Egg Noodle Chicken Chowder

Name: Egg Noodle Chicken Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into ½-inch cubes; 3 tablespoon (43 g) unsalted butter; 1 medium (180 g) yellow onion, diced; 2 stalks (100 g) celery stalks, diced; 2 medium (230 g) carrots, diced; 2 cloves (6 g) garlic cloves, minced; 6 cup (1440 ml) low-sodium chicken broth; 2 cup (220 g) egg noodles (medium), uncooked; 1½ cup (225 g) frozen peas; 1 cup (240 ml) heavy cream; 3 tablespoon (24 g) all-purpose flour; 2 leaves bay leaves; 2 sprigs (2 g) fresh thyme sprigs; to taste kosher salt; to taste fresh cracked black pepper

From the MyKitchenBank Kitchen

A creamy, comforting chicken and egg noodle chowder loaded with vegetables. Tender chicken breast, fluffy noodles, and a silky broth enriched with cream create a satisfying one-pot meal that comes together in under an hour.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: 4 servings (about 2 cups each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Pat chicken breasts dry with paper towels for even cooking
Measure out all ingredients before starting—the soup cooks quickly once the broth simmers
Have a wooden spoon handy for stirring the roux

1
Sear the chicken
- Heat the 6-quart Dutch oven over medium-high heat.
- Once hot, add 1½ tablespoons of the butter.
- Working in two batches to avoid crowding, add the cubed chicken and sear for 3–4 minutes per batch until golden on the outside (it doesn't need to be cooked through).
- Transfer to a plate.
+ Show details− Hide details
Ready when: Golden brown on all sides
Tip: Don't stir too early—let the chicken develop a crust before moving it around.
2
Build the aromatic base
- Reduce heat to medium.
- Add the remaining 1½ tablespoons of butter to the pot.
- Once melted, add the diced onion, carrot, and celery.
- Cook for 4–5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
+ Show details− Hide details
Ready when: Onion is translucent and vegetables are beginning to soften
Tip: Stir regularly so the garlic doesn't burn.
3
Make the roux
- Sprinkle the all-purpose flour over the vegetables and stir constantly with a wooden spoon for 2 minutes.
- This cooks out the raw flour taste and helps thicken the chowder.
+ Show details− Hide details
Ready when: Flour is fully incorporated and no raw flour is visible
Tip: Keep stirring—a lumpy roux will be hard to smooth out later.
4
Add broth and herbs
- Pour in the chicken broth, stirring constantly to break up any lumps.
- Add the bay leaves and thyme sprigs.
- Return the seared chicken to the pot, along with any accumulated juices from the plate.
- Bring the mixture to a simmer over medium-high heat, then reduce to medium-low.
+ Show details− Hide details
Ready when: Broth reaches a gentle simmer with small bubbles breaking the surface
Tip: Whisk vigorously as you add the broth to prevent lumps.
5
Simmer the chickenOven 165°F / 75°C
- Let the soup simmer gently for 8–10 minutes, stirring occasionally, until the chicken is cooked through (internal temperature reaches 165°F/74°C).
+ Show details− Hide details
Ready when: Chicken pieces are opaque and reach 165°F (74°C) internally
Tip: Use an instant-read thermometer to check doneness without guessing.
6
Add the noodles
- Stir in the uncooked egg noodles and return the soup to a gentle simmer.
- Cook for 6–8 minutes, stirring occasionally to prevent sticking, until the noodles are nearly tender (they'll finish cooking slightly as the soup cools).
+ Show details− Hide details
Ready when: Noodles are al dente (just tender but still slightly firm)
Tip: Stir often so the noodles don't clump together at the bottom.
7
Finish with cream and peas
- Reduce heat to medium-low.
- Stir in the heavy cream, then add the frozen peas.
- Simmer gently for 2–3 minutes until the peas are heated through and the cream is fully incorporated.
+ Show details− Hide details
Ready when: Peas are heated through and the soup is steaming but not boiling
Tip: Keep the heat low so the cream doesn't break or separate.
8
Season and serve
- Remove the bay leaves and thyme sprigs.
- Taste the chowder and season with kosher salt and fresh cracked black pepper as needed.
- Ladle into bowls and serve hot.
+ Show details− Hide details
Ready when: Chowder is fully seasoned to your taste
Tip: Season conservatively at first—the broth was already salted, so you may need less than you think.

Good to know

Tips

Cut the chicken into uniform ½-inch pieces so they cook at the same rate. Larger pieces will take longer and might dry out.
Use low-sodium broth so you control the salt level—regular broth can make the chowder too salty by the end.
Don't skip the roux. It stabilizes the cream and creates the signature silky texture of a proper chowder.
If the chowder seems too thick after storing, thin it with a splash of broth or milk when reheating.

Make ahead

Prepare the aromatic base (onion, carrot, celery, garlic) up to 1 day ahead and store in an airtight container in the fridge. You can also brown the chicken ahead; refrigerate it and add to the broth when you're ready to simmer.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth or cream if it has thickened.

Substitutions

egg noodles (medium) → small pasta shapes (ditalini, elbow macaroni, or small shells). Use the same weight and cook time; they'll absorb the broth similarly.
heavy cream → half-and-half or whole milk mixed with 2 tablespoons cornstarch. Half-and-half will give a slightly thinner chowder; cornstarch slurry will thicken it. Reduce richness but maintain body.
boneless, skinless chicken breasts → rotisserie chicken (about 2½ cups shredded) or turkey breast. Skip the searing step and add shredded chicken after the broth simmers for 5 minutes, just before the noodles, to avoid overcooking.
frozen peas → frozen corn, green beans, or a mix of frozen vegetables. Use the same amount and cooking time.