Chicken and Noodles is the ultimate comfort food, featuring tender chicken and noodles smothered in a rich, creamy sauce that’s seasoned to perfection. It’s like a heartwarming homemade chicken noodle soup, but thicker and even more indulgent!
INGREDIENTS
For the Chicken:
- 4 cups water
- 2 carrots (no need to peel)
- 2 stalks celery
- 1 onion
- 1 bunch flat-leaf parsley
- 1 tablespoon fine grind sea salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 5-pound whole chicken
For the Chicken & Noodles:
- 4 tablespoons butter (salted or unsalted)
- 1 cup sliced carrots (about 2 carrots)
- 1 cup sliced celery (about 2 stalks)
- 1 cup diced onion (about 1 medium onion)
- 1 teaspoon fine grind sea salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 6 cups chicken broth from the cooked chicken
- 16 ounces homemade egg noodles or 8 ounces dried egg noodles
- Chicken meat from cooked chicken (about 3 cups)
- ½ cup heavy cream
- 1 cup chopped fresh flat-leaf parsley
INSTRUCTIONS
- Mise En Place (Prep):
- Gather ingredients for cooking the chicken: 2 carrots (unpeeled), 2 celery stalks, 1 onion, parsley stems, and seasonings (salt, pepper, onion powder, garlic powder).
- If making homemade noodles, prepare them before starting or while the chicken cools.
- Dice the onion and slice the carrots and celery for the chicken & noodles, keeping the pieces about ¼”-½” in size for quick cooking.
- Cooking the Chicken:
- Add 4 cups of water to the Ninja Foodi or Instant Pot (see notes for slow cooker or stovetop options).
- Add the prepared vegetables and any giblets from the chicken cavity. Season with salt, pepper, onion powder, and garlic powder.
- Lower the whole chicken into the pot (using a silicone sling helps, but it’s not necessary).
- Seal the pot and pressure cook on high for 15 minutes, allowing for a full natural release when finished.
- Once the pressure releases, remove the chicken and let it cool on a cutting board or in a bowl.
- Strain the broth, discarding the vegetables and giblets, and set the broth aside.
- Making the Chicken & Noodles:
- Turn the Ninja Foodi or Instant Pot to high sear/sauté. If using a stainless steel inner pot, reduce the heat to medium-high.
- Add the butter and cook the sliced onions, carrots, and celery, stirring occasionally for about 10 minutes. Season with 1 teaspoon salt and ½ teaspoon pepper.
- Stir in the flour and cook for an additional 2-3 minutes.
- Add 6 cups of chicken broth (top up with water if you have slightly less than 6 cups) and bring to a boil.
- Gradually add the noodles, stirring until they’re fully incorporated. Cook the noodles to your preferred texture, usually 7-10 minutes.
- Turn the heat down to low. Stir in the shredded chicken, cream, and parsley. Let the dish sit for 5-10 minutes to thicken.
- Serve & enjoy!
This recipe can be made in either a pressure cooker or on the stove with similar steps, so you can choose the method that suits you best!
