One-Pot Chicken and Noodles
One-Pot Chicken and Noodles
Ingredients
- 4 chicken thighs, bone-in, skin-on
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon poultry seasoning
- 1 tablespoon black pepper
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1/2 stick butter
- 1 onion, diced
- 2 celery stalks, diced
- 1 cup carrots, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 bay leaves
- 16 ounces egg noodles
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Generously season the chicken thighs with 1 tablespoon each of garlic powder, onion powder, smoked paprika, poultry seasoning, black pepper, and salt. Ensure the chicken is seasoned really well on all sides.
⏱️ 5 min
- 2
Add olive oil to a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully place the seasoned chicken thighs in the pot.
⏱️ 1 min
- 3
Brown the chicken thighs on both sides until they are golden brown and have a nice crust, about 5-7 minutes per side. Do not cook through completely.
⏱️ 12 min
- 4
Remove the browned chicken from the Dutch oven and set aside on a plate.
⏱️ 1 min
- 5
To the same Dutch oven, add the butter. Once melted, add the diced onion, diced celery stalks, and diced carrots. Sauté these vegetables, stirring occasionally, for about 5 to 7 minutes until they begin to soften.
⏱️ 7 min
- 6
Add the minced garlic to the sautéed vegetables and cook for an additional 30 seconds, stirring constantly until fragrant.
⏱️ 1 min
- 7
Stir in the all-purpose flour and cook for about 1 minute, stirring constantly to create a roux. This will help thicken the sauce.
⏱️ 1 min
- 8
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the bay leaves. Bring the mixture to a rolling boil, then reduce heat slightly.
⏱️ 5 min
- 9
Add the egg noodles to the pot. Stir well to ensure they are submerged and cook for about 5 minutes, or until they begin to soften.
⏱️ 5 min
- 10
Return the browned chicken thighs to the pot, nestling them into the noodles and broth.
⏱️ 1 min
- 11
Stir in the heavy cream and fresh chopped parsley.
⏱️ 1 min
- 12
Stir everything together gently and let it simmer for about 5 minutes, or until the chicken is cooked through and the noodles are tender. Remove and discard the bay leaves before serving.
⏱️ 5 min
- 13
Serve the One-Pot Chicken and Noodles hot and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Chicken and Noodles
- 4 chicken thighs, bone-in, skin-on
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon poultry seasoning
- 1 tablespoon black pepper
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1/2 stick butter
- 1 onion, diced
- 2 celery stalks, diced
- 1 cup carrots, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 bay leaves
- 16 ounces egg noodles
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Generously season the chicken thighs with 1 tablespoon each of garlic powder, onion powder, smoked paprika, poultry seasoning, black pepper, and salt. Ensure the chicken is seasoned really well on all sides.
⏱️ 5 min - 2
Add olive oil to a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, carefully place the seasoned chicken thighs in the pot.
⏱️ 1 min - 3
Brown the chicken thighs on both sides until they are golden brown and have a nice crust, about 5-7 minutes per side. Do not cook through completely.
⏱️ 12 min - 4
Remove the browned chicken from the Dutch oven and set aside on a plate.
⏱️ 1 min - 5
To the same Dutch oven, add the butter. Once melted, add the diced onion, diced celery stalks, and diced carrots. Sauté these vegetables, stirring occasionally, for about 5 to 7 minutes until they begin to soften.
⏱️ 7 min - 6
Add the minced garlic to the sautéed vegetables and cook for an additional 30 seconds, stirring constantly until fragrant.
⏱️ 1 min - 7
Stir in the all-purpose flour and cook for about 1 minute, stirring constantly to create a roux. This will help thicken the sauce.
⏱️ 1 min - 8
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the bay leaves. Bring the mixture to a rolling boil, then reduce heat slightly.
⏱️ 5 min - 9
Add the egg noodles to the pot. Stir well to ensure they are submerged and cook for about 5 minutes, or until they begin to soften.
⏱️ 5 min - 10
Return the browned chicken thighs to the pot, nestling them into the noodles and broth.
⏱️ 1 min - 11
Stir in the heavy cream and fresh chopped parsley.
⏱️ 1 min - 12
Stir everything together gently and let it simmer for about 5 minutes, or until the chicken is cooked through and the noodles are tender. Remove and discard the bay leaves before serving.
⏱️ 5 min - 13
Serve the One-Pot Chicken and Noodles hot and enjoy!