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Southern Style One Pot Chicken Noodle Soup

Southern chicken noodle soup simmers bone-in chicken thighs in seasoned broth, then adds carrots, celery, and wide egg noodles in one pot. Shredded chicken and fresh parsley finish this hearty soup with tender vegetables and noodles.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting time 8 minutes
Total Time 1 hour 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken thighs bone-in, skin-on
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 8 cup low-sodium chicken broth
  • 2 cup water
  • 2 bay leaves
  • 1 tsp poultry seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 carrots medium, peeled and sliced 1/4 inch thick
  • 2 celery stalks, sliced
  • 1 package (8 oz) wide egg noodles
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the chicken thighs skin-side down and brown for 6 to 8 minutes; turn and sear for 2 minutes more, then transfer to a plate.
  3. Add the onion to the pot and cook, stirring, for 3 to 4 minutes, until softened.
  4. Add the chicken broth, water, bay leaves, poultry seasoning, salt, and black pepper, then return the chicken to the pot.
  5. Bring to a boil, reduce the heat to maintain a gentle simmer, cover, and cook for 35 to 45 minutes, until the thickest part of each thigh reaches 165°F on an instant-read thermometer.
  6. Transfer the chicken to a plate and discard the bay leaves; let the chicken rest for 5 to 10 minutes, until cool enough to handle.
  7. Remove and discard the chicken skin and bones, then shred the meat into bite-size pieces.
  8. Add the carrots and celery to the pot and simmer uncovered for 6 to 8 minutes, until nearly tender.
  9. Stir in the egg noodles and cook uncovered for 6 to 8 minutes, or according to the package directions, until tender.
  10. Stir in the shredded chicken and parsley and simmer for 2 minutes, until the chicken is heated through.

Notes

For the most tender chicken, check that the thickest part of each thigh reaches 165°F before removing it from the pot. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months, though the noodles may soften. For a gluten-free option, use gluten-free wide noodles.