One Pot Chicken and Noodles (Printable)

Tender chicken and noodles cook together in a savory broth for a comforting meal ready in 45 minutes.

# What You 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)

# Steps:

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 - For a creamy texture, stir in heavy cream. Heat through but do not boil.
07 - Remove bay leaf, taste, and adjust seasoning with more salt and pepper as needed.
08 - Serve hot, garnished with fresh parsley.

# Expert Hints:

01 -
  • Everything cooks in a single pot, which means you spend less time cleaning and more time actually enjoying your evening.
  • The broth soaks into the noodles as they cook, giving every bite more flavor than any soup could dream of having.
02 -
  • Do not walk away while the noodles are cooking because they can go from perfect to mushy in just a couple of minutes.
  • If you are using rotisserie chicken instead of raw, add it with the noodles since it only needs to warm through, not cook from scratch.
03 -
  • Pat the chicken pieces dry before they hit the pot because moisture is the enemy of a good sear and that golden crust is where the flavor starts.
  • Let the pot rest off the heat for two minutes before serving because the broth settles and the flavors deepen in that short wait.

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