One Pot Chicken And Noodles (Printable)

Comforting chicken and noodles cooked together with vegetables in a rich, flavorful broth for an easy family dinner.

# What You'll Need:

→ Meats

01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup frozen peas

→ Noodles

07 - 8 oz wide egg noodles

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup water

→ Dairy

10 - 1/4 cup heavy cream (optional)

→ Spices and Seasonings

11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
15 - 1 bay leaf
16 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add the chicken pieces and sauté until lightly browned on all sides, about 4 to 5 minutes. Remove the chicken and set aside.
02 - In the same pot, add the diced onion, sliced carrots, and celery. Cook for 4 minutes until the vegetables are tender. Stir in the minced garlic and cook for an additional minute until fragrant.
03 - Return the browned chicken to the pot. Add salt, black pepper, dried thyme, dried parsley, and the bay leaf. Stir everything together until well combined.
04 - Pour in the chicken broth and water. Bring the liquid to a gentle boil over medium-high heat.
05 - Add the egg noodles to the pot and stir. Reduce the heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the noodles are al dente and the chicken is cooked through.
06 - Stir in the frozen peas and heavy cream if using. Simmer uncovered for 3 to 5 minutes until the peas are heated through. Taste and adjust seasoning as needed.
07 - Remove and discard the bay leaf. Ladle into bowls and serve hot, garnished with additional fresh parsley if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means you get all the comfort of a homemade stew with barely any dishes to wrestle afterward.
  • The broth soaks right into the noodles as they cook, so every bite tastes richer than if you had boiled them separately.
02 -
  • Do not walk away while the noodles are cooking because they can go from perfect to mushy in just a couple of minutes of neglect.
  • If you use chicken thighs instead of breasts, the meat stays noticeably more tender and forgiving if you accidentally simmer a few minutes too long.
03 -
  • Pat the chicken pieces dry with a paper towel before browning because moisture is the enemy of a good sear.
  • Use the widest egg noodles you can find because they release just enough starch to naturally thicken the broth as they cook.

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