One Pot Chicken And Noodles (Print View)
Tender chicken and egg noodles simmered with vegetables in a rich, creamy broth for a comforting family meal.
# What You Need:
→ Proteins
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
→ Vegetables
02 - 1 medium yellow onion, small dice
03 - 2 medium carrots, peeled and sliced into 1/4-inch rounds
04 - 2 celery stalks, sliced on the bias
05 - 3 cloves garlic, minced
06 - 1 cup frozen peas
→ Pasta
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)
→ Seasonings and Fats
11 - 2 tablespoons olive oil
12 - 1 teaspoon kosher salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon dried parsley
16 - 1 bay leaf
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer and sauté until lightly golden on all sides, approximately 4 to 5 minutes. Transfer the chicken to a plate and set aside.
02 - In the same pot, add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, for about 4 minutes until the vegetables begin to soften. Add the minced garlic and stir continuously for 1 minute until fragrant.
03 - Return the seared chicken to the pot. Season with salt, black pepper, dried thyme, dried parsley, and the bay leaf. Toss everything together to evenly distribute the seasonings.
04 - Pour in the chicken broth and water, stirring to combine. Bring the mixture to a gentle boil over medium-high heat.
05 - Stir in the egg noodles and reduce the heat to a low simmer. Cover the pot and cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the noodles are al dente and the chicken is cooked through to an internal temperature of 165°F.
06 - Stir in the frozen peas and heavy cream if using. Simmer uncovered for 3 to 5 minutes until the peas are tender and the broth has slightly thickened. Taste and adjust the seasoning as needed. Discard the bay leaf before serving. Garnish with fresh parsley if desired.
# Expert Hints:
01 -
- Everything cooks in one pot which means you get maximum flavor and minimum dishwashing, a rare and beautiful tradeoff.
- The noodles absorb the broth as they cook so every bite tastes rich and savory without needing a separate sauce.
- It reheats beautifully the next day, making it ideal for leftovers that actually taste better.
02 -
- Do not walk away while the noodles cook because they can go from perfect to mushy in just a minute or two of inattention.
- The broth will seem like a lot at first but the noodles drink it up fast, so trust the process and resist adding less liquid.
03 -
- Pat the chicken dry before browning because moisture is the enemy of a good sear and wet chicken just steams.
- Use chicken thighs instead of breasts if you want the most forgiving, juicy results every single time without worrying about overcooking.