One Pot Chicken And Noodles (Print Version)
Hearty chicken with vegetables and noodles in savory broth, all cooked in one pot for easy cleanup.
# What You'll Need:
→ Meats
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Broth & Seasonings
06 - 6 cups low-sodium chicken broth
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1/2 tsp dried oregano
10 - 1 bay leaf
11 - Salt and black pepper, to taste
→ Noodles
12 - 7 oz medium-width egg noodles
→ Pantry & Garnish
13 - 2 tbsp olive oil
14 - 1/4 cup heavy cream (optional, for creaminess)
15 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Cook:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sauté until lightly browned on all sides, approximately 4 minutes. Remove the chicken from the pot and set aside.
02 - In the same pot, add the diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Add the minced garlic to the vegetables and cook for 1 minute, stirring constantly, until fragrant.
04 - Return the browned chicken to the pot. Add the dried thyme, dried parsley, oregano, bay leaf, and season with salt and black pepper to taste. Stir to combine evenly.
05 - Pour in the chicken broth and bring to a rolling boil. Once boiling, reduce the heat to low and let the mixture simmer gently for 10 minutes to allow the flavors to meld.
06 - Add the egg noodles to the simmering broth. Cook uncovered for 7 to 9 minutes, stirring occasionally to prevent sticking, until the noodles are tender.
07 - For a richer, creamier consistency, stir in the heavy cream and continue cooking for an additional 2 minutes.
08 - Remove and discard the bay leaf. Taste and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls and garnish generously with fresh chopped parsley. Serve hot.
# Expert Advice:
01 -
- Everything cooks in a single pot which means cleanup is almost embarrassingly easy and the flavors deepen because nothing gets left behind.
- The broth soaked noodles turn velvety and rich without needing a separate sauce or thickener.
- It reheats beautifully the next day so making extra is never a mistake.
02 -
- Do not skip browning the chicken first because those caramelized bits on the bottom of the pot are where a huge portion of the deep flavor comes from.
- Keep an eye on the noodles near the end because they can go from perfectly tender to mushy in what feels like thirty seconds.
03 -
- Pat the chicken pieces dry with a paper towel before browning because moisture is the enemy of a good sear and you will get much better color.
- If you want the creamiest result without cream, smash a few of the cooked noodles against the side of the pot and stir the starchy paste back into the broth.