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Southern Style One Pot Chicken Noodle Soup

Southern style one pot chicken noodle soup with a butter-enriched broth and tender wide egg noodles. Simmer chicken until it’s easy to shred, then return it to the pot for a thick, comforting bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs, bone-in
  • 2 lb chicken thighs bone-in
Carrots
  • 4 carrots sliced
Celery
  • 4 celery stalks, sliced
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves, minced
Chicken broth
  • 8 cup chicken broth
Unsalted butter
  • 4 tbsp unsalted butter
Poultry seasoning
  • 1 tsp poultry seasoning
Dried thyme
  • 1 tsp dried thyme
Dried sage
  • 0.5 tsp dried sage
Wide egg noodles
  • 10 oz wide egg noodles
Half-and-half or heavy cream
  • 0.5 cup half-and-half or heavy cream
Salt and pepper
  • 1 salt and pepper to taste
Fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large Dutch oven over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Bloom the seasonings
  1. Add the garlic, poultry seasoning, dried thyme, and dried sage to the Dutch oven. Cook for 1 minute, stirring, until fragrant and you can see the spices lightly darken.
Simmer the chicken
  1. Pour in the chicken broth and add the chicken thighs. Bring to a boil, then reduce to a simmer and cook for 25 minutes until the chicken is tender.
Shred and cook noodles
  1. Remove the chicken thighs from the pot and place them on a plate to cool slightly. Shred the meat, then discard bones and skin.
  2. Return the shredded chicken to the pot and add the wide egg noodles. Cook for 6-8 minutes until the noodles are tender, stirring so they don’t stick to the bottom.
  3. Stir in the half-and-half (or heavy cream) and cook for 1 minute to blend. Watch for the broth to look creamy and evenly colored.
Finish and serve
  1. Season generously with salt and pepper to taste. Taste the broth and adjust until the flavors are balanced.
  2. Turn off the heat and garnish with fresh parsley. Serve hot with a thick, golden broth visible around the noodles and chicken.

Notes

Pro tip: for the best texture, simmer the chicken until tender (about the full 25 minutes) before shredding, then add noodles and stir frequently during the 6-8 minute cook so they stay springy. Refrigerate in an airtight container up to 3 days; reheat gently on the stove—add a splash of broth if it thickens. Freezing: yes, but noodles may soften more after thawing. Dietary swap: use low-sodium chicken broth and increase seasoning with extra thyme and black pepper instead of salt for a lower-sodium version.