The weather in Minnesota has been quite unpredictable these past few days, with a mix of rain, sleet, wind, and even snow. Such conditions have forced us to dig out our winter coats earlier than anticipated.
On a chilly evening, there’s nothing better than gathering with friends and enjoying some comfort food recipes. One of my favorites, especially in this less-than-stellar weather, is Old-Fashioned Chicken and Noodle.
This recipe is hearty and full of flavors, featuring tender chicken pieces and various veggies. What I love most are the narrow ribbons of egg noodles swimming in a thickened sauce. I usually opt for Reames® Homestyle Egg Noodles, which I find in the supermarket’s freezer section, though any egg noodle would work just fine.
Combining these ingredients makes for a comforting dish perfect for those cold Minnesota evenings, helping us re-focus on what truly matters: favorite chicken pasta recipes that bring warmth and satisfaction.
Old Fashioned Chicken and Noodles
“Experience classic comfort with our Old Fashioned Chicken and Noodles. This timeless dish brings together tender chicken, hearty noodles, and rich flavors in every bite. Perfect for a quick, nostalgic meal that never goes out of style.”
INGREDIENTS
4-5 chicken legs drumsticks, skin removed
3 cups water
2 cups chicken stock
One teaspoon dried thyme
Two bay leaves
Salt & pepper
One large yellow onion chopped
Four carrots peeled & chopped
Two ribs of celery chopped
12 oz frozen egg noodles. I used Reames
1 cup frozen peas
1 cup whole milk
2 Tablespoons flour
Instructions
Start by placing the chicken at the bottom of a large Dutch oven or a heavy-bottomed pot. Add water, chicken broth, dried thyme, bay leaves, salt, pepper, onion, carrots, and celery. Bring this mixture to a boil. Once boiling, put the lid on top, lower the heat, and let it simmer for about 30 minutes or until the chicken is thoroughly cooked.
After the chicken is cooked, shred it from the pot and set the shredded chicken aside. Next, add frozen egg noodles to the Dutch oven and cook them according to the package directions. Once the noodles are tender, stir in the peas.
In a separate container with a screw-top lid, combine milk and flour. Shake it well to mix. Drizzle this mixture into the Dutch oven and stir to combine everything. Cook for 3-4 minutes until the mixture becomes thick and bubbly.
Finally, add the shredded chicken back to the pot. Adjust the seasoning with more salt and pepper if necessary. Let the chicken and noodles thicken for about 10 minutes before serving.
Personal Tips
• For a richer flavor, use chicken broth instead of just water.
• Adding dried thyme and bay leaves gives a nice aromatic touch.
• Make sure to shake the milk and flour mixture well to avoid lumps.
• Allowing the dish to sit for a few minutes helps it to thicken nicely.
Enjoy your Old Fashioned Chicken and Noodles—a dish that brings warmth and nostalgia with every bite.
Old Fashioned Chicken and Noodle Soup
Tell the tale of the young rooster used for this chicken noodle soup. My parents decided to keep chickens this year, and my mom bought about 20 chicks from a local farmer.
They built a baby chicken sauna with heat lamps and kept them in the guest bathroom shower since they were too tiny to be outdoors. However, their Jack Russell terrier got into the bathroom, and unfortunately, every one of the chicks was lost. Mom was heartbroken but returned to the farmer for more chicks.
She had about 50% roosters this time since all the female chicks were sold out. The roosters had too much testosterone to stay in the same coup, so the rooster you see in the ingredient picture below ended up in the soup.
Comfort Food for the Soul
Old-Fashioned Chicken Noodle Soup is the ultimate comfort food. My son was recovering from a cold this weekend, so I made this soup. He gobbled it up, asking for refills after two bowls, calling me the “best mama cooker.” His words melted my heart.
I learned to make homemade chicken noodle soup from Angelina, my husband’s cousin. She seasons and roasts her bird before slow-cooking the broth. I wanted it ready for my boy when he got home from school, so I found a quicker method that still turned out amazing. You can try our EASY Chicken Noodle Soup for an even speedier version.
Ingredients or the Chicken Broth:
2 lb bone-in, skin-on chicken pieces (drum, breast, wing, neck..) I used a whole small rooster
Two bay leaves
One small onion, halved (or 1/2 medium onion)
Two garlic cloves pierced
1 tsp dried thyme or two sprigs fresh thyme
5 Quarts water
12-16 oz egg noodles (keep in mind they expand as they cook)
Chicken Noodle Soup Recipe
Ingredients for Homemade Chicken Noodle Soup:
Three celery sticks, finely diced
Two large carrots, quartered and thinly sliced
One medium onion, finely diced
salt & ground black pepper, to taste
4 Tbsp Fresh Parsley, chopped
4 Tbsp Fresh Dill, chopped
How to Make the Original Chicken Noodle Soup:
1. Start preparing your chicken pieces When making Old Fashioned Chicken and Noodles. I always leave the skin on the wings and drums because it adds a rich flavor to the broth.
First, trim any excess fat from the chicken pieces. Using a heavy knife, carefully whack, cut, and chop the chicken down the center of the bones.
This technique is crucial because it exposes the bone marrow, which is iron-rich and essential for creating an intensely flavorful broth. My grandmother always said that this step releases the “good stuff” into the broth, making the chicken noodle soup both hearty and nutritious.
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2 To make Old Fashioned Chicken and Noodles, place chicken pieces, a halved onion, bay leaves, pierced garlic cloves, and dried thyme in a large pot. Add 5 quarts of water and bring it to a boil. Use a spoon to remove and discard any foam that rises to the top.
Reduce the heat to a low simmer and cook partially covered for 1 1/2 hours until the chicken meat is tender and the broth is infused with chicken flavor. Make sure it’s barely bubbling to allow the flavors to meld perfectly.
3 To make the best chicken noodle soup, remove chicken pieces from the broth and let them cool. Then, handle them to separate the meat from the bones.
You’ll be putting the beef back into the soup later. Discard the bones and cover the meat with foil or a lid to prevent drying. This keeps the meat tender and flavorful. There are twenty-three key terms here, separated by commas.
4. To make the original chicken noodle soup, strain the broth into a heat-proof bowl using a sieve lined with a paper towel. This brilliant tip from Angelina catches any excess fat. Using a young rooster means less fat, but this ensures the soup is clear and smooth.
5. rinse the empty pot and place it back over medium heat for the Original Chicken Noodle Soup. Add 2 Tbsp olive oil and sauté finely chopped celery sticks, thinly sliced carrots, and finely diced onion.
I prefer celery and onion finely chopped, but coarsely chopped or diced works too. Saute these vegetables for 5 minutes or until softened. This creates a rich base for your comforting, homemade chicken noodle soup.
6. add chicken broth to the pot and season with salt and pepper for perfect Old Fashioned Chicken and Noodles. Use at least 1 Tbsp sea salt and 1/4 tsp pepper. Bring to a light boil and continue cooking for another 15 minutes. This simple method ensures a flavorful and comforting dish.
7. add shredded chicken and egg noodles to the pot when making the original chicken noodle soup. Continue cooking until the noodles are fully cooked, which should take about 20 min. I followed Ree Drummond’s advice and used egg noodles from the freezer section.
These noodles have just three ingredients: flour, water, and eggs, which makes them similar to the dough used for pelmeni (Russian dumplings). This gives the soup a wonderfully homey feel, just like my grandmother’s traditional recipe.
8. Turn off the heat and stir in fresh parsley and dill. Ladle into warm soup bowls.
If you love this recipe try more
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Conclusion
In conclusion, amidst the unpredictable weather of Minnesota, there’s a consistent source of comfort: Old-Fashioned Chicken and Noodles. As temperatures drop, this hearty dish becomes a beacon of warmth and flavor, bringing friends and family together.
With tender chicken, savory vegetables, and ribbons of egg noodles, it’s a taste of tradition that soothes the soul. Whether it’s a chilly evening or a day in need of some extra coziness, this recipe delivers satisfaction with every spoonful.
So, embrace the nostalgia and savor the comforting embrace of Old-Fashioned Chicken and Noodles—a dish that stands the test of time.
