Chicken and Noodles Recipe

5 from 35 votes

Chicken and Noodles Recipe

This simple Chicken and Noodles recipe is filled with chicken, noodles, and lots of veggies to create a creamy, comforting, classic dish that the whole family will enjoy. It’s the perfect hearty meal for cool evenings and is quick and easy enough to make on weeknights.

Course Dinner, Entree, Main, Main Course, Main Dish

Cuisine American

Keyword chicken and noodles, chicken and noodles recipe, chicken noodles

Prep Time 15

Cook Time 30

Servings

Calories 628kcal

Author Trish - Mom On Timeout

Ingredients

3 cups shredded cooked chicken I used rotisserie chicken
2 tablespoons extra virgin olive oil
1 onion diced
3 cloves garlic minced
2 cups diced carrots about 3 large carrots
2 ½ cups low sodium chicken stock or chicken broth, divided
1 bay leaf
1 fresh thyme sprig or 1 teaspoon dried thyme
1 teaspoon Kosher salt or sea salt
1 teaspoon fresh ground black pepper
1 cup diced celery
1 pound dry wide egg noodles or noodles of your choice
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk divided
1 cup peas frozen

Garnish

fresh herbs (Parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Instructions

In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.
2 tablespoons extra virgin olive oil, 1 onion, 2 cups diced carrots, 3 cloves garlic
Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.
2 ½ cups low sodium chicken stock, 1 bay leaf, 1 fresh thyme sprig, 1 teaspoon Kosher salt, 1 teaspoon fresh ground black pepper
Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.
2 ½ cups low sodium chicken stock, 1 cup diced celery, 1 pound dry wide egg noodles
While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.
3 tablespoons unsalted butter, 3 tablespoons all purpose flour, 2 cups whole milk
Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.
2 cups whole milk, 1 cup peas
Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.
3 cups shredded cooked chicken
Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.
fresh herbs (Parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Nutrition