Chicken One-Pot Noodle Soup (Printable Version)

Tender chicken and fresh vegetables combine with noodles for a flavorful, hearty dish.

# 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

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook 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 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. Garnish with fresh parsley and lemon squeeze if desired. Serve hot.

# Expert Hints:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying what actually matters.
  • The chicken stays tender and the vegetables don't turn to mush, a balance that took me a few tries to nail.
  • It tastes even better the next day, making it perfect for batch cooking on Sunday.
02 -
  • Never skip fishing out the bay leaf—biting into one is an unpleasant surprise no one asks for again.
  • The noodles will continue absorbing broth even after cooking, so if you're making this ahead, keep them slightly underdone and add a splash more broth when reheating.
03 -
  • Keep your broth at a gentle simmer rather than a rolling boil—it keeps the chicken tender and prevents the soup from getting cloudy.
  • If you use bone-in chicken for deeper flavor, cut the boneless cooking time in half and give yourself time to remove and discard the bones before serving, which takes about 5 extra minutes but elevates the whole thing.
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