Hearty Chicken and Noodles
An easy, filling family dinner, these Hearty Chicken and Noodles have tasty ingredients and are 100% comforting!
A CREAMY AND COMFORTING MEAL
Now that the cold weather has set in and we are in the midst of winter, all I can think of is comfort food. This Hearty Chicken and Noodles is one of my favorite one pot meals to make that feeds a crowd and is super easy to put together. With vegetables, chicken and pasta you really can’t go wrong with this one, everyone flocks to the table when this is made. With an array of seasonings, there is so much flavor that you will want to out this Hearty Chicken and Noodle Recipe on your menu rotation!
FREQUENTLY ASKED QUESTIONS:
They are egg noodles but instead of curly they are straight. Sometimes they might be called “Amish Noodles” or “Homestyle Noodles”. They are usually found near the other egg noodles at your grocery store. If you can’t find them, just go with regular egg noodles.
If you want to be quick, then you can use a rotisserie chicken. Just pull off the meat and shred it or cut it up into chunks. Otherwise you can bake, boil or grill some chicken breasts and shred them.
You can do it a couple of ways. For this recipe we whisk together about 1 cup of milk with 3 tablespoons of all-purpose flour in a pan over medium heat. Do this for 3-4 minutes then add this mixture to your chicken and noodles then turn the heat up on the chicken and noodles and it will begin to thicken. Or, you can whisk together about 3 tablespoons of water with 3 tablespoons of cornstarch until smooth. Add this to your chicken and noodles and turn up the heat to thicken.
No. It is not necessary. However, if you want your chicken and noodles to be more “soupy” rather than thick, then you could cook them separately then add them to the pot.
Well that depends on what you define as “healthy”. That means a lot of different things to a lot of different people. I can tell you that it is a well-rounded meal of carbohydrates, protein and fresh vegetables.
Chicken and noodles will keep in an airtight container in the refrigerator for up to 7 days. You can also freeze it. Let the chicken and noodles cool and place in a freezer container. This will keep for up to 3 months. To thaw, remove to the refrigerator overnight and reheat on the stovetop or in the microwave.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- shredded chicken
- chicken broth
- carrots
- bay leaf
- thyme
- salt and pepper
- celery
- onion
- garlic
- dry wide noodles
- milk
- all-purpose flour
- frozen peas
HOW TO MAKE HEARTY CHICKEN AND NOODLES:
In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and thyme until carrots are tender. Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
Next add the dry wide noodles to the pot and cook for 5 minutes uncovered. Then after 5 minutes stir in 1 cup of milk and the frozen peas.
In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles. Add this milk and flour mixture to the pot with the noodles, vegetables and broth. Finally add the cooked shredded chicken.
Let the soup simmer until thickened.
Remove from heat and serve hot topped with fresh chopped parsley (optional).
Serve and enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Hearty Chicken and Noodles
Ingredients
- 3 cups cooked shredded chicken (rotisserie)
- 2 ⅓ cups chicken broth, divided use
- 2 cups diced carrots
- 1 bay leaf
- 1 fresh sprig thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup diced celery
- 1 cup diced onion
- 2 tablespoon minced garlic
- 1 pound dry wide noodles
- 2 cups milk, divided use
- 3 tablespoons all purpose flour
- 1 cup frozen peas
- 2 tablespoon fresh parsley (optional)
Instructions
- In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
- Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
- Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
- Then after 5 minutes stir in 1 cup of milk and the frozen peas.
- In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles.
- Add this milk and flour mixture to the pot with the noodles, vegetables and broth.
- Finally add the cooked shredded chicken and let the soup simmer until thickened.
- Remove from heat and serve hot topped with fresh chopped parsley (optional).
Notes
- This can be frozen, see tips above.
- The dry wide noodles can be found by the egg noodles at your local grocer.
- To speed things up use a rotisserie chicken, or you can bake, boil or grill chicken breasts and shred them.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
