One-Pot Chicken Noodle Soup (Print)

Tender chicken, fresh veggies, and noodles simmered together for a warm and easy meal.

# Components:

→ Protein & Broth

01 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 8 cups low-sodium chicken broth

→ Vegetables

03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 cup fresh green beans, trimmed and chopped
08 - 1 cup frozen peas
09 - 1 cup corn kernels, fresh or frozen

→ Noodles

10 - 6 ounces egg noodles or wide pasta noodles

→ Herbs & Seasonings

11 - 2 tablespoons olive oil
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Optional Garnishes

16 - Fresh parsley, chopped
17 - Lemon wedges

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently.
03 - Add chicken pieces and sauté for 3 to 4 minutes until lightly browned on the outside.
04 - Pour in chicken broth. Add dried thyme, dried parsley, bay leaf, green beans, salt, and pepper. Stir well.
05 - Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
06 - Add egg noodles, peas, and corn. Simmer for 8 to 10 minutes, or until noodles are tender and chicken is cooked through.
07 - Remove and discard the bay leaf. Adjust salt and pepper as needed.
08 - Ladle soup into bowls. Garnish with fresh parsley and a squeeze of lemon if desired. Serve hot.

# Expert Advice:

01 -
  • It's genuinely a one-pot meal, meaning cleanup is almost as quick as the cooking itself.
  • The chicken stays so tender that even my picky eater asks for seconds without prompting.
  • You can swap vegetables based on what's in your fridge, so it never feels repetitive.
02 -
  • The noodles keep absorbing broth even after you turn off the heat, so if you're not serving immediately, don't add them until guests are actually sitting down, or add the noodles to individual bowls instead of the whole pot.
  • Frozen peas and corn don't need cooking; they'll reach the right temperature in those final minutes, and adding them early makes them mushy.
03 -
  • Use chicken thighs instead of breasts if you can find them; they stay moister and more flavorful through the whole cooking process.
  • Don't be shy with seasoning adjustments at the end; the broth often tastes underseasoned until you taste it again after adding salt, and the difference is remarkable.
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