This Chicken & Noodles Recipe Is Pure Comfort

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles offer more fiber, while pasta is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and water with bouillon is a budget-friendly alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and offers a cheesy flavor without dairy.

Start by rinsing chicken thighs with lemon juice, salt, and cold water, then pat dry.

Place chicken thighs (bone-in, skin-on) into a pan with water to make a broth.

Chop half a large sweet onion and half of the celery, then add them to the pan with the chicken.

Season the chicken and vegetables with chicken bouillon powder, salt, pepper, garlic powder, onion powder, and Italian seasoning.

Prepare cornbread in an oiled ovenproof pan and bake at 350°F until golden brown, adding butter on top before baking.

Once the chicken is cooked and the broth is fragrant, shred the chicken using two forks, discarding the skin and bones.

Add more water to the broth if it has reduced too much, ensuring it reaches halfway up the pan.

Return the shredded chicken to the pan, then add the frozen homemade egg noodles (about 24 oz) and some chopped carrots.

Add the reserved celery and onion to the mixture, then bring to medium heat to cook the noodles until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens