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Southern Style One Pot Chicken Noodle Soup

Southern style chicken noodle soup with a butter-enriched broth and tender egg noodles, cooked all in one Dutch oven. Shred the bone-in chicken after simmering, then finish with half-and-half for a lightly creamy, comforting texture.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large Dutch oven over medium heat. Sauté the onion, carrots, and celery for 5 minutes, stirring, until the vegetables begin to soften and look glossy.
Bloom the seasonings
  1. Add the garlic, poultry seasoning, dried thyme, and dried sage to the pot and stir well. Cook for 1 minute so the spices smell fragrant but don’t brown.
Simmer the chicken
  1. Pour in the chicken broth and add the bone-in chicken thighs. Bring to a boil, then reduce to a simmer and cook for 25 minutes until the chicken is tender.
Shred the chicken and add noodles
  1. Remove the chicken thighs from the pot and shred the meat, then discard the bones and skin. Return the shredded chicken to the pot and add the wide egg noodles.
  2. Cook the soup at a steady simmer for 6-8 minutes, stirring occasionally, until the noodles are tender. Stir in the half-and-half (or heavy cream) to warm through and lightly enrich the broth.
Finish and garnish
  1. Season generously with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

Pro tip: slice the carrots and celery evenly so they simmer at the same pace as the chicken. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid over-softening the noodles. Freezing is not ideal because egg noodles can turn mushy after thawing. For a lighter option, use half-and-half and reduce to 1/4 cup or swap to evaporated skim milk.