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Chicken Noodle Soup

Amanda Cooks & Styles
One pot chicken noodle soup - Cold kicker soup loaded with chicken, carrots, celery and broth.
Course Main Course
Cuisine American
Servings 4 people


  • 1 lb chicken thighs or breasts
  • 3/4 cup carrots sliced
  • 3/4 cup celery sliced
  • 1/2 cup onion (yellow or white) chopped
  • 2 cloves garlic minced
  • 8 cups chicken broth
  • 1 cup egg noodles
  • 1/2 tsp black pepper
  • 1 tsp parsley dried or 1/2 tbsp fresh
  • 1 tsp thyme dried or 1/2 tbsp fresh
  • salt to taste


  • Add all the ingredients to your dutch oven or stock pot EXCEPT for the egg noodles and bring to a low simmer. Cover and cook for about one and a half hours, stirring occasionally. When done, chicken and veggies will be tender. Easily shred the chicken with two forks. Add the egg noodles and bring to a boil for about 10 minutes until tender. Taste soup and salt to taste. Be careful soup is hot! Remove soup from heat and serve.
Keyword chicken carrot celery, chicken noodle soup, chicken recipes, chicken soup, cold fighting soup, healthy soup, one pot recipes