One Pot Chicken And Noodles (Printable)

Tender chicken and egg noodles cooked in savory broth with vegetables for a comforting, easy one-pot meal.

# What You'll 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 Make It:

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 - 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. Serve hot, garnished with fresh parsley.

# Expert Suggestions:

01 -
  • Everything cooks in a single pot, which means you get maximum comfort with minimum dishwashing at the end of a long day.
  • The broth soaks into the noodles as they cook, so every bite carries that deep, savory flavor instead of sitting on top of bland pasta.
  • It reheats beautifully the next day, making it the kind of leftovers you actually look forward to.
02 -
  • Do not skip browning the chicken first, because those golden bits on the bottom of the pot dissolve into the broth and create layers of flavor you simply cannot get otherwise.
  • Keep an eye on the noodles during the last few minutes because they can go from perfectly tender to mushy surprisingly fast once the broth is mostly absorbed.
03 -
  • The dish thickens as it sits, so if you are serving it right away and want a brothier bowl, pull it off the heat just before the noodles look perfectly done because they will keep softening.
  • A tiny squeeze of lemon juice right at the end brightens the whole pot in a way that makes people ask what your secret is.

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