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A large pot of thick chicken and noodles with carrots and fresh parsley

Classic Chicken and Noodles

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 480 kcal

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 lb frozen thick-cut egg noodles
  • 6 cups low -sodium chicken stock
  • 2 cups wate r
  • 1 cup yellow onion, diced
  • 1 cup carrots , sliced into rounds
  • 1 cup celery , sliced
  • 3 cloves garlic , minced
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tsp poultry seasoning
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup fresh parsley, chopped

Instructions
 

  • Melt butter in a large Dutch oven over medium heat.
  • Add onion, carrots, and celery; sauté for 6 to 8 minutes until vegetables begin to soften.
  • Stir in minced garlic, thyme, and poultry seasoning; cook for 1 minute until fragrant.
  • Add chicken stock and water, then place the chicken thighs into the liquid.
  • Bring to a boil, then reduce heat to a simmer and cook for 20 minutes or until chicken reaches an internal temperature of 165°F.
  • Remove chicken from the pot and shred into bite-sized pieces using two forks.
  • Increase the heat to bring the liquid back to a rolling boil.
  • Add the frozen egg noodles and cook according to package directions, typically 15 to 20 minutes, until tender.
  • Return the shredded chicken to the pot and stir to combine.
  • Season with salt and black pepper to taste, then stir in fresh parsley before serving.