Old Fashioned Chicken and Noodles is super simple, yet so warm and comforting! With just a handful of ingredients and a little effort, you’ll have a hearty dish that’s well worth the time.
This is another one of our family favorites. It’s actually the most requested meal for birthdays and special occasions. In fact, this was the very first dish I ever made for company, long before I perfected it into the version we enjoy today.
I usually serve this with mashed potatoes (total carb overload, but so good!) and corn to make it a complete meal. If you’re looking for a classic and comforting diner style meal, this combo never disappoints!
If you ask me, Chicken and Noodles is the ultimate comfort food. As it simmers, the house fills with the rich aroma of chicken, and that cozy scent lingers for hours. It’s especially satisfying on a cold day, but honestly, it’s delicious any time of year.
This dish isn’t soup. There’s nothing but chicken and noodles here, and it’s thicker and heartier than a typical soup. So yummy! If you want to save a little money (and make it even more special), you can make these Easy Homemade Egg Noodles, or you can use store-bought wide egg noodles to save time.
Why You’ll Love This Recipe
- It’s budget-friendly, especially if you make it with homemade noodles. Even with store-bought noodles it’s still an affordable meal that stretches far.
- This is the kind of dish the whole family will love—kids, adults, and even picky eaters. It’s classic comfort food that never goes out of style.
- Plus, this recipe makes a big batch, perfect for feeding a crowd or ensuring you have leftovers for lunch or another easy dinner later in the week.
This post was originally published in April 2016. It was updated in July 2025 with clearer instructions, helpful ingredient notes, and fresh new photos.
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Ingredient Notes
See recipe card for exact amounts.
- Chicken: One whole chicken between 3–5 pounds works best. We make our own homemade broth when cooking the chicken. See the instructions below for how to make this with chunks of uncooked chicken or rotisserie chicken, and store bought broth.
- Noodles: I use my homemade noodles for this, but a package of frozen egg noodles works great too.
- Flour: Helps thicken the base of the dish.
- Canola Oil: Combined with the flour, this makes the roux that starts the sauce.
- Milk: Just a bit of milk adds the creaminess that this old-fashioned dish is known for.
- Seasoning: It’s seasoned simply with salt and pepper, that’s all it needs!
Variations
If you want the broth to be heartier and more like chicken stock, you can add a couple of cut stalks of celery, some carrots, and onion—just discard them when the chicken is done cooking. I don’t usually make it this way, and it’s still flavorful and delicious.
If you’re looking to include vegetables with the chicken and noodles, you’ll probably prefer a homemade chicken noodle soup recipe instead. Although there is a restaurant nearby that includes diced carrots in their chicken and noodles.
How to Make Old Fashioned Chicken and Noodles Faster
I usually make this recipe with a whole chicken, which gives you a delicious homemade chicken broth, and I pair it with homemade noodles. This method takes about 4 hours from start to finish. But if you’re short on time, there are a couple of shortcuts you can use to get it on the table much faster.
There are a few ways to make a quicker version:
- To use chicken breasts (cut into bite-sized pieces), cook about 2 pounds of chicken in the oil first. Then add the flour, let it cook for a minute or two, pour in 6 cups of chicken broth, the milk, and add the noodles. Cook until the noodles are tender.
- To use a rotisserie chicken, heat the oil in the pot, add the flour, and cook it for a minute or two. Then add 6 cups of broth, the milk, the noodles, and 3 to 4 cups of cooked, shredded chicken. Simmer until the noodles are tender.
- To save even more time, swap the homemade noodles for frozen noodles like Reames—they’re a great alternative when you’re in a hurry.
Using these shortcuts brings the cooking time down to under an hour. I’ll admit it’s not quite as good as the fully homemade version, but I’ve made it this way plenty of times and it’s still very good!
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in the microwave in 30 second intervals, stirring each time, until heated through. It can also be reheated on the stove top in a skillet or saucepan over medium heat, adding a splash of broth, milk, or water if it seems too dry. Keep in mind that the noodles will break apart when stirring.
Frequently Asked Questions
Absolutely. You can cook the chicken and make the broth a day ahead, then store them separately in the fridge. When you’re ready to eat, prepare the roux, add the broth, milk, noodles, and chicken, then cook until the noodles are tender.
Yes, just use your favorite non-dairy milk, or simply add additional water or broth in place of the milk.
Yes! Chicken and noodles freeze well. Let it cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove with a splash of broth or water to loosen it up.
Try These Other Comfort Food Recipes Next!
A quick weeknight meal and our version is better for you because it is made with fresh ingredients!
Loaded Baked Potato & Chicken Casserole
A one pan meal that is topped with melted cheese and smoky bacon.
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Old Fashioned Chicken and Noodles
Ingredients
- 1 whole chicken, 3 to 5 pounds
- ¼ cup canola or vegetable oil
- ¼ cup flour
- 1 cup milk
- ½ tsp salt
- ½ tsp pepper
- egg noodles (1 package of Reames or homemade)
Instructions
- Place the chicken in a large pot and cover it with water. I use a Dutch oven and turn the chicken over occasionally so it cooks evenly on both sides. Skim the foam off the top as it accumulates. Cook until the chicken is tender and falls off the bone, about 1 ½ to 2 hours.1 whole chicken,
- Remove chicken and let it cool enough to handle. Then take the meat off the bones. Strain the broth and set it aside.
- In a Dutch oven over medium heat, warm the oil. When it’s hot, whisk in the flour and cook until bubbly, about 1 minute. Slowly add the broth, whisking until the oil and flour mixture is fully dissolved, then stir in the milk, salt and pepper.¼ cup canola or vegetable oil, ¼ cup flour, 1 cup milk, ½ tsp salt, ½ tsp pepper
- Bring it to a boil, add the noodles and stir, then add the chicken back in; reduce the heat to a simmer. If using homemade noodles, cook for about 20–30 minutes, stirring occasionally, depending on how thick you’ve made them. If using Reames noodles, cook according to the package directions.egg noodles (1 package of Reames or homemade)
The chicken fried steak n gravy is also an excellent comfort food recipe that Mindy has made and shared!
Thanks!