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Southern Style One Pot Chicken Noodle Soup

Southern style chicken noodle soup made in one Dutch oven, with a butter-enriched broth and tender wide egg noodles. Shredded bone-in chicken thighs simmered until soft create a rich, comforting texture in every spoonful.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Southern American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb chicken thighs, bone-in
Vegetables
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Broth and seasonings
  • 8 cup chicken broth
  • 4 tbsp unsalted butter
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 0.25 salt and pepper to taste
Noodles and finish
  • 10 oz wide egg noodles
  • 0.5 cup half-and-half or heavy cream
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large Dutch oven over medium heat, then sauté the onion, carrots, and celery for 5 minutes until slightly softened and fragrant.
  2. Add the garlic and poultry seasoning, thyme, and sage, then cook for 1 minute, stirring constantly, until the spices smell toasted.
Simmer the chicken
  1. Add the chicken broth and the chicken thighs to the Dutch oven, bring to a boil, then reduce to a simmer and cook for 25 minutes until the chicken is tender.
Shred and cook the noodles
  1. Transfer the chicken to a plate, 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 to 8 minutes until the noodles are tender.
  3. Stir in the half-and-half or heavy cream and cook for 1 minute more just to warm through.
Season and serve
  1. Season generously with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot, with the surface flecked with herbs.

Notes

For the best texture, keep the soup at a steady simmer after boiling—too vigorous can make noodles split. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove and add a splash of broth if it thickens. Freeze up to 2 months, but note noodles may soften further; thaw overnight in the fridge and reheat slowly. Dairy swap: use half-and-half or heavy cream alternatives (like unsweetened evaporated oat milk) stirred in at the end for a similar creamy finish.