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Southern Style One Pot Chicken Noodle Soup

Southern style one pot chicken noodle soup with a rich golden broth, sautéed vegetables, and tender egg noodles cooked right in the same Dutch oven. Bone-in chicken thighs simmer until fork-tender, then shredded back into the pot for a hearty, comforting bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Southern American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs, bone-in
Vegetables and aromatics
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Broth and seasonings
  • 8 cup chicken broth
  • 4 tbsp unsalted butter
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 1 salt and pepper to taste
Noodles and finishing
  • 10 oz wide egg noodles
  • 0.5 cup half-and-half or heavy cream
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large Dutch oven, then sauté the onion, carrots, and celery for 5 minutes, stirring until glossy and lightly softened.
  2. Add the garlic, poultry seasoning, dried thyme, and dried sage, and cook for 1 minute at a gentle sizzle so the spices smell fragrant.
Simmer the chicken
  1. Pour in the chicken broth and add the chicken thighs, then bring to a boil over medium-high heat.
  2. Reduce to a simmer and cook for 25 minutes, until the chicken is tender and releases easily at the thickest part.
Shred and cook the noodles
  1. Remove the chicken to a plate and shred the meat; discard bones and skin.
  2. Return the shredded chicken to the pot and add the wide egg noodles.
  3. Simmer for 6-8 minutes, stirring occasionally, until the noodles are tender and the broth looks slightly thickened.
  4. Stir in the half-and-half (or heavy cream) and cook just until warmed through, keeping the soup from boiling hard.
Finish and serve
  1. Season generously with salt and pepper to taste, then garnish with fresh parsley right before serving.

Notes

Pro tip: slice the carrots and celery evenly so they soften at the same pace as the chicken. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze in portions up to 2 months. For a lighter option, use half-and-half instead of heavy cream to keep the soup creamy without extra richness.