One Pot Chicken Noodle Soup

A white pot of soup with noodles, chicken, and carrots with a soup ladle inside the pot.

Easy One Pot Chicken Noodle Soup is simple to make with leftover chicken and egg noodles. A perfectly flavored chicken broth is the base and then it's filled with fresh veggies like celery and carrots. A can of condensed cream of chicken soup is the 'secret ingredient' for easy chicken noodle soup at home.

Course Soup

Cuisine American

Keyword chicken noodle soup, easy chicken noodle soup recipe, one pot chicken noodle soup

Prep Time 10

Cook Time 20

Total Time 30

Servings people (1.5 cups each)

Calories 206kcal

Author Jessica

Equipment

Ingredients

6 cups chicken broth (or chicken stock)
1 can (10 oz) cream of chicken condensed soup
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 yellow or white onion finely chopped
1½ cups cooked chicken chunked or shredded
2 teaspoons dried parsley
1 teaspoon chicken base or chicken bouillon granules
¼ teaspoon black pepper
3 cups uncooked egg noodles (wide or medium egg noodles)

Instructions

In a large soup pot (with a lid), over medium-high heat, combine the chicken broth, cream of chicken soup, carrots, celery, onion, chicken, parsley, chicken base, and pepper. Stir together and bring to a boil.
Once boiling, cover with lid, reduce to medium heat and let simmer for 10-15 minutes.
* Cook time can vary depending on how large the veggies were cut and how soft you want them to be. I let it cook for the full 15 minutes.
Add the egg noodles and let cook for an additional 10 minutes or until egg noodles are cooked to your preference.
*To speed this up cover the pot with the lid while the noodles are cooking.
Serve immediately with saltines or oyster soup crackers.
Store leftovers in an airtight container in the refrigerator for 3-4 days. You may have to add some additional water when reheating as the noodles will absorb any leftover moisture the longer it sits in the fridge.

Video

Notes

Celery & Carrots : Slice these very small and thin so they will soften in the short cook time. If you leave them in larger pieces then you will need to cook it longer to get the veggies softer.

Chicken Paste or Bouillon : You can either 1 teaspoon chicken base (like a paste) or use a granulated chicken bouillon that comes in a jar.

Chicken : Make sure it is cooked! Bake chicken in the oven, throw some in the slow cooker with a can of chicken broth (cook on low for 6-7 hours), or use a rotisserie chicken for easy prep.

Egg Noodles : If you prefer less noodles then only use 1 1/2 cups egg noodles. Or you can increase the broth if you want more broth in your soup.

Chicken Broth : I prefer to use full salt chicken broth but feel free you use low-sodium if you prefer. I normally use a 32 oz container (4 cups) of full salt chicken stock + 1 can (2 cups) low-sodium chicken broth.

Salt : If using full salt chicken broth or chicken stock you should not have to add additional salt. If using reduced-sodium broth or stock, then you may want to add some kosher salt to taste. Or leave it as is for a reduced-sodium soup.

Nutrition