old fashioned chicken and egg noodles recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best old fashioned chicken and egg noodles recipe

I’m so excited to share this old fashioned chicken and egg noodles recipe with you all. This dish has been a staple in our household for years, and it’s always a hit with the kids.

I remember my grandmother used to make it for me when I was a kid, and it’s a big reason why I love cooking so much. The combination of tender chicken, fluffy egg noodles, and savory sauce is just perfect.

It’s one of those recipes that never goes out of style, and it’s easy to see why. My family loves it because it’s comforting, easy to make, and packed with protein and veggies.

We often have leftovers for lunch the next day, which is always a bonus. The best part about this recipe is that it’s incredibly versatile – you can serve it as a main course or add some veggies to make it a one-pot meal.

I like to use homemade egg noodles for this recipe because they’re lighter and less dense than store-bought ones. This dish is also perfect for potlucks or family gatherings because it’s easy to transport and serves a crowd.

The sauce is made with simple ingredients like butter, flour, milk, and chicken broth, but don’t let that fool you – it’s rich and creamy without being too heavy.

Old Fashioned Chicken and Egg Noodles

Old Fashioned Chicken and Egg Noodles

4.7 from 1647 votes

A comforting, old fashioned chicken and egg noodle stew made with a rich broth, tender chicken, and homemade egg noodles. This hearty one-pot meal is perfect for a cozy family dinner.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken and Broth

1 whole chicken (about 4 pounds), cut into pieces
2 tablespoons olive oil
1 large onion, chopped
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

For the Egg Noodles

2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
1/4 cup milk

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat.
2Add chicken pieces skin-side down and cook for 5 to 7 minutes per side until deep golden brown.
3Remove chicken and set aside.
4Reduce heat to medium and add onion, carrots, and celery.
5Cook for 5 to 7 minutes, stirring occasionally, until vegetables are softened.
6Add garlic and cook for 1 minute until fragrant.
7Return chicken to the pot.
8Pour in chicken broth, add bay leaves, thyme, salt, and pepper.
9Bring to a boil, then reduce heat to low, cover, and simmer for 45 to 60 minutes until chicken is tender and cooked through.
10While the chicken simmers, make the egg noodles.
11In a mixing bowl, combine flour and salt.
12Make a well in the center and add eggs and milk.
13Mix until a dough forms, then knead on a floured surface for 3 to 5 minutes until smooth.
14Roll the dough out on a floured surface to about 1/8-inch thickness.
15Use a sharp knife to cut the dough into strips about 1/2-inch wide and 3 inches long.
16Let the noodles rest for 10 minutes.
17Remove chicken from the pot and let it cool slightly.
18Shred the meat, discarding skin and bones.
19Return the shredded chicken to the pot and bring the broth back to a gentle boil over medium heat.
20Add the egg noodles to the boiling broth.
21Cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender and cooked through.
22The broth will thicken slightly as the noodles cook.
23Taste and adjust seasoning with additional salt and pepper if needed.
24Remove bay leaves before serving.
25Ladle the stew into bowls and serve hot.

🔧Equipment

Large pot or Dutch oven
Mixing bowl
Rolling pin
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 35g

📝Notes

For a richer flavor, use homemade chicken broth. The egg noodles can be made ahead and dried for later use. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Old Fashioned Chicken and Egg Noodles Works

This old fashioned chicken and egg noodles recipe is a staple in our household for many reasons. First, it’s incredibly easy to make – just cook the noodles according to package instructions, chop up some veggies like carrots or peas, and cook the chicken until it’s tender.

The sauce comes together quickly in a separate pan by melting butter with flour to make a roux, then slowly adding in milk until it thickens. Serve everything together over the cooked noodles for an instant comfort meal that everyone will love.

This recipe works well for any occasion – whether you’re looking for a quick weeknight dinner or want something special for Sunday supper.

❓ Frequently Asked Questions About Old Fashioned Chicken and Egg Noodles

Q: What type of noodles should I use?

This recipe works best with homemade egg noodles or thin, fresh pasta.

Q: Can I use store-bought noodles?

Yes, but keep in mind that they’ll be heavier and less flavorful than homemade ones.

Q: How do I prevent the noodles from becoming mushy?

To prevent the noodles from becoming mushy, cook them until they’re al dente and then drain them well before adding them to the sauce.

Q: Can I substitute the chicken with beef or pork?

You can substitute the chicken with beef or pork if you prefer – just adjust the cooking time accordingly.

Q: What if I don’t have any chicken broth?

No problem! You can substitute the chicken broth with water or beef broth if you prefer.

Similar Posts