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Homemade Chicken and Noodles

Homemade Chicken and Noodles - Delicious Meal Ideas

Growing up, homemade chicken and noodles was a staple in my family. My grandmother had a magical way of transforming everyday ingredients into the most comforting dish you could imagine. On chilly evenings, the aroma would fill the house, drawing us to the kitchen like moths to a flame.
This dish isn’t just food; it’s nostalgia in a bowl. It's about families gathering and moments shared over a meal that warms the soul. Today, I'm excited to share my version of this classic recipe. Grab your apron, and let’s get cooking!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Broth Base
  • 1 whole chicken about 5 pounds, skin-on, and giblets removed
  • 1 large onion quarter it, no need to peel
  • 2 ribs of celery cut into chunks
  • 1 tablespoon finely ground sea salt
  • 1 teaspoon freshly cracked black pepper
  • 1 small bunch of fresh flat-leaf parsley tied together with kitchen twine
  • 1 teaspoon garlic powder
  • 2 whole carrots peeled and roughly chopped
  • 1 teaspoon granulated onion powder
  • 4 cups filtered water
For the Chicken and Noodles
  • 1/2 cup heavy cream for that extra richness
  • 1 cup thinly sliced carrots from about 2 medium carrots
  • 1 cup celery slices roughly 2 stalks
  • 1 cup freshly chopped flat-leaf parsley for a bright finish
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried thyme
  • 3 About cups shredded chicken meat from the cooked chicken
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chopped yellow onion approximately 1 medium onion
  • 6 cups homemade chicken broth from cooking the chicken
  • 16 ounces fresh egg noodles or substitute with 8 ounces dried egg noodles
  • 4 tablespoons butter salted or unsalted, based on preference

Method
 

Step 1: Make the Chicken Broth
    • In a large pot, combine your whole chicken, quartered onion, celery chunks, salt, black pepper, parsley, garlic powder, carrots, onion powder, and filtered water.

    • Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours. This slow-cooking process extracts all the flavors.

Step 2: Shred the Chicken
    • Once your chicken is cooked through and tender, remove it from the broth. Set it aside to cool.

    • When cool enough to handle, shred the meat into bite-sized chunks. Discard the skin and bones.

Step 3: Strain the Broth
    • Strain the broth through a fine mesh sieve, discarding the solids. This ensures a clear, flavorful liquid for your dish.

Step 4: Sauté the Vegetables
    • In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the onions are translucent and fragrant.

Step 5: Create the Base
    • Sprinkle the flour over the sautéed vegetables, whisking to combine. This will help thicken your broth later. Cook for another minute to remove the raw flour taste.

Step 6: Add Broth
    • Slowly add in the reserved chicken broth, whisking continually until it’s smooth. Bring it to a simmer again.

Step 7: Incorporate Chicken and Noodles
  1. Once simmering, add the shredded chicken, heavy cream, thyme, parsley, salt, and pepper. Stir to combine.
Step 8: Cook the Noodles
  1. Finally, add the egg noodles. Cook according to package directions until al dente. The noodles will absorb some of the broth, creating a delightful blend of flavors.

Notes

  • Bold Use Fresh Ingredients: Fresh herbs and vegetables elevate the flavor. Don’t skimp here!
  • Bold Let the Broth Simmer: Patience is key. Letting the broth simmer longer enhances the flavor.
  • Bold Adjust Thickness: If you prefer a thicker stew, add a bit more flour, or let it simmer longer to reduce.
  • Bold Go for Quality Noodles: Fresh egg noodles will give you the best texture. But if you can’t find them, good-quality dried noodles will do.
  • Bold Season Gradually: Taste as you go. You might need less or more salt depending on your broth’s initial flavor.