Chicken And Noodles Recipe
The combination of chicken and noodles has roots in various cuisines. In the United States, it’s often linked to hearty midwestern meals where practicality and comfort are key. Historically, this dish evolved as a way to use simple ingredients readily available in farm kitchens, with homemade noodles and freshly cooked chicken providing sustenance for hardworking families.
Equipment
- Large pot
- Medium saucepan
- Cutting board
- Knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- Chicken Breasts (boneless and skinless): 2 large pieces (approximately 1 pound)
- Egg Noodles: 12 ounces
- Chicken Broth: 6 cups
- Carrots: 2 medium, peeled and sliced
- Celery: 2 stalks, chopped
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Butter: 2 tablespoons
- Olive Oil: 1 tablespoon
- Dried Thyme: 1/2 teaspoon
- Bay Leaf: 1 leaf
- Parsley: 2 tablespoons, chopped (for garnish)
- Salt and Pepper: To taste
Instructions
- Prepare the IngredientsChop the carrots, celery, and onion into bite-sized pieces. Mince the garlic.Season the chicken breasts with salt and pepper on both sides.
- Cook the ChickenHeat the olive oil in a large pot over medium heat.Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
- Sauté the VegetablesIn the same pot, melt the butter.Add the diced onion, carrots, and celery. Cook for 5 minutes until softened.Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the Broth and SpicesPour in the chicken broth.Add the thyme, bay leaf, and a pinch of salt and pepper.Bring the mixture to a simmer.
- Cook the Noodles and ChickenWhile the broth simmers, cut the cooked chicken into bite-sized pieces.Add the egg noodles and chicken back into the pot.Simmer for 10 minutes until the noodles are tender and the chicken is fully heated through.
- Garnish and ServeRemove the bay leaf from the pot.Taste and adjust seasoning if necessary.Ladle the chicken and noodles into bowls, garnish with chopped parsley, and serve hot.