Chicken and Noodles Recipe: Easy and Homemade – These chicken and noodles using egg noodles are so creamy, and the perfect warm dish for a weeknight meal!
Chicken and Noodles Recipe
FULL RECIPE AT BOTTOM OF PAGE!
Every time I think of chicken and noodles, I think of “chicken noodle” day at school, growing up. It was the best. Warm egg noodles and shredded chicken in a creamy sauce, served alongside apple butter and rolls… oh mylanta. It was incredible. So it’s a bit of nostalgia around here when I make this dish, or when my mama makes it. (Which is where I learned how to make this dish! I have to thank her for so many recipes and cooking skillzzz that I’ve learned over the years.)
Speed Things Up with a Rotisserie Chicken
Now we all know I like quick and easy recipes around here. So normally, to make this recipe even easier, I’d usually use a rotisserie chicken from the store. That speeds things up quite a bit! So feel free to go that route! Or, if you have any frozen chicken breasts or thighs, this may be the perfect way to use them!
But for this round, I was lucky enough that my uncle supplied us with fresh chickens from his farm, and I decided to utilize the chicken for multiple recipes. That IS one of my favorite things to do. I feel so thrifty when I can get multiple recipes out of one chicken!
Ugly Photo Alert: Now, the photo below is not that pretty. But I couldn’t resist, because it’s all part of the story, of sharing tips and tricks to hopefully make your life a little bit easier.
Or… Cook Your Chicken & Save the Broth for Later
threw (that would get messy), gently placed, a whole chicken in my big stock pot, and covered it with water. Then, I added a little salt and pepper, but that was about it. (I didn’t want to go overboard with spices, because I wasn’t quite sure what I wanted to use the broth for.) I cooked it on medium heat for a couple of hours and it turned in to the most beautiful broth!
Tip: I also cooked my egg noodles (in a separate pot) during this time, sat them aside, and ran cold water over them to halt the cooking process until I was ready for them!
Now when I’m making homemade chicken broth, I usually follow THIS recipe, but I was out of carrots, onion and celery, so I said “to heck with it.” I was more interested in cooking the chicken anyway, to use for this chicken and noodles recipe.
(But just as a side note, in case you’re wondering, I used the broth the next day for my favorite Chicken Noodle Soup Recipe! My whole family was sick, and this was the perfect soup to soothe their little bodies.)
Chop that Chicken
That sounds like a dance move… yes?
Once the chicken was cooked, I pulled it out of the broth and cut it up in to small pieces. (I also go the extra step to remove any fatty-skin pieces on the chicken, because well… that slimy texture kind of grosses me out.)
Quick and Creamy Sauce
After sautéing onions in butter (wipe the drool from your mouth like I do), add in the other ingredients (like the milk, flour, parmesan cheese, etc.) that make this sauce insanely good. You can see those and the full recipe card below.
Add in the chicken and cooked egg noodles, stir to coat, and you have chicken and noodles ready to eat in a jiffy!
Mmmm! Doesn’t this just look scrumptious!?
Spiff It Up?
So you know what I’m thinking about doing the next time? I’m thinking about putting the chicken and noodles in to a baking dish after cooking them, and sprinkling shredded cheese on top, and baking it for a little bit. So maybe turning it in to a chicken and noodle “bake” or something? Maybe throw in some bacon, green onions… who knows!
Maybe I’m just hungry at the time of writing this, but all of that sounds amazing. HOWEVER, I do love this basic, quick and easy chicken and noodles recipe just as it is! (And so does my family!)
Chicken and Noodles Recipe
- 2 cups cooked shredded/chopped chicken
- 3 cups uncooked egg noodles
- 5 cups water
- 2 Tablespoons butter divided
- 1/2 small white onion chopped
- 2 cup milk
- 1 Tablespoon flour
- 1/2 cup grated parmesan cheese
- 1-2 teaspoon salt as desired
- pepper to taste
- Cook egg noodles in 5 cups of water, according to package directions.
- Once cooked, drain and rinse with cold water to stop the cooking process.
- In a separate skillet or deep fry pan, add melt 1 tbsp butter.
- Add in chopped white onion and saute over medium heat until translucent.
- Reduce heat to med-low heat, and add in milk.
- Gradually add in flour, and continually whisk/stir until it thickens.
- Pour in parmesan cheese, salt and pepper: stir.
- Add in chicken and cooked egg noodles, and stir to coat noodles. Serve!
- TIP: if you prefer a soupier/creamier chicken and noodles, feel free to add more milk
I can’t wait to to hear if you add this to your rotating dinner menu! I certainly have. It’s also great left over, so you can plan on taking any left overs in your lunch or to send with your hubby/kids for their lunches!
To add more quick and easy recipes to your dinner menu, don’t forget to see the latest recipes on the blog HERE!