One Pot Chicken Noodle Soup
Juicy shredded chicken, vegetables, and egg noodles in a savory broth, all cooked in one Dutch oven.
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.
Notes
Substitutions: Use boneless thighs, or swap in about 3 cups cooked rotisserie chicken added with the noodles.
Tips: Do not overcook the noodles, and add a splash of water when reheating leftovers.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze without noodles for up to 3 months.