Midwest Chicken and Noodles

Ingredients

• 2 lbbone-in chicken breasts$8.22
• 12 ozwide egg noodles$1.96
• 4 cupchicken broth$1.58
• 2 eachcarrots, sliced$0.66
• 2 eachcelery stalks, sliced$0.26
• 1 eachyellow onion, diced$0.74
• 0.25 cupall-purpose flour$0.05
• 4 tbspunsalted butter$0.39
• 2 tbspfresh parsley, chopped$0.18
• 1 tspkosher salt$0.01
• 0.5 tspblack pepper$0.05
• Total for 4 servings$14.10

Most of the cost is bone-in chicken breasts ($8.22) and wide egg noodles ($1.96). With oil, spices and staples already at home, the shop drops to about $12.46. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Place the bone-in chicken breasts, carrots, celery, onion, chicken broth, kosher salt, and black pepper into a large Dutch oven or heavy pot.
2. Bring the Dutch oven to a boil over medium-high heat, then lower the heat to medium-low, cover with a lid, and simmer for 20 to 25 minutes until the chicken registers at least 165°F (74°C) in the thickest part and the vegetables are tender.
3. While the chicken simmers, bring a separate large pot of salted water to a rolling boil over high heat, add the egg noodles, and cook for 7 to 9 minutes until tender with a slight bite, then drain thoroughly.
4. Transfer the cooked chicken to a cutting board, discard the bones and skin, and shred the meat into bite-sized pieces with two forks. Pour the contents of the Dutch oven through a fine-mesh strainer into a large bowl, reserving both the liquid broth and the cooked carrots, celery, and onion.
5. Return the empty Dutch oven to medium heat and melt the butter. Whisk in the flour and cook for 1 to 2 minutes until bubbling and golden, then gradually whisk in the reserved broth until smooth and slightly thickened.
6. Fold the shredded chicken, reserved carrots, celery, onion, and drained egg noodles into the gravy, simmering over low heat for 3 to 4 minutes until everything is piping hot and thoroughly coated.
7. Ladle the chicken and noodles into shallow dinner bowls, scatter the fresh parsley over the top, and serve warm.