Chicken and noodles go well together. Asian, Mediterranean, and American cuisines have their versions.
Old-fashioned chicken and egg noodles is the American way. Chicken cooked with vegetables and spices makes the broth. Rich chicken broth creates a delicious, flavorful liquid base to cook the noodles. Together, they make a tasty, hearty, creamy combination for the whole family.
Chicken and egg noodles is a versatile dish you can get creative with. You can use any part of the chicken, even a whole bird if you have a large company. You can also adjust vegetables as you like. Follow our old-fashioned chicken and egg noodles recipe, and we will guide you through all the steps, variations, and tips.
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Ingredients
1. Main
- Chicken thighs — 4 pcs., boneless
- Water — 5 cups, room temperature
- Onion — 1 pc., medium-sized, peeled and diced
- Garlic — 2 cloves, peeled and sliced thinly
- Celery rib — 1 pc., finely chopped
- Parsley flakes — 2 tsp.
- Salt — 1 tsp.
- Ground black pepper — ½ tsp.
- Egg noodles — 12 oz., or a package
- Heavy cream — ½ cup
2. For serving
- Fresh dill — 4 sprigs, only green leaves, very finely chopped
Instructions
- Take a pot to hold all the ingredients. Place the ingredients in, except the noodles and heavy cream. Heat on high setting, and then reduce the heat to medium-low when it starts to boil.
- Let the mixture simmer for 25 minutes with no lid. Stir occasionally to prevent ingredients from sticking to the bottom.
- When the mixture reduces visibly, add the cream and the noodles. Reduce the heat to low. Cook for another 8-10 minutes, stirring frequently.
- Divide the dish into serving plates. Put one piece of chicken thigh on each plate. Garnish with chopped dill.
Substitutions
- Chicken thighs — Boneless chicken thighs make good broth because of the fatty content. It is also easy to serve. But you have other options, such as drumsticks, breasts, or a whole chicken leg.
- Fresh dill — If you don’t like dill, you can garnish the dish with fresh parsley, chives, or spring onions.
Variations
- Use fresh noodles — Fresh noodles, homemade or store-bought, work well for this recipe. Remember, fresh noodles cook in a shorter time. 3-4 minutes will be enough.
Equipment
- Measuring spoons and cups
- Chopping board
- Knife
- Pot
- Stove
- Mixing spatula
- Serving plates
Storage
- You can store the dish in the fridge for the next day. Since the dish has a texture similar to a hearty stew, the noodles will lose texture over time. So, we suggest you enjoy old-fashioned chicken and egg noodles on the day you cook.
Pro Tips
- A southern version of this recipe calls for condensed cream of chicken. This ingredient enhances the flavor depth. If you decide to try it, use it to replace the heavy cream.
Old Fashioned Chicken and Egg Noodles Recipe
Experience comfort food with our old-fashioned chicken and egg noodles recipe. Crafted with tradition, it's a dish that warms hearts and souls!
Equipment
- Pot
- Mixing spatula
- Serving plates
Ingredients
Main
- 4 pcs. boneless chicken thighs
- 5 cups water room temperature
- 1 pc. onion medium-sized, peeled and diced
- 2 cloves garlic peeled and thinly sliced
- 1 pc. celery rib finely chopped
- 2 tsp. parsley flakes
- 1 tsp. salt
- ½ tsp. ground black pepper
- 12 oz. egg noodles or a package
- ½ cup heavy cream
For serving
- 4 sprigs fresh dill only green leaves, very finely chopped
Instructions
- Take a pot to hold all the ingredients. Place the ingredients in, except the noodles and heavy cream. Heat on high setting, and then reduce the heat to medium-low when it starts to boil.
- Let the mixture simmer for 25 minutes with no lid. Stir occasionally to prevent ingredients from sticking to the bottom.
- When the mixture reduces visibly, add the cream and the noodles. Reduce the heat to low. Cook for another 8-10 minutes, stirring frequently.
- Divide the dish into serving plates. Put one piece of chicken thigh on each plate. Garnish with chopped dill.
Video
Nutrition
Nutrition Facts
Old Fashioned Chicken and Egg Noodles Recipe
Amount per Serving
Calories
441
% Daily Value*
Fat
15
g
23
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
106
mg
35
%
Sodium
531
mg
23
%
Potassium
321
mg
9
%
Carbohydrates
64
g
21
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
14
g
28
%
Vitamin A
559
IU
11
%
Vitamin C
4
mg
5
%
Calcium
93
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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