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Chicken and Noodles Recipe - Cozy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts). Rotisserie chicken works too.
  • Noodles: 8 ounces wide egg noodles (or your favorite pasta).
  • Broth: 6 cups low-sodium chicken broth.
  • Vegetables: 1 medium onion (diced), 2 carrots (sliced), 2 celery stalks (sliced).
  • Garlic: 3 cloves, minced.
  • Butter and oil: 2 tablespoons butter, 1 tablespoon olive oil.
  • Flour: 2 tablespoons for light thickening (optional, but recommended).
  • Herbs and spices: 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon dried parsley (or 2 tablespoons fresh), 1/2 teaspoon paprika (optional).
  • Seasoning: 1–1.5 teaspoons kosher salt, 1/2 teaspoon black pepper (adjust to taste).
  • Cream (optional): 1/3 cup heavy cream or half-and-half for a creamier broth.
  • Lemon: 1/2 lemon for a squeeze of brightness.
  • Fresh parsley: For garnish.

Method
 

  1. Prep the chicken: Pat the chicken dry and season both sides with salt, pepper, and a pinch of paprika. This builds flavor from the start.
  2. Brown the chicken: Heat olive oil in a large pot or Dutch oven over medium-high. Sear chicken 3–4 minutes per side until lightly golden. Remove to a plate. It’s fine if it’s not cooked through yet.
  3. Sauté the aromatics: Lower heat to medium. Add butter, onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and thyme for 30 seconds until fragrant.
  4. Add flour (optional): Sprinkle flour over the vegetables and stir for 1 minute. This will lightly thicken the broth without making it heavy.
  5. Build the broth: Slowly pour in chicken broth, stirring to dissolve any flour bits. Add bay leaf and bring to a gentle simmer.
  6. Simmer the chicken: Return chicken and any juices to the pot. Cover and simmer 12–15 minutes until chicken is cooked through and tender.
  7. Shred the chicken: Remove chicken to a board and shred with two forks. Discard bay leaf. Taste the broth and adjust salt and pepper.
  8. Cook the noodles: Add egg noodles to the simmering broth. Cook according to package directions until just tender.
  9. Finish the soup: Stir the shredded chicken back in. Add parsley and a squeeze of lemon. If using cream, stir it in now and warm through. Don’t let it boil.
  10. Serve: Ladle into bowls and garnish with extra parsley or cracked pepper. Taste once more and add a pinch of salt if needed.