18 Chicken and Egg Noodle Recipes

From cozy nights to busy weekdays, chicken and egg noodles are the ultimate comfort duo. Whether you crave creamy, brothy, or cheesy, these 18 recipes have you covered. Let’s get cooking!

Classic Chicken Noodle Soup

But yesterday marked the start of a slow, rainy week, and my kitchen called for something quiet. I found myself pulling out the stockpot, reaching for the chicken, and slowly slicing carrots and celery. Sometimes the best recipes are the ones we've made a hundred times, each batch a little different, a little more ours.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Main

2 tablespoons extra virgin olive oil (my go‑to for a silky sauté)
1 medium yellow onion, diced
3 carrots, peeled and sliced into 1/4‑inch rounds
3 celery stalks, sliced into 1/4‑inch half‑moons
4 garlic cloves, minced (I like to let them rest after mincing for richer flavor)
2 pounds bone‑in, skin‑on chicken thighs (they make the broth so much richer)
8 cups low‑sodium chicken broth (adjust salt later)
2 cups water
2 bay leaves
4 sprigs fresh thyme
8 ounces wide egg noodles (I love their slight chew)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper (freshly ground is best)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Heat the olive oil in a large stockpot or Dutch oven over medium heat until it shimmers.
Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until softened and the onion is translucent, about 5–7 minutes.
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
Place the chicken thighs skin‑side down in the pot and let them sear for 2–3 minutes, then flip and sear the other side for another 2 minutes. (This step isn't necessary but adds a subtle depth.)
Pour in the chicken broth and water, then add the bay leaves and thyme sprigs. Increase the heat and bring to a gentle boil.
Once boiling, reduce the heat to low, cover, and simmer gently for 30 minutes. Keeping the heat low prevents the broth from becoming cloudy.
Carefully remove the chicken thighs with tongs and transfer to a cutting board. Let them cool for 5 minutes until safe to handle.
Shred the chicken meat, discarding the bones and skin. Set the shredded meat aside.
Return the broth to a boil over medium‑high heat, then add the egg noodles and cook according to package directions, typically 8–10 minutes, until tender but still firm.
Reduce the heat to low, stir in the shredded chicken, salt, and pepper. Taste the broth—if it needs more salt, add a pinch at a time.
Remove the bay leaves and thyme sprigs. Ladle the soup into bowls, sprinkle with fresh parsley, and serve.

Just one spoonful and the broth wraps around you like a soft blanket, the noodles tender and the chicken falling apart in whisper‑thin shreds. I like to serve it with a side of crusty bread for dipping, and maybe a squeeze of lemon if I'm feeling bright. It's the kind of soup that doesn't shout—it just stays.

Spicy Szechuan Chicken Noodle Stir-Fry

With the evening light softening the kitchen, I find myself reaching for the familiar comfort of spicy Szechuan noodles. There's something meditative about the rhythm of slicing and stirring, the sizzle as chili bean paste meets hot oil, the numbing floral notes of Szechuan peppercorns filling the air. This stir-fry is my little escape, a bowl of fiery warmth that quiets the day's noise.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Stir-Fry

8 oz fresh egg noodles (I prefer fresh for their chewy texture, but dried work too)
1 lb boneless skinless chicken breasts, thinly sliced (sometimes I use thighs for more flavor)
2 tbsp chili bean paste (doubanjiang; the good stuff from the Asian market makes a difference)
1 tsp Szechuan peppercorns, freshly ground (grind them just before using for maximum numbing effect)
2 tbsp soy sauce (regular, not low-sodium)
1 tsp dark soy sauce (for color, optional but I love the deep hue)
1 tbsp sesame oil (toasted, for finishing)
3 cloves garlic, minced (I always use fresh, not jarred)
1 inch fresh ginger, grated (grate on a microplane for even distribution)
4 green onions, sliced (white and green parts separated)
1 bell pepper, thinly sliced (any color; red is my favorite for sweetness)
1 medium carrot, julienned (adds a nice crunch)
2 tbsp vegetable oil (or any neutral oil with high smoke point)
1 tsp sugar (balances the heat)
1/4 cup low-sodium chicken broth (or water)
1 tsp cornstarch mixed with 2 tsp water (for the slurry)
1/2 tsp salt (I use kosher)

Instructions

Bring a large pot of water to a boil. Cook the fresh egg noodles according to package directions until just tender, about 2-3 minutes. Drain, rinse under cold water to stop cooking, and toss with 1 tsp of the sesame oil to prevent sticking. Set aside.
While the noodles cook, prepare the sauce: in a small bowl, combine the soy sauce, dark soy sauce, sugar, chicken broth, and cornstarch slurry. Stir until smooth. Set aside.
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the sliced chicken in a single layer (cook in two batches if needed to avoid overcrowding). Sear without stirring for 1 minute, then stir-fry until golden and cooked through, about 2-3 minutes. Transfer to a plate.
Reduce heat to medium-high. Add the remaining 1 tbsp vegetable oil. Once hot, add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Add the chili bean paste and ground Szechuan peppercorns. Stir constantly for 20 seconds to bloom the spices. The oil will turn red and smell deeply aromatic.
Add the sliced bell pepper and julienned carrot. Stir-fry for 1-2 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the wok. Toss to combine with the vegetables and spice mixture.
Pour the prepared sauce over the chicken and vegetables. Stir-fry for 30 seconds until the sauce thickens and coats everything evenly.
Add the cooked noodles and the green parts of the green onions. Using tongs, gently toss and fold the noodles with the sauce until well combined and heated through, about 1 minute.
Drizzle the remaining sesame oil over the noodles and give a final toss. Taste and add the salt if needed (I find the soy sauce and chili bean paste provide enough salt, but adjust to your preference).
Serve immediately in warm bowls, garnished with extra sliced green onions or cilantro if desired.

Served steaming hot, the noodles glisten with a silky sauce that clings to every strand, the chicken tender against the crunchy vegetables. I like to finish with a handful of fresh cilantro and a squeeze of lime—bright notes that cut through the richness. Each bite is a dance of heat and numbness, a gentle chaos that feels just right.

Creamy Chicken Alfredo Noodles

Dinner tonight feels like a warm hug. I wanted something comforting, so I reached for egg noodles and a rich, creamy sauce that reminds me of lazy Sunday afternoons.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

2 boneless skinless chicken breasts (pounded to even thickness – helps them cook uniformly)
1 tbsp olive oil (extra virgin is my go-to for flavor)
1/2 tsp salt
1/4 tsp black pepper

For the Sauce

8 oz egg noodles (wide ones hold the sauce beautifully)
2 tbsp unsalted butter (I like using unsalted to control the salt)
3 cloves garlic, minced (freshly minced, not jarred)
1 cup heavy cream (room temperature blends more smoothly)
1 cup freshly grated Parmesan (please skip the pre-shredded kind – it doesn’t melt as well)
1/4 cup reserved pasta water (this is my secret for a silky sauce)
Salt and freshly ground black pepper to taste

Instructions

Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook until al dente according to package directions, typically 6 to 8 minutes.
Before draining, scoop out 1/4 cup of the pasta water and set it aside. Drain the noodles well and set them aside.
While the noodles cook, season the chicken breasts on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the skillet and cook for 5 to 6 minutes on the first side, until golden brown and the internal temperature reaches 165°F when tested with an instant-read thermometer.
Flip the chicken and cook for another 5 to 6 minutes, until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
Slowly pour in the heavy cream while stirring. Bring the mixture to a gentle simmer, then reduce the heat to low.
Gradually whisk in the grated Parmesan, a handful at a time, until fully melted and the sauce is smooth. If the sauce seems too thick, stir in a tablespoon of the reserved pasta water at a time until it reaches a silky consistency.
Add the drained noodles to the skillet and toss gently with tongs until evenly coated in the sauce. Season with additional salt and pepper if needed.
Serve the creamy noodles in bowls, topped with the sliced grilled chicken. Optionally, garnish with fresh parsley for a touch of color.

As the fork twirls, the creamy sauce clings to each noodle like a cozy blanket. The grilled chicken adds a smoky contrast, making every bite feel indulgent yet balanced. I love serving this with a side of roasted asparagus or a crisp green salad.

Chicken Teriyaki Noodle Bowl

Not many things soothe my soul like a bowl of tangled noodles, especially when they're coated in a glossy teriyaki sauce. This Chicken Teriyaki Noodle Bowl feels like a quiet hug on a busy day—each strand of egg noodle carrying a little sweetness, a little savory, and a lot of comfort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken & Marinade

1 lb boneless skinless chicken thighs (I prefer thighs for their juiciness)
1/4 cup low-sodium soy sauce
2 tbsp mirin (sweet rice wine, it adds a beautiful shine)
1 tbsp honey (local honey if you have it)
1 tsp freshly grated ginger (I love the warm kick)
2 cloves garlic, minced (fresh, not the jarred kind)

For the Sauce

1/3 cup low-sodium soy sauce
1/4 cup honey
2 tbsp rice vinegar (unseasoned)
1 tbsp toasted sesame oil (for depth)
1 tsp cornstarch mixed with 2 tbsp cold water (the slurry)

For the Bowl

8 oz egg noodles (I use fresh, but dried work too)
2 tbsp vegetable oil (or any neutral oil)
1 large carrot, julienned (adds a satisfying crunch)
1 red bell pepper, thinly sliced (for a pop of sweetness)
4 green onions, sliced (for freshness)
1 tbsp toasted sesame seeds (for garnish)

Instructions

In a bowl, whisk together the marinade ingredients: 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp honey, 1 tsp grated ginger, and 2 minced garlic cloves.
Add the chicken thighs to the marinade, turning to coat. Cover and let rest at room temperature for 10 minutes while you prepare other ingredients.
In a small saucepan, combine the sauce ingredients: 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, and 1 tbsp sesame oil. Bring to a simmer over medium heat.
Whisk the cornstarch slurry again, then slowly pour it into the simmering sauce, stirring constantly. Cook for 1 minute until thickened, then remove from heat and set aside.
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (usually 4-5 minutes for fresh, 7-8 for dried). Drain and rinse briefly with cold water to stop cooking, then toss with 1 tsp vegetable oil to prevent sticking.
While the noodles cook, heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from marinade, shaking off excess, and place in the hot skillet. Cook for 4-5 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a cutting board and let rest 2-3 minutes, then slice into bite-sized strips.
In the same skillet, add the remaining 1 tbsp vegetable oil. Add the julienned carrot and sliced bell pepper. Stir-fry for 2 minutes until crisp-tender. Return the sliced chicken to the skillet.
Add the cooked noodles and the prepared sauce to the skillet. Toss everything together gently for 1-2 minutes until the noodles are evenly coated and heated through.
Divide among bowls. Top with sliced green onions and toasted sesame seeds. Optionally, add a drizzle of sriracha if you like heat.

Kissing the edge of sweet and savory, each bite offers tender chicken, tangled noodles, and just a whisper of sesame. I love serving this in a deep bowl, letting the sauce pool at the bottom so every forkful catches a little extra glaze—it's like a quiet, delicious secret.

Thai Chicken Coconut Curry Noodles

There's something about a bowl of noodles that feels like a warm hug on a quiet evening. Today, I found myself reaching for egg noodles and a can of coconut milk, craving that comforting balance of spice and creaminess.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Curry Broth & Chicken

2 tbsp vegetable oil (I use a neutral oil like grapeseed)
1 small yellow onion, thinly sliced (sweet onions are lovely if you have them)
3 cloves garlic, minced (fresh is non-negotiable here)
1 tbsp fresh ginger, grated (I keep a knob in the freezer for easy grating)
3 tbsp red curry paste (I prefer Thai Kitchen brand for balanced heat)
1 can (13.5 oz) full-fat coconut milk (the creamy kind, not lite)
2 cups low-sodium chicken broth (homemade if possible)
1 tbsp fish sauce (Red Boat is my favorite)
1 tbsp brown sugar (or palm sugar, if you have it)
1 lb boneless skinless chicken thighs, sliced into bite-sized pieces (thighs stay juicier)

Noodles & Garnish

8 oz dried egg noodles (medium width, like wide lo mein noodles)
1 cup fresh Thai basil leaves (regular basil works too, but Thai has anise notes)
2 tbsp fresh lime juice (about 1 lime)
Optional: sliced red chili, extra lime wedges

Instructions

In a large pot (I use a 5-quart Dutch oven), heat 2 tbsp vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. (Tip: Don't rush this step—sweating the onions slowly brings out sweetness.)
Add the minced garlic and grated ginger; cook for 1 minute until fragrant. (Tip: Keep the heat medium-low to avoid burning the garlic.)
Stir in 3 tbsp red curry paste and cook for 2 minutes, allowing the paste to deepen in color and release its aroma.
Pour in the full-fat coconut milk and 2 cups chicken broth. Whisk to combine, then add 1 tbsp fish sauce and 1 tbsp brown sugar. Bring to a gentle simmer, then reduce heat to low and let it cook for 10 minutes to meld the flavors.
Meanwhile, bring a separate large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente—usually about 5-7 minutes. Drain and set aside. (Tip: Undercook the noodles slightly; they'll absorb more broth later.)
Add the sliced chicken thighs to the simmering curry broth. Cook until the chicken is cooked through and tender, about 6-8 minutes. (Tip: Cut the chicken into even pieces so they cook uniformly.)
Remove the pot from heat. Stir in 1 cup fresh Thai basil leaves and 2 tbsp fresh lime juice. Taste and adjust with more fish sauce or lime if desired.
To serve, divide the cooked noodles among 4 bowls. Ladle the hot curry and chicken over the noodles. Garnish with sliced red chili and extra lime wedges if you like.

Kneeling over the bowl, I inhale the fragrant steam before taking the first bite. The noodles are silky, the broth is creamy with a gentle heat, and the Thai basil adds an unexpected floral lift. This is the kind of meal that makes you want to pause and savor every spoonful.

Lemon Garlic Chicken Noodle Soup

On this rainy afternoon, I found myself craving something bright and comforting—a soup that feels like a warm hug with a citrusy twist. Lemon Garlic Chicken Noodle Soup gently lifts the spirits with its fragrant broth and tender noodles.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup

1 tablespoon extra virgin olive oil (my go-to for flavor)
1 medium yellow onion, diced
3 cloves garlic, minced (freshly minced, not jarred)
2 carrots, peeled and diced
2 celery stalks, diced
6 cups low-sodium chicken broth
2 boneless skinless chicken breasts (about 1 lb total)
1 teaspoon dried thyme
1/2 teaspoon black pepper (freshly ground if possible)
1 teaspoon kosher salt, divided
1/4 cup fresh lemon juice (from 2 lemons, always fresh)
Zest of 1 lemon (use a microplane for fine zest)
2 cups wide egg noodles (I prefer Reames or homemade-style)
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat 1 tablespoon olive oil over medium heat. (Tip: Use a heavy-bottomed pot for even heat.)
Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in 6 cups chicken broth. Add chicken breasts, 1/2 teaspoon each of dried thyme and black pepper, and 1/2 teaspoon kosher salt. (I add half the salt now to avoid oversalting before reduction.)
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until chicken is cooked through (internal temperature 165°F). (Tip: Simmer gently to keep chicken tender.)
Remove chicken to a cutting board. Shred with two forks.
Return pot to medium heat. Add egg noodles and cook according to package directions, about 6-8 minutes, until al dente.
While noodles cook, shred chicken. Once noodles are done, reduce heat to low.
Stir in shredded chicken, remaining 1/2 teaspoon kosher salt, lemon zest, and lemon juice. (Tip: Add lemon juice off heat or at very low heat to preserve its brightness.)
Ladle into bowls and garnish with fresh parsley.

Really, the finishing touch of fresh lemon zest and juice transforms the broth into something luminous. Each spoonful offers a gentle tang that wakes up the palate, while the egg noodles provide a satisfying chew. This soup is perfect for quiet evenings when you need a bowl of sunshine.

Chicken Lo Mein

Be still and let the kitchen fill with the scent of soy and ginger. This chicken lo mein is the kind of meal I turn to when the day has been loud and I need something comforting — a warm bowl of tangled noodles, tender chicken, and crisp vegetables all held together by a savory sauce that feels like a hug.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

8 ounces dried lo mein or chow mein noodles (I like the fresh ones if I can find them, but dried work beautifully)
1 pound boneless skinless chicken breasts, thinly sliced against the grain
3 tablespoons low-sodium soy sauce (my go-to for controlling salt)
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, divided (use one with a high smoke point, like peanut or canola)
4 cloves garlic, minced (fresh is non-negotiable here)
1 tablespoon fresh ginger, grated (peel it with a spoon for ease)
1 large red bell pepper, thinly sliced
2 medium carrots, julienned (I use a peeler to make ribbons; they cook faster)
1 cup fresh snow peas, trimmed
4 scallions, sliced, white and green parts separated
3 tablespoons oyster sauce (I use the kind with no MSG if I can)
1 teaspoon sugar
1/4 cup chicken broth or water
Salt and white pepper to taste (white pepper keeps things classic)

Instructions

In a medium bowl, toss the sliced chicken with 1 tablespoon soy sauce, cornstarch, and sesame oil. Let it rest while you prep the veggies — this gives the chicken time to soak up the marinade.
Bring a large pot of water to a boil. Add the noodles and cook according to package directions until just tender, usually about 3-4 minutes. Drain, rinse briefly under cold water to stop cooking, and set aside. (Tip: A quick rinse also prevents clumping.)
In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sugar, and chicken broth. Set the sauce near the stove.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer — don't crowd it. Sear without stirring for 1 minute, then stir-fry until just cooked through, about 2 minutes total. Transfer to a clean plate. (Tip: A hot wok is key for that charred, wok-hei flavor.)
Reduce heat to medium-high and add the remaining 1 tablespoon vegetable oil. Swirl to coat, then add garlic, ginger, and the white parts of the scallions. Cook for 30 seconds until fragrant.
Add the bell pepper and carrots. Stir-fry for 1 minute, then add snow peas. Cook another 1 minute until the vegetables are bright and crisp-tender.
Pour the sauce mixture into the wok. Let it bubble for 10 seconds, then add the drained noodles and the cooked chicken. Toss everything together with tongs, coating evenly. (Tip: If the noodles seem dry, add a splash more broth.)
Sprinkle in the green scallion parts, and season with a pinch of white pepper. Toss once more, then remove from heat.

Finally, when I serve this, I like to pile it high with extra scallions and a drizzle of chili oil. The noodles are tender but not mushy, each strand coated in a glossy sauce that clings like a good memory. It's the kind of dinner that makes you slow down and savor every bite.

Chicken Pad Thai

Cooking this Chicken Pad Thai feels like a quiet ritual, the kind of meal you make when you need to slow down. I swap traditional rice noodles for sturdy egg noodles, which hold up beautifully in the tangy tamarind sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Pad Thai

8 ounces dried egg noodles (I prefer wide, flat ones)
2 boneless, skinless chicken breasts (about 1 pound), sliced thin
3 tablespoons tamarind paste (the sour heart of this dish)
2 tablespoons fish sauce (use a good brand for depth)
1 tablespoon soy sauce (low-sodium works fine)
2 tablespoons brown sugar (packed, for sweetness)
2 tablespoons vegetable oil (or any neutral oil)
3 cloves garlic, minced (fresh, not jarred)
2 large eggs (room temp, so they scramble softly)
1 cup bean sprouts (rinsed and patted dry)
1/2 cup roasted peanuts, roughly chopped (plus more for garnish)
3 green onions, sliced (white and green parts)
Lime wedges (for serving)

Instructions

Cook the egg noodles according to package directions until al dente (usually 6–7 minutes). Drain and rinse with cold water to stop cooking. Toss with a drizzle of oil to prevent sticking.
In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, and brown sugar until smooth. Set aside.
Heat 1 tablespoon of oil in a large wok or nonstick skillet over high heat until shimmering. Add the chicken slices in a single layer. Cook undisturbed for 2 minutes until golden, then stir-fry for another 2 minutes until cooked through. Transfer to a plate.
Reduce heat to medium-high. Add remaining 1 tablespoon oil and garlic. Stir for 15 seconds until fragrant. Tip: Don't let garlic burn—it turns bitter fast.
Crack the eggs into the wok and scramble quickly with a spatula for about 30 seconds until just set but still moist.
Return chicken to the wok. Add the drained noodles and pour the sauce over everything. Toss continuously for 1–2 minutes until noodles are evenly coated and heated through. Tip: Use two spatulas to lift and separate the noodles.
Remove from heat. Fold in bean sprouts, three-quarters of the chopped peanuts, and most of the green onions. Residual heat will soften the sprouts slightly.
Divide among plates. Garnish with remaining peanuts and green onions. Serve immediately with lime wedges. Tip: Squeeze lime just before eating to brighten the flavors.

Generously topped with crunchy peanuts and a final squeeze of lime, this Pad Thai feels both comforting and exciting. The egg noodles soak up the tamarind sauce without turning mushy, while the tender chicken and fresh sprouts add layers of texture. I love serving it in wide bowls with extra lime on the side—a little brightness goes a long way.

Chicken and Egg Noodle Casserole

Holding a spoonful of this creamy casserole, I feel a quiet comfort settle in. It's the kind of meal that wraps around you like a favorite sweater, perfect for a reflective evening.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Casserole Base

12 oz wide egg noodles (I prefer the extra-wide ones for their hearty texture)
2 cups cooked shredded chicken (rotisserie chicken is my weeknight hero)
1 can (10.5 oz) cream of mushroom soup (Campbell's is classic, but any good brand works)
1/2 cup sour cream (full-fat gives the best creaminess)
1/2 cup whole milk (it makes the sauce luscious)
1 cup shredded sharp cheddar cheese (freshly grated melts more smoothly)
1 small onion, diced (about 1/2 cup)
2 cloves garlic, minced (fresh is non-negotiable for me)
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Topping

1 cup shredded sharp cheddar cheese
1/2 cup panko breadcrumbs (they give the crunchiest golden crust)
1 tablespoon extra virgin olive oil

Instructions

Preheat your oven to 350°F. Let it fully warm up while you prep — this ensures even baking from the start.
Cook the egg noodles in salted boiling water until al dente, about 6-7 minutes. Drain well. Tip: Slightly undercook them since they'll continue baking in the casserole.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
In a large bowl, whisk together the cream of mushroom soup, sour cream, milk, 1 cup of shredded cheddar cheese, the cooked onion and garlic, salt, and pepper until smooth and well combined.
Add the drained noodles and shredded chicken to the bowl. Gently fold everything together until every noodle is coated in the creamy mixture.
Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer.
In a small bowl, combine the remaining 1 cup cheddar cheese, panko breadcrumbs, and olive oil. Stir until the crumbs are clumpy and coated. Tip: For extra crunch, you can add a pinch of paprika.
Sprinkle the breadcrumb topping evenly over the casserole. Bake for 30-35 minutes, until bubbly around the edges and the top is golden brown. Tip: Let the casserole rest for 5 minutes after baking — this helps it set for cleaner slices.

Knowing this dish is a hug in a baking dish, I appreciate how softly the flavors meld. The tender chicken and noodles rest in a velvety sauce, topped with a buttery crunch that invites you to take another bite.

Chicken Miso Noodle Soup

Cold afternoons in my kitchen, with rain tapping the window, I find myself reaching for the familiar comfort of a steaming bowl. This Chicken Miso Noodle Soup wraps you in a gentle warmth—the miso broth is savory and rich, with tender chicken, soft egg noodles, and little ribbons of wakame that taste like the sea. It’s not a quick meal; it’s a slow, reflective one.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Broth

6 cups low-sodium chicken broth (I like Swanson’s, but homemade is even better)
1 tablespoon fresh ginger, peeled and finely grated
3 cloves garlic, minced
3 tablespoons white miso paste (milder and sweeter than red—my favorite)
1 tablespoon soy sauce (use tamari for gluten-free)
2 teaspoons toasted sesame oil

For the Noodles & Chicken

8 ounces dried egg noodles (or 12 ounces fresh, if you can find them)
2 cups cooked shredded chicken (from a rotisserie chicken saves time)
2 tablespoons dried wakame seaweed (it rehydrates in seconds)

For Garnish

2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Shichimi togarashi (Japanese chili blend), to finish—I skip it for my kids

Instructions

In a large pot over medium heat, warm the toasted sesame oil until shimmering. Add the grated ginger and minced garlic, and sauté for 1 minute until fragrant, stirring constantly so they don’t brown.
Pour in the chicken broth and soy sauce, then increase heat to high. Bring to a boil, then reduce to a simmer. Cover and let it bubble gently for 10 minutes to meld the flavors.
Meanwhile, bring a separate pot of salted water to a boil. Cook the egg noodles according to package directions until al dente (usually 6–8 minutes for dried), then drain and rinse under cold water to stop cooking. Toss with a tiny splash of sesame oil to prevent sticking.
While the noodles cook, place the dried wakame in a small bowl and cover with cold water. Let it sit for 5 minutes—it will expand into tender ribbons. Drain and set aside.
After the broth has simmered, remove the pot from heat. Ladle about ½ cup of hot broth into a small bowl, whisk in the miso paste until smooth (this prevents clumps), then pour the miso mixture back into the pot. Stir gently. Do not boil the broth after adding miso—it destroys the delicate flavor.
To serve, divide the cooked noodles among four deep bowls. Arrange the shredded chicken and rehydrated wakame on top. Ladle the hot miso broth over everything, then garnish with sliced green onions, toasted sesame seeds, and a pinch of shichimi togarashi if desired.

For a bowl that feels like a hug, the broth should be savory but not harsh, with the wakame adding a subtle oceanic note against the richness of the miso. I love to serve it with a side of quick-pickled cucumbers or simply enjoy it alone, letting each spoonful remind me that some meals are meant to be savored slowly.

Chicken Ramen

Nothing compares to the gentle ritual of making ramen from scratch on a quiet evening. The soft simmer of broth, the careful marinating of eggs—it's a slow, soothing process that rewards patience.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

4 large eggs, at room temperature – I find they peel more smoothly this way
1/4 cup soy sauce – low-sodium is my preference for better control
2 tablespoons mirin – adds a gentle sweetness
8 cups chicken broth – homemade if you have it, otherwise a good store-bought brand
4 bone-in, skin-on chicken thighs – they give the broth richness
1 onion, halved – don't bother chopping, just toss it in
4 cloves garlic, smashed – I like to leave them whole for easy removal
1 knob of ginger, sliced (about 2 inches) – no need to peel
12 ounces fresh ramen noodles – or dried, but fresh are so tender
4 sheets nori – toasted slightly if you like
4 scallions, thinly sliced – both white and green parts

Instructions

First, prepare the soy-marinated eggs. Bring a small pot of water to a gentle boil. Carefully lower in the room-temperature eggs with a slotted spoon and boil for exactly 6 minutes and 30 seconds for a jammy yolk.
While the eggs cook, fill a bowl with ice water. Once the timer goes off, transfer the eggs to the ice bath and let them cool for 5 minutes – this stops the cooking and makes peeling easier.
In a small bowl, whisk together the soy sauce and mirin. Peel the cooled eggs and place them in the soy-mirin mixture. Cover and refrigerate for at least 30 minutes, turning once halfway. They can sit longer if you want deeper flavor.
Now start the broth. In a large pot, combine the chicken thighs, chicken broth, halved onion, smashed garlic cloves, and sliced ginger. Bring to a boil over medium-high heat, then reduce to a low simmer.
Skim off any foam that rises to the surface with a fine-mesh strainer – this keeps the broth clear. Simmer uncovered for 1 hour and 15 minutes, until the chicken is very tender and the broth is rich. Tip: keep the heat low; a gentle simmer extracts flavor without clouding.
After simmering, remove the chicken thighs to a plate and let them cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to low heat and keep warm.
Once the chicken is cool enough to handle, shred the meat from the bones, discarding skin and bones. Set the shredded chicken aside.
Cook the ramen noodles according to package directions – usually 3 to 4 minutes in boiling water. Drain well and divide among four large bowls.
Ladle the hot broth over the noodles, about 2 cups per bowl. Top each bowl with shredded chicken, one soy-marinated egg (halved), a sheet of nori (torn into pieces), and a generous sprinkle of sliced scallions. Serve immediately so the noodles stay springy.

May the first sip of broth wrap you in warmth – it's savory, layered, and deeply soothing. I love to garnish with a drizzle of sesame oil or a sprinkle of chili flakes for a little kick, but even plain, this bowl feels like a hug.

Chicken Fettuccine with Pesto

Dinner tonight felt like a quiet ritual—the gentle hum of the stove, the scent of basil filling the kitchen. I found myself reaching for fresh pesto, a jar I'd tucked away from last summer's garden, and decided creamy fettuccine with tender chicken would be exactly what this calm evening needed.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

12 oz dried fettuccine (I always reach for bronze-die cut for better sauce cling)
2 boneless skinless chicken breasts (about 1 lb total, patted dry)
1/2 cup basil pesto (homemade or your favorite jar; I love the bright, herby kind)
2 tbsp extra virgin olive oil (my go-to for sautéing)
1 tsp kosher salt (plus more for pasta water)
1/2 tsp freshly ground black pepper
1/4 cup grated Parmesan cheese (plus more for serving; I prefer Parmigiano-Reggiano)

Instructions

Fill a large pot with water and bring it to a rolling boil over high heat. Add 2 tablespoons of salt—pasta water should taste like the sea.
Add the fettuccine and cook according to package directions until al dente, usually 10–12 minutes. About 1 minute before it's done, scoop out 1 cup of pasta water and set it aside.
While the pasta cooks, slice each chicken breast horizontally into two thin cutlets. Season both sides with the kosher salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken cutlets in the skillet in a single layer—don't crowd them; cook in two batches if needed.
Sear the chicken for 4–5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F on an instant-read thermometer). Transfer to a cutting board and let rest for 2 minutes, then slice into bite-sized strips.
Reduce the skillet heat to low. Add the basil pesto and 1/4 cup of the reserved pasta water, stirring to combine and warm the sauce.
Drain the cooked fettuccine (do not rinse) and add it directly to the skillet with the pesto. Toss well with tongs, adding more pasta water a tablespoon at a time if the sauce seems thick—it should coat the noodles lightly.
Add the sliced chicken and the grated Parmesan cheese. Toss gently until everything is evenly distributed and the cheese melts slightly. Serve immediately, passing extra Parmesan at the table.

Really, the best part is how the creamy pesto clings to each ribbon of fettuccine, while the chicken stays tender and juicy. A few toasted pine nuts on top would be lovely, or a handful of fresh basil leaves for a pop of green—it’s a dish that feels both simple and special, like a secret you’re glad to keep.

Honey Soy Chicken Noodle Salad

Yesterday, I found myself craving a meal that felt like a hug—something both comforting and bright. This honey soy chicken noodle salad came together in my quiet kitchen, balancing warmth and crunch.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

1 lb boneless skinless chicken thighs (I prefer thighs for juiciness)
1/4 cup honey (local honey adds a floral note)
1/4 cup low-sodium soy sauce (Tamari works too)
2 tbsp sesame oil (toasted, for depth)
2 tbsp rice vinegar (unseasoned)
3 cloves garlic, minced (fresh is best)
1 tbsp fresh ginger, grated (grate on a microplane)
8 oz dried egg noodles (I like wide ones for chew)
1 large carrot, julienned (use a peeler for ribbons)
1 cucumber, halved and thinly sliced (English cucumber is less watery)
3 scallions, sliced (green parts for color)
1 tbsp sesame seeds (toasted golden)
2 tbsp vegetable oil (for cooking the chicken)

Instructions

Cook the egg noodles according to package directions until al dente, about 5-7 minutes. Drain and rinse under cold water to stop cooking. Toss with a drizzle of sesame oil to prevent sticking.
In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Set aside.
Cut the chicken thighs into bite-sized pieces against the grain. Season lightly with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer; cook without moving for 3 minutes until golden brown on one side.
Flip chicken and cook another 2-3 minutes until cooked through (165°F internal). Pour the honey-soy mixture over the chicken, stir to coat, and let simmer for 1 minute until thickened slightly. Remove from heat.
In a large bowl, combine the cooled noodles, julienned carrot, sliced cucumber, and scallions.
Add the glazed chicken and any pan sauce to the bowl. Toss everything together gently.
Sprinkle toasted sesame seeds on top and serve cold or at room temperature.

With each forkful, you get the sweet-savory chicken, the tender noodles, and the crunch of fresh vegetables. It's a salad that feels like a full meal yet light enough for a summer evening. I love piling it high in a bowl and taking it out to the porch.

Chicken Noodle Skillet with Vegetables

Cooking this chicken noodle skillet feels like a quiet moment in a busy week—simple, nourishing, and unhurried. The soft egg noodles absorb all the savory juices as they simmer, while the vegetables add a pop of color and sweetness. It's the kind of dinner that asks for nothing more than a fork and a deep breath.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken and Noodles

8 oz wide egg noodles (I prefer the thicker ones for a heartier bite)
2 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes
2 tbsp unsalted butter (divided, for that rich finish)
1 tbsp olive oil (a good extra virgin one is my go-to)

For the Vegetables and Broth

1 medium yellow onion, diced (about 1 cup)
2 cloves garlic, minced (I always use fresh, not the jarred kind)
1 cup frozen peas and carrots blend (no need to thaw)
2 cups low-sodium chicken broth (a good quality broth makes a difference)
1/2 cup heavy cream (room temp is best to avoid curdling)
1 tsp dried thyme (or 1 tbsp fresh if you have it)
Salt and freshly ground black pepper to taste

Instructions

Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente (about 6-7 minutes). Drain and set aside. Tip: don't overcook—they’ll soften more in the skillet.
While the noodles cook, season the chicken cubes with a pinch of salt and pepper. Heat 1 tbsp of the butter and the olive oil in a large skillet over medium-high heat. Tip: make sure the skillet is hot before adding the chicken to get a nice sear.
Add the chicken in a single layer and cook without stirring for 3 minutes, until golden brown. Flip and cook another 2-3 minutes until just cooked through. Transfer to a plate and set aside.
Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Sauté the onion for 3-4 minutes until softened and translucent. Tip: scrape up any browned bits from the chicken—they’re pure flavor.
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the frozen peas and carrots, then pour in the chicken broth. Bring to a simmer.
Add the cooked noodles, heavy cream, and dried thyme to the skillet. Gently toss everything together until the noodles are coated and the vegetables are heated through, about 2 minutes. Tip: if the sauce seems too thick, add a splash more broth.
Return the chicken to the skillet, along with any juices on the plate. Stir gently and cook for 1 minute to warm the chicken through. Taste and adjust salt and pepper. Serve immediately.

Gentle and satisfying, this dish brings comfort without fuss. The creamy sauce clings to every noodle, and the tender chicken and sweet vegetables make each bite feel complete. I like to serve it with a simple side salad or a slice of crusty bread to soak up every last drop.

Chicken and Egg Noodle Soup with Ginger

Cooking this soup feels like a quiet ritual, a way to slow down and nurture yourself. The scent of ginger and chicken simmering together fills the kitchen with a gentle warmth.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Broth

1 tablespoon olive oil – extra virgin is my go-to
1 large yellow onion, diced
3 carrots, peeled and sliced into rounds
3 celery stalks, sliced
4 cloves garlic, minced
2 tablespoons fresh ginger, peeled and thinly sliced – I like a generous knob for that warm kick
8 cups low-sodium chicken broth
1½ pounds boneless skinless chicken thighs – they stay juicier than breasts
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper

For the Noodles and Assembly

8 ounces wide egg noodles – the wide ones are my favorite for soaking up broth
2 tablespoons fresh lemon juice
¼ cup chopped fresh parsley – for brightness and color
Optional: chili flakes or sriracha for heat

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and sliced ginger; cook for 1 minute until fragrant. Tip: Smash the ginger slices with the side of your knife before adding to release more flavor.
Pour in chicken broth and bring to a boil. Add chicken thighs, salt, and pepper. Reduce heat to low, cover, and simmer for 25 minutes, or until chicken is cooked through and tender.
Remove chicken to a plate and let cool slightly. Shred with two forks once cool enough to handle. Tip: For extra flavor, return the bones (if any) to the broth while shredding.
While chicken cools, bring a separate pot of salted water to a boil. Cook egg noodles according to package directions until al dente, then drain. Tip: Cooking noodles separately keeps them from getting mushy in the soup.
Return the shredded chicken to the broth. Stir in lemon juice and parsley. Taste and adjust salt and pepper. Tip: If the broth tastes flat, a splash of fish sauce can add depth.
To serve, divide noodles among bowls and ladle hot soup over the top. Sprinkle with chili flakes if you like heat.

One spoonful and you'll feel the ginger's gentle heat spread through you, with each noodle carrying the savory broth. The soup is both light and deeply satisfying—perfect for a quiet evening with a side of crusty bread.

Chicken Carbonara with Egg Noodles

Kitchen quiet, and I'm thinking about the kind of meal that feels like a hug. This chicken carbonara with egg noodles is exactly that—silky, creamy, and just a little indulgent.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the carbonara

12 oz wide egg noodles (I prefer wide for extra chew)
6 oz pancetta, diced (thick-cut crisps best)
1 lb boneless skinless chicken breast, cut into bite-sized pieces
4 large eggs (room temp for silky sauce)
1 cup freshly grated Parmesan cheese (skip the pre-shredded)
1 tsp freshly ground black pepper (plus more for serving)
1/2 tsp salt
2 tbsp olive oil

Instructions

Bring a large pot of salted water to a boil. Cook egg noodles al dente according to package directions, about 6-8 minutes. Reserve 1 cup pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5 minutes. Use a slotted spoon to transfer to a plate.
In the same skillet, add chicken pieces. Season with half the salt and pepper. Cook until golden brown and cooked through, about 6-7 minutes, turning once. Transfer to the plate with pancetta.
In a medium bowl, whisk together eggs, Parmesan, remaining salt and pepper until smooth. (Room temp eggs blend more easily into a creamy sauce.)
Remove skillet from heat and let cool for 30 seconds—this prevents the eggs from scrambling. Add drained noodles. Quickly pour egg mixture over noodles and toss vigorously with tongs. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until it reaches a silky consistency.
Return pancetta and chicken to the skillet. Toss to combine. Serve immediately with extra Parmesan and black pepper.

Something about this dish makes everything feel still. The egg noodles hold the sauce beautifully, and the salty pancetta with tender chicken creates a comforting, complete bite.

Chicken and Noodle Stir-Fry with Peanut Sauce

A quiet evening calls for something warm and comforting, and this chicken and noodle stir-fry with peanut sauce feels just right. The spicy-sweet sauce clings to every strand, and the crunch of peanuts adds a lovely finish.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Peanut Sauce

1/4 cup creamy peanut butter – I prefer natural, with just peanuts and salt
2 tbsp soy sauce (low-sodium is my go-to)
1 tbsp sriracha – adjust to your heat preference
1 tbsp freshly squeezed lime juice – it makes a difference
1 tsp grated fresh ginger – from a knob, not the jarred stuff
1 clove garlic, minced

For the Stir-Fry

8 oz dried egg noodles – I like the wide kind
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
2 tbsp vegetable oil, divided – avocado oil works too
1 red bell pepper, sliced thinly
2 carrots, julienned – use a peeler for quick strips
3 green onions, sliced, white and green parts separated
1/4 cup crushed peanuts for garnish

Instructions

Whisk together the peanut butter, soy sauce, sriracha, lime juice, ginger, and garlic in a small bowl until smooth; set aside. Tip: if the sauce is too thick, add a splash of warm water.
Cook the egg noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking – this prevents mushy noodles. Toss with 1 tsp of the vegetable oil to keep them from sticking, then set aside.
Season the chicken pieces with a pinch of salt. Heat 1 tbsp of the oil in a large wok or nonstick skillet over high heat until shimmering. Add the chicken in a single layer and cook without stirring for 2 minutes until browned, then stir-fry for another 2–3 minutes until cooked through (internal temperature should reach 165°F). Transfer to a plate.
Add the remaining 1 tbsp oil to the same pan. Add the bell pepper and carrots; stir-fry for 2 minutes until crisp-tender – they should still have a slight bite.
Add the cooked noodles and the sliced white parts of the green onions to the pan, then pour the peanut sauce over everything. Use tongs to toss until the noodles are well coated and heated through, about 1 minute. If the sauce seems too thick, add a splash of water to loosen it.
Return the cooked chicken to the pan and toss everything together for about 30 seconds to combine. Remove from heat.
Garnish with crushed peanuts and the sliced green parts of the green onions. Serve immediately.

Just a few minutes of prep and you have a bowl of silky noodles, tender chicken, and that addictive peanut sauce. It's the kind of weeknight dinner that feels like a treat, and the leftovers are just as lovely the next day.

Chicken Noodle Pho

There's something deeply soothing about a bowl of pho—the way the steam curls up and carries the scent of star anise and ginger. On a quiet evening, I find myself craving this chicken noodle version, lighter than beef pho but just as fragrant. It's become my little ritual of comfort.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Broth

1 whole chicken (about 3-4 lbs), cut into quarters (I prefer organic, it really makes a difference)
1 large onion, halved (don't peel it, the char adds color)
1 4-inch piece of ginger, halved lengthwise (smash it slightly to release oils)
3 star anise pods (toast them lightly if you have time)
4 whole cloves
1 cinnamon stick (2 inches)
2 tablespoons fish sauce (Red Boat is my go-to)
1 teaspoon salt (plus more to adjust)
10 cups cold water (filtered, if possible)

For the Noodles and Toppings

12 ounces dried egg noodles (the wide, flat ones work best here)
2 cups bean sprouts (rinsed and patted dry)
1 bunch Thai basil (leaves picked)
1 bunch cilantro (coarsely chopped)
2 limes, cut into wedges
2 jalapeños, sliced thin (seeds removed for less heat)
Hoisin sauce and sriracha, for serving (I like them on the side)

Instructions

Char the onion and ginger: Place the onion halves and ginger pieces directly on a gas flame or under a broiler, turning occasionally, until they are blackened in spots, about 5-7 minutes. Set aside.
Rinse the chicken quarters under cold water and pat dry with paper towels. This removes any bone fragments and ensures a cleaner broth.
In a large stockpot (at least 6 quarts), combine the charred onion and ginger, star anise, cloves, cinnamon stick, and the chicken quarters. Add the 10 cups cold water.
Bring the pot to a boil over high heat, then reduce to a gentle simmer. Use a ladle to skim off any foam that rises to the surface during the first 15 minutes. Tip: Skimming gives you a clear, clean broth.
Simmer the broth uncovered for 1 hour, maintaining a very gentle bubble. The chicken should be cooked through and tender.
After 1 hour, carefully remove the chicken quarters to a cutting board. Let them cool slightly, then shred the meat, discarding the bones and skin. Set the shredded chicken aside.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the broth to a gentle simmer and stir in the fish sauce and salt. Taste and adjust seasoning—it should be savory and lightly salty.
While the broth simmers, cook the egg noodles according to package directions until just tender (al dente). Drain and rinse under cold water to stop cooking, then divide among serving bowls.
Top the noodles with a generous portion of shredded chicken.
Ladle the hot broth over the noodles and chicken, filling each bowl about 2/3 full. The broth should cover the noodles.
Arrange the bean sprouts, Thai basil, cilantro, lime wedges, and jalapeño slices on a platter for everyone to add as they like. Serve with hoisin sauce and sriracha on the side.
Tip: For an even deeper flavor, you can add a teaspoon of sugar to the broth, but I prefer it without. Also, if you have extra time, let the broth cool and refrigerate overnight; the fat will solidify on top, making it easy to remove for a lighter soup.

Each spoonful brings a gentle warmth, the broth silky with spices and the noodles soft yet firm against the crunch of bean sprouts. Enjoy it exactly as you like—maybe with a squeeze of lime and a dash of sriracha, all while the world slows down outside.

Conclusion

So there you have it—18 comforting chicken and egg noodle recipes that are perfect for busy weeknights or cozy Sundays. I hope you find a new family favorite! Which one will you try first? Leave a comment below and don’t forget to save this roundup on Pinterest for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.