One-Pot Chicken Noodle Soup
Classic chicken noodle soup. One pot. Done in 40 minutes.
This is the soup you want when you're running on empty and need something that actually feels like food. It's a genuine chicken noodle soup — not a shortcut approximation — made entirely in one pot so cleanup is almost nothing. Use chicken thighs for the best flavor with the least effort; they're forgiving if you walk away for a minute. Expect a deeply savory, herb-scented broth with tender chicken and soft noodles. It reheats beautifully, so tomorrow-you will be grateful too. If you can chop a few vegetables, you can make this.
Ingredients
- 1 tbsp olive oil
- 1 unit medium yellow onion — diced
- 3 unit medium carrots — sliced into coins
- 3 unit celery stalks — sliced
- 4 unit garlic cloves — minced or pressed
- 1.5 lb boneless skinless chicken thighs
- 6 cup low-sodium chicken broth
- 2 cup water
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 unit bay leaf
- 1 tsp kosher salt — plus more to taste
- 0.5 tsp black pepper
- 2 cup egg noodles — dry, wide-cut
- 1 tbsp fresh lemon juice — optional but brightens everything
Method
- 1 Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
- 2 Add the garlic and cook 30 seconds, stirring, until fragrant.
- 3 Add the chicken thighs in a single layer. Pour in the chicken broth and water. Add the thyme, parsley, bay leaf, salt, and pepper. Stir to combine.
- 4 Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 15 minutes, until the chicken is cooked through.
- 5 Use tongs or two forks to transfer the chicken to a cutting board. Shred or chop it into bite-sized pieces, then return it to the pot.
- 6 Increase heat to medium-high and bring the broth back to a boil. Add the egg noodles and cook according to package directions, usually 6–8 minutes, until tender.
- 7 Remove the bay leaf. Stir in lemon juice if using. Taste and adjust salt and pepper.
- 8 Ladle into bowls and serve hot.
Variations
- Vegetarian swap — Replace the chicken with 2 cans of drained white beans (cannellini or great northern) and use vegetable broth instead of chicken broth. Add the beans in the last 5 minutes of simmering so they stay intact.
- Faster swap — Use 2–3 cups of shredded rotisserie chicken instead of raw thighs. Skip the 15-minute simmer — just bring the broth to a boil with the vegetables, add the cooked chicken, then cook the noodles. Ready in about 25 minutes total.
- Noodle substitution — Any short pasta works — ditalini, small shells, or orzo are all solid. Cook time may vary slightly; taste-test for doneness.
Notes
If you plan to have leftovers, consider cooking the noodles separately and adding them to individual bowls rather than the pot — noodles absorb broth and get mushy overnight. Store broth and noodles separately in the fridge for up to 4 days. The soup base (without noodles) also freezes well for up to 3 months.
Equipment that helps
- Large pot or Dutch oven (at least 5-quart) — You need enough room for the broth to simmer without splashing and for the chicken to lie flat in one layer.
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