old fashioned chicken and noodles recipe
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The Best old fashioned chicken and noodles recipe
I’ve been making this old-fashioned chicken and noodles recipe for years, and it’s still the one dish my whole family asks for when they need something warm and comforting. There’s just something about the simplicity of tender chicken, homemade egg noodles, and a rich, savory broth that feels like a hug in a bowl. My kids will actually sit down at the table without complaining when this is on the menu, and my husband always goes back for seconds—sometimes thirds. It’s the kind of meal that doesn’t need any fancy ingredients or complicated steps, just good, honest cooking that tastes like home.
This recipe is perfect for just about any occasion, whether it’s a busy weeknight when you need dinner on the table fast or a cozy Sunday supper with the extended family. The best part is that it’s as practical as it is delicious. Chicken is a lean protein, and when you simmer it slowly, you get a broth packed with nutrients. The homemade noodles are just flour and eggs, so you know exactly what’s going into them, and you can adjust the thickness to your liking. Plus, it reheats beautifully, so leftovers are just as good the next day. It’s the kind of dish that fills you up without weighing you down, and honestly, I don’t think I’ll ever get tired of making it.
Old Fashioned Chicken and Noodles
4.7 from 1352 votes
A comforting classic with tender homemade noodles and savory chicken in a rich broth. This hearty dish is perfect for family dinners and brings a taste of tradition to your table.
Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal
🥘Ingredients
For the Chicken and Broth
- 1 whole chicken (3-4 lbs), cut into pieces
- 8 cups water
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp salt
- 1 tsp black peppercorns
For the Noodles
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 2-3 tbsp water (as needed)
For the Stew
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
👨🍳Directions
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1 In a large stockpot, combine chicken, water, quartered onion, chopped carrots, celery, bay leaves, salt, and peppercorns. Bring to a boil, then reduce heat to low and simmer for 45 minutes, skimming off any foam that rises to the surface.
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2 Remove the chicken from the broth and let it cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the vegetables and spices. Shred the chicken meat, discarding the bones and skin, and set aside.
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3 For the noodles, combine flour and salt in a mixing bowl. Make a well in the center and add eggs. Mix with a fork until a dough forms, adding water 1 tablespoon at a time if needed. Knead the dough on a floured surface for 5 minutes until smooth.
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4 Roll the dough out as thin as possible (about 1/8-inch thick) on a floured surface. Cut into 1/4-inch wide strips, then cut the strips into 2-inch lengths. Let the noodles dry on a floured surface for 10 minutes.
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5 In a large skillet or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in flour and cook for 1 minute to make a roux.
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6 Gradually whisk in 6 cups of the reserved chicken broth, stirring until smooth. Add thyme, parsley, salt, and pepper. Bring to a simmer and cook for 10 minutes.
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7 Add the dried noodles to the simmering broth and cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
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8 Stir in the shredded chicken and heat through for 2-3 minutes. Adjust seasoning with salt and pepper if needed. Serve hot.
🔧Equipment
- Large stockpot
- Mixing bowl
- Rolling pin
- Sharp knife or pasta cutter
- Large skillet or Dutch oven
- Wooden spoon
- Cutting board
📊Nutrition Facts (per serving)
🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 750mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 32g
📝Notes
Tips: For extra flavor, add a splash of apple cider vinegar or a squeeze of lemon juice before serving. If you prefer thicker noodles, roll the dough slightly thicker before cutting. Leftovers can be stored in the refrigerator for up to 3 days.
Watch Video Of How Old Fashioned Chicken and Noodles Works
This old-fashioned chicken and noodles recipe is one of those dishes that never lets you down. It’s simple, comforting, and always a hit whether it’s a weeknight dinner or a big family gathering. The tender chicken, homemade noodles, and rich broth make it a reliable choice that everyone will ask for again.
