Classic One-Pot Chicken Noodle Soup

Why Make This Recipe

Classic One-Pot Chicken Noodle Soup is a comforting dish that warms your heart and soul. It brings together tender chicken, fresh vegetables, and egg noodles in a rich broth. This soup is easy to make and perfect for cold days or when you need a little extra care. Plus, it’s made in just one pot, making cleanup a breeze!

How to Make Classic One-Pot Chicken Noodle Soup

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 8 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken breasts or thighs
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 8 ounces egg noodles
• 1/4 cup fresh parsley, chopped

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally until the vegetables soften, about 5 to 7 minutes.
3. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
4. Pour in the chicken broth. Add the whole chicken pieces (breasts or thighs), bay leaf, salt, and pepper.
5. Bring the broth to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the chicken is cooked through and registers 165 degrees Fahrenheit internally.
6. Carefully remove the cooked chicken from the pot and place it on a cutting board. Leave the broth simmering gently.
7. Add the egg noodles to the simmering broth. Cook according to package directions, usually 6 to 8 minutes, until tender.
8. While the noodles cook, shred or dice the cooked chicken using two forks. Discard the bay leaf from the broth.
9. Return the shredded chicken to the pot. Stir well and cook for 2 more minutes to heat the chicken through.
10. Taste the soup and adjust salt and pepper as needed. Stir in the fresh parsley just before serving.

How to Serve Classic One-Pot Chicken Noodle Soup

Serve your delicious soup hot in a bowl. You can garnish it with extra parsley for a fresh touch. Pair it with crusty bread or crackers for a complete meal. This soup is perfect for lunch or dinner, and everyone will love its warm flavor!

How to Store Classic One-Pot Chicken Noodle Soup

If you have leftovers, let the soup cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply warm it on the stove or in the microwave until hot.

Tips to Make Classic One-Pot Chicken Noodle Soup

• For a richer flavor, you can use homemade chicken broth.
• Add more vegetables, such as peas or corn, for extra nutrition.
• If you don’t have fresh parsley, feel free to use dried parsley or skip it altogether.

Variation

You can easily turn this soup into a creamy version by stirring in some heavy cream or half-and-half just before serving. Additionally, if you prefer a lighter soup, skip the noodles and add more vegetables instead.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken. Just increase the cooking time to ensure it reaches 165 degrees Fahrenheit.

Can I make this soup ahead of time?

Yes, you can prepare it a day in advance. Just store it in the fridge and reheat before serving.

What if I don’t like egg noodles?

You can substitute egg noodles with any pasta you prefer, or omit the noodles entirely for a lower-carb option.

Classic One-Pot Chicken Noodle Soup

A comforting one-pot chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles in a rich broth, perfect for cold days.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

  

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For the Soup Base

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 8 cups low-sodium chicken broth For a richer flavor, use homemade chicken broth.
• 1 pound boneless, skinless chicken breasts or thighs Frozen chicken can be used; increase cooking time.
• 1 whole bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

For the Noodles and Garnish

• 8 ounces egg noodles Optional: can substitute with any pasta or skip for lower-carb.
• 1/4 cup fresh parsley, chopped Dried parsley can be used as a substitute.

Method

 

Preparation

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally until the vegetables soften, about 5 to 7 minutes.
3. Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.

Cooking the Soup

1. Pour in the chicken broth. Add the whole chicken pieces, bay leaf, salt, and pepper.
2. Bring the broth to a boil, then reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the chicken is cooked through.
3. Remove the cooked chicken from the pot and place it on a cutting board. Leave the broth simmering gently.
4. Add the egg noodles to the simmering broth. Cook according to package directions, usually 6 to 8 minutes, until tender.
5. While the noodles cook, shred or dice the cooked chicken using two forks. Discard the bay leaf from the broth.
6. Return the shredded chicken to the pot. Stir well and cook for 2 more minutes to heat the chicken through.
7. Taste the soup and adjust salt and pepper as needed. Stir in the fresh parsley just before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 3g

Notes

If you have leftovers, let the soup cool completely. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, warm on stove or microwave until hot.

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