Chicken and Noodles with Homemade Egg Noodles
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Fresh yolk-rich noodles cook right in the broth, and the starch they shed turns the whole pot thick and velvety. Serve it in deep bowls on a gray afternoon and watch the table go quiet.
The short version
Simmer bone-in chicken thighs in broth with vegetables, shred the meat, then cook fresh yolk-rich noodles right in that broth for 6 to 8 minutes. Stir the chicken back in with a splash of cream. About 1½ hours, mostly hands-off.
What makes ours better
the tricks Nonna pretends she never taught me
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Poach bone-in thighs in the broth. The bones and skin turn store-bought broth into something that tastes homemade, and thighs stay juicy where breasts go dry and stringy.
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Make the noodles with extra yolks. One egg and four yolks gives a rich, golden noodle that holds its bite in the pot. Thick ribbons soak up broth instead of going to mush.
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Cook the noodles in the broth, not separate water. Their starch is what thickens the pot into that spoon-coating, stew-like consistency, with no roux or cornstarch.
What you need
the cast, in order of appearance
- All-purpose flour2 cups
- Egg1 large
- Unsalted butter1 tablespoon
- Carrots2 large
- Celery stalks2 large
- Bone-in2 pounds
- Fresh thyme4 sprigs
- Heavy cream½ cup
Noodles
Chicken and broth
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Make and rest the noodle dough
Mound the flour and salt on the counter or in a large bowl and make a well in the middle. Add the egg and yolks to the well and beat with a fork, pulling in flour as you go. Work it with your fingertips into a smooth, stiff but not dry dough, adding the water a little at a time. Knead for 3 to 5 minutes until smooth. Cover and rest 30 minutes.
Resting relaxes the dough. If you skip it, the dough springs back and fights the rolling pin.
About 30 min. Cook mode has a timer for this step.
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Start the broth
Melt the butter in a large Dutch oven or soup pot over medium heat. Cook the onion, carrots and celery, stirring, for 6 minutes, until the onion is translucent. Add the garlic for 30 seconds. Pour in the broth, then add the chicken, thyme and bay leaf. Bring to a boil.
About 6 min. Cook mode has a timer for this step.
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Simmer the chicken
Lower the heat so the broth barely bubbles, partly cover, and cook until the chicken is fully tender and registers at least 165°F at the bone, about 30 minutes. Lift the thighs onto a plate and fish out the thyme stems and bay leaf. Skim the fat from the surface with a spoon.
About 30 min. Cook mode has a timer for this step.
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Shred the chicken
When the thighs are cool enough to handle, pull off and discard the skin, then shred the meat with two forks, discarding the bones and any gristle. Keep the broth at a low simmer on the stove.
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Roll and cut the noodles
Divide the dough into 4 pieces. On a floured counter, roll each as thin as you can, a scant ⅛ inch; they swell as they cook. Dust with flour, fold loosely, and cut crosswise into ½-inch ribbons, then cut those into 2-inch lengths. Shake them apart and spread out on a floured towel for 10 minutes.
Thin noodles that look almost too delicate turn out right. Thick ones are doughy.
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Cook the noodles in the broth
Bring the broth to a steady simmer. Drop the noodles in a handful at a time, stirring so they don't clump. Simmer, stirring often so nothing sticks to the bottom, for 6 to 8 minutes, until a noodle is tender with a little chew. The broth will thicken as they cook.
About 8 min. Cook mode has a timer for this step.
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Finish and serve
Stir in the shredded chicken, cream, parsley, salt and pepper. Simmer 2 minutes to heat through, then taste and add more salt or pepper. It should coat a spoon. If it's too thick, loosen with a splash of broth.
Season at the end. The broth and noodles both change how salty it tastes as they cook.
Good to know
the stuff I’d tell you over the phone
- In a hurry, use 12 ounces of wide dried egg noodles instead and cook them in the broth for 8 to 10 minutes, or per the package. You'll lose the richness but not the idea.
- Skin-on thighs give the best broth. Boneless, skinless thighs work too; use 1½ pounds and simmer only 15 to 20 minutes.
- Cooked noodles keep soaking up broth. Hold back an extra cup of broth at the end for leftovers.
- Storage. Fridge 3 days; it will thicken into a stew, so loosen with broth or water when reheating. Freeze the chicken and broth, not the noodles, for up to 3 months.
Questions, answered
the questions my cousins text me
Can I use store-bought egg noodles?
Yes. Use 12 ounces of wide or extra-wide dried egg noodles and cook them in the broth until tender, usually 8 to 10 minutes. Add a splash of broth if it gets too thick.
Why is my chicken and noodles too thin?
Let it simmer a few more minutes; the noodles keep shedding starch. If it's still loose, mash a spoonful of noodles against the side of the pot and stir them in.
Can I use chicken breasts?
Yes, but they dry out quicker. Poach bone-in breasts for 25 to 30 minutes until they reach 165°F in the thickest part, then shred.
Can I make the noodles ahead?
Cut them, dust well with flour and refrigerate up to a day on a floured sheet pan, or freeze them for 2 months. Cook straight from the fridge or freezer, adding a minute or two.
Should I use a roux?
You don't need one. The noodle starch thickens the pot. If you want it thicker anyway, simmer 5 more minutes before adding the cream.
What do you serve with chicken and noodles?
Mashed potatoes are the traditional pairing, which is a lot of carbs and entirely correct. See fluffy, buttery mashed potatoes. Green beans or a plain salad round it out.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.