One Pot Chicken and Noodles (Printer-friendly)

Comforting chicken and noodles cooked together in a rich, savory broth with vegetables for an easy family dinner.

# What You Need:

→ Proteins

01 - 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces

→ Aromatics & Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, sliced into ¼-inch rounds
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced

→ Noodles & Liquids

06 - 8 oz wide egg noodles
07 - 1 tablespoon olive oil
08 - 5 cups low-sodium chicken broth

→ Dairy

09 - ¼ cup heavy cream (optional, for richness)

→ Seasonings & Garnish

10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried oregano
12 - 1 bay leaf
13 - Kosher salt and freshly ground black pepper, to taste
14 - 2 tablespoons fresh parsley, chopped (for garnish)

# How to Make It:

01 - Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers.
02 - Season the chicken pieces lightly with salt and pepper. Add to the pot and sauté for 3 to 4 minutes, turning occasionally, until lightly browned on the outside but not fully cooked through. Transfer to a plate and set aside.
03 - In the same pot, add the onion, carrots, and celery. Sauté for 4 to 5 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Return the seared chicken to the pot. Add the dried thyme, oregano, bay leaf, and chicken broth. Stir to combine and bring to a gentle boil.
05 - Add the egg noodles, reduce the heat to a simmer, and cook uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are tender and the chicken is cooked through to an internal temperature of 165°F.
06 - For a richer, creamy version, stir in the heavy cream and heat gently until warmed through. Do not allow the mixture to boil after adding the cream.
07 - Remove and discard the bay leaf. Taste the broth and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • Everything cooks in a single pot, which means you spend your evening eating instead of scrubbing.
  • The broth soaks into the noodles as they cook, so every bite carries that deep, savory flavor you just cannot get from adding sauce later.
02 -
  • If you cook the noodles too long they will absorb all the broth and turn the dish into a dense casserole rather than a soup, so set a timer and check early.
  • Adding the cream after removing the pot from direct high heat prevents it from breaking and turning grainy in texture.
03 -
  • Toast the dried thyme in the warm oil for thirty seconds before adding chicken and it will release twice the fragrance.
  • A squeeze of lemon juice right at the end brightens the entire pot and makes people wonder what your secret is.

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