One Pot Chicken And Noodles (Print Version)
Tender chicken and egg noodles simmered with vegetables in aromatic broth for a comforting meal.
# What You Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Broth & Seasonings
06 - 6 cups low-sodium chicken broth
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1/2 tsp dried oregano
10 - 1 bay leaf
11 - Salt and black pepper, to taste
→ Noodles
12 - 7 oz egg noodles, medium width
→ Pantry Staples & Finishings
13 - 2 tbsp olive oil
14 - 1/4 cup heavy cream (optional, for creaminess)
15 - 2 tbsp fresh parsley, chopped (for garnish)
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sauté until lightly browned on all sides, approximately 4 minutes. Remove the chicken from the pot and set aside.
02 - In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add the minced garlic to the vegetable mixture and cook for 1 minute, stirring constantly, until fragrant.
04 - Return the seared chicken to the pot. Stir in the dried thyme, dried parsley, oregano, bay leaf, salt, and black pepper, tossing to coat everything evenly.
05 - Pour in the chicken broth and bring to a rolling boil. Reduce the heat to medium-low and let the mixture simmer gently for 10 minutes to develop flavor.
06 - Add the egg noodles to the simmering broth and cook uncovered for 7 to 9 minutes, stirring occasionally, until the noodles are tender.
07 - For a richer, creamier consistency, stir in the heavy cream and continue cooking for an additional 2 minutes.
08 - Remove and discard the bay leaf. Taste and adjust the seasoning with salt and pepper as needed. Ladle into bowls and garnish generously with chopped fresh parsley. Serve immediately.
# Insider Tips:
01 -
- Everything cooks in a single pot, which means you get all the comfort of a from scratch soup with almost zero cleanup.
- The broth absorbs into the noodles as they cook, so every bite tastes like it was simmered for hours instead of barely forty five minutes.
02 -
- Underseasoning is the most common mistake with one pot meals because the noodles absorb so much salt from the broth, so taste and adjust right before serving even if you think you were generous earlier.
- Adding a splash of lemon juice at the very end brightens the entire dish and makes people wonder what your secret ingredient is.
03 -
- Do not stir the chicken too aggressively when browning it, because letting it sit undisturbed is what creates the flavorful crust that makes the whole pot taste better.
- If you have homemade chicken broth in your freezer, this is the dish that deserves it more than almost anything else you could make.