One-Pot Chicken and Noodles
This incredibly easy chicken and noodles recipe is a quick, comforting, and delicious one-pot meal. Perfect for busy weeknights, it uses minimal ingredients and can be made with fresh or rotisserie chicken. Ready in under 30 minutes!
Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board (if using fresh vegetables)
Ingredients
- 2 cups cooked chicken shredded (rotisserie or boiled)
- 8 oz egg noodles or pasta of choice
- 4 cups chicken broth store-bought or homemade
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup mixed vegetables carrots, peas, celery
- Optional: 1/4 cup heavy cream or milk for a creamy version
Instructions
- Prepare the Broth: In a large pot, bring the chicken broth to a simmer over medium heat. Add garlic powder, thyme, parsley, bay leaf, salt, and pepper.
- Cook the Noodles: Add the egg noodles to the simmering broth and cook according to package instructions until al dente (about 8-10 minutes).
- Add Chicken and Vegetables: Stir in the shredded chicken and optional vegetables. Simmer for an additional 5 minutes until heated through.
- Optional Creamy Version: For a creamier dish, stir in heavy cream or milk during the last 2 minutes of cooking.
- Serve: Remove the bay leaf and serve hot. Garnish with fresh parsley if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.
- Customization: Add your favorite vegetables or spices to tailor the dish to your taste.
- Time-Saving Tip: Use pre-cooked rotisserie chicken to cut down on prep time.