This comforting chicken and noodles recipe starts with a whole chicken, making tender meat and flavorful broth in one pot. Finish it with vegetables, egg noodles, and a creamy sauce.
A QUICK NOTE
Cooking the chicken first can be done ahead of time. If you end up with less than 6 cups of broth, add store-bought chicken broth or water to make up the difference.
INGREDIENTS
FOR THE CHICKEN AND BROTH
4 cups water
2 carrots, ends trimmed
2 celery stalks, ends trimmed
1 onion, quartered
Stems from 1 bunch flat-leaf parsley
1 tablespoon fine sea salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (5-pound) whole chicken
FOR THE CHICKEN AND NOODLES
2 tablespoons unsalted butter
1½ cups sliced carrots (about 2–3 carrots)
1½ cups sliced celery (about 2–3 stalks)
1½ cups diced onion (about 1 medium onion)
1 teaspoon fine sea salt
½ teaspoon black pepper
3 tablespoons all-purpose flour
6 cups reserved chicken broth
Store-bought chicken broth or water, if needed
About 8 ounces dried egg noodles
About 3 cups cooked chicken, torn into bite-size pieces
3 ounces low-fat cream cheese, heavy cream, or dairy-free substitute
1 cup chopped fresh flat-leaf parsley
DIRECTIONS
1. Add 4 cups water to the inner pot of a Ninja Foodi or Instant Pot. Add the whole carrots, celery stalks, quartered onion, parsley stems, salt, black pepper, onion powder, and garlic powder.
2. Place the whole chicken in the pot. Secure the pressure-cooker lid and turn the valve to SEAL. Cook on high pressure for 15 minutes, then allow a full natural release.
3. When the pin drops, open the lid. Transfer the chicken to a cutting board or large bowl to cool.
4. Strain the broth and reserve it for the noodles. Discard the cooked vegetables, rinse the inner pot, and return it to the cooker.
5. Remove the chicken meat from the bones and tear it into bite-size pieces. Set aside.
6. Set the cooker to high SEAR/SAUTÉ, or heat a large pot on the stove over medium-high heat. Add the butter, sliced carrots, sliced celery, and diced onion. Season with salt and black pepper, then cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
7. Stir in the flour and cook for 2–3 minutes.
8. Add 6 cups of reserved broth, supplementing with store-bought broth or water if needed. Bring to a boil.
9. Add the egg noodles a handful at a time, stirring after each addition. Cook for 7–10 minutes, or until the noodles reach your preferred texture.
10. Reduce the heat to low. Stir in the cooked chicken, cream cheese or chosen substitute, and chopped parsley, then turn off the heat.
11. Let the chicken and noodles rest for 5–10 minutes to thicken before serving.
