One Pot Chicken And Noodles (Printable)
Hearty chicken and noodles cooked together with vegetables in a flavorful broth for an easy, satisfying 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 & Seasonings
11 - 1 tsp salt, or to taste
12 - 1/2 tsp black pepper
13 - 1/2 tsp dried thyme
14 - 1/2 tsp dried parsley
15 - 1 bay leaf
16 - 2 tbsp olive oil
# How-To Steps:
01 - Heat olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot.
02 - Add chicken pieces and sauté until lightly browned on all sides, about 4–5 minutes. Remove and set aside.
03 - In the same pot, add onion, carrots, and celery; cook for 4 minutes until tender. Stir in garlic and cook for another minute.
04 - Return chicken to the pot. Add salt, pepper, thyme, parsley, and bay leaf. Stir well to coat evenly.
05 - Pour in chicken broth and water. Bring to a gentle boil.
06 - Add egg noodles, stir, and reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until noodles are al dente and chicken is cooked through.
07 - Add frozen peas and heavy cream (if using). Simmer uncovered for another 3–5 minutes. Check seasoning and adjust as needed.
08 - Remove bay leaf. Serve hot, garnished with additional parsley if desired.
# Expert Advice:
01 -
- Everything cooks in a single pot, which means you get all the comfort of a homemade meal with almost zero cleanup.
- The broth absorbs into the noodles as they cook, creating a rich, silky sauce that tastes like it took hours.
02 -
- If you add the noodles too early or at a rolling boil instead of a gentle simmer, they will break apart and turn the broth starchy and cloudy.
- Removing the chicken before cooking the vegetables prevents it from overcooking and drying out while the onions soften.
03 -
- Brown the chicken in batches if your pot is crowded, because steaming it all at once will leave you with gray, boiled chicken instead of golden, flavorful pieces.
- Taste the broth before adding the noodles and adjust the seasoning then, because once the noodles absorb the liquid it becomes much harder to fix a bland pot.