quick chicken and noodles recipe
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The Best quick chicken and noodles recipe
I love this quick chicken and noodles recipe because itās one of those meals that just works, no matter whatās going on. Itās fast enough for a weeknight when everyoneās starving and the clock is ticking, but itās also cozy enough to feel like a little treat. My kids ask for it all the timeāsomething about the tender chicken and those soft, buttery noodles just hits the spot for them. Itās one of those dishes that doesnāt require a lot of fuss, but it still feels satisfying and homey.
What I really appreciate about this recipe is how simple it is without sacrificing flavor. You get protein from the chicken, carbs from the noodles, and a good dose of veggies if you toss in some peas or carrots. Itās balanced, filling, and easy to tweak depending on what you have in the fridge. Plus, itās gentle on the budget, which is always a win. Whether itās a busy school night or a lazy Sunday, this dish fits right in.
Quick Chicken and Noodles
4.7 from 1340 votes
A comforting and speedy one-pot meal featuring tender chicken, egg noodles, and a savory broth. Perfect for busy weeknights when you need a hearty dish in under an hour.
Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal
š„Ingredients
For the Chicken and Broth
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups low-sodium chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tbsp olive oil
- Salt and pepper to taste
For the Noodles and Vegetables
- 8 oz egg noodles (or wide egg noodles)
- 1 cup sliced carrots
- 1 cup frozen peas
- 2 tbsp butter
- 1 tbsp all-purpose flour (optional, for thickening)
šØāš³Directions
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1 Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, sautƩing for 2-3 minutes until softened.
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2 Add the chicken pieces to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
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3 Pour in the chicken broth, then add thyme, parsley, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.
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4 Add the egg noodles and sliced carrots to the pot. Stir well and simmer for 8-10 minutes, or until the noodles are tender and the carrots are cooked through.
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5 Stir in the frozen peas and butter. If you prefer a thicker broth, mix 1 tbsp flour with 2 tbsp water, then stir into the pot. Cook for an additional 2 minutes.
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6 Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
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7 Ladle the chicken and noodles into bowls and serve hot, garnished with fresh parsley if desired.
š§Equipment
- Large pot or Dutch oven
- Cutting board
- Chefās knife
- Wooden spoon
- Measuring cups and spoons
šNutrition Facts (per serving)
š„Calories: 420 kcalš§Total Fat: 12gšSaturated Fat: 5gā¤ļøCholesterol: 85mgš§Sodium: 780mgš¾Total Carbs: 45gš„¦Dietary Fiber: 4gš¬Sugars: 5gš„©Protein: 30g
šNotes
Tips: For extra flavor, add a splash of soy sauce or Worcestershire sauce. You can also use rotisserie chicken for even faster prepājust shred it and add it at the end. Store leftovers in the fridge for up to 3 days.
Watch Video Of How Quick Chicken and Noodles Works
This quick chicken and noodles recipe is one of those reliable dishes I always turn to because itās simple, satisfying, and works for any occasion. Whether itās a busy weeknight or a casual family gathering, it comes together fast without sacrificing flavor, and everyoneāfrom kids to grandparentsāseems to love it. Itās the kind of meal that feels comforting without being fussy, and thatās exactly why it stays in my regular rotation.
