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Southern Style One Pot Chicken Noodle Soup

Southern style one pot chicken noodle soup with a rich golden broth and thick wide egg noodles, simmered until the chicken is tender. Butter-enriched flavor plus shredded chicken and vegetables make a comforting, hearty 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base and vegetables
  • 2 lb chicken thighs, bone-in
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
  • 8 cup chicken broth
  • 4 tbsp unsalted butter
Seasonings and noodles
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 10 oz wide egg noodles
Creamy finish and garnish
  • 0.5 cup half-and-half or heavy cream
  • 1 salt and pepper to taste
  • 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 often until they start to soften and look glossy.
Bloom the seasonings
  1. Add the garlic, poultry seasoning, thyme, and sage and cook for 1 minute, stirring so the fragrance blooms without browning.
Simmer the chicken
  1. Add the chicken broth and chicken thighs, bring to a boil, then simmer for 25 minutes until the chicken is tender.
Shred and return chicken
  1. Remove the chicken from the pot and shred the meat, discarding bones and skin.
Cook the noodles and finish creamy
  1. Return the shredded chicken to the pot, add the wide egg noodles, and cook for 6-8 minutes until tender, stirring to keep noodles from sticking.
Season and garnish
  1. Stir in the half-and-half, then season generously with salt and pepper and garnish with fresh parsley before serving.

Notes

For best texture, simmer the noodles in the same pot until just tender, since wide egg noodles keep absorbing broth after cooking. Store leftovers covered in the fridge for up to 4 days; freeze up to 2 months, though noodles may soften further when reheated. To make it lighter, use half-and-half instead of heavy cream (or use a reduced-fat option) and keep the butter amount the same for flavor.