One Pot Chicken Noodle Soup
The chicken noodle soup that actually gets eaten. Simple, familiar, and on the table in 30 minutes.
This is not a complex soup. It is not trying to be. It's the soup you make when someone is sick, when it's cold outside, when you need dinner on the table fast and you need everyone to actually eat it. No herbs, no aromatics, nothing unfamiliar - just chicken, carrots, noodles, and broth doing exactly what they're supposed to do. Use leftover chicken if you have it and this comes together in about 20 minutes. Use freshly cooked chicken and it's still on the table in 30. Either way it's the kind of dinner that feels like exactly the right call.
Prep: 10 min • Cook: 20 min • Serves: 4
Ingredients
- 1 Tbl Olive Oil
- 2 cups Cooked Chicken, shredded or diced (oven baked or grilled)
- 3 Carrots, peeled and diced
- 6 cups Chicken Broth
- 2 cups Egg Noodles, dry
- Salt and Pepper to taste
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat. Add the diced carrots and cook for 5-6 minutes, stirring occasionally, until starting to soften.
- Pour in the chicken broth and bring to a boil.
- Stir in the cooked chicken and simmer for 2-3 minutes.
- Add the egg noodles and cook according to package directions, usually 6-8 minutes, until tender.
- Season with salt and pepper to taste. Serve immediately.