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Creamy Chicken and Noodles Recipe, Classic Comfort

My Creamy Chick­en and Noo­dles recipe is ten­der egg noo­dles and chunks of chick­en smoth­ered in creamy chick­en broth gravy. 

Creamy Chicken and Noodles over Mashed Potatoes in a blue stoneware bowl on a concrete counter. A turquoise pitcher with sunflowers and a turquoise and white striped tea towel are in the background.
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Home­made Chick­en and Noo­dles are sim­ple com­fort food your fam­i­ly will ask for over and over, again! If you love home­made chick­en soup, this recipe is for you!

No Cream of Chicken Soup

No cream of chick­en soup is nec­es­sary for this recipe. The creamy gravy is made from fla­vor­ful, chicken‑y chick­en broth, a lit­tle all pur­pose flour and whole milk. 

I know many chick­en and noo­dles recipes rely on cream of chick­en soup to cre­ate the gravy or sauce. And, I can see where they’re com­ing from. But you’re going to be able to cre­ate lus­cious, fla­vor­ful and creamy gravy in your chick­en and noo­dles all from scratch. 

So, save your cash and lets make chick­en and noo­dles the deli­cious and eco­nom­i­cal way.

A Classic Family Favorite

We love this Creamy Chick­en and Noo­dles recipe served over mashed pota­toes, but you can cer­tain­ly serve them on their own as a delec­table home­made soup. 

Creamy Chick­en and Noo­dles begin as a fla­vor­ful, life-giv­ing home­made chick­en broth recipe. The aro­ma and fla­vor are sim­ply unmatched.

You can def­i­nite­ly pur­chase chick­en broth at the store and make this chick­en and noo­dles recipe. In a pinch, I’ve done that myself. Though, you may find you need to zhudge the fla­vor a bit with chick­en base or chick­en bouil­lon.

But, you won’t real­ly expe­ri­ence ALL that scrump­tious Chick­en and Noo­dles can be until you try them with home­made chick­en broth. The fla­vor is so much deep­er, rich­er and chicken‑y.

Home­made noo­dles and chunks of ten­der chick­en swim­ming in a creamy chick­en gravy that YOU cre­at­ed is going to be one of your fam­i­ly’s new favorite meals!

Creamy Chicken and Noodles over Mashed Potatoes in a blue stoneware bowl on a concrete counter. A turquoise pitcher with sunflowers and a turquoise and white striped tea towel are in the background.

The Ingredients

  • Pre-Cooked Chick­en Breasts (or a whole Rotis­serie Chick­en) If you made my chick­en broth recipe, you already have pre-cooked chick­en ready to go.
  • Chick­en Broth (I pre­fer home­made for chick­en soup, but store-bought also works. Use what you have on hand.)
  • Whole Milk
  • But­ter
  • Egg Noo­dles, frozen or dry (or home­made egg noo­dles you make your­self. They’re what we love best and you’ll be blown away by the dif­fer­ence they make! My Egg noo­dle recipe is in notes sec­tion of recipe card.)
  • All Pur­pose Flour
  • salt and pep­per, to taste
Pasta Category Image for glendaembree.com

The Key to Success with
Creamy Chicken and Noodles

The key to mak­ing my Creamy Chick­en and Noo­dles recipe is to be able to build lus­cious fla­vor and tex­ture. It will be depen­dent on two impor­tant factors.

  1. Fla­vor­ful Chick­en Broth — Even the best com­mer­cial chick­en broth or stock will prob­a­bly need bouil­lon or chick­en base to amp up its fla­vor. Store bought chick­en broth and chick­en stock don’t tend to have the depth or rich­ness of home­made broth. And, lit­er­al­ly, every­thing starts and ends with the chick­en broth, when it comes to the fla­vor of your fin­ished Creamy Chick­en and Noo­dles recipe. If you want Creamy Chick­en and Noo­dles that are out of this world deli­cious, your chick­en broth must be fla­vor­ful and out of this world deli­cious from the start. Then, the noo­dles will be able to absorb that chicken‑y goodness..
  2. Choos­ing the Egg Noo­dles your Fam­i­ly will Love Most — Reames brand frozen egg noo­dles will prob­a­bly be the clos­est to home­made noo­dles that you will be able to pur­chase ready-made. And, I def­i­nite­ly do rec­om­mend them when you need to get din­ner on in a hur­ry. I’ve used them many times. How­ev­er, they DO roll their noo­dles very thick. They take longer to cook through and their tex­ture is more chewy than a well rolled out home­made egg noo­dle. If your fam­i­ly does bet­ter with noo­dles that aren’t so thick, I would rec­om­mend dry egg noo­dles — wide egg noo­dles to be exact. Even the store brand will work, just fine. Of course, our pre­ferred are always home­made egg noo­dles, but I get it that time some­times pre­vents that from work­ing out.
Homemade Chicken Broth on a concrete counter. The broth is in 2 quart jars and 2 pint jars sitting in front of an arrangement of sunflowers

Chicken Broth vs Chicken Stock
vs Chicken Bone Broth

Chicken Broth

What is Chick­en Broth?

Chick­en broth is made by cook­ing chick­en (usu­al­ly bone in, skin on) in water with veg­eta­bles, herbs, salt and pep­per. It is a thin­ner liq­uid that is well suit­ed to mak­ing soups and stews. Chick­en broth is also great for cook­ing rice, pota­toes or pas­ta. Chick­en broth does­n’t take as long to make as stock, requir­ing only 1 to 2 hours of sim­mer time. Chick­en broth tastes good, just on its own and it’s delec­table in chick­en soup.

Chicken Stock

What is Chick­en Stock?

Chick­en Stock cooks longer than chick­en broth. Let it sim­mer at least 4 hours, and even up to 6. Chick­en Stock is typ­i­cal­ly made by sim­mer­ing chick­en bones with veg­eta­bles and per­haps a small amount of herbs and sea­son­ing. It is not sea­soned as intense­ly as chick­en broth. Chick­en stock is usu­al­ly thick­er than chick­en broth, as the longer sim­mer time allows the collagen/gelatin to be extract­ed from the bones. It’s great for mak­ing gravy and sauces because of its silky tex­ture and the fact that it’s light sea­son­ing com­ple­ments rather than over­pow­ers the dish­es it’s used in. 

homemade chicken Stock in a clear glass bowl on a concrete counter, next to a turquoise and white striped tea towel

Chicken Bone Broth

What Is Chick­en Bone Broth?

It’s odd, real­ly, that we call it broth. Bone broth is actu­al­ly a type of stock. Chick­en bone broth is made almost exclu­sive­ly from bones. Not always, but usu­al­ly. The bones can be cooked with veg­eta­bles, but it’s not typ­i­cal. Espe­cial­ly when using com­mer­cial bone broth, my per­son­al opin­ion is that the fla­vor is usu­al­ly not great. It’s very easy to go OVER when mak­ing bone broth. It can be sim­mered any­where from 12–48 hours. How­ev­er, the longer it cooks and the more the bones break down, the more bit­ter the fla­vor can become. If you want a tru­ly excel­lent fla­vored chick­en bone broth, you would be bet­ter served to make one from scratch.

Where Does This Recipe Come From?

I don’t know the ori­gins of the first home­made chick­en and noo­dles. Maybe it was chick­en soup. Or, maybe it was a creamy and hearty dish like this one. But, I can guess with a good deal of con­fi­dence that this idea for hum­ble and deli­cious chick­en and noo­dles start­ed gen­er­a­tions ago, when oth­ers like us, were try­ing to feed their fam­i­lies in an afford­able way.

Creamy Chicken and Noodles over Mashed Potatoes in a blue stoneware bowl on a concrete counter. A turquoise pitcher with sunflowers and a turquoise and white striped tea towel are in the background.

Even in my own fam­i­ly, there was no “recipe” for creamy home­made chick­en and noo­dles. It was some­thing we made “by feel” after hav­ing done it so many times before. I watched my mom make it hun­dreds of times as I grew up, I’m sure. And I’m sure she must have watched my Grand­ma make them.

My chick­en and noo­dles recipe is a lit­tle dif­fer­ent than mom’s, but the fla­vors and homey com­fort food feel are the same. We occa­sion­al­ly ate it as chick­en noo­dles soup. But, more often than not it was served over mashed pota­toes. That has­n’t changed. And, there was no writ­ten recipe until I put this togeth­er for you.

Why is that impor­tant? Because I hope this is a recipe you will make your own. Let it be a start­ing place and then learn to “feel” as you make it for your own fam­i­ly. You don’t have to make it exact­ly like me. 

This is a dish that your kids are going to remem­ber fond­ly. It will always be a sym­bol of com­fort and of your home. So, you make yours about you and them.

Shortcut Ingredients

There are a num­ber of short­cut ingre­di­ents that can make prepa­ra­tion of my Creamy Chick­en and Noo­dles recipe a quick and sim­ple job. These short­cuts are ide­al on nights when you are in a hurry.

  • Chick­en Broth — Buy pre-made chick­en broth at the store. Remem­ber you will need chick­en bouil­lon or chick­en base and maybe even your favorite herbs to amp up the fla­vor of store-bought chick­en stock, in most cases.
  • The Egg Noo­dles — I have pur­chased and used both frozen Reames Egg Noo­dles or dried wide egg noo­dles in this recipe. Both are great if you don’t have time for home­made. The frozen egg noo­dles take slight­ly longer to cook through.
  • The Chick­en — We pre­fer white meat in most cas­es, so that is what I make when I prep chick­en ahead or use when I’m mak­ing every­thing com­plete­ly from scratch. The good news is there’s a quick and easy solu­tion if you don’t have time to prep your chick­en. Grab a rotis­serie chick­en at the mar­ket and use the meat for your chick­en and noodles.
  • The Mashed Pota­toes — I’m nev­er going to rec­om­mend you use instant pota­toes. Sor­ry. How­ev­er, we do love a pre­pared brand you can find in the refrig­er­at­ed sec­tion at your gro­cery store. They are the Bob Evans mashed pota­toes and they heat in the microwave in 6 minutes!

Pro Hack with Rotisserie Chicken

I know it’s a busy night and you bought that rotis­serie chick­en to save time. But, please save the car­cass (break it into pieces) and the skin in a zip-top bag in your freezer. 

Do that every time you buy a rotis­serie chick­en. Add them to your chick­en broth ingre­di­ents when mak­ing chick­en broth from scratch. They’ll bring even more fla­vor and rich­ness to that scrump­tious home­made broth. And they’ll add nutri­tion as well. 

It’s just one more way to stretch your gro­cery dol­lars and get the most for the mon­ey you have to spend.

rotisserie chicken carcass in a foil roasting pan

How Long Will It Take?

How long it takes to make my Creamy Chick­en and Noo­dles recipe and serve it over Mashed Pota­toes will depend on the ingre­di­ent choic­es you make. 

If all your ingre­di­ents are made ahead of time and you’re pulling them out of the fridge to put this recipe togeth­er you can eas­i­ly make Home­made Chick­en and Noo­dles in about half an hour.

If you haven’t prepped your own ingre­di­ents and you’re buy­ing chick­en broth, noo­dles and a rotis­serie chick­en at the store, this recipe will still take you about half an hour.

Mak­ing every­thing on the same day, from scratch, you can expect to spend 3 to 4 hours. If you decide to do every­thing all in the same day, this is the sequence of prepa­ra­tions I would use.

Making chicken stock - add water to stock pot with chicken pieces, onion, carrots, celery, minced garlic, parsley, salt and pepper

Order of Preparation Totally from Scratch

  1. Start the Home­made Chick­en Broth on the Stove.
  2. As the chick­en broth begins to cook, make your home­made noo­dles.
  3. Take the ful­ly cooked chick­en pieces out of the chick­en broth pot. Remove the skin and chick­en bones and add them back to the pot. Set the chick­en aside to cool.
  4. Peel pota­toes for mashed pota­toes. Put them in a cook­ing pot and cov­er com­plete­ly with cold salt­ed water. Set aside until ready to cook.
  5. Con­tin­ue cook­ing chick­en broth.
  6. Strain your com­plet­ed chick­en broth and place it back in the pot. Turn up the heat to bring it to a boil.
  7. Put the pota­toes you’ve peeled onto a dif­fer­ent burn­er to begin cook­ing them.
  8. Fol­low the rest of this Creamy Chick­en and Noo­dles recipe from Step #4.
  9. Mash the pota­toes and serve with a ladle of Creamy Chick­en and Noo­dles over the top.

How to Make My Creamy Chicken and Noodles Recipe

Creamy Chicken and Noodles over Mashed Potatoes in a blue stoneware bowl on a concrete counter. A turquoise pitcher with sunflowers and a turquoise and white striped tea towel are in the background.

Season and Boil the Chicken Broth

  1. Be sure your chick­en broth is fla­vor­ful enough when you add it to the pot. Any fla­vor your noo­dles will have will come from this broth. If it’s bland now, your noo­dles will be bland when they’re fin­ished. So taste. Does the broth need salt and pep­per? Do you need to add chick­en bouil­lon or chick­en base? If so, add them now. Taste again and when it’s where you want it you can start heat­ing the broth.
  2. Bring the chick­en broth to a boil over medi­um high heat. Be sure to use a large enough stock pot or pan so the broth won’t boil over as it’s heated.
  3. Add the 1 cup of whole milk and the but­ter to the broth as it’s heat­ing up.
One cup of whole milk measured into a clear plastic measuring cup and sitting next to half a stick of softened butter

Cook the Noodles

  1. Once the chick­en broth is at a full rolling boil, add the egg noo­dles you have cho­sen. When I use fresh home­made egg noo­dles, I gath­er them a hand­ful at a time and add them to the boil­ing chick­en broth, rather than dump­ing them all in at once. That helps pre­vent them from clump­ing togeth­er. With dried or frozen noo­dles it won’t mat­ter as much. You can just pour them into the boil­ing chick­en broth.
  2. Stir to make sure all the noo­dles are sep­a­rat­ed and then reduce the heat to medi­um, to allow the noo­dles to cook. Which noo­dles you chose will deter­mine how long this takes. The frozen egg noo­dles will take the longest and home­made pas­ta or dried egg noo­dles will cook more quick­ly. Again, taste and be sure the noo­dles are at the lev­el of done­ness and tex­ture that you want.
Homemade noodles in a clear glass bolw on a concrete counter.

Add the Chicken

  1. It’s time to stir in the chick­en when the egg noo­dles are cooked through and ten­der. The chick­en is already cooked, so, all that’s need­ed is to warm it through in the broth. It will take 3 to 5 min­utes, tops. If you made home­made chick­en broth, use the chick­en you cooked to make it. If you’re using a rotis­serie chick­en, it will heat quick­ly, too. If you are using Slow Cook­er Chick­en Breasts or Baked Chick­en Breasts that you have already pre­pared and stored in the fridge or freez­er, they may take one or two more min­utes to heat from cold. 
  2. Tear or cut the chick­en into bite-size pieces. That is our pref­er­ence, at least. We aren’t huge fans of shred­ded chick­en, here, but if that’s what your fam­i­ly loves, that’s def­i­nite­ly the way you should do it. I cut large, meaty bites of chick­en to add to our home­made chick­en and noodles.
Pre-cooked chicken in a clear glass bowl on a concrete coounter

Taste, Season and Thicken

  1. Reduce the heat to medi­um low, once the chick­en has been added.
  2. Look at your chick­en and noo­dles, now. You’ve done it! It’s chick­en and noo­dles! Chick­en noo­dle soup! You could lit­er­al­ly eat this, as is. But, take it next level.
  3. The last step to make this chick­en and noo­dles creamy is to whisk togeth­er the flour and cold milk (or water) in a bowl or mea­sur­ing cup. Whisk until it is smooth with no lumps and then add it to the pot of sim­mer­ing chick­en and noodles.
  4. Stir and con­tin­ue cook­ing for 1 or 2 min­utes, until the broth has thick­ened and become creamy. 
  5. Do your final taste test. Salt? Pepper?
Mashed potatoes in a stainless steel pot with a potato masher.

Serve

  1. We serve my Creamy Chick­en and Noo­dles recipe over mashed pota­toes. You could def­i­nite­ly just put this creamy, delec­table soup into a bowl and serve it like any oth­er soup. But, if you’ve nev­er tried the com­fort food com­bo of Home­made Chick­en and Noo­dles over mashed pota­toes, I encour­age you to take a walk on the wild side and give it a go. There’s no oth­er homey, com­fort food meal that sat­is­fies and soothes in the way Creamy Chick­en and Noo­dles over mashed pota­toes does.
Creamy Chicken and Noodles over Mashed Potatoes in a blue stoneware bowl on a concrete counter. A turquoise pitcher with sunflowers and a turquoise and white striped tea towel are in the background.

The Recipe

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Creamy Chicken and Noodles over Mashed Potatoes in a blue stoneware bowl on a concrete counter. A turquoise pitcher with sunflowers and a turquoise and white striped tea towel are in the background.

Creamy Chicken and Noodles over Mashed Potatoes


  • Author: Glen­da Embree
  • Total Time: 4 hours
  • Yield: 810 serv­ings 1x

Description

Creamy Chick­en Noo­dles is the ulti­mate homey com­fort food meal that the entire fam­i­ly will love.  You can go all out and make it 100% from scratch or use short­cut sug­ges­tions from this post to get it on the table in about half an hour.  Either way, no cream of chick­en soup is need­ed.  This Chick­en and Noo­dles recipe will be a beloved fam­i­ly meal whichev­er method you choose.


Ingredients

Units Scale
  • 4 chick­en breasts, pre-cooked and cut into bite-size pieces
  • 12 cups home­made chick­en broth (or your pre­ferred store brand)
  • 1 cup whole milk
  • 1/4 cup salt­ed butter
  • half recipe of home­made egg noo­dles, half recipe in NOTES, or (around 18 oz. of frozen egg noo­dles or 16 oz bag dry egg noodles)
  • salt and pep­per, to taste
  • 1/4 cup flour
  • 1/2 cup cold milk or water

Instructions

  1. Be sure your chick­en broth is fla­vor­ful enough when you add it to the pot. Any fla­vor your noo­dles will have will come from this broth. If it’s bland now, your noo­dles will be bland when they’re fin­ished. So taste. Does the broth need salt and pep­per? Do you need to add chick­en bouil­lon or chick­en base? If so, add them now. Taste again and when it’s where you want it you can start heat­ing the broth.
  2. Bring the chick­en broth to a boil over medi­um high heat. Be sure to use a large enough stock pot or pan so the broth won’t boil over as it’s heated.
  3. Add the 1 cup of whole milk and the but­ter to the broth as it’s heat­ing up.
  4. Once the chick­en broth is at a full rolling boil, add the egg noo­dles you have cho­sen. When I use fresh home­made noo­dles, I gath­er them a hand­ful at a time and add them to the boil­ing chick­en broth, rather than dump­ing them all in at once. That helps pre­vent them from clump­ing togeth­er. With dried or frozen noo­dles it won’t mat­ter as much. You can just pour them into the boil­ing chick­en broth.
  5. Stir to make sure all the egg noo­dles are sep­a­rat­ed and then reduce the heat to medi­um, to allow the noo­dles to cook. Which noo­dles you chose will deter­mine how long this takes. The frozen noo­dles will take the longest and home­made pas­ta or dried egg noo­dles will cook more quick­ly. Again, taste and be sure the noo­dles are at the lev­el of done­ness and tex­ture that you want.
  6. It’s time to stir in the chick­en when the noo­dles are cooked through and ten­der. The chick­en is already cooked, so, all that’s need­ed is to warm it through in the broth. It will take 3 to 5 min­utes, tops. If you made home­made chick­en broth, use the chick­en you cooked to make it. If you’re using a rotis­serie chick­en, it will heat quick­ly, too. If you are using Slow Cook­er Chick­en Breasts or Baked Chick­en Breasts that you have already pre­pared and stored in the fridge or freez­er, they may take one or two more min­utes to heat from cold.
  7. Tear or cut the chick­en into bite-size pieces. That is our pref­er­ence, at least. We aren’t huge fans of shred­ded chick­en, here, but if that’s what your fam­i­ly loves, that’s def­i­nite­ly the way you should do it. I cut large, meaty bites of chick­en to add to our home­made chick­en and noodles.
  8. Reduce the heat to medi­um low, once the chick­en has been added.
  9. Look at your chick­en and noo­dles, now.  You’ve done it!  It’s chick­en and noo­dles.  Chick­en noo­dle soup!  You could lit­er­al­ly eat this, as is.  But, take it next level.
  10. The last step to make this chick­en and noo­dles creamy is to whisk togeth­er the flour and cold milk (or water) in a bowl or mea­sur­ing cup. Whisk until it is smooth with no lumps and then add it to the pot of sim­mer­ing chick­en and noodles.
  11. Stir and con­tin­ue cook­ing for 1 or 2 min­utes, until the broth has thick­ened and become creamy.
  12. Do your final taste test. Salt? Pepper?
  13. Serve.

Notes

Half Recipe for Homemade Pasta

(For a detailed pic­ture tuto­r­i­al of mak­ing home­made pas­ta, vis­it my Home­made Pas­ta blog post.)

  • 4 large eggs
  • 295 grams All Pur­pose Flour
  1. Stir the flour and eggs togeth­er until they begin to form a shag­gy mass.
  2. Once it has come togeth­er, into that shag­gy mass, pour every­thing out onto a light­ly floured work sur­face or counter top.
  3. Knead the dough, press­ing it with the heel of your hand, fold­ing it over, knead­ing, fold until it is vel­vety smooth. This will take around 5–10 minutes.
  4. Cov­er (I just set a bowl over the top, right there on the counter.) and allow to rest for about 20 min­utes.  The rest­ing peri­od is impor­tant, so the gluten can relax and the home­made noo­dles will be easy to roll.
  5. After the rest peri­od, roll and cut the home­made pas­ta dough.
  • Prep Time: 30 min
  • Cook Time: 3 hours 30 min
  • Cat­e­go­ry: Soup, Pas­ta, Chick­en, Main Dish
  • Method: Stove Top
  • Cui­sine: Amer­i­can

I hope you’ll get a chance to make Chick­en and Noo­dles for you and your fam­i­ly, soon. If you do make my Chick­en and Noo­dles recipe, please con­sid­er stop­ping back and leav­ing me a com­ment with a 5 star rat­ing. Your 5 star rat­ings help oth­ers find our recipe when they do a search in Google. Thanks so much!

22 thoughts on “Creamy Chicken and Noodles Recipe, Classic Comfort”

  1. This was sooo good. My entire fam­i­ly came back for sec­onds. It’s so deli­cious and the home­made noo­dles make it even better

    Reply
  2. I’m a fan of chick­en soup, and this creamy chick­en and noo­dles recipe is one of my go-to recipes. It is very deli­cious and easy to make. YUM!

    Reply

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