one pot chicken soup recipe

Written BySheba G Updated On
one pot chicken soup recipe
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The Best one pot chicken soup recipe

I’ve been making this one pot chicken soup recipe for years, and it’s still a staple in our household. It’s a simple yet flavorful dish that’s perfect for a quick weeknight meal or a comforting bowl on a chilly day.

My kids love it when I serve it with some crusty bread or over rice, and it’s also a great way to use up any leftover vegetables we have on hand. The best part about this recipe is how easy it is to make – just toss all the ingredients into one pot and let it simmer until the chicken is cooked through and the vegetables are tender.

It’s a great way to get all the nutrients from a variety of vegetables in one meal, and the chicken provides lean protein to keep us full and satisfied. I like to add some herbs like thyme or rosemary to give it an extra boost of flavor.

This recipe has been passed down through generations of my family, and I’m so glad I can share it with you today. Whether you’re looking for a hearty meal after a long day or just want something easy to make for your family, this one pot chicken soup recipe is sure to become a favorite in your household too.

One Pot Chicken Soup

One Pot Chicken Soup

4.9 from 558 votes

A hearty and comforting chicken soup made entirely in one pot. This recipe combines tender chicken, vegetables, and egg noodles in a savory broth for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups wide egg noodles
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot or Dutch oven over medium heat.
2Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3Add the minced garlic and cook for 1 minute more until fragrant.
4Place the chicken breasts in the pot and pour in the chicken broth.
5Add the dried thyme, rosemary, salt, and pepper and bring the liquid to a boil over high heat.
6Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
7Remove the cooked chicken from the pot and set it on a cutting board.
8Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the pot.
9Increase the heat to medium-high and bring the soup back to a boil.
10Stir in the egg noodles and cook according to package directions, usually about 6 to 8 minutes, until tender.
11Remove the pot from the heat and stir in the fresh parsley before serving.

🔧Equipment

Large pot or Dutch oven with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 75mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a richer flavor, use bone-in chicken thighs instead of breasts and remove the bones before shredding. You can add a cup of frozen peas or corn along with the noodles for extra vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How One Pot Chicken Soup Works

This one pot chicken soup recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day.

One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze it until you’re ready to reheat and serve.

When reheating, be sure to add some fresh herbs like parsley or thyme for an extra burst of flavor.

❓ Frequently Asked Questions About One Pot Chicken Soup

Q: Can I use boneless, skinless chicken breasts instead of thighs?

A: While you can use boneless, skinless chicken breasts if you prefer, I highly recommend using thighs for this recipe. The meat from the thighs stays moist and flavorful even after hours of cooking, whereas breasts can become dry and tough. If you do choose to use breasts, just be sure to adjust the cooking time accordingly.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can make this recipe in a slow cooker! Simply brown the chicken in a skillet before adding all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Be sure to check on the soup periodically to ensure the liquid level is adequate.

Q: Can I customize this recipe with my favorite spices?

A: Absolutely! This recipe is designed to be versatile, so feel free to add your favorite spices or herbs to give it an extra kick of flavor. Some options include cumin, paprika, garlic powder, or dried oregano.

Q: How long does this soup keep in the fridge?

A: This soup will keep in the fridge for 3-5 days. Be sure to store it in an airtight container and reheat it thoroughly before serving.

Q: Can I freeze this soup?

A: Yes, you can freeze this soup! Let it cool completely before transferring it to an airtight container or freezer-safe bag. Store in the freezer for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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