Old fashioned chicken & noodles is the kind of meal that warms me from the inside out. Made with tender shredded chicken, hearty egg noodles, and a savory homemade broth, this dish is simple, comforting, and straight from the heart. It’s the kind of recipe that’s been passed down through generations and still hits the spot every single time.
Why You’ll Love This Recipe
I love this recipe because it’s timeless and deeply satisfying. The slow-simmered chicken makes a rich, flavorful broth, and the thick egg noodles soak up all that goodness. It’s one of those meals that feels like a hug in a bowl—perfect for a cozy dinner or to bring someone a little homemade comfort. Plus, it's budget-friendly and great for feeding a family.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chicken (bone-in thighs, drumsticks, or a whole chicken for more flavor)
- Water or chicken broth
- Carrots (sliced)
- Celery (sliced)
- Onion (diced)
- Garlic (minced)
- Egg noodles (wide, preferably homestyle or frozen)
- Bay leaf
- Dried thyme
- Salt and pepper
- Optional: chopped fresh parsley, a splash of cream for richness
Directions
- I start by placing the chicken, carrots, celery, onion, garlic, bay leaf, thyme, salt, and pepper into a large pot. I pour in enough water or chicken broth to cover.
- I bring it to a boil, then reduce the heat and simmer gently for about 45–60 minutes, or until the chicken is fully cooked and tender.
- I remove the chicken from the pot and set it aside to cool slightly. I discard the bay leaf and skim off any excess fat from the top of the broth.
- Once the chicken is cool enough, I shred it into bite-sized pieces and discard the bones and skin.
- I return the shredded chicken to the pot and bring the broth back to a low boil.
- I stir in the egg noodles and cook according to the package directions, usually 10–12 minutes, until they’re tender.
- I taste and adjust seasoning as needed, then serve it hot with fresh parsley or a splash of cream if I want a richer finish.
Servings and Timing
This recipe makes about 6 generous servings. It takes about 15 minutes to prep and about 1 hour to cook, so I usually have everything ready in just over an hour.
Variations
- I’ve made it with leftover roasted chicken to save time.
- For an ultra-rich broth, I use a mix of water and bone broth.
- I stir in frozen peas or corn during the last few minutes for added texture and sweetness.
- A few dashes of poultry seasoning or a pinch of sage gives it a more herb-forward flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The noodles will absorb some of the broth, so I usually add a splash of water or broth when reheating. It warms up beautifully in the microwave or on the stovetop.
FAQs
Can I use store-bought rotisserie chicken?
Yes! I’ve used shredded rotisserie chicken and premade broth for a quick version. I just simmer the veggies and noodles, then stir in the chicken at the end.
What kind of noodles work best?
I prefer thick, homestyle egg noodles or frozen Reames-style noodles for that traditional texture. Regular dried egg noodles work too.
Can I make this in the slow cooker?
Definitely. I add everything but the noodles and cook on low for 6–8 hours. I then shred the chicken and add the noodles for the last 30–40 minutes on high.
How do I keep the noodles from getting mushy?
If I’m planning to store it, I cook the noodles separately and add them to each bowl when serving. This keeps them from over-soaking in the broth.
Can I freeze chicken & noodles?
Yes, though I recommend freezing the broth and chicken separately from the noodles for the best texture. Just reheat and combine when ready to serve.
Conclusion
Old fashioned chicken & noodles is the definition of a classic comfort meal. It’s rich, simple, and made with love—perfect for any night when I want to slow down and enjoy something warm and nourishing. Whether I’m cooking for my family or just making a cozy batch for myself, this recipe never goes out of style.
Old Fashioned Chicken & Noodles
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This old fashioned chicken and noodles recipe is the ultimate comfort food, made with tender shredded chicken, hearty egg noodles, and a rich homemade broth. Perfect for cozy family dinners or when you need a warm, satisfying meal that tastes just like grandma used to make.
Ingredients
- Chicken (bone-in thighs, drumsticks, or a whole chicken)
- Water or chicken broth
- 2–3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2–3 garlic cloves, minced
- 12 oz egg noodles (homestyle or frozen)
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: chopped fresh parsley, splash of cream for richness
Instructions
- In a large pot, combine chicken, carrots, celery, onion, garlic, bay leaf, thyme, salt, and pepper. Pour in water or broth to cover.
- Bring to a boil, then reduce heat and simmer gently for 45–60 minutes, or until the chicken is tender and fully cooked.
- Remove chicken from the pot and let cool slightly. Skim any excess fat from the broth and discard bay leaf.
- Shred the chicken into bite-sized pieces and discard bones and skin. Return shredded chicken to the pot.
- Bring broth to a low boil and stir in the egg noodles. Cook according to package directions (10–12 minutes), until noodles are tender.
- Taste and adjust seasoning. Garnish with chopped parsley or a splash of cream, if desired.
- Serve hot.
Notes
- Frozen or homestyle egg noodles give the most authentic texture.
- Make ahead: Cook the noodles separately and store them separately to avoid sogginess.
- Add frozen peas or corn in the last few minutes of cooking for a veggie boost.
- For extra depth, use a mix of broth and bone broth.
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