Love this recipe for chicken and noodles!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.

  • Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.

  • Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

Nutrition Facts

829 calories; 42.8 g total fat; 225 mg cholesterol; 911 mg sodium. 60 g carbohydrates; 48.8 g protein; Full Nutrition

Reviews (25)

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26 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
I didn't have sour cream and used chicken breasts instead of a rotisserie chicken. It was really good will make it again. Read More
Rating: 5 stars
I boiled my own chicken and used that stock. Added a few cloves of garlic and dry minced onion to the pot once it started to boil. After that I followed the recipe but did not use all of the noodles called for - added more chicken instead. It was DELICIOUS! And made enough to freeze for a later meal. Read More
Rating: 5 stars
This was really good. It needed about 1/2 Tablespoon of kosher salt 1/2 teas of pepper and something else.... so I added about 1/2 teas of Bouquet Garni. Perfect! I'll make it again soon. Undercook the noodles a bit just like she said. Read More
Rating: 5 stars
I've made this a handful of times and it's always a hit. I usually stick with the rotisserie chicken. Tonight I did add a little celery in with the onions and I seasoned with a 1/2 tsp of tumeric. I also used white ground pepper. My family definitely prefers when I use the frozen egg noodles over the dried egg noodles. I have to agree. The sour cream really takes it over the top. Read More
Rating: 5 stars
Did not put the amount of chicken broth called for about 16 oz. is what I used. Did not have half 'n'half so made my own with 1/2 cup milk and 1/2 cup evaporated canned milk and mixed together. After made I had more than I needed so will have left overs for the next couple of days. Also added 1/2 can peas as my husbands favorite. Very tasty and will make again. Read More
Rating: 5 stars
Great recipe didn't have half and half so I used 2% milk and it was fine. The sauce is to die for never had chicken and noodles like this before. Next time I would add some cooked vegetables. This is a keeper. Read More
Rating: 3 stars
This was Ok and my family ate it the first time I made it. The second time I added flour to the onions/butter to make a roux and then slowly added chicken broth to make a gravy. Added a splash of heavy cream and the consistency was much better than the original recipe. Read More
Rating: 5 stars
This is very good! I followed recipe exactly but used chicken breasts instead of rotisserie chicken. It was very tasty and my 3 teenage kids gobbled it up. The recipe says to season with salt and pepper at the end. I think next time I will add 1/2-1 tsp salt and 1/2 tsp pepper while it's cooking. That's the only change I would make! Thanks! Read More
Rating: 4 stars
Great flavor! Next time I will not add as much broth it was a little soupy. Read More