Chicken One-Pot Noodle Soup (Printable Version)

Tender chicken, wholesome veggies, and noodles simmered together in one pot for an easy, hearty meal.

# What You'll Need:

→ Protein & Broth

01 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 8 cups low-sodium chicken broth

→ Vegetables

03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 cup green beans, trimmed and chopped
08 - 1 cup frozen peas
09 - 1 cup corn kernels, fresh or frozen

→ Noodles

10 - 6 ounces egg noodles or wide pasta noodles

→ Herbs & Seasonings

11 - 2 tablespoons olive oil
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - 1 bay leaf
15 - Salt and freshly ground black pepper to taste

→ Optional Garnishes

16 - Fresh parsley, chopped
17 - Lemon wedges

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently.
03 - Add chicken pieces and sauté for 3 to 4 minutes until lightly browned on the outside.
04 - Pour in chicken broth. Add thyme, parsley, bay leaf, green beans, salt, and pepper. Stir well.
05 - Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
06 - Add noodles, peas, and corn. Simmer for 8 to 10 minutes or until noodles are tender and chicken is cooked through.
07 - Remove and discard the bay leaf. Adjust salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh parsley and a squeeze of lemon if desired. Serve hot.

# Additional Tips::

01 -
  • Everything cooks in one pot, which means less time scrubbing and more time actually enjoying dinner.
  • The chicken stays tender and the vegetables keep just enough bite, so you never end up with mushy soup regrets.
  • It's the kind of meal that tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Don't add the noodles too early or they'll turn to mush—they finish cooking in just eight to ten minutes, so patience here actually saves you.
  • Frozen vegetables are your friend; they're flash-frozen at peak ripeness and honestly better than wilted fresh ones from the back of your crisper.
03 -
  • Don't skip the sautéing step even though you're tempted to throw everything in at once—those five minutes of cooking the aromatics is what makes the broth taste like actual food instead of just hot water with stuff in it.
  • Add the noodles last and use the cooking time as your timer; when the noodles are tender, everything else is done, so you avoid that sad overcooked moment.
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