One Pot Chicken And Noodles (Print version)

Tender chicken and egg noodles simmered in savory broth with vegetables for an easy one-pot meal.

# What goes in:

→ 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

# Cooking steps:

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 browned 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 to a gentle boil over medium-high heat.
05 - Add egg noodles and stir to submerge. Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until noodles are al dente and chicken is cooked through.
06 - Stir in frozen peas and heavy cream if using. Simmer uncovered for 3–5 minutes until peas are tender and the broth slightly thickens. Remove bay leaf, check seasoning, and adjust as needed. Serve hot, garnished with fresh parsley if desired.

# Tips from flavorandfeast:

01 -
  • Everything cooks in one pot, which means you get all the soul warming depth of a stew with almost zero dishes at the end.
  • The noodles soak up the broth as they cook, turning plain egg noodles into something silky and rich without any extra effort.
02 -
  • Do not walk away while the noodles cook because they love to stick to the bottom of the pot the moment you stop paying attention.
  • The broth will seem like a lot at first but the noodles absorb a surprising amount as they cook, so trust the process and do not be tempted to drain anything.
03 -
  • Pat the chicken pieces dry before browning because wet chicken steams instead of searing, and you lose all that golden flavor.
  • Use thighs instead of breasts if you want the most tender, forgiving result, since they stay juicy even if dinner gets delayed by fifteen minutes.

Return