You can prepare this Chicken and Egg Noodles recipe, using real ingredients, in just twenty minutes. You’ll never want to buy canned soup again after making this recipe from scratch.
This recipe costs approximately $13.64 to make. The recipe makes six servings and costs around $2.27 to make.
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 nutritious and satisfying meal that everyone will love.
How much will this recipe cost to make:
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 December 2023.
How to make Old Fashioned Chicken and Noodles
***For complete recipe instructions, see the recipe card below.
1. 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.
2. Next, drain the chicken and veggies. Using the cooking liquid and store-bought stock, cook the noodles.
3. While the noodles are cooking, debone the chicken. Cut it into small pieces.
4. 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 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.
How to store Chicken and Egg Noodles
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.
Old Fashioned Chicken and Egg Noodles 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.
Rice noodles actually have fewer calories and protein than egg noodles.The nutritional value of egg noodles are similar to regular pasta. I prefer egg noodles for this recipe due to their wide size and ability to soak up the juices of the soup.
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
Egg Noodles and Chicken
- cutting board
- chef's knife
- large pot
- wooden spoon
- 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.