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Southern Style One Pot Chicken Noodle Soup

Southern style one pot chicken noodle soup with a butter-enriched broth, tender shredded chicken, and thick egg noodles. Simmered in a Dutch oven for a rich, comforting bowl with a parsley finish.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs, bone-in
  • 2 lb chicken thighs, bone-in
Carrots
  • 4 carrots, sliced
Celery
  • 4 celery, sliced
Onion
  • 1 onion, diced
Garlic
  • 4 garlic, minced
Chicken broth
  • 8 cup chicken broth
Unsalted butter
  • 4 tbsp unsalted butter
Poultry seasoning
  • 1 tsp poultry seasoning
Dried thyme
  • 1 tsp dried thyme
Dried sage
  • 0.5 tsp dried sage
Wide egg noodles
  • 10 oz wide egg noodles
Half-and-half or heavy cream
  • 0.5 cup half-and-half or heavy cream
Salt and pepper
  • 1 salt and pepper to taste
Fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large Dutch oven over medium heat. Sauté the onion, carrots, and celery for 5 minutes until they begin to soften and look slightly glossy.
Build the flavor
  1. Add the garlic, poultry seasoning, dried thyme, and dried sage to the Dutch oven. Cook for 1 minute until fragrant, stirring so the spices don’t darken.
Simmer the chicken
  1. Add the chicken broth and the chicken thighs, bone-in to the pot. Bring to a boil, then simmer for 25 minutes until the chicken is tender.
Shred and finish
  1. Remove the chicken thighs from the pot and shred the meat. Discard the bones and skin, then return the shredded chicken to the Dutch oven.
  2. Add the wide egg noodles to the pot and simmer until tender, stirring occasionally. Cook for 6-8 minutes, then stir in the half-and-half or heavy cream.
  3. Season the soup generously with salt and pepper to taste. Garnish with fresh parsley for garnish and serve hot.

Notes

For a silkier broth, add the half-and-half or heavy cream after the noodles finish cooking and keep the soup at a gentle simmer. Store leftovers in the refrigerator up to 3-4 days; freeze up to 2 months, though noodles may soften further when reheated. For a lighter version, use half-and-half instead of heavy cream.