These Homemade Chicken and Noodles are full of tender chunks of white meat in a thick and flavorsome stock. The noodles are made from scratch and make this dish heartier than any “regular” pot of soup. And to top it off, pile it on a bed of garlic mashed potatoes and you’ve created the ultimate comfort food.
There are certain foods that make us nostalgic and sentimental. Homemade Chicken and Noodles is one of those for me. It’s the dish I remember most about my childhood days. My mom would fix it at least once every couple of weeks while we were growing up. It definitely has an emotional connection to days gone by. But of course, that is what “Comfort Food” is all about, taking us back to a time and place where life was satisfying.
Why I love this Homemade Chicken and Noodles Recipe:
Homemade Chicken and Noodles are much more satisfying than any “regular” soup recipe. The chicken stock is made with lots of veggies and chicken breasts with the bone in and skin on which adds an intense flavor base to this dish.
The thick and tender noodles are made from scratch for a full and robust addition. They are super easy to make and can be rolled out in a cinch. It’s a treat beyond the cellophane package wrapped ones from off the grocery shelf.
This recipe is a one-pot meal that makes for an easy cleanup. Anytime you can simplify your work in the kitchen, you’ve gotta take it. And these chicken and noodles do just that. One pot from start to finish, you just can’t beat it.
It makes enough food to feed a “small” army, well at least it feels that way. When you add the garlic mashed potatoes, that I HIGHLY recommend, you can easily satisfy 10 to 12 people depending on their appetites. This is also a great potluck recipe for a get-together.
Creating a full-flavored chicken stock is the foundation for this recipe.
You’ll never find a canned or boxed chicken stock like the ones you can make from home. Including veggies when you’re cooking the chicken is what gives this dish the base for a soon to be gratifying comfort food. It’s a great way to get rid of the vegetables hiding in the back of your fridge.
When you’re making stock, leave the skins on the onions, the carrots, the top leaves of the celery and the paper of the garlic. Crush the garlic to release its aroma. The skins and leaves are what give the stock a robust flavor. Also, choose bone-in and skin-on chicken breasts because that is where all the flavor comes from.
Throw all the ingredients including a generous amount of salt and pepper in a Dutch oven along with organic chicken stock.
Cook all the ingredients in a 450° F oven for about 40-50 minutes.
Roast in a 450°F oven for about 40-50 minutes or until the thickest part of the chicken breast registers 160° F on an instant-read thermometer.
Remove the chicken to a plate, cover with foil and keep warm. When it is cool enough to cut, cube the chicken and set aside to add back into the pot later.
Strain the Vegetables and discard them.
Use a large bowl with a large metal sieve for straining the chicken stock. It helps if you add a doubled piece of cheesecloth to the sieve to remove any additional particles that were collected while the stock was cooking. This makes for a very clean and clear stock.
Make a batch of Homemade Noodles while the chicken is cooking.
There’s plenty of time to whip up a batch of noodles while the chicken is in the oven. I was originally intimated by making homemade noodles. But, honestly, they are so easy. See recipe below. (There are Step by Step Instructions coming to my blog soon). With just a few ingredients and a little bit of time, you can have the most tender noodles to throw in any soup.
Add the Homemade Noodles to the boiling pot of Chicken Stock.
Season again with salt and pepper according to your desired liking. Bring the pot of chicken stock to a rapid boil and add the uncooked noodles. Stir occasionally so the noodles do not stick to the bottom of the pan but stir gently as to not break the noodles apart. Cook for about 9-10 minutes or until the noodles are tender.
Thickening the Stock
The flour on the noodles help to thicken the stock but you will need an additional thickening agent. Whisk 1/2 cup of flour into 1/2 cup of stock until smooth.
Start with a small amount of the flour mixture (maybe a 1/4 of a cup) and stir that into the pot of stock and noodles. Make sure the stock is hot when you add it as this is what helps thicken the stock. Continue pouring and stirring until it becomes the desired consistency.
Add the cubed chicken to the pot of noodles.
Just for good measure, I add a whole stick of butter along with the cubed chicken into the thickened broth and noodles. Because if you’re gonna go crazy, you might as well do it with butter, right? It adds a rich and salty quality to the finished dish.
The best way to enjoy the most “comfort” out of these Homemade Chicken and Noodles is to serve them over a bed of garlic mashed potatoes. If you’re looking for a hearty, satisfying meal, look no farther.
You’ll definitely want to grab my Roasted Garlic Mashed Potato recipe to fully enjoy this dish.Print
Homemade Chicken and Noodles
Big chunks of chicken and tender noodles are in this full-flavored dish.
Serve these chicken and noodles over garlic mashed potatoes and you have the “Ultimate Comfort Food.”
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: One Pot Meal
- Method: Roasting
- Cuisine: American
- 3 cups All-Purpose Flour
- 2 teaspoons Kosher Salt
- 2 teaspoon Baking Powder
- 5 large Eggs
- 1/2 – 3/4 cup Milk
Chicken and Noodles
- 6-8 ribs of celery, with leaves
- 1 1/2 large Sweet Onions, skins on and quartered
- 4 large Carrots, unpeeled
- 6 large Garlic Cloves, crushed, paper still on
- 4 large Bone-In Chicken Breasts, skin on
- 2 – 32 oz Chicken Broth
- 1 stick of Butter
- 2 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Pepper
- 1/2 cup All Purpose Flour mixed with 1/2 cup Water (use as needed)
- Combine the dry ingredients in a medium-size mixing bowl and whisk together.
- Make a well in the center of the flour mixture. Add the eggs and milk. Start with 1/2 cup of milk and add additional as needed. Stir together. You are looking for a dough that is somewhat sticky because you will work more flour in as you knead it.
- Turn the dough onto a floured surface and knead for about 7 or 8 minutes adding more flour as needed.
- Divide the dough into 2 balls. Wrap in plastic wrap and let sit for about 20 minutes.
- Add more flour to your surface, work with one ball at a time, and roll out the dough to your desired thickness. Use additional flour as needed to prevent the dough from sticking.
- Use a pizza cutter and cut strips. Add more flour as you separate the noodles. Set them aside and repeat with the other ball of dough. Lay the noodles out on the counter to sit for another 20 minutes to dry out just a bit before you add them to the stock.
Homemade Chicken and Noodles
- Preheat oven to 450° F. Add celery, onions, carrots, garlic, chicken, salt and pepper and the chicken stock to a large dutch oven and cook for 50-60 minutes or until an instant-read thermometer is 165°.
- Remove Chicken from the pan. When the chicken is cool, cut into cubes.
- Strain the stock through a cheesecloth and discard veggies.
- Bring the stock to a boil and add noodles. Reduce heat to medium. Stir occasionally while cooking for 9-10 minutes or until tender. Add the stick of butter.
- To thicken the broth further, whisk 1/2 cup flour and 1/2 water until smooth. Begin with a small amount of the flour/water mixture. Add it to the broth and stir constantly but gently so you don’t break up the noodles. Continue with more flour/water mixture until you achieve the desired consistency. It should be more like gravy than soup.
- Add chicken. Serve over mashed potatoes.
- These noodles freeze very well. Let the noodles dry for about 20 minutes and place them in a freezer ziplock bag. You can take them directly from the freezer into the hot broth when you are ready to cook them.
- Use a large bowl with a large metal sieve for straining the chicken stock. It helps if you add a doubled piece of cheesecloth to the sieve to remove any additional particles that were collected while the stock was cooking.
- When cooking the noodles, stir occasionally so they do not stick to the bottom of the pan but stir gently as to not break the noodles apart.
- When you are thickening the broth, start with a small amount of the flour/water mixture, maybe 1/4 of a cup. Make sure the broth is hot when you add it as this is what helps thicken the Chicken and Noodles.
- Dried out noodles freeze wonderfully for a later use in another soup recipe. Let the noodles sit out o the countertop for about 1 hour to fully dry out and transfer them to a large ziplock bag to freeze.
- Serving Size: 1 serving Chicken and Noodles
- Calories: 497
- Sugar: 1 g
- Sodium: 902 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 174 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 206 mg
Keywords: Chicken and Noodles, Homemade Chicken and Noodles, One Pot Meal, Soup Recipes, Easy Chicken Recipes