Chicken and egg noodles feature a creamy herb-infused sauce loaded with shredded chicken, peas, and carrots spooned over tender noodles.
This easy recipe is sure to be a hit with the whole family because it uses fresh herbs instead of dried, and a homemade roux-based gravy rather than a can of cream of chicken soup. The difference these simple ingredients make will be obvious in every bite!
If you love the flavor of chicken pot pie, you will love this old fashioned chicken and noodles dish. It features the same creamy sauce brimming with tender chicken, fresh herbs, and vegetables, but served over a bed of egg noodles instead. You can enjoy this complete meal in a fraction of the time.
Ingredients & Substitutions
- Dry egg noodles - Wide egg noodles are great, but you can substitute your favorite variety.
- Cooking oil - Olive oil is perfect.
- Yellow onion - A sweet onion is a good substitute.
- Garlic cloves - You can add ½ teaspoon garlic powder to the sauce instead.
- All-purpose flour
- Chicken broth - Chicken stock is great to use as well.
- Heavy whipping cream
- Fresh thyme - You can also substitute fresh sage or rosemary. I recommend staying away from dried herbs, but Italian seasoning can be used in a pinch.
- Pre-cooked chicken - This is a great way to use up leftover chicken, otherwise grabbing a rotisserie chicken from the grocery store is perfect. A whole chicken is the ideal size.
- Fresh ground black pepper
- Salt to taste
- Frozen carrots - You can use fresh carrots, but you will have to cook them to soften them prior to adding to the sauce.
- Frozen peas - Since peas cook quickly, fresh peas can be substituted.
How to make it
To make this old fashioned chicken and egg noodles recipe, boil a large pot of water and cook the egg noodles until al dente according to the package instructions.
Separately, prepare the sauce in a saute pan by first sauteing the chopped onions in cooking oil over medium heat until tender and beginning to brown. Then add butter to the skillet, and reduce the heat to medium low.
Sprinkle flour into the butter, and whisk to combine. Continue whisking for approximately two minutes to cook out any raw flour flavor. Then slowly add the chicken broth while still whisking.
Add the fresh thyme, chicken pieces, carrots, peas, black pepper, and heavy cream. Stir to combine then bring the sauce to a simmer. Let simmer until it has thickened enough to coat the back of a spoon.
Set cooked egg noodles on a plate and serve with the chicken sauce spooned over the top and garnish with fresh parsley, if desired.
Storing & Reheating Leftovers
Leftover chicken and egg noodles can be stored in the refrigerator in an airtight container for up to one week. The leftovers are most easily reheated in the microwave in individual servings until warmed through.
I recommend storing the noodles separately from the sauce or the noodles will soak up too much liquid and the leftovers won't be very creamy. If the sauce thickens too much while in storage, you can thin it out with a small amount of additional liquid.
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Chicken and Egg Noodles
- 12 ounces uncooked egg noodles
- 1 tablespoon cooking oil
- ½ large yellow onion chopped
- 2 cloves garlic minced
- 4 tablespoons butter
- 4 tablespoons flour
- 2 ½ cups chicken broth
- ½ cup heavy whipping cream
- 1 sprig fresh thyme
- 2 cups cooked chicken shredded
- ¼ teaspoon fresh ground black pepper
- salt to taste
- ¾ cup frozen carrots chopped
- ¾ cup frozen peas
- Bring a large pot of cold water to a boil and add egg noodles. Boil noodles according to the package instructions. Then drain from water and set aside.
- In a separate saute pan set over medium heat, add cooking oil and chopped onion. Saute the onion until tender.
- Melt butter in the pan with the sauteed onions, reduce the heat to medium low, then sprinkle in the flour and whisk to combine. Continue whisking for a couple of minutes, until the mixture turns a light brown.
- Begin adding splashes of chicken broth into the flour mixture, whisking to combine after each splash is added. Repeat until all of the broth has been added.
- Add the shredded chicken, carrots, peas, and fresh thyme to the sauce. Then stir in black pepper and heavy cream. Bring the sauce to a simmer and cook for a couple of minutes, or until it thickens into a gravy consistency. Taste for salt and adjust as needed.
- Place noodles on a plate, then ladle the savory sauce over the noodles and serve immediately.