Name: Chicken and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups shredded cooked chicken (rotisserie chicken recommended); 2 tablespoons extra virgin olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 cups diced carrots (about 3 large carrots); 2½ cups low sodium chicken stock or broth, divided; 1 bay leaf; 1 fresh thyme sprig or 1 teaspoon dried thyme; 1 teaspoon Kosher salt or sea salt; 1 teaspoon fresh ground black pepper; 1 cup diced celery; 1 pound dry wide egg noodles (or noodles of your choice); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups whole milk, divided; 1 cup frozen peas; Garnish: Fresh herbs (parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

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This hearty Chicken and Noodles recipe is the epitome of comfort food. Featuring tender shredded chicken, wide egg noodles, and a medley of vegetables in a creamy, savory broth, it’s the kind of meal that warms you from the inside out. Easy to make and incredibly satisfying, it’s perfect for busy weeknights, chilly evenings, or whenever you’re craving something cozy and filling.

Why You’ll Love This Recipe

This dish comes together quickly and makes use of pantry staples and pre-cooked chicken, like rotisserie, for added convenience. It’s family-friendly, well-balanced, and adaptable—great for feeding a crowd or meal prepping. The creamy sauce, loaded with flavorful broth, butter, and herbs, gives this recipe a rich, comforting feel that’s both nostalgic and nourishing.

Chicken and Noodles

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups shredded cooked chicken (rotisserie works great)
2 tablespoons extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
2 cups diced carrots (about 3 large carrots)
2½ cups low sodium chicken stock or broth, divided
1 bay leaf
1 fresh thyme sprig or 1 teaspoon dried thyme
1 teaspoon Kosher salt or sea salt
1 teaspoon freshly ground black pepper
1 cup diced celery
1 pound dry wide egg noodles
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, divided
1 cup frozen peas

For Garnish:

Fresh herbs (parsley, thyme)
Parmesan cheese
Smoked paprika
Fresh ground black pepper

Directions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes until translucent. Add garlic and carrots, cooking for 1 more minute.
Pour in 1½ cups of the chicken stock, along with the bay leaf, thyme, salt, and pepper. Bring to a simmer and cook until carrots are tender, about 5 to 7 minutes.
Add the remaining chicken stock and diced celery. Bring to a boil, then add the noodles and cook uncovered for 5 minutes.
While the noodles cook, prepare the roux. In a small skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add 1 cup of milk and whisk until the mixture thickens, about 2 to 3 minutes. Remove from heat.
Stir the roux, remaining 1 cup of milk, and peas into the pot. Mix until well combined.
Add the shredded chicken and simmer gently until the sauce has thickened to your desired consistency.
Serve hot, garnished with fresh herbs, Parmesan cheese, smoked paprika, or additional black pepper as desired.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Creamier Version: Add an extra half cup of milk or a splash of cream.
Spicy Kick: Stir in crushed red pepper flakes or diced jalapeños.
Herb Lovers: Add rosemary or sage for a more aromatic profile.
Cheesy Option: Stir in shredded cheddar or mozzarella with the milk.
Low-Carb Version: Use spiralized zucchini or shirataki noodles instead of egg noodles.
Brothier Style: Increase chicken stock and reduce milk for a soupier consistency.
Add Mushrooms: Sauté sliced mushrooms with the onions for an earthy flavor.
Lemon Herb: Add a squeeze of lemon juice and zest for brightness.
Gluten-Free: Use gluten-free noodles and a 1:1 gluten-free flour blend for the roux.
Rotisserie Swap: Use leftover turkey instead of chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The dish may thicken as it sits.

To reheat, warm gently on the stovetop over medium-low heat or microwave in short bursts, stirring in a splash of milk or broth to loosen if needed.

This recipe is not ideal for freezing as the noodles and dairy can separate upon thawing, but it can be done in a pinch if stored in a well-sealed freezer-safe container for up to 1 month.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, rotisserie or any leftover cooked chicken works perfectly and saves time.

What kind of noodles are best?

Wide egg noodles are traditional, but any pasta like rotini or fettuccine will work.

Can I make this dish ahead of time?

Yes, it’s a great make-ahead meal. Just store in the fridge and reheat with a bit of extra liquid.

Can I use milk alternatives?

You can substitute whole milk with unsweetened almond milk, oat milk, or another dairy-free alternative, though the texture may be slightly different.

What vegetables can I add or swap in?

You can add mushrooms, green beans, corn, or even spinach for more variety.

Can I make this into a soup?

Yes, increase the broth to about 4–5 cups and reduce the milk for a soupier consistency.

How do I prevent the noodles from getting too soft?

Cook the noodles just until al dente and avoid overcooking after adding them to the sauce.

Is this recipe kid-friendly?

Absolutely—it’s creamy, comforting, and mild in flavor, making it a hit with kids.

Can I freeze leftovers?

Yes, but the texture may change slightly. Thaw in the fridge and reheat with added milk or broth.

How do I make this recipe richer?

Add a splash of heavy cream or extra butter, or top with more cheese before serving.

Conclusion

This Chicken and Noodles recipe is a timeless, comforting dish that’s both nourishing and satisfying. With its creamy texture, tender chicken, and hearty noodles, it’s a warm hug in a bowl—perfect for weeknight dinners or feeding a hungry crowd. Versatile, family-friendly, and full of flavor, this is a recipe you’ll want to keep in regular rotation all year long.