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A household staple: chicken noodle soup, made with wholesome ingredients in just one pot!
Why buy canned chicken noodle soup when you can easily make it from scratch with wholesome and fresh ingredients! Sure we all love the convenience of a heat and go meal, but it's the added sodium content that's a real canned soup killer for me. What if I told you that this soup could be heat and go as well? This recipe makes a whopping 8 servings so there’s bound to be leftovers that you can heat and go the next day!
This recipe is a family favorite and one I grew up eating. Thanks Mom for the best one pot chicken noodle soup recipe!
What Ingredients are Needed for One Pot Chicken Noodle Soup?
Chicken: One pound of chicken breast, sauteed on the stove and then shredded into thin pieces. I like to cube the chicken before cooking so it cuts down on the cook time.
Vegetables: Onion, garlic, carrots, celery. The classic chicken noodle soup veggies.
Chicken Broth: Can substitute for veggie broth if that’s all you have, but the chicken broth really helps to enhance that chicken noodle soup flavor.
Noodles: You absolutely have to use Pennsylvania Dutch Extra Wide Egg Noodles. No negotiations. These are the best for chicken noodle soup and always the way my mom makes it! Mom knows best right?! (If you can't find this brand, any extra wide egg noodles will be just fine!)
Spices: Paprika, parsley, dill, salt and pepper. Don’t skimp on the spices, they really make this soup so yummy, especially the paprika!
Kitchen Tools Needed for this Recipe
Looking for Similar Recipes? Try These:
- Vegan Roasted Butternut Squash Soup with Corn
- One Pot Creamy Ravioli Kale Soup
- Creamy Roasted Red Pepper and Tomato Soup
- Pasta e Fagioli Italian Soup
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How to Make One Pot Chicken Noodle Soup
Cook the Chicken: In a large pot, sautée the cubed chicken in olive oil over medium high heat.
Once cooked through, remove chicken from the pot and shred using two forks. Set aside.
Make the Soup: Add finely chopped onions, minced garlic, and paprika to the pot, sauté until onion is tender.
Add chicken broth (low sodium!), 6 cups of water, peeled and sliced carrots, finely chopped celery, parsley, dill weed and salt and pepper.
Add the chicken back into the pot. Stir to combine.
Bring to a boil then turn down to low temperature. Let simmer, covered, for 1 hour.
Finishing Touches: Add noodles and cook for 10 minutes. Ladle into individual bowls and enjoy with fresh crusty bread.