When it comes to hassle-free cooking, nothing beats a one pot recipe. Imagine a warm, hearty chicken noodle soup that comes together in just 45 minutes, with minimal cleanup and maximum flavor.
Perfect for busy weeknights, this dish delivers tender chicken, flavorful broth, and perfectly cooked egg noodles—all in a single pot.
The Magic of One Pot Recipes
- Minimal Cleanup: Only one pot to wash, leaving you with more time to relax.
- Flavorful Cooking: Ingredients simmer together, creating a rich, cohesive taste.
- Time-Saving: Cooking everything in one pot makes the process quicker and more efficient.
This recipe embodies all the best parts of a one pot dish, making dinner prep a breeze.
Layered Flavors Made Easy
Creating depth of flavor in a one pot recipe starts with the right ingredients and technique:
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- Sautéing Aromatics: Onions, tomato paste, and thyme build a flavorful base.
- Broth Infusion: Chicken broth absorbs the essence of the chicken and veggies as it simmers.
- Tender Chicken: Poaching the chicken directly in the pot keeps it moist and flavorful.
The result? A soup that tastes like it simmered for hours, but is ready in under an hour.
Perfect Noodles, Every Time
One pot cooking ensures the noodles absorb all the delicious flavors of the broth. Tips for noodle perfection:
- Cook the noodles directly in the soup for extra flavor.
- Stir occasionally to prevent sticking.
- Check for doneness to ensure they’re tender but not overcooked.
This technique creates a comforting bowl where every bite bursts with flavor.
Easy Substitutions & Add-Ins
This one pot recipe is versatile and customizable:
- Protein Alternatives: Swap chicken breasts for thighs for a richer flavor.
- Gluten-Free Option: Use gluten-free pasta or spiralized zucchini instead of egg noodles.
- Boosting Nutrition: Add greens like spinach or kale toward the end for extra nutrients.
With these variations, you can tailor the recipe to fit dietary needs or personal preferences.
A Family-Friendly Dinner Solution
This chicken noodle soup is a crowd-pleaser for any occasion:
- Quick Prep: Ready in just 45 minutes, making it perfect for busy nights.
- Meal Prep-Friendly: Store leftovers for a ready-to-go lunch or dinner.
- Warm and Comforting: Perfect for chilly evenings or when you need a cozy, satisfying meal.
With its simple preparation and rich flavor, this one pot recipe will quickly become a weeknight favorite.
Tips for Perfect Results Every Time
To make sure this dish turns out flawlessly, keep these tips in mind:
- Don’t Overcook the Chicken: Poach the chicken gently and use a meat thermometer to ensure it reaches 160–175°F for maximum tenderness.
- Fresh Herbs for a Finishing Touch: Adding parsley or other fresh herbs at the end elevates the dish with a bright, fresh note.
- Use Quality Broth: A good chicken broth sets the foundation for the soup’s flavor. Opt for homemade or low-sodium store-bought broth for better control over the seasoning.
- Prep Ingredients Ahead: Chop veggies and measure spices before starting to streamline the cooking process.
With these practical tips, your one pot chicken noodle soup will be an impressive, no-fuss dinner every time.
Recipe
Chicken Noodle Soup One Pot Recipe
Equipment
- Dutch oven
- Meat thermometer
- Cutting board
- Forks
Ingredients
Base Ingredients:
- 1 tablespoon vegetable oil
- 1 onion chopped fine
- 2 teaspoons tomato paste
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
Broth and Vegetables:
- 6 cups chicken broth
- 1/4 teaspoon table salt
- 2 carrots peeled and sliced 1/4 inch thick
- 1 celery rib sliced 1/4 inch thick
- Chicken and Noodles:
- 1 pound boneless skinless chicken breasts, trimmed
- 4 ounces 2 cups egg noodles
Garnish:
- 2 tablespoons minced fresh parsley
Instructions
- Heat oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in the tomato paste and thyme, cooking until fragrant, about 30 seconds.
- Stir in chicken broth and salt, scraping up any browned bits. Add carrots and celery, then bring the mixture to a simmer. Nestle the chicken breasts into the pot. Reduce heat to low, cover, and cook until the chicken registers 160°F, about 10 minutes.
- Remove the chicken to a cutting board, let it cool slightly, and shred it into bite-sized pieces using two forks.
- Meanwhile, bring the soup back to a boil. Stir in the egg noodles and cook until tender, 5 to 8 minutes.
- Off the heat, stir the shredded chicken back into the soup. Let it sit until heated through, about 2 minutes. Stir in parsley, then season with salt and pepper to taste. Serve warm.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.