Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole chicken (3.5–4 lb)
- 10 cups water
- 1 onion, 2 carrots, 2 celery stalks, 4 garlic cloves
- 2 bay leaves, 1 tsp dried thyme, 1 tsp whole peppercorns, salt
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 3 large eggs, 1–3 tbsp water, 1 tbsp melted butter or oil
- 4 tbsp butter, 4 tbsp flour
- 1/2 cup heavy cream (optional)
- Fresh parsley for garnish
Do This
- 1. Simmer chicken, vegetables, bay leaves, thyme, peppercorns, and salt in 10 cups water for 60–75 minutes until very tender. Remove chicken and strain broth.
- 2. While chicken cooks, mix flour and salt, then add eggs, melted butter/oil, and just enough water to form a firm dough. Knead 5–8 minutes; rest 15 minutes.
- 3. Roll dough on a floured surface to about 1/8 inch thick. Cut into wide noodles (about 1 inch) and let dry 10–15 minutes.
- 4. Shred chicken into large, bite-size pieces and discard skin and bones.
- 5. Make a roux with 4 tbsp butter and 4 tbsp flour. Gradually whisk in 6 cups hot broth. Simmer until thickened; season well.
- 6. Simmer noodles in gravy 8–12 minutes until tender. Stir in shredded chicken and cream (if using). Heat through and serve garnished with parsley.
Why You’ll Love This Recipe
- Classic, cozy comfort food: tender chicken, rich silky gravy, and hearty wide egg noodles.
- Homemade noodles that feel special but use simple pantry ingredients.
- Family-friendly, makes a generous pot that reheats beautifully.
- Flexible base recipe: easy to make creamier, veggie-packed, or weeknight-quick.
Grocery List
- Produce: 1 yellow onion, 2 carrots, 2 celery stalks, 4 garlic cloves, fresh parsley (or chives)
- Dairy: Butter, 3 large eggs, heavy cream (optional)
- Pantry: Whole chicken (3.5–4 lb), all-purpose flour, kosher or sea salt, black pepper, whole peppercorns, dried thyme, bay leaves, neutral oil (optional), poultry seasoning (optional)
Full Ingredients
For the Chicken and Broth
- 1 whole chicken (3.5–4 lb), giblets removed
- 10 cups water
- 1 medium yellow onion, peeled and quartered
- 2 medium carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon dried thyme (or 3–4 sprigs fresh thyme)
- 1 teaspoon whole black peppercorns
- 2–2 1/2 teaspoons kosher salt (to taste; you can adjust later)
For the Homemade Wide Egg Noodles
- 2 1/2 cups all-purpose flour (about 300 g), plus more for dusting
- 1 teaspoon fine salt
- 3 large eggs, at room temperature if possible
- 1 tablespoon melted butter or neutral oil
- 1–3 tablespoons water, as needed (start with 1 tablespoon)
To Finish the Gravy and Dish
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 6 cups hot chicken broth (from above)
- 1/2–1 teaspoon poultry seasoning (optional, for extra flavor)
- 1 teaspoon freshly ground black pepper (or to taste)
- Additional kosher salt, to taste
- 1/2 cup heavy cream (optional, for a richer, creamier gravy)
- 2–3 tablespoons chopped fresh parsley (for stirring in and garnish)
Step-by-Step Instructions
Step 1: Simmer the Chicken and Build the Broth
Place the whole chicken in a large, heavy-bottomed pot or Dutch oven. Add the onion, carrots, celery, garlic, bay leaves, thyme, peppercorns, and 2 teaspoons of salt. Pour in the 10 cups of water; the chicken should be mostly submerged. If needed, add a bit more water just to cover.
Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the top with a spoon. Partially cover the pot and simmer for 60–75 minutes, turning the chicken once halfway through, until the meat is very tender and pulls away from the bones easily. While the chicken cooks, move on to making the noodle dough.
Step 2: Mix the Noodle Dough
In a medium mixing bowl, whisk together the 2 1/2 cups flour and 1 teaspoon salt. Make a well in the center. Add the eggs and melted butter (or oil) into the well and lightly beat them with a fork. Begin drawing in flour from the edges until a shaggy dough forms.
Add 1 tablespoon of water and continue mixing until the dough starts to come together in a rough ball. If it is still very dry and crumbly, add more water 1 teaspoon at a time. You want a firm but workable dough that is not sticky. Turn the dough out onto a lightly floured surface and knead for 5–8 minutes, dusting with a little extra flour as needed, until the dough is smooth and elastic. Wrap tightly in plastic wrap or cover with an inverted bowl and let rest at room temperature for at least 15 minutes (up to 45 minutes). This rest makes the dough easier to roll.
Step 3: Roll and Cut the Wide Egg Noodles
Unwrap the rested dough and cut it into 2 equal pieces so it is easier to handle. Working with one piece at a time (keep the other covered), roll the dough on a well-floured surface. Start from the center and roll outward, turning and flouring the dough as needed so it does not stick. Aim for a rectangle or oval about 1/8 inch thick. Slightly thicker noodles (up to 3/16 inch) will be more rustic and chewy; just be consistent in thickness so they cook evenly.
Once rolled, generously flour the surface of the dough. Using a sharp knife or pizza cutter, slice the dough into wide noodles about 1 inch across and 3–4 inches long. Gently separate the strips and lay them on a floured baking sheet or clean towel. Lightly dust the tops with flour to prevent sticking. Repeat with the second half of the dough. Let the cut noodles air-dry for 10–15 minutes while you finish the broth and chicken.
Step 4: Strain the Broth and Shred the Chicken
When the chicken is very tender, carefully remove it from the pot to a large bowl or cutting board and let it cool until safe to handle. Set a large bowl or clean pot under a fine-mesh strainer and pour the cooking liquid through, discarding the vegetables, herbs, and peppercorns. You should have at least 6 cups of flavorful broth; if you have more, you can save the extra for thinning the gravy later or another use.
Once the chicken is cool enough, remove and discard the skin, then pull the meat from the bones into large, hearty shreds (about bite-size pieces). You should end up with about 4–5 cups of shredded chicken. Discard the bones and cartilage. Set the shredded chicken aside.
Step 5: Make the Rich Chicken Gravy
In the same large pot (wipe it out if needed), melt the 4 tablespoons of butter over medium heat. Sprinkle in the 4 tablespoons of flour and whisk continuously to form a smooth paste (roux). Cook, whisking, for 2–3 minutes until the mixture is slightly golden and smells nutty; do not let it get too dark.
Gradually pour in 6 cups of the hot broth, about 1 cup at a time, whisking constantly to avoid lumps. Once all the broth is incorporated, add the poultry seasoning (if using) and black pepper. Bring the mixture to a gentle simmer and cook for 5–8 minutes, stirring often, until the gravy has thickened slightly. It should be the consistency of a light cream soup; it will thicken further when the noodles cook. Taste and adjust salt as needed.
Step 6: Cook the Noodles in the Gravy
With the gravy simmering gently over medium-low heat, add the cut noodles a handful at a time, gently stirring between additions to keep them from clumping. Make sure the heat is low enough that the mixture is only gently bubbling; a hard boil can break up the noodles.
Simmer the noodles for 8–12 minutes, stirring occasionally, until they are tender but still hold their shape. The flour from the noodles will slightly thicken the gravy further. If at any point the mixture becomes too thick, stir in a little of the reserved extra broth or hot water, 1/4 cup at a time, until you reach your desired consistency.
Step 7: Add the Chicken and Finish the Dish
Once the noodles are cooked, add the shredded chicken to the pot. Stir gently to combine and let the mixture simmer for another 3–5 minutes, just until the chicken is heated through. If you are using heavy cream, stir it in now for a richer, slightly creamier gravy. Adjust the seasoning with additional salt and pepper to taste.
Turn off the heat and stir in 1–2 tablespoons of chopped fresh parsley. The finished dish should be thick and saucy, with wide noodles and generous pieces of chicken suspended in a glossy, savory gravy. Ladle into warm bowls or onto plates (it is also fantastic spooned over mashed potatoes). Garnish with a little more parsley and serve hot, family-style.
Pro Tips
- Control noodle thickness: Thinner noodles (about 1/8 inch) cook faster and are more delicate; slightly thicker noodles are chewier and more rustic. Just roll them as evenly as possible.
- Season at the end: The broth reduces and the gravy thickens, concentrating the salt. Hold back a bit on salt early on and do a final taste and adjust right before serving.
- Do not over-boil the noodles: Keep the gravy at a gentle simmer once the noodles go in to prevent them from breaking apart or getting mushy.
- Skim extra fat if you like: For a lighter dish, cool and skim some of the fat from the strained broth, or use a fat separator before making the gravy.
- Use the right pot: A wide, heavy Dutch oven helps the noodles cook in an even layer and makes gentle simmering easier to control.
Variations
- Creamier version: Increase heavy cream to 3/4 cup and add an extra tablespoon of butter at the end. You can also stir in 1/2 cup of sour cream off the heat for extra tang and richness.
- Veggie-loaded chicken and noodles: After making the gravy, sauté 1 cup sliced carrots and 1 cup sliced celery in a little butter until just tender. Add them before cooking the noodles for more color and texture.
- Shortcut weeknight version: Use 4–5 cups shredded rotisserie chicken and 8 cups good-quality chicken stock. Simmer the stock with onion, carrot, and celery for 20 minutes, strain, then proceed with the gravy and noodle steps.
Storage & Make-Ahead
Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3–4 days. The noodles will continue to absorb some gravy as they sit, so the mixture will thicken in the fridge. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce as needed. Stir frequently to prevent sticking.
For longer storage, freeze in airtight containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating. If you want the noodles to be less soft in leftovers, you can undercook them by 2 minutes on the first day so they hold a bit more bite after reheating.
The components can be partially made ahead: cook and shred the chicken and strain the broth up to 2 days in advance; store them separately in the refrigerator. The noodle dough can be made and refrigerated (well wrapped) for up to 24 hours before rolling and cutting.
Nutrition (per serving)
Approximate values for 1 of 6 servings (with cream): about 620 calories; 34 g protein; 32 g fat; 45 g carbohydrates; 2–3 g fiber; 5 g sugar; 950 mg sodium. These numbers are estimates and will vary based on the exact size of the chicken, specific ingredients, and any substitutions.
