Chicken and Noodles is a warming, time-honored family favorite. This simple pioneer-style dish uses homemade egg noodles, a few staple ingredients, and is traditionally served over creamy mashed potatoes.
I’m sharing this Chicken and Noodles recipe in memory of my Grandpa Nip, who passed away two weeks ago. It was one of his favorite meals. After my grandma died, my mom continued to make it for special occasions like Father’s Day and his birthday. Food has a powerful way of holding memories, and this dish will always remind me of my hardworking, ice-cream-loving, skiing grandfather who made childhood visits so fun.
As a child, I loved helping my mom make the Homemade Egg Noodles for this dish. My siblings and I thought it was odd to eat a soupy noodle mixture over mashed potatoes, but the combination is unexpectedly delicious—creamy potatoes and rich noodle broth are a comforting match.
Chicken and Noodles
Chicken and Noodles is a simple pioneer recipe made from egg noodles, chicken, onion, and salt. It resembles chicken noodle soup but with fewer vegetables and is enjoyed over a bed of mashed potatoes. The ingredients are economical, versatile, and likely already in your pantry.
What is Chicken and Noodles?
This dish dates back to frontier and pioneer cooking: hearty, straightforward, and made to stretch ingredients while providing satisfying comfort. The star components—rich chicken broth, tender shredded chicken, and egg noodles—come together quickly and pair perfectly with buttery mashed potatoes.
Ingredients Needed:
- Egg Noodles – Homemade noodles (flour, eggs, salt) are ideal; Amish-style egg noodles are a great store-bought option.
- Chicken – Bone-in, skin-on pieces yield the richest broth and the most tender meat. Breasts were traditionally used in my family, but thighs, legs, or wings all work well.
- Onion – One quarter onion, added whole, is sufficient. The broth is strained, so chopped or frozen onion will also work.
- Water – Enough to cover the chicken while simmering; add extra later if you need more broth to cook the noodles.
- Mashed Potatoes – Leftover mashed potatoes are perfect for this, though freshly made mashed potatoes are delicious too.
How to Make Chicken & Noodles
- Put the chicken, onion, and salt into a 4–5 quart dutch oven and cover with about 8 cups of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the chicken is cooked through.
- Remove the pot from heat. Take out the chicken and let it cool enough to handle. Discard the skin and bones, then shred the meat into bite-sized pieces.
- Strain the broth into another large pot or bowl to remove solids.
- Return the clear broth to the dutch oven. If needed, add 2–3 cups of water or additional broth to have enough liquid for the noodles. Season with more salt to taste and bring to a boil.
- Add the noodles and cook until almost al dente—about 3–5 minutes for fresh noodles, or 8–12 minutes for dried. They will soften further in the hot broth. Remove from heat.
- Stir the shredded chicken back into the pot to warm through.
- Serve generous spoonfuls of the chicken and noodles over a bed of mashed potatoes.
Tools and Tips
- Use a heavy-bottomed pot or dutch oven for even simmering and heat retention.
- An electric hand mixer or a sturdy masher speeds up making smooth mashed potatoes.
- Bone-in chicken yields the best flavor for the broth, but adjust to what you have on hand.
- Leftover mashed potatoes make this an ideal recipe for reducing food waste while delivering maximum comfort.
Related Comfort Classics
- Mini Meatloaf
- French Onion Chicken Noodle Casserole
- Slow Cooker Spaghetti Meat Sauce
- Baked Ziti
- Slow Cooker Beef Stew
Print Recipe
Chicken & Noodles
Ingredients
- 2 bone-in chicken breasts with skin (or about 2–3 pounds of any cut of chicken)
- ¼ onion
- 1 tablespoon salt
- 1 recipe Homemade Egg Noodles (or about 10 ounces Amish egg noodles)
For the Mashed Potatoes:
- 3 pounds russet potatoes, cleaned, peeled, and cut into 2-inch pieces
- 1 1/2 tablespoons salt
- 6 tablespoons butter, cubed
- 1 cup milk, warm
Instructions
For the Chicken and Noodles:
- Place chicken, onion, and salt in a 4–5 quart dutch oven and cover with water (about 8 cups).
- Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until cooked through.
- Remove chicken and let cool until you can handle it. Discard skin and bones, then shred the meat.
- Strain the broth into another pot or bowl.
- Return the broth to the dutch oven, adding 2–3 cups water or broth if needed for the noodles. Adjust salt and bring to a boil.
- Add noodles and cook until almost al dente (3–5 minutes fresh; 8–12 minutes dried). Remove from heat.
- Stir the shredded chicken back into the pot.
- Serve the chicken and noodles spooned over mashed potatoes.
For the Mashed Potatoes:
- Place potatoes in a 3-quart pot and cover with cold water.
- Bring to a boil, add salt, and reduce to a low boil. Cook 12–15 minutes until fork tender. Drain and let sit briefly to release excess steam.
- Add butter and warm milk to the potatoes and mash with a hand masher or mixer. Add more milk as needed for your preferred consistency and season to taste.
