Recipe

Chicken and Noodles with Egg Noodles

Velvety, cozy chicken and noodles with tender egg noodles and a savory, creamy broth that tastes like you tried harder than you did.

By Matt Campbell

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4.8

A steaming bowl of chicken and noodles made with egg noodles in a creamy broth, garnished with parsley on a rustic wooden table

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There are two kinds of comfort food nights: the ones where you have energy to simmer something all day, and the ones where you want a bowl of cozy now. This chicken and noodles with egg noodles is for the second kind, with a little bonus: it still tastes like you took your time.

We are building a quick, savory base with sautéed onion and garlic, then letting egg noodles drink up that chickeny goodness. A small splash of cream and a cornstarch slurry give you that velvety, clingy broth that makes you go back for “just one more spoon.” Tasting as you go is not only allowed, it is encouraged.

Yield: About 10 to 12 cups, depending on how brothy you make it.

Egg noodles, shredded cooked chicken, carrots, celery, onion, garlic, chicken broth, and herbs arranged on a clean kitchen counter in natural light

Why It Works

Big comfort, low drama: Rotisserie chicken or leftovers make this a real weeknight win.
Perfect noodle texture: Egg noodles cook right in the pot so they turn tender but not mushy.
Velvety, savory creamy broth: A simple slurry plus a splash of cream makes it rich without feeling heavy.
Flexible: Make it thicker like stew, or loosen it with extra broth for more of a soup vibe.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. The noodles will keep absorbing liquid, so expect it to thicken.

Reheat: Warm gently on the stove over medium-low, adding a splash of broth or water until it is back to your preferred consistency. Microwave works too, just stir halfway through.

Freeze: You can freeze it, but egg noodles get softer after thawing. If you are planning ahead, freeze the chicken and broth base without noodles, then boil fresh noodles when you reheat. If it is already mixed, freeze up to 2 months and reheat slowly with extra broth.

Common Questions

Can I use rotisserie chicken?

Absolutely. It is my favorite shortcut here. Shred about 3 cups of meat and add it near the end so it stays juicy. Heads up: rotisserie chicken can be salty, so start lighter on the salt and adjust at the end.

Do I cook the egg noodles separately?

Nope. Cooking them right in the pot gives you better flavor and a slightly thicker broth from the noodle starch. Just keep an eye on the liquid level and stir often so nothing sticks.

How do I make it thicker like classic “chicken and noodles”?

Start with half the cornstarch slurry, simmer 2 to 3 minutes, then add more if you want it thicker. You can also begin with 1 to 2 fewer cups of broth, then loosen later if needed.

How do I make it more brothy like soup?

Add an extra 1 to 2 cups broth at the end and warm through. Season again with salt and pepper because more broth can dull the flavor.

What if my noodles got too soft?

It happens. The fix is to reheat with extra broth and add a handful of fresh noodles in a separate small pot, then stir them into each bowl. It is a tiny bit extra work that makes leftovers feel brand new.

Can I make it dairy free?

Yes. Skip the cream and lean on the slurry for thickness. A spoonful of dairy-free butter or a drizzle of olive oil at the end helps bring back that cozy richness.

No bay leaf?

Skip it if you do not have it. If you want a similar cozy background note, add a pinch of dried rosemary or a tiny pinch of poultry seasoning. Go easy, both can take over fast.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Small bowl and whisk or fork (for slurry)

This is the kind of meal I make when I want the house to smell like someone responsible lives here. I started doing a version of chicken and noodles when I was chasing practical kitchen skills instead of classroom credits, because it forces you to pay attention to the basics: seasoning, simmering, and not overcooking your noodles. Now it is my go-to “reset” dinner. One pot, one spoon, and a bowl that makes even a chaotic day feel a little more manageable.