Chicken and Noodles Recipe
A bowl of comfort, Chicken and Noodles is made with tender meat, vegetables, and seasoned broth that simmers into something warm, savory, and easy to make.
Servings: 6 servings
Calories: 251kcal
Ingredients
- 2 lb skinless chicken thighs
- 1 (16 oz) bag egg noodles
- 4 cup water
- 26 ounce chicken stock OR vegetable stock
- 1 cup carrot chopped
- 4 stalks celery chopped
- 1 medium onion diced
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1 tsp Nature's Seasoning
- 1/2 tsp thyme
- 1 tbsp salt
- 1 tsp pepper
- 1 bay leaf
Instructions
- In a large pot, bring the water and stock to a boil.
- Place the chicken in the pot. Add garlic powder, onion powder, Nature's Seasoning, thyme, salt, ground pepper, and bay leaf. Simmer on medium-high for 1 hour.
- Remove the chicken, debone, and shred.
- Add the carrots, celery, onion, shredded chicken, and noodles to the pot. Return heat to high and boil for 10–12 minutes, or until the noodles are fully cooked (adding additional water if necessary). Remove the bay leaf. Season with additional salt and pepper to taste.
Notes
STORE leftovers in an airtight container once cooled and place them in the fridge for up to 4 days. For FREEZING, keep the chicken and broth separate from the noodles to avoid sogginess. Freeze for up to 3 months.
To REHEAT, warm on the stovetop over medium heat until hot, or microwave in short intervals, stirring in between. Add a splash of water or broth if it needs loosening.
Nutrition
Serving: 6serving | Calories: 251kcal | Carbohydrates: 10g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1519mg | Potassium: 690mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3749IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 2mg
