the pasta section of your grocery store. Cook them separately and add them to the finished chicken, and let them cook together for a few minutes
You can use any homemade noodle recipes out there or try mine, they’re a family favorite! The longer you cook them the softer they get. So even picky eaters or noodle snobs will like them because you make al dente or cook them longer for more tender noodles.
But if you make the noodle recipe attached to this post, you are going to be so happy with the thick homemade noodles. Oh so good!
If you have a pasta roller, by all means, USE it. I did! KitchenAid or Handcrank Rollers will work just fine with this recipe. Make the dough, let it rest, roll it out to about setting 2 for thicker noodles. Or roll them to setting 3 for thinner if that’s how you like it.
What You need:
- a large pot, at least 4-6 quarts
- boneless skinless chicken breasts OR leftover chicken (notes in the recipe card!)
- chicken broth or chicken stock
- poultry seasoning or italian seasoning
- sage (if using italian seasoning)
- bay leaf
This is not a meal for busy weeknights
This is a recipe you want to make on the weekend when you have time to cook. Definitely not for the quick and easy weeknight dinner. It takes a little time to make the soup, and roll out the noodles.
If you start with leftover chicken
You can use leftover rotisserie chicken for this recipe. Or if you want to slow cook your chicken before making this soup check out these slow cooker chicken breasts. Just substitute the cooked chicken for the raw and only simmer the chicken long enough for the flavors to infuse and to make the noodles. This makes chicken and noodles so much easier!
Love Comfort Food?
Love Comfort Food?
Want to Make this in the Instant Pot??
You TOTALLY CAN! These Instant Pot Chicken and Noodles are so quick you’ll be eating dinner in NO TIME! Grab the recipe and get busy!
To store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove top as needed.
Or if you want to slow cook your chicken before making this soup check out these slow cooker chicken breasts.
I made this soup in a 4 quart Dutch Oven, this Le Creuset is the one I use. You can use ANY Dutch Oven you like, cast iron is not required.
- 2 quarts chicken or vegetable broth
- 1 1/2 pounds of boneless skinless chicken breast
- Italian seasonings
- 1 bay leaf
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 beaten eggs
- 1/3 cup water
- 1 teaspoon oil
- cut chicken into bite-size pieces
- put 4 cups of water in a saucepan and bring to a quick boil
- add the chicken, cook briefly, drain chicken and set aside
- add the broth to a large dutch oven and bring it to a simmer
- add the par-cooked chicken
- stir in 1 teaspoon of salt, you may need to add more salt later, this is just to get you started
- add 2 teaspoons Italian Seasonings and the bay leaf and stir in as well
- cover and let the chicken simmer gently for 60 minutes
- meanwhile, make the noodle dough, if using
- put the flour and salt in the bowl of a KitchenAid Mixer, mix the eggs, water, and oil together
- pour the liquid ingredients in the bowl with the flour
- add the dough hook, and run the mixer on low
- once it comes together let the machine knead the dough for 1 minute
- remove from the bowl, cover with plastic wrap and refrigerate until ready to roll out
- once the chicken is tender it's time to roll the dough
- set up your machine, dust it with flour, dust a clean counter with flour as well, divide the dough in half or thirds
- run it through the machine, on the KitchenAid I went to setting three, those make thick noodles, you can roll it out thinner if you like
- lay the finished dough on the prepared counter, sprinkle with a little flour
- repeat with the rest of the dough
- use a pizza cutter or a knife to cut the noodles to your desired size, the bigger the noodles the longer it takes to cook (but fresh noodles cook quickly)
- if you've had the broth lose volume during the cooking time, add another quart of water, don't worry it won't thin it down too much, the flavor just gets concentrated and adding water will just make it taste right
- bring the broth back to a low boil, add the noodles, stirring as you go, once the noodles are all added, it will start to get thick as the noodles cook and the extra flour adds to the broth
- check for doneness after 5 minutes, continue checking until they are cooked to your preference
- now is the time to taste for salt and pepper and add as needed
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