Print

Classic One-Pot Chicken Noodle Soup

Close-up view of steaming, rich broth chicken noodle soup filled with shredded chicken, egg noodles, carrots, and parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic chicken noodle soup recipe delivers the comforting, savory flavor of homemade broth in a simple, one-pot meal. It uses chicken cooked directly in the pot to infuse the liquid with rich flavor, resulting in a nourishing soup perfect for any day.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • For the richest broth flavor, use bone-in, skin-on chicken pieces for the initial simmer, then remove the skin and bones before shredding the meat back into the soup.
  • If you prefer a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of cooking.
  • This recipe is excellent for meal prep; store noodles separately if you plan to eat leftovers over several days to prevent them from becoming too soft.

Nutrition

Find it online: https://cookerycommand.com/chicken-noodle-soup-recipe/