One pot chicken noodle soup gives you tender shredded chicken, soft vegetables, and egg noodles in a savory broth, all cooked in a single Dutch oven.
From the first chop to the first bowl takes about 45 minutes, and cleanup is just one pot and a cutting board. It serves 6 and holds up well for lunches during the week.
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Why This One Pot Chicken Noodle Soup Recipe Works
Everything cooks in the same pot, so the flavor builds in layers. Sauteing the onion, carrots, and celery in olive oil first gives the broth a sweet base before the chicken ever goes in.
Whole chicken breasts simmer right in the broth and stay juicy because they cook gently for about 15 minutes. Shredding them afterward spreads the meat through every bowl, and the cooking liquid keeps all the flavor.
The noodles cook in the same broth, which means their starch thickens it just enough. Fresh thyme, oregano, and bay leaves give the soup a clean herbal flavor with no seasoning packets.
Ingredients for One Pot Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 1 tablespoon minced garlic (about 3 cloves)
- 8 cups low sodium chicken broth
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 bay leaves
- 6 ounces egg noodles (about 4 1/2 cups dry)
Chicken. Breasts work well and cook in about 15 minutes. Boneless thighs also work and stay a little juicier, though they may need 5 more minutes at the simmer.
Aromatics. Dice the onion and celery to about 1/2 inch and slice the carrots 1/4 inch thick so they soften at the same pace.
Herbs. Dried oregano and fresh thyme go in with the broth so their flavor spreads. Remove the bay leaves before serving.
Noodles. Wide egg noodles hold up ideal. They finish in 6 to 7 minutes, so add them only after the chicken is shredded.
How to Make One Pot Chicken Noodle Soup
1. Soften the vegetables. Heat the oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 4 minutes, stirring now and then, until they begin to soften.
2. Add the garlic. Stir in the garlic and cook for 1 minute until fragrant, taking care not to let it brown.
3. Simmer the chicken. Pour in the broth and add the chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium low heat, partly cover, and cook for 15 minutes until the chicken reaches 165 degrees F.
4. Shred the chicken. Lift the chicken onto a plate and shred it with 2 forks, then return it to the pot.
5. Cook the noodles. Raise the heat to a low boil, add the noodles, and cook for 6 to 7 minutes until al dente. Remove the bay leaves and taste for seasoning.
How to Serve One Pot Chicken Noodle Soup
Ladle into big bowls and top with fresh parsley. Roasted chile cheese cornbread and sourdough biscuits pair well, soft yeast rolls with cinnamon honey butter add a sweet touch, and air fryer broccoli with Parmesan rounds out the table.
How to Store and Reheat One Pot Chicken Noodle Soup
Cool the soup within 2 hours and refrigerate for 3 to 4 days. The noodles absorb broth overnight, so loosen the leftovers with a splash of water or broth and reheat until the soup reaches 165 degrees F. Freeze the soup without noodles for up to 3 months and add fresh noodles when you warm it.
Tips and Variations for One Pot Chicken Noodle Soup
Skip the rinse. Rinsing raw chicken spreads germs around the sink, so go straight from the package to the pot.
Cut the chicken for speed. Cutting the breasts in half lengthwise shortens the simmer to about 10 minutes.
Keep the noodles al dente. They keep softening in the hot broth, so pull the pot off the heat as soon as they bend easily.
Brighten at the end. A squeeze of lemon juice before serving lifts the flavors.
Add more vegetables. Stir in peas, corn, or chopped spinach in the last 2 minutes.
Make it spicy. Add a pinch of red pepper flakes with the garlic.
Use gluten free noodles. Gluten free pasta works, but cook it separately and add it to each bowl so it does not break down.
Know your leftovers. The University of Wisconsin Extension leftovers food safety article explains how to cool and store prepared dishes.
Frequently Asked Questions About One Pot Chicken Noodle Soup
Can I make One Pot Chicken Noodle Soup with frozen chicken?
It is better to thaw the chicken in the refrigerator first. Cooking it from frozen makes the timing uneven, and the center may be underdone while the vegetables overcook.
What pot is ideal for One Pot Chicken Noodle Soup?
A 5 to 6 quart Dutch oven or heavy stockpot works well. The wide base softens the vegetables evenly and holds the 8 cups of broth with room for the noodles.
Can I make One Pot Chicken Noodle Soup in advance?
Yes. Cook the soup through the shredding step and refrigerate it for up to 3 days, then bring it to a simmer and cook the noodles fresh. That keeps the noodles from turning soft.
Can I use rotisserie chicken instead?
Yes. Skip the 15 minute simmer, add about 3 cups of shredded rotisserie chicken with the noodles, and use only 1/4 teaspoon salt since the chicken is already seasoned.
Why do the noodles absorb so much broth?
Egg noodles keep soaking up liquid as they sit. Add extra broth or water when reheating and keep leftover noodles separate for the ideal texture.
One Pot Chicken Noodle Soup
Equipment
- Dutch oven
- Cutting board
- 2 forks
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 cup sliced carrots
- 1 cup diced celery
- 1 tbsp minced garlic about 3 cloves
- 8 cup low sodium chicken broth
- 2 lb boneless skinless chicken breasts or thighs
- 1 tsp black pepper
- ½ tsp salt
- 1 tsp dried oregano
- 1 tsp minced fresh thyme
- 2 bay leaves
- 6 oz egg noodles about 4 1/2 cups dry
Instructions
Cooking
- Saute the base. Warm the oil in a Dutch oven over medium heat and cook the onion, carrots, and celery 4 minutes until they start to soften.
- Bloom the garlic. Add the garlic and stir about 1 minute until fragrant.
- Poach the chicken. Add the broth, chicken, salt, pepper, oregano, thyme, and bay leaves, bring to a simmer, partly cover, and cook 15 minutes until the chicken reads 165 degrees F.
- Shred. Move the chicken to a plate, pull it apart with 2 forks, and stir it back into the pot.
- Add the noodles. Cook the noodles at a low boil 6 to 7 minutes until al dente, then discard the bay leaves.
