One Pot Chicken And Noodles (Printable)

Tender chicken and hearty noodles cooked together in savory broth for a comforting meal.

# What You Need:

→ Meats

01 - 1 lb boneless, skinless chicken breast or thigh, cut into bite-size pieces

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced

→ Noodles & Staples

06 - 8 oz egg noodles or wide noodles
07 - 1 tablespoon olive oil
08 - 5 cups low-sodium chicken broth

→ Dairy

09 - 1/4 cup heavy cream (optional, for extra richness)

→ Spices & Herbs

10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons fresh parsley, chopped (for garnish)

# How-To:

01 - Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
02 - Add the chicken pieces and season lightly with salt and pepper. Sauté for 3-4 minutes until lightly browned but not cooked through. Remove chicken to a plate and set aside.
03 - In the same pot, add onion, carrots, and celery. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Return chicken to the pot. Stir in thyme, oregano, bay leaf, and chicken broth. Bring to a gentle boil.
05 - Add the noodles, reduce heat to a simmer, and cook uncovered for 10-12 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.
06 - Optional: Stir in heavy cream for a creamy texture. Heat through but do not boil.
07 - Remove bay leaf, taste, and adjust seasoning with more salt and pepper as needed.
08 - Serve hot, garnished with fresh parsley.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means you get maximum flavor and minimum dishwashing at the end of a long day.
  • The broth soaks into the noodles as they cook, so every single bite carries that savory, comforting taste all the way through.
  • It reheats beautifully the next day, making it perfect for lunch leftovers that taste even better than the first night.
02 -
  • Do not skip browning the chicken first, because those caramelized bits on the bottom of the pot are where half the flavor comes from.
  • Keep an eye on the noodles during the last few minutes because they can go from perfect to mushy surprisingly fast.
  • If you are using leftover cooked chicken or rotisserie chicken, add it with the noodles instead of browning it first.
03 -
  • Slice your carrots and celery to roughly the same thickness so everything finishes cooking at the same time and you never bite into a crunchy piece of carrot when you least expect it.
  • Let the pot rest off the heat for about five minutes before serving, because the broth thickens slightly and coats the noodles better.

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