southern chicken and egg noodles recipe
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The Best southern chicken and egg noodles recipe
I’ve been making this Southern chicken and egg noodles recipe for years, and it’s one of those dishes that never fails to bring everyone to the table. There’s something about the tender chicken, the rich broth, and those thick, homemade-style egg noodles that just feels like comfort in a bowl. My kids request it at least once a week, and honestly, I don’t blame them—it’s simple, filling, and always hits the spot, whether it’s a busy weeknight or a lazy Sunday dinner.
What I love most about this recipe is how adaptable it is. You can throw it together with leftover rotisserie chicken or simmer a fresh batch of thighs or breasts—either way, it turns out delicious. Plus, it’s packed with protein from the chicken and nutrients from the veggies, making it a balanced meal that doesn’t skimp on flavor. The egg noodles soak up the broth so well, and the whole thing comes together in under an hour, which is a win in my book. It’s the kind of dish that feels special but isn’t fussy, and that’s exactly why it’s a staple in our house.
Southern Chicken and Egg Noodles
4.8 from 532 votes
A comforting Southern classic featuring tender chicken simmered in a rich, savory broth with homemade egg noodles. This hearty dish is perfect for family dinners and brings a taste of the South to your table.
Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal
🥘Ingredients
For the Chicken and Broth
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups chicken broth (low-sodium preferred)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp olive oil
For the Egg Noodles
- 2 cups all-purpose flour
- 3 large eggs
- ½ tsp salt
- 2-3 tbsp water (as needed)
For Finishing
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped (for garnish)
- ½ tsp paprika (optional)
👨🍳Directions
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1 In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, celery, and carrots. Sauté for 5-7 minutes until softened.
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2 Add minced garlic, thyme, rosemary, salt, and black pepper. Stir for 1 minute until fragrant.
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3 Pour in chicken broth and add the bay leaf. Bring to a simmer.
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4 Add chicken breasts or thighs to the pot. Simmer for 15-20 minutes until chicken is cooked through and tender. Remove chicken, shred with two forks, and set aside.
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5 While the chicken cooks, prepare the egg noodles. In a mixing bowl, combine flour and salt. Make a well in the center and add eggs. Mix with a fork until a dough forms, adding water 1 tbsp at a time if needed.
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6 Turn dough onto a floured surface and knead for 2-3 minutes until smooth. Cover with a towel and let rest for 10 minutes.
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7 Roll the dough out to ⅛-inch thickness. Cut into ¼-inch-wide strips using a knife or pasta cutter. Dust with flour to prevent sticking.
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8 Bring the broth back to a gentle boil. Add the egg noodles and cook for 8-10 minutes until tender. Stir occasionally to prevent sticking.
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9 Return the shredded chicken to the pot. Stir in butter and adjust seasoning with salt and pepper if needed.
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10 Ladle into bowls, garnish with fresh parsley and a sprinkle of paprika. Serve hot.
🔧Equipment
- Large pot or Dutch oven
- Mixing bowl
- Rolling pin
- Sharp knife or pasta cutter
- Cutting board
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 125mg🧂Sodium: 850mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 30g
📝Notes
Tips: For extra flavor, use bone-in chicken and simmer longer for a richer broth. If short on time, substitute with store-bought egg noodles. Leftovers can be refrigerated for up to 3 days.
Watch Video Of How Southern Chicken and Egg Noodles Works
Southern chicken and egg noodles is one of those recipes I always turn to when I need something comforting, filling, and easy to scale up for a crowd. It’s simple enough for a weeknight dinner but still feels special enough for Sunday suppers or potlucks, and the way the tender chicken and rich broth soak into those thick, homemade-style noodles makes it a dish everyone at the table will ask for seconds of. Whether you’re feeding your own family or bringing a dish to share, this one never disappoints—it’s hearty, familiar, and always hits the spot.
