Chicken Noodle Soup One Pot Recipe
This one pot chicken noodle soup is a comforting and flavorful dish made easy with the use of a Dutch oven. By poaching whole chicken breasts and incorporating tomato paste, thyme, and fresh parsley, this recipe ensures tender meat, a rich broth, and a hearty finish.
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.
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