Easy One Pot Chicken Noodle Soup Recipe

This Easy One Pot Chicken Noodle Soup recipe is filled with tender shredded chicken, thin noodles, carrots, leafy greens, and a flavorful golden broth seasoned with ginger and turmeric. It's a warm, satisfying dinner that comes together in one pot in about 40 minutes.

Updated September 16, 2026: This recipe was originally shared on January 30, 2023, and refreshed on September 5, 2024. It was updated again in September 2026 with condensed instructions, clearer chicken and greens guidance, and additional make-ahead and storage tips.

A warm bowl of chicken noodle soup is the kind of simple comfort food that always seems to hit the spot. This version keeps that familiar cozy feeling but adds ginger, turmeric, and fresh greens for extra flavor, color, and a little modern Simply LaKita energy.

Let's get started!

Why You'll Love This Chicken Noodle Soup

• Made in one pot: The chicken, broth, vegetables, and noodles all cook together for easier cleanup.
• Ready in about 40 minutes: It works for weeknight dinners without requiring an all-day simmer.
• Full of flavor: Ginger, turmeric, onion, and garlic give the broth a warm, savory flavor.
• Loaded with vegetables: Carrots and leafy greens add color and texture.
• Easy to customize: Change the chicken, pasta, greens, or amount of broth according to your preferences.
• Good for meal prep: The soup base can be prepared ahead and stored separately from the noodles.

Ingredients you'll need

1. Olive oil: Used to sauté the onion, garlic, carrots, and seasonings.
2. Onion and garlic: Create the savory flavor base of the soup.
3. Carrots: Shredded carrots cook quickly and add subtle sweetness.
4. Turmeric: Gives the broth its warm golden color and an earthy flavor.
5. Ground ginger: Adds gentle warmth without overpowering the traditional chicken soup flavor.
6. Salt and black pepper: Season the chicken and vegetables. Adjust the salt according to the broth you use.
7. Chicken: Boneless skinless chicken breasts cook quickly and shred easily. Boneless chicken thighs provide a richer flavor but may need additional cooking time.
8. Chicken broth: Low-sodium chicken broth allows you to control the final seasoning.
9. Vermicelli pasta: These thin noodles cook quickly in the broth. Angel hair, thin spaghetti, or egg noodles may also be used.
10. Fresh greens: Baby spinach cooks quickly, while thinly sliced kale, mustard greens, or collard greens provide more texture.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make One Pot Chicken Noodle Soup

1. Build the flavor base

Sauté the onion and garlic in olive oil until fragrant. Add the shredded carrots, turmeric, ginger, salt, and black pepper, stirring until the vegetables begin to soften.

2. Cook the chicken

Pour in the broth and add the chicken. Bring the soup to a simmer and cook until the chicken is completely done.

3. Shred the chicken

Remove the chicken from the pot, shred it into bite-size pieces, and return it to the broth.

4. Add the noodles and greens

Stir in the vermicelli and your chosen greens. Continue cooking just until the pasta is al dente and the greens are tender.

5. Taste and serve

Taste the broth and adjust the seasoning as needed. Serve the soup immediately while it is warm.

LaKita's Expert Tips

• Use a thermometer. Chicken breasts and thighs vary in thickness. Cook the chicken until the thickest portion reaches an internal temperature of 165°F.
• Choose low-sodium broth. It gives you greater control over the salt, especially as the soup reduces.
• Do not overcook the noodles. Vermicelli cooks quickly and continues softening in the hot broth.
• Adjust the greens. Add sturdy greens such as collards, mustard greens, or kale earlier than delicate baby spinach.
• Use more broth for leftovers. The pasta will absorb liquid as the soup rests, so keep extra broth available for reheating.
• Cook the noodles separately for meal prep. Add noodles to individual bowls to prevent them from becoming overly soft in the refrigerator.
• Cut the chicken choice down to one. Boneless breasts are the easiest option when you want the most consistent cooking time.
• Taste before adding salt. Broth brands vary significantly in sodium.

Variations and Substitutions

• Use chicken thighs: Boneless skinless thighs add richer flavor but may require a longer simmer.
• Use cooked chicken: Add shredded rotisserie or leftover chicken near the end and simmer just until heated through.
• Change the pasta: Substitute angel hair, thin spaghetti, egg noodles, or another small pasta. Follow the package cooking time.
• Add celery: Sauté diced celery with the onion and carrots for a more traditional chicken soup base.
• Make it spicy: Add crushed red pepper flakes or a pinch of cayenne pepper.
• Make it creamy: Stir in a small amount of heavy cream after the noodles are tender.
• Make it gluten-free: Use gluten-free noodles and confirm that the broth and seasonings are certified gluten-free.
• Add more vegetables: Mushrooms, peas, or diced zucchini can be added according to their cooking time.

What to Serve with Chicken Noodle Soup

Serve this chicken noodle soup with saltine crackers, crusty bread, or a simple sandwich. For a comforting Southern pairing, try:

• Southern Cornbread
• Mayonnaise Biscuits
• Cheddar Herb Biscuits

Make-Ahead Instructions

For the best texture, prepare the chicken soup base without the noodles or delicate greens. Allow it to cool and refrigerate it in an airtight container.

When ready to serve, bring the soup back to a simmer and add the pasta and greens. This prevents the noodles from absorbing too much broth while the soup is stored.

You can also cook the pasta separately and add it to individual bowls before ladling the hot soup over it.

Storage and Reheating

Allow leftover soup to cool before transferring it to an airtight container. Refrigerate it for up to three to four days.

Reheat the soup gently on the stovetop or microwave individual portions until hot throughout. Add additional broth if the noodles have absorbed too much liquid.

For the best freezer results, freeze the soup base without the pasta and greens. Store it in a freezer-safe container for up to two to three months. Thaw it overnight in the refrigerator, reheat it on the stovetop, and add fresh noodles and greens before serving.

Frequently asked questions

Did You Make This Recipe?

If you try this Easy One Pot Chicken Noodle Soup, please leave a comment and star rating below. I'd love to know which noodles and greens you used!