There’s something uniquely reassuring about a steaming bowl of homemade chicken noodle soup. It’s the culinary equivalent of a warm hug, a soothing balm on a chilly evening, or the perfect pick-me-up when you’re feeling under the weather. I’ve always found the process of making it itself to be therapeutic, but I used to dread the pile of pots and pans afterward. That all changed when I discovered the magic of making Chicken Noodle Soup Homemade in just one pot. This isn’t just about convenience; it’s about concentrating those wonderful flavors and creating a truly cohesive, soul-warming dish with minimal fuss.
Why You’ll Love This Dish
Honestly, what’s not to love about homemade chicken noodle soup? But when you make it in a single pot, it takes things to a whole new level of awesome. First, there’s the sheer simplicity. No juggling multiple pans, no draining pasta separately, just one pot to wash at the end. This makes it an absolute lifesaver for busy weeknights when you still crave something wholesome and comforting. Beyond the ease, cooking everything together allows the flavors to truly meld and deepen. The chicken, vegetables, and noodles all get to simmer in the same rich broth, soaking up all that deliciousness. It’s an authentic, budget-friendly meal that feeds a crowd and always brings a smile.
> “I used to think homemade soup was a huge undertaking, but this one-pot method for chicken noodle soup changed my mind. It’s shockingly easy, and the flavor is incredible. My family asks for it every week now!” – A Happy Home Cook
The Cooking Process Explained
Making this one-pot wonder is incredibly straightforward. You’ll start by sautéing your aromatic vegetables directly in the pot to build a flavorful base. Then, the chicken goes in, followed by the broth and seasonings, allowing everything to simmer and the chicken to cook through. Once the chicken is tender, it’s removed, shredded, and returned to the pot along with the noodles. Everything finishes cooking together, absorbing all the wonderful flavors of the broth. It’s a seamless progression that results in a perfectly balanced and incredibly tasty soup.
What You’ll Need
To whip up this comforting bowl of homemade goodness, gather these items:
- Olive oil: 1 tablespoon, for sautéing
- Chicken breast or thighs: 1 lb, boneless, skinless
- Yellow onion: 1 medium, chopped
- Carrots: 2 medium, peeled and sliced or diced
- Celery stalks: 2, sliced
- Garlic: 3 cloves, minced
- Chicken broth: 6-8 cups (low sodium preferred)
- Dried egg noodles: 4-6 oz (medium-wide work best)
- Bay leaf: 1
- Dried thyme: 1/2 teaspoon
- Salt and black pepper: to taste
- Fresh parsley: 1/4 cup, chopped, for garnish (optional)
Directions to Follow
Let’s get cooking! Follow these clear steps to create your delicious one-pot chicken noodle soup:
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add Garlic & Chicken: Stir in the minced garlic and cook for another minute until fragrant. Add the boneless, skinless chicken breasts or thighs to the pot.
- Build the Broth: Pour in the chicken broth. Add the bay leaf, dried thyme, a good pinch of salt, and a few grinds of black pepper. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through and easily shredded.
- Shred Chicken: Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred it into bite-sized pieces using two forks. Discard the bay leaf from the soup.
- Cook Noodles & Combine: Return the shredded chicken to the pot. Add the dried egg noodles. Increase the heat slightly and cook for 8-10 minutes, or according to package directions, until the noodles are tender.
- Season & Serve: Taste the soup and adjust seasonings (salt, pepper) as needed. Ladle hot soup into bowls and garnish with fresh chopped parsley, if desired.
Best Ways to Enjoy It
This Chicken Noodle Soup Homemade is a complete meal in itself, but a few simple additions can make it even better. I love serving it with a crusty piece of bread or warm rolls, perfect for soaking up every last drop of that savory broth. A light side salad with a vinaigrette dressing can add a refreshing contrast. For an extra touch of comfort, a sprinkle of grated Parmesan cheese over the top just before serving adds a lovely salty, umami kick. And of course, a little extra black pepper or a dash of hot sauce can perk up individual bowls for those who like a bit more zing.
How to Store & Freeze
Leftover chicken noodle soup is a true gift! Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
For longer storage, this soup freezes well, though the noodles might soften a bit more upon thawing. To freeze, let the soup cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months.
When ready to reheat, thaw frozen soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You might need to add a splash of extra broth or water to thin it back to your desired consistency.
Pro Chef Tips
- Don’t Overcook Noodles: The biggest trap in one-pot soups is overcooked, mushy noodles. Add them at the very end and cook just until tender. They’ll continue to absorb liquid even after the heat is off.
- Flavor Boost: For an even richer broth, sauté a teaspoon of tomato paste with your aromatics before adding the broth. It adds a subtle depth of flavor.
- Fresh Herbs Matter: While dried thyme is convenient, fresh thyme sprigs added with the broth, and a generous garnish of fresh parsley or dill at the end, will truly elevate the soup’s aroma and taste.
- Adjust Broth Consistency: As noodles absorb liquid, your soup might thicken slightly. If it’s too thick for your liking, simply add a splash more chicken broth or water when reheating.
- Chicken Choice: While chicken breast is lean and popular, boneless, skinless chicken thighs add more flavor and tend to stay juicier. You can also use a combination.
Creative Twists
While the classic is comforting, feel free to experiment with your Chicken Noodle Soup Homemade:
- Spicy Kick: Add a pinch of red pepper flakes with the garlic or a dash of Sriracha when serving for a warming heat.
- Herb Variations: Swap out thyme for dried oregano, or add a sprig of fresh rosemary during the simmering stage for a different aromatic profile.
- Veggie Boost: Feel free to add other quick-cooking vegetables like frozen peas, corn, or chopped spinach during the last few minutes of cooking. Mushrooms can also be sautéed with the initial aromatics.
- Different Noodles: While egg noodles are traditional, you can use ditalini, small shells, or even broken spaghetti. Just adjust cooking times according to package directions.
- Lemon Brightness: A squeeze of fresh lemon juice at the very end, just before serving, can brighten all the flavors beautifully.
FAQ
How can I make this soup even healthier?
To make it healthier, use low-sodium chicken broth, lean chicken breast, and add extra vegetables like leafy greens (spinach, kale) during the last few minutes of cooking. You can also opt for whole wheat egg noodles for more fiber.
Can I use cooked chicken for this recipe?
Absolutely! If you have leftover cooked chicken (rotisserie chicken works great), shred about 2-3 cups and add it to the pot along with the noodles in step 5. This will significantly reduce the cooking time, as you only need to heat the chicken through and cook the noodles.
Why did my noodles get mushy?
Mushy noodles are usually a sign of overcooking or simmering for too long. Ensure you add the noodles only after the chicken is fully cooked and shredded, and then cook them just until they are tender according to package directions. Remember they will continue to soften slightly in the hot broth even after you turn off the heat.
Speedy Rotisserie Chicken Noodle Soup
Equipment
- large stockpot
- Dutch oven
- fine-mesh sieve
- colander
- cheesecloth
Ingredients
Main Ingredients
- 1 (around 2-3 lbs) whole rotisserie chicken
- 1 (16-ounce package) egg noodles
Instructions
Preparation
- Remove and shred the meat from the rotisserie chicken, then set it aside, reserving the skin, bones, and any remaining bits.
- Place the chicken carcass, skin, and remaining bits into a large stockpot or Dutch oven and cover with 8-10 cups of cold water.
- Bring the water to a boil, then reduce heat to low, cover, and simmer for 30-45 minutes to develop a rich broth.
- Discard the chicken carcass, then strain the broth through a fine-mesh sieve or cheesecloth to remove impurities; skim excess fat if desired.
- Return the strained broth to a boil, add the egg noodles, and cook according to package directions until al dente.
- Stir in the reserved shredded chicken meat and heat through for 1-2 minutes before serving immediately.