One Pot Chicken and Noodles (Printable Version)

Hearty chicken and egg noodles cooked together with vegetables in a rich, flavorful broth.

# What You Need:

→ 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 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley
15 - 1 bay leaf
16 - 2 tablespoons olive oil

# How To Make It:

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 chicken to the pot. Add salt, pepper, thyme, parsley, and bay leaf. Stir well to evenly coat all ingredients.
04 - Pour in chicken broth and water. Bring to a gentle boil over medium-high heat.
05 - Add egg noodles, stir, and 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 - Add frozen peas and heavy cream (if using). Simmer uncovered for another 3–5 minutes. Check seasoning and adjust as needed.
07 - Remove bay leaf. Serve hot, garnished with additional parsley if desired.

# Helpful Hints:

01 -
  • Everything cooks in a single pot, which means you spend less time cleaning and more time actually enjoying dinner with the people you love.
  • The broth absorbs into the noodles as they cook, creating a silky, rich sauce that tastes like it took hours of careful attention.
02 -
  • Do not skip removing the bay leaf before serving because biting into one is an unpleasant surprise I have made exactly once and never again.
  • Stirring occasionally while the noodles cook prevents them from clumping into a stubborn mass at the bottom of the pot, a lesson I learned the hard way early on.
03 -
  • Let the chicken get a real sear without constantly poking and moving it around, because that golden crust is where the deepest flavor lives.
  • If you want an extra rich broth without cream, stir in a small pat of butter right at the end and watch it melt into something silky and wonderful.

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