Chicken and Noodles

Chicken and Noodles

Chicken and Noodles

This is my favorite comfort food. My children refuse to eat my mac and cheese because it doesn’t come from a blue box, but this, we all agree they will eat. It is warm and homey and makes a ton. I like to choose a day when the weather is totally terrible outside anyway and fill the house with the smell of baking chicken. The only thing this recipe takes is time to make. Preparation is straightforward enough. Be careful when adding the broth to the flour/butter mix because it will steam like crazy. I’ve given myself some nasty steam burns this way. Otherwise, it’s easy to make. I serve mine over either hot biscuits or mashed potatoes. Then I freeze whatever’s left for the next day when I just want something warm and hot and bubbling.

Serves 4-6

Reheats: Yes

Freezes: Yes

Kid Friendly Tasks: Jar Shaking


  • 1 whole chicken
  •  3 carrots, chunked
  •  1 onion, quartered
  •  2 stalks celery, chunked
  •  3 tbsp butter
  •  3 tbsp flour
  •  pinch rosemary
  •  pinch thyme
  •  pinch black pepper
  •  pinch sage
  •  pinch parsley
  •  1 bay leaf
  •  2 carrots diced
  •  2 stalks celery diced
  •  1.5 c milk
  •  4 tbsp flour
  •  2 tbsp cornstarch

Homemade Noodles

  • 1 egg
  • 1 c flour
  • 1/2 tsp salt
  • 2-3 tbsp hot chicken broth


  1. Place chicken, carrots, onion, celery in pot. Cover with just enough water to cover (probably around 8 cups depending on the size of your pot and chicken) and cook for 1.5 hours.
  2. Take chicken out to cool slightly and then pull bones and skin from the meat. Add the bones back into the pot and cool for an additional two hours. Dice meat and reserve.
  3. While the bones are continuing to cook make noodles. Mix all ingredients and form a ball. Cover with plastic wrap and set aside.
  4. Strain the broth and set aside. Cook the butter and flour together over medium heat, stirring constantly for 1 minute after the butter is melted. Slowly and carefully! (I have gotten steam burns this way so be really careful) add back in the hot broth.
  5. Add all of the spices, the cooked chicken and small dice carrots and celery. Cook for about 20 minutes. Roll out noodles as thinly as possible. Use a pizza cutter to slice into noodle shapes. Add to pot and cook and additional 20 mins.
  6. Mix milk, cornstarch and flour. Shake really well to get out all of the lumps. Add to pot and stir slowly. Taste for salt (you’ll probably need several tsp.) and cook and additional 5 mins or so for everything to thicken. Serve alone or over mashed potatoes.

Chicken and Noodles

Chicken and Noodles


Leave a Reply