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This Old Fashioned Chicken and Noodles recipe is a comfort food classic. It’s chock-full of egg noodles, tender chicken, veggies, and a creamy sauce.
Old Fashioned Chicken and Noodles
When the temps start to drop, I am all about soups and warm foods. Chicken Noodle Soup is one of my favorites, but sometimes I have a craving for something a little more creamy. This recipe for Chicken and Noodles is all the best parts of Chicken Noodle Soup but with a lot more creaminess.
The best way to describe this dish is calling it part stew, part pasta, part soup all in one for 100% deliciousness. Tender chicken and egg noodles mixed with a creamy sauce that will warm your soul.
Making Old Fashioned Chicken and Noodles is always my first choice, but life happens, and this recipe is easy to adjust. Swap out a store-bought rotisserie chicken and increase the chicken broth. Easy peasy!
How do you thicken chicken and noodles?
If you feel you need to thicken the sauce, whisk together ½ cup of flour and ½ cup of water until smooth. Slowly pour in a small amount of the mixture into the sauce. Stir the sauce constantly until you reach the desired consistency.
What goes with a chicken dinner?
Old Fashioned Chicken and Noodles is a versatile dish that you can serve various side dishes with. Pull-Apart Potato Rolls, Spinach Salad, 1 Hour French Bread, and a Club Sandwich are a few of my favorites.
Can you cook noodles in chicken broth?
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.
How to make Chicken and Egg Noodles:
STEP ONE: First, clean and wash chicken and veggies and then place them in a large pot. Cover with water and place the lid on top. Bring the mixture to a boil and boil for 30 minutes. Then after turning the temperature to low, cook for about three hours.
STEP TWO: Next, drain the chicken and veggies. Using the cooking liquid and store-bought stock, cook the noodles.
STEP THREE: While the noodles are cooking, debone the chicken. Cut it into small pieces.
STEP FOUR: 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 long is it good for:
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.
How much will this recipe cost to make:
RECIPE COST: $8.70
PER SERVING COST: $1.45
NOTE: The old fashioned chicken and noodles recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 1 whole 4-pound chicken – $4.28
- 1 medium onion – $0.62
- 3 stalks celery – $0.54
- 3 carrots – $0.42
- 2 tablespoons dried parsley flakes – $0.28
- Salt and pepper – $0.04
- 2 cups chicken stock – $0.74
- 16 ounces egg noodles – $1.12
- 1 can cream of chicken soup OR my Homemade Cream of Chicken Soup – $0.50
- 1 cup milk – $0.16
More Classic Comfort Main Dish Recipes:
- Thick and Creamy Potato Soup
- Chicken Enchilada Casserole
- Classic Shepherd’s Pie
- Shredded Beef Enchiladas
- Pork Loin Roast
- Crockpot Chili
- Tomato Soup
- Ground Beef Stroganoff
- Chicken Enchilada Soup
- Copycat Panera Broccoli Cheese Soup
- Grandma’s Golumpki
- Slow Cooker Beef Stew
- Baked Three Cheese Manicotti
Old Fashioned Chicken and Waffles
- 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
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!
- 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.
- 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.
- 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.