One-Pot Chicken Noodle Soup (Print Version)

Tender chicken, wholesome veggies, and noodles simmered together in a comforting one-pot meal.

# What You'll Need:

→ 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

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Add chicken pieces to the pot and sauté for 3 to 4 minutes until lightly browned on the exterior.
04 - Pour in chicken broth and add dried thyme, dried 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 to develop flavors and ensure chicken cooks through.
06 - Add noodles, frozen peas, and corn kernels. Simmer for an additional 8 to 10 minutes until noodles reach desired tenderness and chicken is fully cooked.
07 - Remove and discard the bay leaf. Adjust salt and pepper according to taste preference.
08 - Ladle soup into serving bowls. Garnish with fresh parsley and lemon wedges if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It's genuinely one-pot—your cleanup is basically just rinsing a single pot and you're free.
  • The chicken stays tender because it cooks gently in broth instead of getting overcooked and stringy.
  • You can improvise with whatever vegetables are hanging around your crisper without ruining the whole thing.
02 -
  • If you add the noodles too early, they'll overcook and turn into mush while you're waiting for the chicken to finish; patience here matters more than it seems.
  • Frozen vegetables are your friend in this soup—they stay intact and add sweetness without requiring you to prep fresh ones, which is why I stopped feeling guilty about using them.
03 -
  • Don't skip browning the chicken—those few minutes of color add depth to the final soup and make it taste like you fussed more than you actually did.
  • Always taste the broth before adding noodles so you can adjust seasoning while there's still liquid; fixing salt levels gets harder once everything is cooked together.
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