Description
This Easy One Pot Chicken and Noodles recipe is a comforting, 30-minute dinner packed with flavor, veggies, and creamy broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 8 ounces egg noodles
Optional:
- ½ cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Sauté the aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 2–3 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds, stirring constantly until fragrant. - Add vegetables and seasonings:
Stir in the sliced carrots and celery. Sprinkle in thyme, parsley, salt, and pepper. Cook for about 3–4 minutes to soften the vegetables slightly. - Add the broth:
Pour in the chicken broth and bring to a gentle boil. Let it simmer for 5 minutes to allow the flavors to blend. - Add noodles and chicken:
Stir in the egg noodles and shredded chicken. Cook uncovered for 8–10 minutes, stirring occasionally, until noodles are tender and the chicken is heated through. - Optional creamy finish:
For a richer flavor, stir in the heavy cream just before serving. Taste and adjust seasoning with extra salt or pepper if needed. - Garnish and serve:
Ladle into bowls and garnish with chopped fresh parsley. Serve warm with bread or a side salad.
Notes
Use pre-cooked rotisserie chicken for convenience.
If you prefer thicker soup, reduce broth by 1 cup or simmer uncovered longer.
For a lighter version, skip the heavy cream or use evaporated milk.
Add frozen peas or corn during the last few minutes of cooking for extra color and sweetness.
Keywords: One Pot Chicken and Noodles