One Pot Chicken and Noodles (Printable)
Tender chicken and egg noodles simmered with vegetables in a savory broth for a comforting one-pot meal.
# What You’ll Need:
→ Meats
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 cup frozen peas
→ Noodles
07 - 8 oz wide egg noodles
→ Liquids
08 - 4 cups low-sodium chicken broth
09 - 1 cup water
→ Dairy
10 - 1/4 cup heavy cream (optional)
→ Spices & Seasonings
11 - 1 tsp salt, or to taste
12 - 1/2 tsp black pepper
13 - 1/2 tsp dried thyme
14 - 1/2 tsp dried parsley
15 - 1 bay leaf
16 - 2 tbsp olive oil
# How To Make It:
01 - Heat olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add chicken pieces and sauté until lightly browned on all sides, about 4–5 minutes. Remove and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 4 minutes until tender. Stir in garlic and cook for another minute until fragrant.
03 - Return the seared chicken to the pot. Add salt, pepper, dried thyme, dried parsley, and bay leaf. Stir well to coat everything evenly.
04 - Pour in the chicken broth and water. Bring the mixture to a gentle boil over medium-high heat.
05 - Add the egg noodles and stir to submerge them. Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until the noodles are al dente and the chicken is cooked through.
06 - Stir in the frozen peas and heavy cream if using. Simmer uncovered for 3–5 minutes until the peas are tender and the broth has slightly thickened. Taste and adjust seasoning as needed.
07 - Remove and discard the bay leaf. Ladle into bowls and serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- Everything cooks in one pot, which means you get a rich, layered broth without spending an hour scrubbing pans afterward.
- The noodles soak up the seasoned broth as they cook, turning simple ingredients into something that tastes like it simmered all day.
02 -
- Resist the urge to crank the heat when simmering the noodles, because high heat will cause them to break apart and turn the broth cloudy and starchy.
- If the broth looks too thin after the noodles cook, just let it simmer uncovered for a few extra minutes and it will naturally thicken as the liquid reduces.
03 -
- Pat the chicken pieces dry before browning, because moisture is the enemy of a good sear and you want that golden crust for deeper flavor.
- Taste the broth before adding the noodles and adjust the salt then, because once the noodles absorb the liquid, fixing the seasoning becomes much harder.