One-Pot Chicken Noodle Soup (Printable Version)

Comforting soup with chicken, vegetables, and noodles simmered in one pot for a wholesome meal.

# Ingredient List:

→ 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 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

# Step-by-Step Instructions:

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 vegetables are softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Add chicken pieces and sauté for 3 to 4 minutes until lightly browned on the outside.
04 - Pour in the chicken broth. Add dried thyme, dried parsley, bay leaf, green beans, salt, and black pepper. Stir well to combine.
05 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 15 minutes.
06 - Add noodles, frozen peas, and corn kernels. Simmer for 8 to 10 minutes until noodles are tender and chicken is cooked through.
07 - Remove and discard the bay leaf. Adjust seasoning with salt and black pepper as needed.
08 - Ladle soup into bowls. Garnish with fresh parsley and a squeeze of lemon if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means cleanup is a breeze and you're not juggling three pans while dinner burns.
  • The chicken gets incredibly tender and absorbs all the broth flavor, tasting nothing like those sad, dry pieces in canned soups.
  • It's endlessly customizable—whatever vegetables are in your crisper drawer will work beautifully here.
02 -
  • If your broth is especially salty, add the noodles and vegetables sooner rather than later so they dilute it slightly before things get oversalted.
  • Chicken continues cooking even after you remove the pot from heat, so pulling it off the stove when the chicken is just cooked through prevents it from becoming stringy and tough.
03 -
  • Cut your vegetables into similar-sized pieces so everything finishes at the same time and the texture stays consistent throughout the pot.
  • If you're making this ahead, cook everything except the noodles, then add them fresh when you reheat so they don't turn to mush.
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