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Cassie's Comforting Chicken And Noodles

This comforting chicken and noodles recipe is SO EASY! Tender chicken, fresh veggies, and egg noodles in a savory broth make the perfect cozy meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 2 cups egg noodles
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts cubed
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • salt and pepper to taste
  • 1 cup frozen peas
  • 2 tablespoons cornstarch mixed with water (2 tablespoons cornstarch mixed with 2 tablespoons water, optional for thickening)

Instructions

Step 1: Prepare the Ingredients

  • Start by gathering all your ingredients. Cube the chicken breasts into bite-sized pieces, chop the onion, slice the carrots and celery, and mince the garlic. Having everything ready will make the cooking process smooth and enjoyable.

Step 2: Cook the Chicken

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the cubed chicken. Season lightly with salt and pepper. Cook the chicken until it’s browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3: Sauté the Aromatics

  • In the same pot, add the chopped onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. This will build a flavorful base for the soup.

Step 4: Add Vegetables and Herbs

  • Add the sliced carrots and celery to the pot. Stir in the dried thyme and parsley. Cook everything together for 2-3 minutes, letting the herbs release their aroma.

Step 5: Pour in Chicken Broth

  • Pour the chicken broth into the pot. Bring it to a boil, then reduce the heat to a simmer. Let the broth cook for about 10 minutes to allow the flavors to meld and the vegetables to soften.

Step 6: Cook the Egg Noodles

  • Add the egg noodles and the cooked chicken back into the pot. Stir well and cook until the noodles are tender, about 7-9 minutes. Stir occasionally to prevent the noodles from sticking to the bottom.

Step 7: Add Peas and Thicken (Optional)

  • Stir in the frozen peas and cook for an additional 2 minutes. If you prefer a thicker broth, slowly whisk in the cornstarch-water mixture. Allow the broth to thicken for a couple of minutes before serving.

Step 8: Season and Serve

  • Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired. This dish pairs beautifully with a side of crusty bread or a light salad.

Equipment

  • Large Pot
  • Dutch Oven

Notes

  • Use fresh herbs if available for a brighter flavor.
  • Precook chicken or use rotisserie chicken to speed up cooking.
  • Avoid overcooking noodles to keep their texture firm.
  • Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2 months.
  • Try variations like adding mushrooms for vegetarian or swapping herbs for rosemary or sage.