This post may contain affiliate links. Make a wholesome and delicious meal in one pan easy chicken this recipe for Chicken and Noodles. It’s a comforting meal that will leave you full and satisfied.
What type of chicken do I need? Can I make this in the crock pot? Can I freeze chicken and noodles? Chicken and noodles is one of our go-to recipes on busy weeknights. Everything is made in one pan and everyone loves it. It’s one of the best easy chicken recipes out there!
Less dishes: You don’t have to worry about making a lot of dishes when preparing this meal. You can make it all in the same pan! Versatile dish: It’s a comforting dish that you can enjoy for lunch or dinner with family and friends. Healthy meal: The recipe contains lots of healthy ingredients, including chicken, celery, and carrots. Cook your carrots in chicken broth with bay leaf, salt, pepper, and thyme until your carrots become tender.
Add the rest of the chicken broth, along with the celery, onion, and garlic, bringing the broth to a boil. Add your wide noodles into the broth, let it cook for five minutes, and then add your milk into the pan with the frozen peas. Grab a separate pan and combine the rest of the milk with flour to create a roux. Cook long enough to get rid of the white flour flavor. Add your roux to the pan with the chicken broth and the rest of the ingredients, add your shredded chicken, mix well, and let cook until it thickens up to the perfect consistency.
Remove from the heat and serve it in a bowl with some fresh parsley. You’re going to need cooked chicken for this recipe. It’s best to use a rotisserie chicken that you can easily shred into pieces. You can also use any leftover chicken that you have available.
If you don’t want to use a pan on the stove top, don’t worry. You can make these delicious Chicken and Noodles in the crock pot. Check out my recipe for crock pot chicken and noodles! Yes, you can save the Chicken and Noodles if you’d like to keep it stored for more than a few days. When you’d like to eat it, remove it from the freezer, let it thaw in the fridge, and then reheat it in a pan on the stove or in the microwave. Make sure you’re using a large pot to prepare this meal.
You want to have enough space for all your ingredients. Feel free to use homemade noodles in this recipe. If not, you can get artisan noodles at the grocery store. Add extra ingredients for flavor, such as fresh parsley and smoked paprika. Some people like to add a bit of Parmesan cheese on top as a finishing touch. If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil. Next add the dry wide noodles to the pot and cook for 5 minutes uncovered. Then after 5 minutes stir in 1 cup of milk and the frozen peas. In a separate pan mix the remaining milk with the all purpose flour and make a roux by heating and slowly mixing the milk and flour. Be sure to cook off the white flour taste. Next add this milk and flour mixture to the pot with the noodles, vegetables and broth.
Finally add the cooked shredded chicken and let the soup simmer until thickened. Remove from heat and serve hot topped with fresh chopped parsley. Use a large pot to help prevent it from boiling over or splatters. This is delicious with optional toppings for the fresh chopped parsley. Grated or fresh parmesan cheese, black pepper are something I learned from an Italian friend. Also smoked paprika is a comfy option.