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homemade chicken and noodles

Homemade Chicken and Noodles

The ultimate comfort food recipe, chicken and noodles is made with succulent chicken in a slightly creamy flavorful broth with carrots, celery and onion served over buttery egg noodles.  A simple, homemade comfort food dinner recipe.
Course Dinner
Keyword chicken, Comfort Fod, easydinner, homemade, noodles
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6


  • 4 TBS butter
  • salt and pepper to taste
  • 4-5 Chicken thighs skin on bone in
  • 2 carrots peeled and cut into thirds
  • 3 celery stalks cut into thirds
  • 2 yellow onions quartered
  • 3 garlic gloves roughly chopped
  • 1/2 cup white wine
  • 2 cups chicken stock/broth low sodium
  • 1 bay leaf
  • 2 sprigs fresh rosemary
  • 1.5 tsp dried thyme or fresh if you have it
  • 1 can cream of chicken light
  • 1 package of egg noodles
  • Grated Cheese optional


  • In Dutch oven or large 6 qt stock pan melt butter over medium-high heat.  Pat chicken thighs dry with paper towel and sprinkle both sides with salt and pepper.  Add to pan and cook until nicely browned, about 4 minutes per side.
  • Add in white wine and let cook 2 minutes.
  • Add in chopped carrots, celery, onion and garlic.  Cook for another 5 minutes until slightly softened.
  • Add in herbs and chicken stock.  Stir.
  • Bring to simmer, cover and let cook on low for 1-2 hours.
  • Remove chicken and set aside.  Discard stems from herbs and bay leaf.  Let chicken cool before deboneing.
  • Meanwhile, whisk in can of cream of chicken.  Bring back to simmer and let cook 3-4 minutes or until slightly thickened.  Remove from heat.
  • Using your hands, debone your chicken thighs, discarding bones and any fatty or unwanted pieces.  I like to keep the chicken pieces chunky.  Add back to pan.
  • Bring large salted pot of water to boil.  Cook egg noodles according to package.
  • Spoon chicken and veggies over noodles and serve with fresh ground pepper, grated cheese and garlic bread (optional)


To store leftovers, I recommend keeping your cooked noodles separate from your chicken.  Sometimes the noodles get too soggy if you mix everything together.
Bone-in chicken definitely gives you a nice base of flavor, but boneless will work too!