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Southern Style One Pot Chicken Noodle Soup

Chicken noodle soup simmers in one pot with tender chicken thighs, wide egg noodles, and classic Southern-style vegetables. Fresh parsley and a gentle broth bring the finished soup together.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced 1/4 inch thick
  • 2 celery ribs, sliced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1.5 lb chicken thighs boneless, skinless
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz wide egg noodles
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the chicken broth, chicken thighs, bay leaf, thyme, salt, and black pepper.
  5. Bring to a gentle boil, then reduce the heat to maintain a gentle simmer for 15–20 minutes, until the thickest thigh registers 165°F.
  6. Transfer the chicken to a plate.
  7. Add the egg noodles to the pot and simmer for 7–9 minutes, until just tender.
  8. While the noodles cook, shred the chicken with two forks.
  9. Return the chicken to the pot.
  10. Remove the bay leaf.
  11. Stir in the parsley.
  12. Simmer for 2–3 minutes, until the chicken is heated through.

Notes

For tender noodles, cook them only until just tender. Refrigerate leftovers for 3–4 days; freezing is possible, though the noodles may soften. For a gluten-free option, use gluten-free egg noodles.