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Classic One-Pot Chicken Noodle Soup: The Ultimate Comfort Food

A close-up of a white bowl filled with steaming chicken noodle soup, featuring shredded chicken, carrots, celery, and fresh parsley garnish.
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Make this classic chicken noodle soup in one pot for a deeply savory, nourishing meal that tastes like it simmered all day. It is simple, hearty, and perfect for sick days or cozy dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • 1/4 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-high heat. Add the chicken pieces and cook until lightly browned on both sides, about 3 to 4 minutes per side. You do not need to cook them through.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté with the chicken for 5 minutes until the vegetables begin to soften.
  3. Pour in the chicken broth. Add the dried thyme and bay leaf. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the chicken is cooked through and tender.
  5. Remove the chicken from the pot and place it on a cutting board. Let it cool slightly, then shred it using two forks. Discard the bay leaf from the broth.
  6. Increase the heat to medium and return the shredded chicken to the pot. Add the egg noodles. Cook according to package directions, usually 6 to 8 minutes, until the noodles are tender.
  7. Taste the broth and adjust salt and pepper if needed. Stir in the fresh parsley just before serving.

Notes

  • For the richest flavor, use chicken thighs; they stay more moist during the simmering process.
  • If you want a quicker version, substitute the raw chicken with 3 cups of shredded rotisserie chicken, adding it back in with the noodles.
  • If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup during the last 5 minutes of cooking.

Nutrition

Find it online: https://cookerykings.com/chicken-noodle-soup-recipe-classic-comfort-food/