Can I make one pot chicken noodle soup ahead of time?

Yes, you can absolutely prepare one pot chicken noodle soup in advance. The best approach is to cook the broth, chicken, and vegetables ahead of time but wait to add the noodles until just before serving. This prevents them from becoming overly soft. Store the prepared soup in an airtight container in the refrigerator for up to 4 days. When reheating, bring the soup to a gentle simmer and add fresh noodles directly to the pot.

How do I keep noodles from getting mushy in chicken soup?

The key to avoiding mushy noodles in one pot chicken noodle soup is timing. Add the noodles during the last 6–8 minutes of cooking and remove the pot from heat as soon as they’re tender.

What is the best thickener for chicken noodle soup?

If you prefer a slightly thicker one pot chicken noodle soup , you can use a cornstarch slurry (mixing equal parts cornstarch and cold water) or a small amount of flour blended into melted butter. Add the thickener after the soup has simmered and stir until it reaches your desired consistency. For a natural thickening method, let the soup simmer longer to reduce the broth.

Can I freeze one pot chicken noodle soup?

Yes, one pot chicken noodle soup freezes well, but for best results, leave out the noodles before freezing. Noodles tend to break apart after thawing, so add them fresh when reheating. Cool the soup completely, portion it into freezer-safe containers, and store for up to 3 months.

One Pot Chicken Noodle Soup – Best Easy 40-Minute Comfort Recipe

Name: One Pot Chicken Noodle Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil or butter; 1 lb boneless, skinless chicken breasts or thighs (cubed); 3 medium carrots, sliced; 2 celery stalks, sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 8 cups low-sodium chicken broth; 2 cups wide egg noodles (uncooked); 1 teaspoon dried thyme; 2 bay leaves; Salt and pepper to taste; Fresh parsley for garnish (optional)

Description

This One Pot Chicken Noodle Soup is a comforting, family-friendly classic made in just one pot for easy cleanup. With tender chicken, hearty vegetables, and flavorful egg noodles simmered in a rich, seasoned broth, it’s the perfect weeknight dinner or cozy weekend meal. Ready in just 40 minutes, this recipe brings warmth and nourishment to your table.

Ingredients

1 tablespoon olive oil or butter
1 lb boneless, skinless chicken breasts or thighs (cubed)
3 medium carrots, sliced
2 celery stalks, sliced
1 medium onion, chopped
3 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups wide egg noodles (uncooked)
1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Sauté Vegetables: Heat olive oil or butter in a large pot over medium heat. Add carrots, celery, and onion; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
Cook the Chicken: Add chicken cubes to the pot and season with salt, pepper, and thyme. Cook until lightly browned, about 5 minutes.
Build the Broth: Pour in chicken broth and add bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes or until chicken is cooked through.
Add Noodles: Stir in egg noodles and cook for 6–8 minutes until tender.
Finish and Serve: Remove bay leaves, taste, and adjust seasoning. Garnish with fresh parsley and serve hot.

Notes

For a richer flavor, use bone-in chicken pieces and remove them before adding noodles. If making ahead, cook noodles separately and add them just before serving to avoid sogginess.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American