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Old Fashioned Chicken and Noodles Recipe Easy Homemade Comfort Food

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A cozy, classic chicken and noodles recipe featuring tender chicken thighs, silky egg noodles, and a flavorful broth, perfect for comforting family dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 8 ounces (225 grams) egg noodles
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 6 cups (1.4 liters) chicken broth, low-sodium preferred
  • 3–4 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. (About 5 minutes)
  2. Heat 1 tablespoon of butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown and releases easily, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside. (10-12 minutes)
  3. Lower heat to medium and add remaining 2 tablespoons butter. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 5-6 minutes. Add minced garlic and cook for an additional minute. (7 minutes)
  4. Sprinkle flour over the vegetables and stir constantly to form a light roux. Cook for about 2 minutes to remove raw flour taste. Slowly pour in chicken broth while stirring to prevent lumps. (3-4 minutes)
  5. Add fresh thyme sprigs and bay leaf. Nestle seared chicken thighs back into the pot, skin-side up. Bring to a gentle simmer.
  6. Cover loosely and simmer on low for about 30 minutes, until chicken is cooked through and tender. Broth will thicken slightly. (30 minutes)
  7. While chicken simmers, cook egg noodles according to package directions until al dente (6-8 minutes). Drain and set aside.
  8. Remove chicken thighs from pot and let cool slightly. Remove bay leaf and thyme sprigs from broth. Shred chicken meat with two forks, discarding bones and skin.
  9. Return shredded chicken to pot. Add drained noodles and stir gently to combine. Adjust seasoning with salt and pepper as needed. Heat through for 2-3 minutes. (5 minutes)
  10. Ladle into bowls and garnish with chopped fresh parsley.

Notes

Sear chicken skin-side down to lock in flavor and achieve golden color. Stir constantly when making roux to avoid lumps. Cook noodles separately to prevent mushiness. For extra creaminess, add a splash of cream or half-and-half at the end (optional). Keep simmering broth low and slow to avoid tough chicken. If broth reduces too much, add extra broth or water.

Nutrition

Keywords: chicken and noodles, comfort food, homemade chicken noodles, easy chicken recipe, old fashioned chicken and noodles

Find it online: https://flurpchef.com/old-fashioned-chicken-and-noodles-recipe-easy-homemade-comfort-food/