There is something wonderful about a big bowl of homemade chicken and noodles. Tender chicken, soft egg noodles and a creamy sauce make a comforting Monday dinner without requiring fancy ingredients.
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 12 ounces wide egg noodles
- 3 tablespoons butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth, plus more if needed
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ½ cup frozen peas, optional
- Fresh parsley, optional
Step 1 — Cook the chicken
Place chicken in a large pot with the broth. Bring to a gentle simmer, cover and cook approximately 12–18 minutes, or until the thickest part reaches 165°F. Remove and shred with two forks. Reserve the broth.
Step 2 — Make the flavorful base
Carefully transfer the broth to a heat-safe container. Melt butter in the pot over medium heat, add onion and cook 3–4 minutes until softened. Add garlic and stir for 30 seconds.
Step 3 — Make the sauce
Sprinkle flour over the onions and stir for one minute. Gradually whisk in the reserved broth and then the milk. Add thyme, garlic powder, salt and pepper.
Step 4 — Cook the noodles
Bring the liquid to a gentle simmer. Add egg noodles and cook approximately 8–10 minutes, stirring frequently, until tender. Add more broth or water if needed to keep noodles submerged and prevent sticking.
Step 5 — Bring it together
Stir in shredded chicken, heavy cream and optional peas. Simmer another 2–3 minutes until heated through. Taste and adjust seasoning.
Step 6 — Serve
Spoon into bowls and garnish with parsley if desired. Serve with green beans, a simple salad or warm bread.
Tips and substitutions
- Shortcut: use about 3 cups cooked shredded rotisserie chicken, skip poaching and start with butter and onions.
- Add finely diced carrots with the onions.
- Add extra cream for a richer sauce.
- Add more broth for a soup-like consistency.
- Refrigerate leftovers within two hours, use within 3–4 days and add broth or milk when reheating.
From our family to yours: Does your family prefer thick creamy noodles or lots of broth?
With love, The Fleming Collective 🤎