Old Fashioned Chicken and Noodles

Feature image of one serving of chicken and noodles on a plate with mashed potatoes and corn.

5 from 7 votes

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.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course

Cuisine: American

Keyword: chicken and noodles

Servings: servings

Calories: 346kcal

Author: Mindy Boyd

Ingredients

1 whole chicken 3 to 5 pounds
¼ cup canola or vegetable oil
¼ cup flour
1 cup milk
½ teaspoon salt
½ teaspoon 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 teaspoon salt, ½ teaspoon 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)

Notes

I keep adding water to the pot as the chicken cooks and usually end up with about 6 cups of stock. If you’re short, you can add more water or store-bought broth to make up the difference.

Nutritional information is approximate.

Nutrition