The whole family will fall in love with the delicious and comforting flavors of this Old Fashioned Chicken and Egg Noodles recipe. Packed with carrots, dill and homemade egg noodles, this is a dish you’ll be proud to serve everyone!
If you don’t yet have a “signature” dish — you know, the one that everyone asks you to make every time they see and that they tell their family and friends about — you are about to!
There are a couple of things to absolutely love about this Old Fashioned Chicken and Egg Noodles recipe:
- the way it smells when simmering on the stove
- the familiar and comforting flavors
- the looks on the faces of everyone when they take their first bite
I can’t wait for you to try it!
How do I make Old Fashioned Chicken and Egg Noodles?
The key to this recipe starts with my Homemade Egg Noodles Recipe. In addition to providing the base of the dish, they also play a critical role in the consistency of the sauce.
To begin, you’ll bring some chicken stock, chicken, carrots and seasonings (including the all important dill!) to a boil. You’ll then cook that for about 20-30 minutes, until the carrots are starting to soften and the chicken is fully cooked.
NOTE – You can use boneless or bone-in chicken. The bone-in chicken will provide a richer, more robust flavor to the dish, but it will also add a few minutes of work to the assembly time as it’s much easier to shred or dice boneless chicken. The choice is entirely up to you!
Once the chicken is cooked, remove it from the pot with a slotted spoon and set aside. Then, add your cut homemade egg noodles that have NOT yet been boiled to the pot. Bring back to a boil and cook for about 10 minutes, until the noodles are cooked to your liking.
NOTE – It is VERY important that your homemade egg noodles are NOT cooked when you add them to the pot. This is because they thicken the chicken stock as they cook and give it a gravy consistency.
If you want to use noodles that are already cooked, you will need to use a cornstarch and water slurry to thicken the sauce. (Combine 1 – 2 tablespoons cornstarch with 1 – 3 tablespoons cold water and stir until smooth. Slowly pour into bubbling liquid and stir. Continue stirring regularly while the liquid is at a slow boil, until thickened.)
Shred the chicken while the noodles cook and then add back into the pot and serve. Enjoy!
How do I customize this recipe?
Here are a few ideas to help you make this recipe your own:
- Add additional vegetables, such as onion, celery, or green peas.
- Mix up the spices and use your favorites.
- Replace the chicken and chicken stock with beef and beef stock.
- In a pinch, you CAN use store bought egg noodles. Just follow the cooking directions or the directions for thickening with a cornstarch and water slurry (above) if you are using already cooked noodles.
Old Fashioned Chicken and Egg Noodles
- 4 cups Chicken stock
- 1 – 2 pounds Chicken breasts or thighs
- 1/2 pound Baby carrots
- 2 teaspoons Dill
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 Batch UNCOOKED homemade egg noodles
- In a large sauce pan or stock pot, combine chicken stock, chicken, carrots and seasoning. Bring to a boil, cover, reduce heat and simmer for 20-30 minutes, until chicken is fully cooked. Remove chicken with a slotted spoon and set aside to cool.
- Add cut noodles to pot. Return to a boil and let boil until noodles are desired tenderness, about 7-10 minutes, depending on the thickness of the noodles. The broth will thicken as the noodles cook until it is a gravy consistency.
- Shred or dice cooled chicken and return to pot. Stir to combine and continue cooking until heated through. Serve immediately, or refrigerate and warm on the stove before serving.