These Homemade Chicken and Noodles are full of tender chunks of white meat in 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 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. You can find step by step instructions for my Homemade Noodles here. With just a few ingredients and a little bit of time, you can have the most tender noodles to throw in any soup.
If you are looking for convenience, you can also find frozen egg noodles in the freezer section of your grocery store. I’ve used them in a pinch on a few occasions.
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 helps 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.
Check out my Homemade Egg Noodle Recipe.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 1x
- Category: One Pot Meal
- Method: Roasting
- Cuisine: American
- 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)
- 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 homemade egg 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 garlic mashed potatoes.
- 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.
- 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: homemade chicken and noodles over mashed potatoes, homemade chicken and noodles recipes, old fashioned chicken and noodles