One Pot Chicken And Noodles (Printable Version)
Tender chicken and egg noodles cook together in a savory broth with carrots, celery, and peas for a comforting family meal.
# Ingredient List:
→ Meats
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup frozen peas
→ Noodles
07 - 8 oz wide egg noodles
→ Liquids
08 - 4 cups low-sodium chicken broth
09 - 1 cup water
→ Dairy
10 - 1/4 cup heavy cream (optional)
→ Spices and Seasonings
11 - 1 tsp salt, or to taste
12 - 1/2 tsp black pepper
13 - 1/2 tsp dried thyme
14 - 1/2 tsp dried parsley
15 - 1 bay leaf
16 - 2 tbsp olive oil
# How to Make:
01 - Heat olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add chicken pieces and sauté until lightly browned on all sides, about 4–5 minutes. Remove and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 4 minutes until tender. Stir in garlic and cook for another minute until fragrant.
03 - Return the seared chicken to the pot. Add salt, pepper, dried thyme, dried parsley, and bay leaf. Stir well to evenly coat everything.
04 - Pour in chicken broth and water. Bring the mixture to a gentle boil over medium heat.
05 - Add egg noodles and stir to submerge. Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until noodles are al dente and chicken is cooked through.
06 - Stir in frozen peas and heavy cream if using. Simmer uncovered for 3–5 minutes until peas are tender and the broth slightly thickens. Taste and adjust seasoning as needed.
07 - Remove and discard the bay leaf. Ladle into bowls and serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- Everything cooks in a single pot which means you get a rich deeply flavored meal with almost zero cleanup afterward.
- The noodles soak up the herbed broth as they cook so every bite tastes like it was simmered for hours not forty five minutes.
02 -
- Do not skip browning the chicken first because that caramelization creates a flavor layer in the pot that you simply cannot get back later.
- Stir the noodles gently a couple of times while they cook or they will clump together and cook unevenly at the bottom of the pot.
03 -
- If you want the broth slightly thicker, mash a few cooked noodles against the side of the pot and stir them back in for a natural body without adding flour.
- Using chicken thighs instead of breasts means you can be a little less precise with timing and the meat will still taste tender and juicy.