Creamy chicken and noodles is a classic American comfort dish featuring tender poached chicken in a rich, savory sauce thickened with puréed onion, celery, carrots, and garlic, served over mashed potatoes for a deeply satisfying meal.
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In a large stockpot, combine chicken broth, half an onion, peppercorns, celery stalks, chicken breasts, salt, head of garlic, and carrots.
Bring the mixture to a boil over high heat, then reduce the heat to low.
Cover the pot and let it simmer for 1 hour.
After an hour, remove the cooked chicken breasts from the pot and set them aside.
Using two forks, shred the chicken. Set aside.
Remove the cooked vegetables (onion, celery, carrots, garlic) from the broth.
Purée the cooked vegetables in a blender until smooth, then return the purée to the broth and stir to combine.
Season the broth with garlic powder, onion powder, paprika, thyme, celery flakes, and additional salt and pepper to taste.
Bring the broth back to a simmer and add the egg noodles. Cook until they are about halfway done.
Add the shredded chicken and the cream of chicken soup to the pot.
Stir everything together and continue to cook until the noodles are tender and the sauce has thickened.
Serve hot, traditionally over a bed of mashed potatoes, and garnish with fresh parsley if desired.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. Freeze for up to 2 months (freeze sauce and chicken separately from noodles and potatoes for best texture).
Yes. Prepare the chicken and sauce up to 2 days ahead, refrigerate separately, and reheat gently on the stovetop before serving over freshly made or reheated mashed potatoes.
Egg noodles or wide ribbon noodles work best. Avoid delicate pasta shapes that may break down during the rich sauce.
Poach the chicken until it reaches an internal temperature of 165°F (74°C), or until it shreds easily with a fork—typically 20-25 minutes in simmering broth.
Yes. Boneless, skinless thighs will add more flavor and remain tender; adjust cooking time slightly as they may take 5-10 minutes longer.
The creaminess comes from puréed vegetables and broth reduction rather than cream or milk, making this naturally dairy-free by design.
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