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Wholesome One-Pot Chicken Noodle Soup with Easy Homemade Broth

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This wholesome one-pot chicken noodle soup with homemade broth is a comforting, nourishing meal that builds deep flavor from simple ingredients. It’s the kind of soup that makes you slow down and feel like you’re getting a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and sliced into rounds (about 1 ½ cups)
  • 3 celery stalks, sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts)
  • 8 cups cold water
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1 teaspoon dried rosemary (or 1 sprig fresh)
  • 1 tablespoon apple cider vinegar
  • 8 ounces wide egg noodles (no-yolk variety recommended)
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • Optional: ½ teaspoon turmeric

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent.
  2. Stir in the minced garlic, salt, and pepper. Cook for 1 minute more, until the garlic is fragrant.
  3. Add the chicken thighs to the pot, nestling them into the vegetables. Pour in the 8 cups of cold water. Add the bay leaves, dried thyme, dried rosemary, and apple cider vinegar.
  4. Bring the liquid to a boil, then reduce the heat to low so it’s at a gentle simmer. Cover the pot partially with a lid and let it simmer for 30-35 minutes (20 minutes if using chicken breasts).
  5. Using tongs, carefully transfer the cooked chicken thighs to a cutting board or a large plate. Let them cool for a few minutes, then use two forks to shred the meat into bite-sized pieces. Discard any bones if using bone-in thighs.
  6. While the chicken is cooling, skim any foam or impurities from the surface of the broth (optional).
  7. Bring the broth back to a gentle boil. Add the wide egg noodles and cook according to package directions, usually 6-8 minutes, stirring occasionally.
  8. Once the noodles are tender, return the shredded chicken to the pot. Stir in the fresh parsley and fresh lemon juice. Taste and adjust salt and pepper as needed.
  9. Turn off the heat and let the soup sit for 5 minutes before serving. Ladle into bowls and enjoy.

Notes

For meal prep, cook noodles separately and add to individual bowls when serving to prevent mushiness. Season in layers for best flavor. Add a Parmesan rind during simmering for extra depth. The lemon juice brightens the flavors and can be refreshed when reheating.

Nutrition

Keywords: chicken noodle soup, one-pot, homemade broth, wholesome, comfort food, easy dinner

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