One-Pot Weeknight Chicken Noodle Soup
This comforting one-pot chicken noodle soup is perfect for a quick and easy weeknight meal. With simple ingredients and minimal cleanup, it's a family-friendly favorite.
Equipment
- Dutch oven
- Heavy-bottomed pot
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 large yellow onion
- 2 carrots peeled and diced
- 2 celery stalks diced
- 8 cups chicken broth low sodium preferred
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 3 cups egg noodles medium width
- 0.25 cup fresh parsley chopped (for garnish)
Instructions
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Sauté chopped onion, carrots, and celery until softened (5-7 minutes).
- Add chicken pieces and cook for 3-5 minutes until lightly browned on the outside.
- Pour in chicken broth, dried thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until chicken is cooked through.
- Stir in egg noodles. Increase heat to medium-high and cook uncovered according to package directions (7-10 minutes) until noodles are tender.
- Taste and adjust seasoning. Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
For extra flavor, use homemade chicken broth. You can also add other vegetables like peas or green beans during the last 10 minutes of simmering.