One Pot Chicken And Noodles (Printable Version)
Tender chicken and vegetables with egg noodles in savory broth, all cooked in one pot for easy cleanup.
# What You'll Need:
→ Proteins
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
→ Broth and Seasonings
06 - 6 cups low-sodium chicken broth
07 - 1 tsp dried thyme
08 - 1 tsp dried parsley
09 - 1/2 tsp dried oregano
10 - 1 bay leaf
11 - Salt and black pepper, to taste
→ Noodles
12 - 7 oz medium-width egg noodles
→ Pantry Staples and Garnish
13 - 2 tbsp olive oil
14 - 1/4 cup heavy cream (optional, for creaminess)
15 - 2 tbsp fresh parsley, chopped (for garnish)
# How To Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sauté until lightly golden on all sides, approximately 4 minutes. Transfer to a plate and set aside.
02 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
04 - Return the browned chicken to the pot. Add dried thyme, dried parsley, oregano, bay leaf, salt, and black pepper. Stir to evenly coat everything.
05 - Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to medium-low and let simmer gently for 10 minutes to develop flavor.
06 - Add egg noodles to the pot and cook uncovered for 7 to 9 minutes, stirring occasionally, until the noodles are tender and have absorbed some of the broth.
07 - If using, stir in the heavy cream and cook for an additional 2 minutes to create a rich, silky finish.
08 - Remove and discard the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish generously with fresh chopped parsley. Serve immediately.
# Expert Suggestions:
01 -
- Everything cooks in a single pot which means cleanup takes roughly ninety seconds and you can get back to whatever you were doing before hunger struck.
- The broth absorbs into the noodles as they cook so every bite carries that concentrated savory flavor without needing a separate sauce.
02 -
- If you add the noodles too early they will soak up all the broth and you will end up with a stodgy mass instead of a soupy stew, so wait until the last ten minutes.
- A splash of lemon juice stirred in right before serving wakes up the entire pot in a way that salt alone never can.
03 -
- Do not skip browning the chicken first because those caramelized bits on the bottom of the pot are where half the flavor in your broth comes from.
- If you want a richer broth without cream, smash a few of the cooked noodles against the side of the pot and stir them back in for natural thickening.