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Southern Style One Pot Chicken Noodle Soup

Southern style one pot chicken noodle soup with a buttery base, thick wide egg noodles, and tender shredded chicken simmered in rich broth. Cook everything in a Dutch oven for a comforting, spoonable texture in under an hour.
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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
  • 2 lb chicken thighs, bone-in
Vegetables
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Broth and seasonings
  • 8 cup chicken broth
  • 4 tbsp unsalted butter
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 1 Salt and pepper to taste
  • 1 Fresh parsley for garnish
Noodles and finishing
  • 10 oz wide egg noodles
  • 0.5 cup half-and-half or heavy cream

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large Dutch oven, then sauté the onion, carrots, and celery for 5 minutes, stirring until the vegetables begin to soften and smell fragrant.
Build the broth base
  1. Add the minced garlic along with the poultry seasoning, dried thyme, and dried sage, then cook for 1 minute while stirring so the spices darken slightly.
  2. Add the chicken broth and chicken thighs, then bring to a boil and simmer for 25 minutes until the chicken is tender.
Shred and cook the noodles
  1. Remove the chicken thighs from the pot and shred the meat, then discard the bones and skin.
  2. Return the shredded chicken to the pot and add the wide egg noodles, cooking for 6-8 minutes until tender.
  3. Stir in the half-and-half or heavy cream and simmer just until warmed through for a creamy finish.
Season and serve
  1. Season generously with salt and pepper to taste, then garnish with fresh parsley.

Notes

For best texture, keep the soup at a gentle simmer once the noodles go in so they stay tender but not mushy. Store leftovers in an airtight container in the fridge up to 4 days; freeze up to 2 months (no garnish). To make it lighter, use half-and-half instead of heavy cream and consider using boneless skinless thighs to reduce fat.