One Pot Chicken Noodle Soup   

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Try making this hearty and delicious One Pot Chicken Noodle Soup that is filling, flavorful, and certain to warm you up on a cold night. It’s an easy recipe that's similar to classic chicken noodle soup with a few additions.

If you’re craving a few more chicken recipes, then be sure to also try making Roasted Chicken Thighs with Potatoes and Carrots, Chicken Pot Pie, and Cheesy Chicken Enchilada Pasta. 

With the temperatures dropping, there’s nothing like a comforting bowl of chicken noodle soup, wouldn’t you agree? 

It’s so warm, comforting, and packed with ingredients that just soothe the body and soul. Now there are a number of easy chicken noodle soup recipes and so many different ways that you can make chicken soup. But today I’m going to share my simple one pot version that's packed with a few everyday ingredients including chicken, pasta (noodles), ginger, and turmeric plus some greens for good measure. It's classic comfort food that is perfect to serve the whole family this time of year.

Let’s get started!

Jump to:

• Ingredients You'll Need
• Step By Step Instructions
• Recipe Tips & Tricks
• Storage
• Recipe
• More Recipes You'll Love

Ingredients You'll Need

1. Chicken - The main ingredient is any good chicken noodle soup! Feel free to use a pound of chicken breasts (boneless, skinless, skin-on, or bone-in chicken breast) or a pound of chicken thighs. I prefer to use boneless skinless chicken breasts or skinless chicken thighs. 
2. Pasta - This ingredient creates the ‘noodle’ portion of the soup recipe. I prefer to use vermicelli pasta, but angel hair pasta and thin spaghetti noodles are similar and you may also use egg noodles as well. 
3. Stock/Broth - Select any brand of chicken stock or chicken broth that you prefer. It can easily be located at any grocery store to add broth to the soup and simmer all of the ingredients together. You can also use vegetable broth or low sodium chicken stock instead.
4. Olive Oil - Needed to saute the onion and garlic at the start of the recipe to build upon. 
5. Onion - Adds a mildly sweet flavor to the soup, try using yellow or white onion. 
6. Garlic - Pair well with the rest of the ingredients in the soup, if you prefer to use a little more than stated, then feel free to do so. 
7. Carrots - Shred the carrots to add an earthly vegetable that is mild in flavor to the soup. 
8. Greens - Any green that you prefer or have on hand will work. Try going with a more sturdy green such as collard, kale, or mustard. Also, don’t be afraid to try a mixture of greens or a greens trio. If you would like to use baby spinach, then reduce the time that you have it in the pot before serving. 
9. Ginger - Use ground ginger for this recipe, but you may also substitute minced ginger. 
10. Turmeric - Gives the soup and nice punch of spice and extra flavor.  
11. Salt and Ground Black Pepper - Provides seasoning to the soup and keeps the ingredients from tasting flat. 

See the recipe card below for exact ingredient quantities and instructions.

Step By Step Instructions

Begin the recipe by using a large pot over medium-high heat, add the olive oil to the pot. Once heated, add in the chopped onion and cloves of minced garlic. Cook until fragrant, about 1 minute. 

Add the shredded carrots, turmeric, ground ginger, salt, and ground black pepper. Stir to combine and cook for a couple of minutes (about 2 to 3 minutes), just long enough until the carrot begins to soften a little. 

Slowly pour in the chicken broth or chicken stock and uncooked chicken. Allow the soup to come to a rolling boil before turning down the heat to medium-low and placing the lid on top of the pot. 

After about 10 to 15 minutes remove the lid from the pot and carefully remove the cooked pieces of chicken. Be sure to remove any bones if necessary and shred the chicken into bite-sized pieces before placing the shredded chicken back into the pot. Return the lid to the top of the pot and continue cooking for an additional 5 minutes. 

Carefully remove the lid and add the vermicelli pasta noodles and fresh greens. Cover and cook for a few more minutes to allow the soup flavors to come together.

Once the pasta and greens have softened, serve immediately while the soup is still warm and enjoy! Try pairing it with some saltine crackers or some freshly baked garlic bread.

Recipe Tips & Tricks

• You may use 1 quart of chicken stock or broth for a more chunky soup or 1 ½ quarts if you prefer a soup with more delicious broth. 
• For the chicken, use bone-in or boneless chicken breasts or chicken thighs. Keep in mind that chicken thighs may need more cook time than boneless chicken breast. 
• If you prefer, then you can substitute a different pasta or noodle instead of using vermicelli pasta. 
• Be careful not to overcook the pasta or greens, the pasta should be al dente and the greens tender, but with a bite. 
• For a more creamy chicken noodle soup, try adding in a single small can of cream of chicken soup.

Storage

If you have any leftover soup, then store it in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day. Reheat the soup in a saucepan over medium heat until warmed thoroughly before serving. You may also reheat the soup in the microwave in a microwave-safe container if you’re short on time. 

Freezing - Place any room temperature soup in a freezer-safe container and store it in the freezer for up to 1 month. When ready to serve, allow it to thaw overnight in the refrigerator. 

Recipe

More Recipes You'll Love

• Roasted Chicken Thighs with Potatoes and Carrots 
• Chicken Pot Pie
• Italian Sausage and Bean Soup 
• Sweet Potato Miso Soup 

Have any comments, questions, or other delicious ideas and ways to enjoy this One-Pot Chicken Noodle Soup Recipe? Please share them in the comments below!