Go Back

Southern Style One Pot Chicken Noodle Soup

Southern style one pot chicken noodle soup with a butter-enriched base and tender chicken simmered in broth. Thick wide egg noodles cook right in the pot for a cozy, golden broth and hearty texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs, bone-in
  • 2 lb chicken thighs, bone-in shred after simmering; discard bones and skin
Vegetables and aromatics
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Broth and seasonings
  • 8 cup chicken broth
  • 4 tbsp unsalted butter for a rich, golden base
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • Salt and pepper to taste season generously at the end
Noodles and finishing dairy
  • 10 oz wide egg noodles
  • 0.5 cup half-and-half or heavy cream stir in after noodles are tender
Garnish
  • Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Melt the unsalted butter in a large Dutch oven over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and fragrant.
Build the flavor
  1. Add the garlic, poultry seasoning, dried thyme, and dried sage, then cook for 1 minute to bloom the spices.
Simmer the chicken
  1. Add the chicken broth and chicken thighs and bring to a boil.
  2. Reduce to a simmer and cook for 25 minutes, until the chicken is tender.
Shred and finish
  1. Remove the chicken from the pot, shred the meat, and discard the bones and skin.
  2. Return the shredded chicken to the pot, add the wide egg noodles, and cook for 6-8 minutes until the noodles are tender; stir occasionally so nothing sticks.
  3. Stir in the half-and-half or heavy cream until the broth looks creamy and smooth.
  4. Season generously with salt and pepper to taste, then garnish with fresh parsley and serve hot.

Notes

For best texture, keep the soup at a gentle simmer once the noodles are added so they stay tender but don’t turn mushy. Store in the refrigerator up to 4 days in a sealed container; reheat on the stove with a splash of broth or water. Freezing is not recommended because wide egg noodles can soften too much after thawing. For a lighter option, use half-and-half instead of heavy cream to reduce richness while keeping the creamy finish.