Description
Make a comforting and flavorful Quick One-Pot Chicken Noodle Soup with this easy recipe. Minimize cleanup and maximize taste for a perfect weeknight meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion (about 1 medium)
- 2 cups chopped carrots (about 2–3 medium)
- 2 cups chopped celery (about 2–3 ribs)
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- ¼ teaspoon salt (or to taste, adjust based on broth sodium)
- 6 ounces uncooked egg noodles
- 2 cups chopped fresh spinach (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned on all sides. Remove the chicken from the pot and set aside on a plate.
- 2. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables begin to soften.
- 3. Stir in the minced garlic and cook for another minute until fragrant.
- 4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme, rosemary, black pepper, and ¼ teaspoon of salt. Stir everything together.
- 5. Bring the broth to a rolling boil, then reduce the heat to a simmer. Allow it to simmer for 10 minutes.
- 6. Add the uncooked egg noodles and the reserved cooked chicken to the pot. Stir to combine.
- 7. Cover the pot and let it simmer for another 10-15 minutes, or until the noodles are tender and the chicken is cooked through. Stir occasionally.
- 8. If using, stir in the fresh spinach during the last 1-2 minutes of cooking until wilted.
- 9. Taste the soup and adjust seasoning with more salt and pepper if needed.
- 10. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired.
Notes
Allow the soup to cool completely before transferring to an airtight container for refrigeration. Reheat gently on the stovetop, adding a splash of broth or water if needed to thin. Stores for up to 3-4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g