Old Fashioned Chicken and Egg Noodles
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!
Ingredients
- 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
Instructions
- 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.
Notes
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 stirrin
Tried this recipe?Let us know how it was!