Description
Make this classic chicken noodle soup in one pot for a deeply comforting, nourishing meal. Cooking the chicken directly in the broth creates rich, savory flavor that tastes like it simmered all day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 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 black pepper
- 1 teaspoon salt (or to taste)
- 8 ounces egg noodles
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 3 to 4 minutes per side. You do not need to cook them through.
- Add the chopped onion, carrots, and celery to the pot. Sauté with the chicken for 5 minutes until the vegetables begin to soften.
- Pour in the chicken broth. Add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and place it on a cutting board. Leave the broth and vegetables simmering gently.
- Shred the cooked chicken using two forks. Return the shredded chicken to the pot.
- Increase the heat to medium and bring the broth back to a gentle boil. Add the egg noodles and cook according to package directions, usually 6 to 8 minutes, until they are tender.
- Remove the bay leaf. Taste the soup and adjust salt and pepper if needed.
- Stir in the fresh parsley just before serving. Serve this hearty soup hot.
Notes
- For the richest flavor, use bone-in, skin-on chicken pieces for the initial simmer, then remove the meat and shred it. Discard the bones before returning the meat to the broth.
- If you are short on time, you can use a rotisserie chicken hack: skip the initial cooking step and add 3 cups of shredded rotisserie chicken meat during Step 6.
- This nourishing chicken soup freezes well. If freezing, cook the noodles separately and add them when reheating to prevent them from becoming mushy.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5
- Sodium: 550
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
- Cholesterol: 75