old fashioned chicken and egg noodles recipe

The Best old fashioned chicken and egg noodles recipe

Oh, this Old Fashioned Chicken and Egg Noodles recipe—it’s one of those meals that feels like a hug in a bowl. I first made it in my late twenties when my kids were little, and honestly, it’s been a staple in our house ever since. There’s something so comforting about the way the tender chicken melts into the noodles, the rich, savory sauce clinging to every bite, and the way it fills up the whole family without ever feeling heavy or complicated. My kids—now grown but still picky eaters—used to demand seconds just because it’s always been there, and honestly, I don’t blame them. It’s that kind of meal that doesn’t require fancy ingredients or a lot of effort, yet it tastes like home. Plus, it’s got this perfect balance of protein and carbs, and the egg noodles are soft and pillowy, not too starchy but not dry either. It’s not just a recipe; it’s a way to make something simple feel special, whether it’s for a weeknight dinner or a cozy Sunday spread. And the health part? Well, the chicken is lean, the eggs add protein, and the veggies we toss in keep it from being too heavy. It’s not some extreme diet food, but it’s not junk food either—just something that feels nourishing in every way. My husband still says it’s his favorite comfort dish, and my kids still ask for the recipe when they come over, so I know it’s not just mine. It’s a recipe that works for everyday eating, but it also feels like a treat when you’re hosting or just want something hearty. No fuss, no fail—just good food that everyone loves.

Classic Old Fashioned Chicken and Egg Noodles

4.9 from 1678 votes

A comforting dish featuring tender chicken, creamy egg noodles, and a rich tomato-based sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper

For the Egg Noodles

• 12 oz egg noodles
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 large eggs
• ½ cup grated Parmesan cheese
• ¼ cup milk

For the Sauce

• 1 cup tomato sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, garlic powder, and oregano. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove from skillet, slice into strips, and set aside.
2. 2 While chicken cooks, bring a pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
3. 3 In the same skillet, melt butter over medium heat. Whisk in flour to form a roux. Gradually add milk while whisking to create a smooth sauce. Remove from heat and stir in Parmesan cheese until melted.
4. 4 In a separate pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using), sautéing for 30 seconds. Pour in tomato sauce, simmer for 5 minutes. Season with basil, salt, and pepper.
5. 5 In a large bowl, combine cooked egg noodles, chicken strips, and the egg noodle sauce. Stir in the tomato sauce mixture. Cover and let sit for 5 minutes to meld flavors. Serve hot.

🔧Equipment

• Large skillet
• Pot with lid
• Mixing bowls
• Whisk
• Knife and cutting board
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

For extra richness, add a splash of heavy cream to the egg noodle sauce.,Substitute whole wheat noodles for a lower-carb option.,Garnish with fresh parsley or grated Parmesan before serving.

This old-fashioned chicken and egg noodles recipe is always a reliable choice for any family gathering because it’s hearty, simple, and never fails to bring everyone together. Whether it’s a casual weeknight meal or a bigger spread for visitors, the rich flavors of tender chicken, creamy egg noodles, and savory broth make it feel like a comforting tradition—no fuss, just good food that keeps everyone satisfied. It’s the kind of dish that feels like home, no matter how often you make it.

❓ Frequently Asked Questions About Old Fashioned Chicken and Egg Noodles

What is the traditional method for preparing the classic Old Fashioned Chicken and Egg Noodles, and why does it include a rich broth?

The traditional method involves simmering chicken in a deep, flavorful broth (often made with bones, aromatics like onions, carrots, celery, garlic, and herbs) for hours to develop a deep, savory depth. The broth is then strained and used to cook the noodles separately, then combined with the shredded chicken, fresh herbs (like parsley or chives), and sometimes a splash of cream or butter for richness. This method ensures the noodles soak up the broth’s flavors without becoming mushy, while the chicken remains tender and infused with the broth’s essence.

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Why do some recipes call for a roux (butter and flour mixture) before adding the broth, and how does it differ from a simple butter-broth?

A roux (typically made with butter and flour cooked until golden) creates a thicker, more velvety base for the broth, enhancing its richness and preventing it from becoming watery. Unlike a simple butter-broth (just butter and aromatics), a roux adds depth by caramelizing the flour, introducing nutty, toasty notes. This step is especially important in Old Fashioned Chicken Noodles because it helps bind the flavors and create a smoother, more cohesive dish. Some recipes skip the roux for a lighter texture, but the classic version often includes it for that signature creamy mouthfeel.

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How do you ensure the noodles stay separate and not stick together when cooking in the broth?

To keep the noodles from clumping, cook them in batches—first simmer them in a pot of lightly salted water until al dente, then drain and rinse under cold water to stop cooking. Once the broth is ready, gently add the noodles and stir frequently with a wooden spoon or ladle to prevent sticking. Some cooks also use a slotted spoon to lift noodles out of the broth occasionally to avoid overcrowding. For extra separation, a small amount of pasta water (from the initial rinse) can be added to the broth before mixing in the noodles.

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What are the key ingredients that elevate Old Fashioned Chicken and Egg Noodles beyond just chicken and noodles?

The dish’s depth comes from a few key ingredients: herbs (fresh parsley, chives, or thyme), garlic (minced or toasted), onions (caramelized for sweetness), spices (black pepper, bay leaves, or a pinch of nutmeg), and sometimes cream or heavy cream (for a luxurious texture). A splash of white wine or a bit of lemon juice can brighten the dish, while a touch of Dijon mustard or a sprinkle of Parmesan adds complexity. The broth’s quality—whether homemade or high-quality store-bought—is also crucial, as it sets the foundation for the entire dish.

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Why do some versions include a poached egg on top, and how does it work in the dish?

Adding a poached egg on top is a classic topping that provides a luxurious contrast—rich, creamy yolk balances the light, chewy noodles and broth. The egg’s runny yolk adds moisture and a luxurious texture, while the white provides a clean, bright finish. To incorporate it, gently place the egg on top of the noodles before serving, ensuring it doesn’t break apart. Some cooks also crack the egg into the broth before adding the noodles, letting the yolk infuse the dish, but the traditional method is to serve it as a separate, elegant topping. The egg’s presence also makes the dish feel more like a refined meal, often served as a starter or light main.