Nothing says comfort like this easy one-pot chicken and noodles with carrots and onions, all seasoned with fresh thyme and rosemary. It’s a great weeknight meal, especially for busy families.
I love one-pot meals. They are so convenient and time-saving. I don’t like to wash dishes any more than the next gal. They shorten the time spent in the kitchen, giving us more time to spend on other things. If you like one-pot meals, try chicken a la king, calico beans, and pastalaya.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Salted or unsalted
- Fresh herbs: I like to use thyme and rosemary, but you can use parsley or sage.
- Chicken broth: Low sodium is best to control the amount of sodium.
- Chicken: boneless skinless chicken breasts
- Carrots: I always peel the carrots so they look aesthetically pleasing.
- Egg noodles: You can use other pasta shapes like penne, rotini, or fusilli.
How to Make Chicken and Noodles
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, stirring frequently. Reduce the heat to low and add the garlic, thyme, and rosemary.
Add the chicken broth and bring the mixture to a low boil. Whisk the cornstarch with the reserved chicken broth and whisk it into the pot. Add the chicken breast and carrots and simmer until they are fork-tender. Remove the chicken from the pot, cover it loosely, and let it rest for a few minutes.
Add the egg noodles to the simmering pot. Push them into the liquid and simmer until desired tenderness. Meanwhile, using two forks, shred the chicken. Add the chicken to the pot and season the dish with fresh herbs, salt, and freshly ground black pepper.
Preparation Tips and Storage
- This dish pops with fresh herbs. So if you have them or can get them, use them.
- Add other vegetables to this recipe, such as celery, broccoli, or mushrooms.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
- To freeze, cool thoroughly. Then, spoon into a freezer-safe container or zipper freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight.
Serving Suggestions
This is a hearty meal, but sometimes, I like to balance it with rocket or pear salad or serve it with homemade rolls or beer bread.
More Chicken Recipes
Chicken and Noodles Recipe
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 4 cups low-sodium chicken broth reserve 1 cup
- ¼ cup cornstarch
- 1½ lbs boneless skinless chicken breasts
- 3 large carrots peeled and chopped
- 12 ounces egg noodles
- salt to taste
- freshly ground black pepper to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, stirring frequently. Reduce the heat to low and add the garlic, thyme, and rosemary.
- Add the chicken broth and bring the mixture to a low boil. Whisk the cornstarch with the reserved chicken broth. Whisk it into the pot. Add the chicken breast and carrots and simmer until they are fork-tender.
- Remove the chicken from the pot, cover it loosely, and let it rest for a few minutes.
- Add the egg noodles to the simmering pot. Push them into the liquid and simmer until desired tenderness.
- Meanwhile, using two forks, shred the chicken. Add the chicken to the pot and season the dish with fresh herbs, salt, and freshly ground black pepper.
Notes
- This dish pops with fresh herbs. So if you have them and can get them, use them.
- Add other vegetables to this recipe, such as celery, broccoli, or mushrooms.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
- To freeze, cool thoroughly. Then, spoon into a freezer-safe container or zipper freezer bag. Freeze for up to 3 months. Thaw in the fridge for up to 3 months.
Yeah Lifestyle
You just cannot beat one pot meals such as this! Chicken and noodles is a staple in our house!
karen
Easy, quick, delicious! I am always looking for recipes like this for my family. There are just never enough hours in the day.
Beth Pierce
I hear ya, Karen!
Michelle
These are my favorite types of recipes, simple but super tasty. I love this chicken and noodles so much, it was such an easy recipe but it turned out so delicious!
Beth Pierce
Thanks, Michelle! I am so glad that you liked it!
Janice
I absolutely love chicken and noodles. It’s so comforting and warm on a cold day.
Sammie
This is my type of comfort food and perfect for the cold weather we are having at the moment. I made it for dinner tonight and everyone loved it.
April
This was fantastic! Super simple yet still full of flavor, and really filling too! The whole family loved it.
Beth Pierce
Thanks, April! So glad that you liked it!
Melissa
Delicious and easy to make! Great recipe! Easily a new family favorite. Even my picky toddler loved it.
Beth Pierce
Thanks, Melissa! I am so glad that you and your family liked the chicken and noodles.
Catherine
This turned out so tasty! Super comforting and delicious!
Beth Pierce
Thank you, Catherine!
Michelle
Delicious chicken and noodles! My son asked me to make this again two days later, so I think it’s a new favorite in our house. Thank you!
Beth Pierce
The pleasure is all mine!
Ben
This is really good. I loved having all the chicken noodle soup flavor without so much of the soup part. I like it a lot.
Beth Pierce
Thanks, Ben! So glad that you enjoyed it!
Krystle S
This recipe is such a great mix of comfort and ease! The tender chicken, flavorful noodles, and fresh thyme and rosemary give it such a cozy, homey vibe.