Comforting and nourishing, this One Pot Chicken Noodle Soup is not only easy to make, but also deliciously creamy without being heavy. Packed with shredded chicken, fresh veggies, and tender noodles, this soup is wholesome and satisfying!
Ingredients For One-Pot Chicken Noodle Soup
- Butter
- Onion
- Carrots
- Celery
- Garlic
- All-purpose flour
- Salt and pepper
- Dried thyme
- Dried oregano
- Dried parsley
- Dried basil
- Paprika
- Chicken broth
- Potatoes
- Shredded rotisserie chicken
- Half and half
- Egg noodles
Directions For Quick One-Pot Chicken Noodle Soup
- Melt the butter in a large Dutch oven or heavy-bottomed pot and saute the onion, carrots, celery, garlic, thyme, oregano, parsley, basil, and paprika until soft, about 4 minutes.
- Sprinkle in the flour and cook for 2 minutes. Whisk in the chicken broth and add the diced potatoes. Bring to a boil and simmer for 20 minutes.
Add the shredded chicken, half and half, and noodles. Cook for 10 minutes more until the noodles are fully cooked. Season with salt and pepper, and serve hot.
How Do I Store And Reheat Leftovers?
Store any leftovers in an airtight container for up to 5 days in the fridge. Reheat in the microwave or stovetop.
Can I Freeze This Soup?
Yes, you can freeze it in an airtight container or zipper bag for up to 3 months. To reheat, thaw overnight in the fridge and reheat in the microwave or stovetop.
What If I Want To Make The Soup Less Creamy?
For a lighter soup, replace the milk or half and half with extra broth.
Quick One-Pot Chicken Noodle Soup
Equipment
- Knife and cutting board
- Large Dutch oven or pot
- Measuring cups and spoons
Ingredients
- 1 tbsp unsalted butter
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 garlic clove, minced
- 4 tbsp all-purpose flour
- ½ tsp salt
- Ground black pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp paprika
- 8 cups chicken broth
- 1 cup diced potatoes
- 3 cups shredded leftover rotisserie chicken
- 1 cup half and half
- 3 cups dry wide egg noodles
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot and saute the onion, carrots, celery, garlic, thyme, oregano, parsley, basil, and paprika until soft, about 4 minutes.
- Sprinkle in the flour and cook for 2 minutes. Whisk in the chicken broth and add the diced potatoes. Bring to a boil and simmer for 20 minutes.
- Add the shredded chicken, half and half, and noodles. Cook for 10 minutes more until the noodles are fully cooked. Season with salt and pepper, and serve hot.
Nutrition
Frequently Asked Questions
What Can I Use If I Don´t Have Egg Noodles?
You can use any small pasta like macaroni, bow tie pasta, or even broken fettuccine. If you don´t have any pasta, you can use rice instead.
How Do I Thicken The Soup If It´s Too Runny?
Make a cornstarch slurry by mixing 2 tbsp of cornstarch with a little water. Add it to the soup and simmer until thick.
Can I Make This Soup If I Don’t Have Rotisserie Chicken?
Yes, you can use boiled, shredded chicken breasts or shredded leftover turkey.
What If I Don’t Have A Dutch Oven Or Large Pot?
As long as it can hold all the ingredients, any por or deep pan works!
Can I Use A Different Type Of Milk Of Cream?
You can use milk, a smaller amount of heavy cream, or even non-dairy milk.
Can I Make This Soup In A Slow Cooker?
Yes, you can. Saute the veggies before placing them in the slow cooker, add all ingredients except the half and half and noodles. Cook on high for 2 hrs or on low for 4. Add the noodles and half and half, and cook until noodles are tender.
