Chicken and Egg Noodle: Hearty Creamy Dish

The Ultimate British Comfort Dish: Why Hand Cut Egg Noodles Change Everything

When that first genuine cold snap hits, there is only one dish that truly satisfies my soul: the glorious, deeply comforting Chicken and Egg Noodle . The aroma alone savoury butter, earthy thyme, and simmering stock is instantly grounding.

It’s thick, wonderfully rustic, and the homemade egg noodles deliver a satisfying chew you simply cannot get from a packet.

Now, some home cooks think making this dish is a massive undertaking, but I promise you, it's not. This recipe takes simple, cheap provisions and transforms them into something profound without requiring fancy techniques or expensive cuts.

It’s truly a mid-week lifesaver, and infinitely better than any canned soup substitute.

I’ve spent years refining this traditional pub-style classic, eliminating the common pitfalls like gummy noodles and thin, watery broth. If you’re ready to stop making average comfort food and start making the absolute best Chicken and Egg Noodle dishes you’ve ever tasted, follow my steps exactly.

The Science of Comfort: Achieving Rich Texture and Deep Savouriness

What is Traditional Pub-Style Chicken and Noodles?

Forget the delicate, clear soups you might be thinking of; this is a stew, pure and simple. Traditional pub-style and Egg Noodle recipes focus on hearty ingredients and a thick, almost gravy like sauce.

It’s designed to stick to your ribs and warm you from the inside out, leveraging cheap cuts of meat and pantry staples to create maximum flavour.

Comparing Scratch Made vs. store-bought Noodles for Texture

This is the hill I will happily die on: fresh noodles are superior. store-bought dried noodles are thin and slippery, usually dissolving into the broth without providing any real substance. My Hand Cut egg noodles are plump and irregular, absorbing the sauce while retaining an amazing, satisfying chew.

That texture difference is what elevates this from just a stew into an experience.

The Essential Flavour Profile: Deep Savoury Notes

The depth of flavour here comes from layering ingredients. We start with searing the chicken hard to create a caramelized "fond" on the base of the pot. Then, we build a proper butter roux, which provides the rich, nutty backdrop.

Without this foundational savouriness, your finished Chicken and Egg Noodle will taste flat and watery.

Creating the Perfect Noodle Hydration for Maximum Chew

The secret to chewy, rustic noodles isn't complicated, but it is specific. You need a high egg-to-flour ratio, and you must add only the bare minimum of water (usually just a tablespoon). This creates a very stiff, almost crumbly dough that requires significant kneading.

The resistance you feel when rolling is your promise of amazing texture later.

Building the Broth Base: The Key to Umami Depth

We are not just dumping stock into a pot and hoping for the best. The real magic happens when we sauté the mirepoix (onion, carrot, celery) in butter until it’s soft and translucent you want your kitchen smelling sweet and savoury before you even add the stock.

Then, the flour is mixed in to create the roux, thickening the broth right at the start.

How Chicken Renders Flavor Back into the Sauce

I insist on using boneless, skinless chicken thighs for this dish. Why? Thighs have enough fat and connective tissue to stay incredibly tender even after a 20 minute simmer. As the thighs braise, their inherent fat renders back into the broth, enriching the flavour profile further and giving the sauce that silky mouthfeel.

Using breast meat means sacrificing both flavour and moisture; it’s a non-negotiable step for great Chicken and Egg Noodle .

Essential Provisions: Ingredients for Hearty Chicken and Egg Noodles

You don’t need fancy ingredients for this, just good quality basics. I always recommend using a low-sodium stock since we add enough salt during the seasoning stage.

Selecting the Right Cut of Chicken for Slow Cooking

As mentioned, thighs are king here. Cube them into roughly 1 inch pieces. This size allows for quick searing and ensures they are fully tender by the time the vegetables are soft. If you absolutely cannot find thighs, use skinless chicken legs and remove the bones after cooking the result is even richer!

Detailed Notes on Flour Types for Chewy Hand Cut Noodles

Use standard all-purpose flour for the dough. Don't worry about specialty flours like '00' pasta flour; we want these noodles to be rustic and slightly heavy, not silky. Crucially, when making the dough, only add a tiny bit of water.

The dough should feel stiff, almost like clay, and require real effort to knead.

Smart Substitutions and Dietary Adjustments

The Method: Making Creamy Chicken and Hand Cut Noodles

Section I: Preparing the Chewy Egg Noodle Dough

1. Mixing: Whisk your flour and salt, then make a big well in the centre. Crack the three large eggs right in, adding that single tablespoon of cold water. Start mixing from the centre outward until a shaggy mass forms.
2. Kneading: Turn the shaggy mess onto a lightly floured surface. Knead for a full five to seven minutes. This isn’t a gentle sourdough fold; this is a workout. You want the dough to feel smooth, dense, and firm.
3. Rest: Wrap it tight! The 30 minutes of rest time is non-negotiable, allowing the gluten to relax so you can actually roll it out later. This is the downtime you use to start the stew base.

Section II: Achieving a Tender Chicken Braise (Stove top/Oven Method)

1. Searing: Pat those chicken cubes bone dry and season them fiercely. Sear them in hot oil and butter until they are deeply golden brown don't overcrowd the pot, or they will steam. Remove the chicken, leaving the tasty browned bits behind. This fond is critical for great flavour.
2. Sautéing the Mirepoix: Add the remaining butter and drop in the carrots, celery, and onions. Sauté gently, listening to that beautiful, softening sizzle, for about 8– 10 minutes until everything is translucent and soft.
3. The Roux: Sprinkle the flour over the softened vegetables and stir constantly for two minutes. This cooks the raw flour taste right out. Slowly whisk in the cold chicken stock, scraping up every last bit of that fond from the bottom.

Chef's Note: If you want a slightly thinner final dish, maybe closer to a Chicken and Egg Noodle Soup rather than a creamy stew, reduce the initial flour in the roux from 4 tablespoons to 3.

Section III: Combining the Stew and Finishing the Dish

1. Braise: Return the seared chicken to the pot. Add the thyme sprigs and bay leaves. Bring to a boil, then reduce the heat right down to a gentle simmer. Cover and let it go for 20 minutes while you roll out the noodles.
2. Rolling and Cutting: Divide the rested dough and roll it super thin aim for 1/8 inch. You should almost be able to see the counter through it. Dust the surface well, roll it into a loose scroll, and slice into thick, rustic ribbons. Dust the cut noodles again so they don't stick.
3. Cooking the Noodles: Remove the bay leaves and thyme (we don't want those anymore). Ensure the stew is at a steady, gentle simmer. Drop the fresh noodles in a handful at a time, stirring gently. They only need 5 to 8 minutes to puff up and cook. They should look plump and wonderfully irregular.
4. Finish: Stir in the heavy cream and let it heat through for just one minute. Taste and adjust your seasoning dramatically. Serve the hearty Chicken and Egg Noodle immediately, garnished with fresh parsley. It is absolute perfection.

Mastering the Technique: Essential Chef's Tips and Troubleshooting

The Dough Rest: Why Time is Your Most Important Ingredient

You must let the dough rest, no excuses. If you skip the 30 minute rest, the gluten strands are too tight, and when you try to roll it, the dough will snap back like an elastic band.

You'll end up fighting it for 15 minutes, which completely defeats the purpose of this easy and egg noodle recipe . Walk away, make a cup of tea, and trust the process.

Preventing the Noodles from Becoming Gummy or Overcooked

Gummy noodles are the result of three things: not enough flour dusting, overcrowding the pot, or overcooking. To fix this: Dust the cut noodles generously with flour before dropping them in. When they are in the stew, keep the heat low and stir minimally.

Fresh noodles are done in less than 8 minutes; test them by biting one in half.

Adjusting Thickness: Achieving the 'Creamy, Not Soupy' Consistency

When the noodles are added, they soak up a lot of the liquid, which helps thicken the sauce further. If your dish looks too thick after the noodles are cooked (more like a claggy casserole than a stew), simply whisk in another 1/2 cup of hot chicken stock until you reach that beautiful 'creamy, not soupy' texture.

Practical Guidance: Storing, Freezing, and Reheating Leftovers

This dish is so good you probably won't have leftovers, but sometimes miracles happen.

Best Practices for Refrigerating the Finished Dish

If you store the full Chicken and Egg Noodle in the fridge, understand the sauce will thicken dramatically overnight as the noodles continue to absorb liquid. It will turn almost into a solid. Store leftovers in an airtight container for up to 3 days.

Can You Freeze This Hearty Noodle Stew? (The caveats)

Yes, you can freeze it, but be warned: the fresh noodles will lose some of their fantastic texture after thawing. They tend to become slightly mushy. If you plan to freeze, undercook the noodles by 2- 3 minutes. Freeze the stew in single serving containers for up to 3 months.

When you reheat, add a splash of stock to help revive the sauce.

Reviving the Dish: Tips for Reheating Without Drying Out

To reheat, use the stove top in a small saucepan. Add 1/4 cup of stock or water per serving before heating gently over medium low heat. This replenishes the moisture the noodles absorbed overnight. If you try to microwave it straight from the fridge, it will be dry and hard. If you are looking for other comforting options, perhaps check out my recipe for Creamy Chicken Rice Soup: The Ultimate Comfort Bowl Recipe for comparison!

Perfect Pairings: What to Serve Alongside Your Hearty Pub Meal

This is a heavy main course, so side dishes should be bright and simple to cut through the richness of the creamy sauce. You don't want anything else competing with the star of the show, which is clearly this amazing Chicken and Egg Noodles recipe .

• Crusty Bread: Seriously, you need something to scrape the bowl clean. A warm baguette or sourdough works wonders.
• Simple Greens: A watercress or rocket salad tossed with a sharp vinaigrette (mustard, olive oil, and lemon juice) provides crucial acidity.
• Roasted Root Veggies: If you have time and love that earthy flavour, some simple roasted parsnips are incredible alongside the heavy sauce.

Honestly, once you taste those homemade, chewy noodles in that rich, velvety sauce, you’ll never go back to those flimsy packaged egg noodle recipes . This is what comfort cooking is all about. Enjoy!