Entree: United States – Kansas, Great Plains United States – Chicken and Noodles

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken (mix thighs and breasts; yields about 2 lb/900 g cooked shredded meat)
- 10 cups (2.4 L) low-sodium chicken broth (or water plus bouillon)
- 1 large yellow onion, diced (about 8 oz / 225 g)
- 2 medium carrots, peeled and sliced (about 6 oz / 170 g)
- 2 celery stalks, sliced (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1/4 cup (30 g) all-purpose flour
- 12 oz (340 g) thick egg noodles (wide, homestyle)
- 2 bay leaves
- 1 tsp (5 ml) dried thyme (or 1 tbsp / 3 g fresh thyme leaves)
- 1/4 cup (15 g) fresh parsley, chopped, plus extra for garnish
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tsp (10 ml) Worcestershire sauce (optional, for depth)
- For mashed potatoes (optional serving):
  - 2 lb (900 g) russet potatoes, peeled and cut into 1- to 2-inch pieces
  - 4 tbsp (60 g) unsalted butter
  - 1/2 cup (120 ml) whole milk, warmed
  - 1 tsp (5 g) kosher salt (adjust to taste)
  - 1/4 tsp (0.5 g) black pepper

Instructions

Short Description:
A hearty Great Plains classic of thick egg noodles and shredded chicken in a rich, savory, slightly thickened broth, often served with or over creamy mashed potatoes. This home-style entree is comforting and built to feed a family.

Regional Notes:
This Kansas variation uses thick egg noodles and a meat-forward, thickened broth made from bone-in chicken for depth, and includes the common regional option to serve the noodles over mashed potatoes for extra starchiness. Compared with lighter chicken noodle soups, this is heartier and more gravy-like.

1. Prepare chicken and stock: In a large stockpot, heat 1 tbsp (15 ml) vegetable oil over medium-high heat. Add the bone-in chicken and sear briefly, 2–3 minutes per side, just to brown. Add 10 cups (2.4 L) low-sodium chicken broth, bay leaves, half the diced onion, 1 carrot (sliced), 1 celery stalk (sliced), and 1/2 tsp (2.5 g) salt. Bring to a simmer, reduce heat to low, and cook gently until chicken is very tender, 35–45 minutes.
2. While chicken simmers, make mashed potatoes (if serving): Place potatoes in a medium pot, cover with cold water, add 1 tsp (5 g) salt, bring to a boil, and simmer until tender, 15–20 minutes. Drain well. Mash with 4 tbsp (60 g) butter and 1/2 cup (120 ml) warmed milk, seasoning with 1/4 tsp (0.5 g) black pepper and additional salt to taste. Keep warm.
3. Remove chicken: When chicken is cooked, transfer it to a bowl and let cool slightly. Strain the cooking liquid into a clean pot, discarding the solids and bay leaves. Skim and reserve any rendered fat if desired. Taste the strained broth and adjust seasoning; you should have about 8–9 cups (1.9–2.1 L) of rich broth.
4. Shred chicken: Remove skin and bones, and shred the cooked meat into bite-size pieces (you should have roughly 2 lb / 900 g shredded chicken). Set aside.
5. Make a roux to thicken: In the original large stockpot (or a clean heavy pot), melt 3 tbsp (45 ml) unsalted butter over medium heat. Add the remaining diced onion, remaining carrot (sliced), and remaining celery (sliced); cook until softened, 6–8 minutes. Add minced garlic and cook 30 seconds more. Sprinkle in 1/4 cup (30 g) all-purpose flour and cook, stirring, 2–3 minutes to form a blonde roux.
6. Combine broth and thicken: Gradually whisk in the reserved strained broth, about 1 cup (240 ml) at a time, until smooth. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
7. Add noodles and finish: Add 12 oz (340 g) thick egg noodles, dried thyme, Worcestershire sauce (if using), remaining 1 1/2 tsp (8 g) kosher salt, and 1/2 tsp (1 g) black pepper. Simmer, stirring occasionally, until noodles are tender but not falling apart, 8–12 minutes depending on noodle thickness.
8. Return chicken and herbs: Stir the shredded chicken and chopped parsley into the pot and heat through for 2–3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
9. Serve: For a classic Kansas presentation, spoon a mound of mashed potatoes onto each plate and ladle chicken and thickened noodles over the potatoes, or serve the chicken and noodles alongside mashed potatoes. Garnish with additional chopped parsley and a grind of black pepper.
10. Leftovers and reheating: Cool refrigerated leftovers quickly and store in an airtight container up to 3 days. Reheat gently over low heat, adding a splash of broth or milk to loosen if the noodles absorb too much liquid.