One-Pot Chicken Noodle Soup (Printable)

Tender chicken, fresh vegetables, and noodles simmered in a savory broth for a warm, hearty meal.

# What You Need:

→ Protein & Broth

01 - 1 lb 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 oz egg noodles or wide pasta noodles

→ Herbs & Seasonings

11 - 2 tbsp olive oil
12 - 1 tsp dried thyme
13 - 1 tsp dried parsley
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Optional Garnishes

16 - Fresh parsley, chopped
17 - Lemon wedges

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Add chicken pieces to the pot and sauté for 3 to 4 minutes until lightly browned on the exterior.
04 - Pour chicken broth into the pot. Add thyme, parsley, bay leaf, green beans, salt, and pepper. Stir thoroughly to combine.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Add noodles, peas, and corn. Simmer for 8 to 10 minutes until noodles reach tender texture and chicken is cooked through.
07 - Remove and discard the bay leaf. Adjust salt and pepper to taste.
08 - Ladle soup into bowls and garnish with fresh parsley and lemon if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything happens in one pot, which means less cleanup and more time doing literally anything else.
  • The chicken stays incredibly tender because it braises gently in the broth while the noodles cook, creating this natural, unhurried tenderness.
  • It comes together in under an hour, but tastes like you've been simmering it all day.
02 -
  • Don't skip the light browning of the chicken—those three to four minutes create flavor that simmering alone never quite achieves.
  • Add noodles only after the fifteen-minute broth simmer, otherwise they absorb too much liquid and turn mushy before the chicken is ready to eat.
  • If the soup looks too thick once plated, that's because the noodles continue absorbing broth for a few minutes after cooking—this is actually perfect and means you didn't add too much liquid.
03 -
  • Taste the broth before adding the noodles—this is your chance to season properly without the noodles absorbing everything and making final adjustments impossible.
  • Keep fresh parsley on hand just for this moment; it transforms a simple weeknight soup into something that looks like you planned it all along.
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