Tulo

Chicken and Noodles Recipe

Poaching the chicken directly in the broth builds flavor into the cooking liquid instead of wasting it, and a butter-and-flour roux thickens that same broth into a clingy gravy instead of a thin soup, so every noodle gets coated.

Prep
15 min
Cook
50 min
Total
65 min
Servings
6

Ingredients

Servings6
  • 2 lb bone-in, skin-on chicken thighs
  • 8 cups low-sodium chicken broth
  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 tsp poultry seasoning
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1/2 cup heavy cream

Nutrition per serving

Calories
2968
Protein
127g
Carbs
463g
Fat
62g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Place the chicken thighs in a large pot or Dutch oven and pour in the chicken broth. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 25-30 minutes, until the chicken reaches 165°F (74°C) and shreds easily with a fork.
  2. 2Remove the chicken to a plate and let it cool slightly, then discard the skin and bones and shred the meat. Strain the broth through a fine-mesh sieve into a bowl and set both aside; wipe out the pot.
  3. 3Melt the butter in the same pot over medium heat. Add the onion, celery, and carrots and cook for 6-8 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds more.
  4. 4Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes, until it smells toasty and no raw flour lumps remain.
  5. 5Slowly whisk in the reserved broth a cup at a time, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 8-10 minutes, whisking occasionally, until the broth thickens enough to coat the back of a spoon.
  6. 6Stir in the poultry seasoning, salt, and pepper. Add the egg noodles and cook, uncovered, for 8-10 minutes, stirring occasionally, until tender.
  7. 7Stir the shredded chicken, frozen peas, and heavy cream into the pot and simmer for 2-3 minutes, until the chicken is warmed through and the peas are bright green. Taste and adjust salt and pepper before serving.
How Long to Boil Chicken Breast

Tips & variations

  • Bone-in, skin-on thighs give a richer broth than boneless breast, but 1.5 pounds of boneless skinless thighs work if you're short on time; reduce the poaching time to 15-18 minutes.
  • A store-bought rotisserie chicken works in a pinch: skip step 1 and simmer 8 cups of broth alone for 10 minutes with the aromatics before building the roux, then stir in the shredded rotisserie meat at the end.
  • For a thinner, more soup-like consistency, cut the flour back to 2 tablespoons.
  • Frozen egg noodles or homemade noodles (sometimes labeled 'chicken and dumplings noodles') can replace dried egg noodles; they may need an extra 5-10 minutes to cook through.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. The noodles will keep absorbing liquid as they sit, so reheat gently on the stovetop over low heat, stirring in a splash of broth or water to loosen the gravy back to a saucy consistency. This dish doesn't freeze well; the noodles turn mushy once thawed.

Tips from the Tulo kitchen

  • Whisking the broth in gradually, rather than dumping it all in at once, keeps the roux from seizing into lumps.
  • If the gravy is too thick after adding the noodles, thin it with a splash of warm broth rather than water, so the flavor doesn't get diluted.

FAQ

What's the difference between chicken and noodles and chicken noodle soup?

Chicken and noodles is a thick, gravy-based dish built on a roux, meant to be eaten more like a stew over mashed potatoes or on its own, while chicken noodle soup is a thin, brothy soup. The two use similar ingredients but very different ratios of liquid to thickener.

Can I use egg noodles instead of homemade noodles?

Yes, dried wide egg noodles are the easiest option and what this recipe calls for; they cook directly in the gravy and hold their shape well without needing to be boiled separately.

Why did my gravy turn out lumpy?

Lumps usually form when broth is added too quickly to the roux or when the broth is cold going into a hot roux. Warm the broth slightly first and add it gradually while whisking constantly.

Can I make this in a slow cooker?

Yes. Cook the chicken thighs with the broth and aromatics on low for 6 hours, then shred the meat, whisk a butter-flour roux (cooked separately in a skillet) into the slow cooker along with the noodles, and cook on high for 20-30 minutes until the noodles are tender.

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