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Easy Chicken Recipes Team
4.45 from 20 votes
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Make a wholesome and delicious meal in one pan with this recipe for Chicken and Noodles. It’s a comforting meal that will leave you full and satisfied.
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Hearty Chicken and Noodles Recipe
Chicken and noodles is one of our go-to recipes on busy weeknights. Everything is made in one pan and everyone loves it. It’s one of the best easy chicken recipes out there!
Why You’ll Love this One Pan Chicken & Noodles Recipe:
- Less dishes: You don’t have to worry about making a lot of dishes when preparing this meal. You can make it all in the same pan!
- Versatile dish: It’s a comforting dish that you can enjoy for lunch or dinner with family and friends.
- Healthy meal: The recipe contains lots of healthy ingredients, including chicken, celery, and carrots.
How to make Chicken and Noodles on the Stovetop
Be sure to see the recipe card below for full ingredients & instructions!
- Cook your carrots in chicken broth with bay leaf, salt, pepper, and thyme until your carrots become tender.
- Add the rest of the chicken broth, along with the celery, onion, and garlic, bringing the broth to a boil.
- Add your wide noodles into the broth, let it cook for five minutes, and then add your milk into the pan with the frozen peas.
- Grab a separate pan and combine the rest of the milk with flour to create a roux. Cook long enough to get rid of the white flour flavor.
- Add your roux to the pan with the chicken broth and the rest of the ingredients, add your shredded chicken, mix well, and let cook until it thickens up to the perfect consistency.
- Remove from the heat and serve it in a bowl with some fresh parsley.
What type of chicken do I need?
You’re going to need cooked chicken for this recipe. It’s best to use a rotisserie chicken that you can easily shred into pieces. You can also use any leftover chicken that you have available.
Can I make this in the crock pot?
If you don’t want to use a pan on the stove top, don’t worry. You can make these delicious Chicken and Noodles in the crock pot. Check out my recipe for crock pot chicken and noodles!
Can I freeze chicken and noodles?
Yes, you can save the Chicken and Noodles if you’d like to keep it stored for more than a few days.
When you’d like to eat it, remove it from the freezer, let it thaw in the fridge, and then reheat it in a pan on the stove or in the microwave.
One Pot Chicken Recipes to Enjoy
- Chicken Jambalaya
- Garlic Chicken and Rice
- Pesto Mozzarella Chicken with Garlic Green Beans
Recipe Tips and Notes
- Make sure you’re using a large pot to prepare this meal. You want to have enough space for all your ingredients.
- Feel free to use homemade noodles in this recipe. If not, you can get artisan noodles at the grocery store.
- Add extra ingredients for flavor, such as fresh parsley and smoked paprika. Some people like to add a bit of Parmesan cheese on top as a finishing touch.
Enjoy this comforting and delicious meal. The Chicken and Noodles will satisfy your craving for something that soothes the stomach and tastes amazing.
More Chicken Pasta Recipes we Love
- Best Chicken Alfredo
- Instant Pot Chicken Alfredo
- Buffalo Chicken Baked Ziti
- Baked Zit with Chicken Parmesan
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
4.45 from 20 votes
One Pot Chicken and Noodles Recipe
This easy chicken and noodles recipe is made with thick noodles, shredded chicken, carrots, and peas, with savory seasonings, all in one pot!
Prep: 45 minutes minutes
Cook: 45 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 6 people
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Ingredients
- 3 cups shredded chicken cooked (rotisserie)
- 2 ⅓ cups chicken broth divided
- 2 cups carrots diced
- 1 bay leaf
- 1 fresh sprig thyme or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup celery diced
- 1 cup onion diced
- 2 tablespoon garlic minced
- 1 pound dry wide noodles
- 2 cups milk divided
- 3 tablespoons all purpose flour
- 1 cup peas frozen
- 2 tablespoon fresh parsley
Instructions
In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
2 ⅓ cups chicken broth, 2 cups carrots, 1 bay leaf, 1 teaspoon salt, 1 teaspoon pepper, 1 fresh sprig thyme
Add into the pot the remaining chicken broth, celery, onion, and garlic and let come to a boil.
2 ⅓ cups chicken broth, 1 cup celery, 1 cup onion, 2 tablespoon garlic
Add the dry wide noodles to the pot and cook for 5 minutes, uncovered.
1 pound dry wide noodles
Stir in 1 cup of milk and the frozen peas.
2 cups milk, 1 cup peas
In a separate pan, mix the remaining milk with the all purpose flour and make a roux by heating and slowly mixing the milk and flour. Be sure to cook off the white flour taste.
2 cups milk, 3 tablespoons all purpose flour
Add the milk and flour mixture to the pot with the noodles, vegetables, and broth.
Add the cooked shredded chicken to the pot, and let the soup simmer until thickened.
3 cups shredded chicken
Remove from heat and serve hot topped with fresh chopped parsley.
2 tablespoon fresh parsley
Notes
- Use a large pot to help prevent it from boiling over or splatters.
- This is delicious with optional toppings for the fresh chopped parsley. Grated or fresh parmesan cheese, black pepper are something I learned from an Italian friend. Also smoked paprika is a comfy option.
- Homemade noodles are an option, but you can use store bought or an artisan dried wide noodle as well.
Storage: Store chicken and noodles in an airtight container, or sealed with cling wrap, in the refrigerator for up to 7 days. Or freeze for up to 3 months. To thaw, place in the refrigerator overnight. Reheat on the stove top or in a microwave safe dish.
Nutrition Facts
One Pot Chicken and Noodles Recipe
Amount Per Serving
Calories 531Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 124mg41%
Sodium 872mg38%
Potassium 830mg24%
Carbohydrates 73g24%
Fiber 6g25%
Sugar 10g11%
Protein 34g68%
Vitamin A 7713IU154%
Vitamin C 24mg29%
Calcium 174mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
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Reader Interactions
Leave a Review
- Cori T says
This recipe is so confusing. From the name being chicken and noodles, then towards the end of the recipe, referring to it as soup. I didn’t want soup. It also lists the ingredients over and over. How much broth and how much milk, ugh?Reply
- Becky Hardin says
This recipe can be enjoyed with a thinner sauce as more of a soup, or you can continue to let it thicken into more of a sauce! Sorry for the confusion!! You will need 2⅓ cups of chicken broth and 2 cups of milk.
Reply
- RJ Gillette says
This recipe is a keeper. However, 1 lb of dry noodles is way too much for 4 1/3 cups of liquid. I used 1/2 lb dry noodles and it was just about right. I put another 1/2 cup of milk at the end to moisten it up a bit. I will make this again with that adjustment but please recheck your portions for this recipe.Reply
- Becky Hardin says
Hi RJ, the portions are correct! You can add more liquid if you like your chicken and noodles saucier!
Reply
- Beth says
I came across your recipe when I was looking for something to use shredded chicken but didn’t have can of cream soup. I had everything I needed, except I only had half a bag of noodles and maybe 2 or so cups of chicken, but I kept all other ingredients as written. It was really good, and my family liked it as well, but we all agreed to maybe add a bit more chicken broth and/or milk next time. But definitely a keeper! Thanks!Reply
- Becky Hardin says
Hi Beth, my recipes all turn out their best when the ingredients are used in the stated quantities! Glad you still enjoyed it, though!
Reply
