Serve Chicken and Noodles over Mashed Potatoes when you’re in need of comfort. Serious. Comfort. Food. Stewed chicken in a pot of soothing homemade broth with carrots, celery, onion, and herbs. Thickened with tender egg noodles and ladled over mounds of creamy potatoes mashed with butter.
Sheer Goodness. Utter Comfort.
This recipe is one of my favorite dishes to make when I’m craving comfort food. While I love making this with homemade egg noodles, you may substitute your favorite frozen noodles, if you want.
If I’m using frozen noodles for this recipe, I always try to purchase Reames Homestyle Egg Noodles. And if possible, buy in bulk when they are on sale, to save money.
Chicken and Noodles is perfect when serving a large group or freeze leftovers for another time. Need a dish to take to potluck? Simply transfer this into a crockpot and heat on warm until it’s time to serve.
When I prepare this dish for a potluck dinner, I will often skip the mashed potatoes and just serve the chicken and noodles. Or serve the mashed potatoes in a separate pot or dish.
Ingredients For Chicken and Noodles Over Mashed Potatoes
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Instructions for Making This Recipe
Step #1 – Make the Homemade Noodles
First, if you plan to make homemade noodles, begin preparing the noodles 3-4 hours before your mealtime, to give the noodles time to dry. See my recipe for Homemade Egg Noodles Here.
Of course, you may also use frozen noodles instead, such as Reames Homestyle Egg Noodles. However, if you have the extra time, I encourage you to at least try making your own homemade noodles. They are really quite easy to prepare and so very delicious.
Step #2 – Prepare the Ingredients
Gather the ingredients for this recipe so that you have everything on the counter or table.
Prepare the chicken. Remove giblets from inside of chicken. Place chicken in a large stockpot or Dutch oven and cover with water.
Sometimes when I make this recipe, I’ll use 6-8 chicken thighs with bone and skin instead of the whole fryer chicken. This works well, too. Use what you have or whichever is less expensive at the grocery store.
Using a cutting board and Chef’s knife, prepare the vegetables. Peel and slice carrots into bite size pieces. Chop celery and onion.
Step #3 – Cook the Chicken
Add to the pot of water the sliced carrots, chopped onion and celery, dried parsley and oregano, salt and black pepper. Bring to a boil, and then lower heat to simmer. Cook for 60-90 minutes, until meat falls off the bone.
While the chicken is simmering, prepare Refrigerator Mashed Potatoes, or your favorite mashed potatoes.
When the chicken has cooked through, strain the meat, bones, and skin from the pot and set aside to cool on a tray or plate.
Step #4 – Prepare the Sauce and Noodles
With an immersion blender, puree broth.
If you don’t have an immersion blender, you may use a regular blender instead. Pour the ingredients into the blender, and remove the small cover from the lid. Cover the hole with a paper towel to catch any liquid that might come up. Return liquid to the Dutch oven.
Stir in 1 cup of whole milk. Return sauce to a boil. Add noodles (and any flour remains if making your own) and cook 15-20 minutes until tender.
While the noodles cook, remove skin and bones from chicken. Once the noodles have finished cooking, add chicken to the noodles.
If desired, thicken further by whisking together 1/4 cup flour with 1/3 cup remaining milk and stir into broth. For the finishing touch, add butter to the noodles and stir to combine.
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Chicken and Noodles over Mashed Potatoes
Ingredients
- 8 pieces chicken thighs
- 6 cups water
- 3 cubes chicken bouillon
- 2 medium carrots peeled and sliced
- 1 1/2 cups celery chopped
- 1 cup sweet onion diced
- 1 tablespoon dried parsley
- 1 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup butter
- 1 cup whole milk
- 1/4 cup all-purpose flour for slurry (thickener)
- 1/3 cup whole milk for slurry (thickener)
- 12 oz. frozen egg noodles See Homemade Recipe Here.
- 4 cups Mashed Potatoes See Recipe Here.
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Instructions Click to Start Cooking
- First, if you plan to make homemade noodles, begin preparing the noodles 3-4 hours before your mealtime, to give the noodles time to dry.
- Gather the ingredients. Prepare 8 pieces (8 pieces) chicken thighsPlace chicken in a large stockpot or Dutch oven and cover with 6 cups (1.42 l) water. (If desired, you may use a whole chicken in place of the chicken thighs.)
- Using a cutting board and Chef's knife, prepare the vegetables. Peel and slice 2 medium (2 medium) carrots into bite size pieces. Chop 1 1/2 cups (151.5 g) celery and dice 1 cup (160 g) sweet onion.
- Add to the pot of water 3 cubes (3 cubes) chicken bouillon , the sliced carrots, chopped onion and celery, 1 tablespoon (14.79 ml) dried parsley and 1 teaspoons (4.93 ml) dried oregano, 1 teaspoon (4.93 ml) kosher salt and 1 teaspoon (4.93 ml) freshly ground black pepper. Bring to a boil, and then lower heat to simmer. Cook for 60-90 minutes, until meat falls off bone.
- While the chicken is cooking, prepare your favorite mashed potatoes or use my recipe for Refrigerator Mashed Potatoes.
- When the chicken has cooked through, strain the meat, bones, and skin from the pot and set aside to cool on a tray or plate.
- With an immersion blender, puree broth. Stir in 1/4 cup (56.75 g) butter and 1 cup (2.37 dl) whole milk. Return sauce to a gentle boil. Add 12 oz. (12 oz.) frozen egg noodles (and any flour remains if making your own) and cook 15-20 minutes until tender.
- While the noodles cook, remove skin and bones from chicken. Once the noodles have finished cooking, add chicken to the noodles.
- If desired, thicken further with a slurry by whisking together 1/4 cup (31.25 g) all-purpose flour with 1/3 cup (78.86 ml) whole milk. Stir into broth and cook on low until it thickens.
- Serve Chicken and Noodles over Mashed Potatoes in shallow bowls or on plates. This recipe will serve 6-8 people.
Nutrition
Notes
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Tried this today. It turned out very good 👍 thank you
Hi Norma. Thank you so much for stopping by. I’m glad that you enjoyed the chicken and noodles. I really love this recipe!
Hi Deborah, Can this recipe be made a couple of days in advance? I’m making this for Christmas Eve. I was thinking the noodles may break down and get mushy? Should I just make everything up to the point of putting in the noodles, and just reheat the the mixture and add the noodles on the day I will be serving? I’m only asking to save time on that day. Thank you for your response.
Hi Beth, So sorry for the late reply. Yes, this dish can be made ahead, although you are right in that it won’t be as fresh with the noodles soaking up the extra juices. I would suggest doing everything but the noodles and then just add them the day you’re serving. Also, if you are making homemade noodles, you may easily freeze them (before cooking) and have that step done as well!