One pot chicken noodle soup

5 from 1 vote

This one-pot chicken noodle soup made with chicken breast, vegetables and noodles cooked in a seasoned broth. It is a quick and easy homemade chicken soup recipe made within 40 minutes.

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: American

Servings:

Calories: 269kcal

Author: Preeti Nayak

Equipment

Large Pot or Dutch Oven

Ingredients

1 onion diced
2 celery stalks chopped
2 teaspoon oil
1 carrot peeled & diced
1 small red bell pepper
1 small green bell pepper
50 gram white button mushroom 6 mushrooms, chopped
4 garlic finely chopped or minced
1 teaspoon Italian seasoning
½ teaspoon black pepper powder
½ teaspoon red pepper flakes
salt to taste
5 cups low-sodium chicken broth (Add enough to cover the vegetables.)
2 chicken breasts
½ cup corn (fresh or frozen)
50 gram whole wheat noodles or use egg noodles
2 tablespoon coriander leaves finely chopped
1 tablespoon lemon juice (as per taste) or vinegar

Instructions

Heat oil in a large Dutch oven or soup pot over medium-high heat.
2 teaspoon oil
Add red onions, celery, carrots, and bell peppers. Sauté until the vegetable softens for about 3-4minutes.
1 onion, 2 celery stalks, 1 carrot, 1 small red bell pepper, 1 small green bell pepper
Next, add in the mushrooms and garlic. Cook, stirring occasionally, for 2-3 minutes.
50 gram white button mushroom, 4 garlic
Add Italian seasoning, red pepper flakes (optional), black pepper, and salt. Sauté for a minute.
1 teaspoon Italian seasoning, ½ teaspoon black pepper powder, ½ teaspoon red pepper flakes, salt to taste
Add chicken broth and the chicken breasts to the pot.
5 cups low-sodium chicken broth, 2 chicken breasts
Let it come to a boil. Cover and cook until the chicken is cooked. It may take 15-20 minutes.
Remove the chicken breast from the pot. Shred it and return it to the pot.
Add corn and uncooked noodles. Let it cook for 8 minutes or until the noodles are cooked.
½ cup corn, 50 gram whole wheat noodles or use egg noodles
Gently mash a few cooked vegetables with the back of a ladle and simmer uncovered for a few minutes to allow the soup to thicken naturally. Taste and add more salt or pepper as needed.
Garnish with coriander leaves, add lemon juice, and serve.
2 tablespoon coriander leaves, 1 tablespoon lemon juice (as per taste)

Video

Notes

Make-ahead tips: If making this chicken soup recipe ahead of time, don't add noodles while cooking. Add noodles when reheating and cook until al dente. You can also cook noodles separately and pour the hot soup over them before serving.
Meal-prep tips: You can shred the chicken in advance. Store it in an airtight container and freeze for up to one month.
Cut all the veggies ahead for meal prep. Store them in an airtight box in the fridge for up to a week.
Homemade chicken broth gives the best flavor. You can make it early and freeze it for later use.
If you don't have broth, use the same amount of water with two chicken stock cubes.
If the soup sits too long, the noodles will absorb the broth. Add a little extra chicken broth while reheating to bring back the right texture.
I used fresh corn, but frozen corn works too. Add it during the last 5 minutes of cooking.
Add lemon juice just before serving. It brightens the flavor and makes the homemade chicken noodle soup taste fresh and delicious.

Nutrition