Creamy Chicken and Noodles Recipe

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Creamy Chicken & Noodles is the ultimate comfort food! Filled with egg noodles, tender chicken, and creamy sauce, this easy chicken recipe is sure to be a hit even the pickiest eaters will love.

If you liked this recipe, be sure to check out my Beef and Noodles Recipe , Slow Cooker Chicken and Dumplings , and Homemade Egg Noodles Recipe .

Add chicken, noodles, carrots, and seasonings to a large pot and stir with a wooden spoon.

Why you’ll love my chicken and noodle recipe

  • From zero! This is a cozy home-cooked recipe that tastes like it came straight out of grandma’s kitchen. No condensed cream of chicken soup here!
  • family friendly. Just like chicken noodle soup, this is a recipe everyone can agree on. It’s the perfect hearty dish, heartier than soup.
  • easy materials. This recipe is ready in less than an hour using readily available ingredients and tastes like it’s been simmered all day for a truly everyday dinner.
  • It’s packed with flavor. I seasoned this perfectly every step of the way. No bland chicken noodles here!
Arrange the chicken and noodles in a ceramic bowl.

What you need/materials

All of these ingredients are staples in many kitchens, so you’ll want to have them all on hand to make this for dinner tonight! For the complete recipe list, scroll down to the recipe card at the bottom of this post please.

  • chicken: You can use boneless chicken breasts or thighs for this recipe. You can also use a store-bought rotisserie chicken in a pinch.
  • seasoning: montreal chicken seasoning or seasoned saltkosher salt, black pepper, dried thyme, and parsley to garnish.
  • vegetables: Chopped onions, carrots, and celery. Minced garlic, minced garlic.chicken soup
  • liquid:Water, chicken soup, fresh cream
  • fat:olive oil and butter
  • egg noodles
  • all purpose flour

How to make chicken and noodles

The recipe is very similar to chicken soup, but boiling the noodles in the soup absorbs the liquid and flavor while also creating starch in the soup, which adds creaminess. Add a simple roux to this to thicken it and you’ll have a hearty base.

cook chicken: Bring the soup and water to a boil in a large Dutch oven (such as a Le Creuset). Season the chicken, add to the boiling liquid and simmer for about 20 minutes. If a lot of foamy impurities float to the surface, scoop them out. When the chicken is done, remove it from the liquid and cut or shred it.

Fry the carrots, onions, and celery in a frying pan with a wooden spoon.

stir-fry vegetables: While the chicken is cooking, sauté the onions, carrots, and celery in olive oil, thyme, salt, and pepper until tender.

assemble: Add chicken, stir-fried vegetables, and dried noodles to the soup you made. Bring back to a boil and cook, stirring frequently, until the noodles are tender.

make a roux: Using the same skillet you cooked the vegetables in (no need to wash it yet), melt the butter, add the all-purpose flour and cook for 1-2 minutes. Do not skip this step as it brings out the flavor of the flour. Then slowly pour in 1 cup of hot soup and whisk until smooth. Add the cream, whisk again, and add to the soup. This step thickens the soup and creates a creamier sauce.

finish: Bring the chicken and noodles to a boil again, stir, and immediately remove the pot from the heat. Garnish with parsley and serve in a bowl!

Creamy sauce with egg noodles, chicken, carrots and seasonings

What type of chicken do you use?

I like to use boneless chicken breasts or boneless chicken thighs. Or a combination of both. You can also use bone-in chicken. It’s just an extra step of removing the chicken from the bone rather than shredding the chicken which I want to avoid.

What is a roux?

The step to make this thick and creamy is to add a simple roux to the soup. A roux is a mixture of flour and fat (in this case, butter) that can be added to sauces to thicken them. To this roux, I added a little seasoned stock to thin it out, and also added some fresh cream. This makes it easier to add back into the soup and creates a smoother sauce.

You can use a slurry (equal parts water and cornstarch) instead of cooking the roux, but the flavor the roux imparts is part of what makes this recipe so perfect.


  • Use rotisserie chicken instead! The only change you need to make is to use all the chicken broth (stock) instead of the broth and water combination. It’s easier to use all the broth and add it to the soup instead of the combo, as the flavor of the chicken will be lost.
  • Can I use a different type of pasta? You can use any type of noodles in this recipe, but wide egg noodles match the flavor and texture of the chicken and sauce perfectly.
  • What should I do if the chicken and noodles are too thin and soupy? Too thick• If the sauce is too thin for your taste, simmer it a little longer.? It will thicken right away! If it’s too thick, add a little chicken broth and stir.
Bowl of chicken and egg noodles with creamy sauce

Can you make chicken or noodles in a slow cooker?

that’s right. All you need to do is make a few changes to the steps.

  1. Reduce the amount of water to 4 cups. Add broth, water, and seasoned chicken to slow cooker.
  2. Fry the onions until soft and add to the soup.
  3. Add raw celery, carrots, garlic, and seasonings to slow cooker. Simmer over high heat for 3-4 hours until chicken is tender.
  4. Remove chicken, shred and return to slow cooker.
  5. Add noodles, cover and simmer for about 1 hour or until noodles are tender.
  6. You will need to make a roux to thicken it. Therefore, follow the steps given in the recipe.
  7. Because the liquid doesn’t evaporate in the slow cooker the same way it does on the stovetop, the sauce may be a little thinner than if you cook it on the stovetop. Therefore, I reduced the amount of water a little. It would still be great!

Storage method

This is a great make-ahead dish and stores well in the freezer for several months.

in the fridge: Can be stored in an airtight container for 3 days.

inside the freezer: Can be stored tightly sealed for up to 3 months. Thaw in the refrigerator overnight, then warm in the microwave.

Looking for more chicken comfort food? Try these recipes:


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Creamy Chicken and Noodles is one of my family’s favorite dinners.

  • 1 1/22 Boneless chicken breast or thigh pound
  • 1 tablespoon montreal chicken seasoning or seasoned salt
  • 6 cup chicken soup
  • Five cup water
  • 2 tablespoons Olive oil
  • 1 cup diced onion
  • 1 1/2 cups diced carrots
  • 1 cup diced celery
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons drying thyme
  • 2 clove garlic, chopped
  • 4 cups egg noodles, uncooked
  • 4 tablespoons butter
  • 1/3 cup flour
  • 1/2 cup heavy cream
  • Optional – parsley for garnish

  1. Season chicken with Montreal seasoning or seasoned salt. Let’s set it aside.
  2. Combine soup and water in a large Dutch oven over high heat. Bring to a boil.
  3. Place the chicken in the boiling water, reduce the heat to medium-low and simmer uncovered for 20-25 minutes, until the chicken is tender and remove any impurities that have floated to the top.
  4. While the chicken is boiling, heat the olive oil in a large skillet over medium heat. Saute for 5 minutes until the onions are soft. Add the carrots, celery, salt, pepper, and thyme and sauté for another 5 minutes, until the vegetables are soft. Add the minced garlic and cook for another 2 minutes. Remove the pot from the heat and set aside.
  5. Remove the chicken from the boiling soup and use two forks to shred it.
  6. Return the chicken to the soup and add the sautéed vegetables and dried noodles.
  7. Bring back to a boil and cook the noodles for 12-15 minutes, or until desired tenderness.
  8. When the noodles are nearing the end of boiling, Melt the butter over medium heat in the same skillet you used to cook the vegetables. Once melted, add the flour and fry for 1-2 minutes until golden brown. Pour 1 cup of hot soup into a ladle and continue whisking until well mixed. Add the heavy cream and whisk until smooth, then add this to the soup and stir until combined and creamy. Bring to a boil again and then turn off the heat.
  9. Garnish with parsley if desired.


If you prefer, you can also use bone-in chicken in this recipe.

Can be stored tightly in the refrigerator for up to 3 days


  • Serving size:
  • calorie: 393
  • sugar: 3.2g
  • sodium: 1653.2mg
  • fat: 19.3g
  • carbohydrates: 25g
  • protein: 30.2g
  • cholesterol: 120.4mg

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