You can prepare this Chicken and Egg Noodles recipe in just twenty minutes. It’s some good, old-fashioned comfort food!
Table of Contents
This Chicken and Egg Noodles Recipe is a Comfort Food Classic!
This recipe can be adjusted easily, depending on your schedule. Instead of making the chicken, swap it out for a store-bought rotisserie chicken and increase the chicken broth. You can use a can of cream of chicken soup or make my Homemade Cream of Chicken Soup.
Make this recipe and take comfort in knowing you are providing your family with a satisfying meal everyone will love. If you love this chicken and noodles recipe, you’ll love Crockpot Beef and Noodles.
Ingredients and Estimated Coats
Per Serving Cost: $2.27
Recipe Cost: $13.64
- 1 whole 4-pound chicken – $5.16
- 1 medium onion – $0.45
- 4 stalks celery – $1.00
- 4 carrots – $0.56
- 2 tablespoons dried parsley flakes – $0.28
- 2 cups chicken stock – $2.00
- 16 ounces egg noodles – $2.29
- 1 can cream of chicken soup OR my Homemade Cream of Chicken Soup – $1.59
- 1 cup milk – $0.31
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in February 2025.
How To Make Old Fashioned Chicken and Noodles
***For complete recipe instructions, see the recipe card below.
- First, clean and wash the chicken and veggies, then place them in a large pot. Cover with water and place the lid on top. Bring the mixture to a boil and cook for 30 minutes. Then, after turning the temperature to low, cook for about three hours.
- Next, drain the chicken and veggies. Using the cooking liquid and store-bought stock, cook the noodles.
- While the noodles are cooking, debone the chicken. Cut it into small pieces.
- Finally, add the drained noodles back to the pot. Stir in the soup, milk, chicken pieces, and cooked vegetables. Season to taste, and serve the old-fashioned chicken and egg noodles.
How To Serve Egg Noodles and Chicken
Old-fashioned chicken and Noodles are versatile, and you can serve them with various side dishes. My favorites are farmhouse white bread and spinach salad.
More Classic Comfort Main Dish Recipes:
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Egg Noodles and Chicken
Equipment
- cutting board
- chef's knife
- large pot
- strainer
- wooden spoon
Ingredients
- 4 pound whole chicken thawed
- 1 medium onion chopped roughly
- 4 large stalks celery chopped roughly
- 4 large carrots chopped roughly
- 2 tablespoons dried parsley flakes
- Salt and pepper
- 2 cups chicken stock
- 16 ounces egg noodles
- 10.5 ounces cream of chicken soup
- 1 cup milk anything but skim milk
Instructions
PREP AND COOK CHICKEN AND VEGETABLES:
- Clean and wash chicken and place in a very large pot with onion, celery, carrots, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Cover with water and place the lid on top.
- Bring the mixture to a boil, and allow to boil for about 30 minutes. Then, turn the temperature to low and cook for 2 ½ – 3 hours or until the chicken is cooked and tender.
- Drain the chicken and vegetables from the pot, save the cooking liquid!
COOK NOODLES:
- Add the cooking liquid back to the pot along with 2 cups of store-bought stock. Cook the noodles as per the package instructions. Drain the noodles when done, reserving the cooking liquid.
CUT UP CHICKEN:
- While the noodles are cooking, debone the chicken and cut it into small bite-size pieces.
TO FINISH:
- Add the drained noodles back to the pot. Stir in condensed soup and milk to the noodles.
- Stir in the chicken pieces and cooked vegetables. Add some of the reserved cooking liquid if the mixture is too dry. Season to taste with salt and pepper. Serve.
Notes
- To make ahead, cook the chicken and store it in an airtight container in the refrigerator until you’re ready to use it. You can do this up to 3 days in advance.
- If you’re short on time, you can also use a rotisserie chicken, although you will need more chicken stock to cook the noodles to get the flavor you get by using the water the chicken was cooked in.
Storage Tips:
SERVE: You can keep the chicken and noodles at room temperature for up to two hours. STORE: Leftovers will keep in an airtight container in the refrigerator for up to 4 days. FREEZE: Store the finished recipe in a freezer-safe storage container for up to 60 days.Nutrition
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Recipe FAQs
If you feel you need to thicken the sauce, whisk together ½ cup of flour and ½ cup of water until smooth. Slowly pour a small amount of the mixture into the sauce. Stir the sauce constantly until you reach the desired consistency.
You can cook noodles in chicken broth. It is that simple. Use the leftover broth from the chicken and add some more to the pot to cover the noodles. It will add a great flavor to the egg noodles.
If the noodles are soggy, it is most likely due to overcooking them. Follow the instructions on the noodle box. If you cook them too long, they become mushy and soggy.
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I really go for a chicken soup with noodles as a comfort food. I can have it any time. Such a delicious and easy recipe.
A regular weeknight family meal here. My kids love it and so do the adults!
These look really good – perfect for a warming winter lunch or midweek meal. I’m eating so much pasta lately, it’s unreal.
This looks like such a great family meal, full of comforting flavours.
Chicken and noodles are always my go-to when I am feeling ill. Total comfort food.