Quick & Easy One-Pot Chicken Noodle Soup: Your Ultimate Shortcut to Homemade Comfort

Craving the classic warmth and comfort of homemade chicken noodle soup but short on time? Look no further! This incredible one-pot chicken noodle soup recipe is your perfect solution. It delivers all the rich, soul-satisfying flavor you love from traditional recipes, but with ingenious shortcuts that make it astonishingly quick and easy to prepare. Say goodbye to lengthy simmering and multiple pots – this recipe simplifies the process without sacrificing a single ounce of deliciousness. Get ready to enjoy a hearty, flavorful meal that comes together effortlessly, perfect for busy weeknights or a comforting weekend lunch.

The Brilliance of an Easy One-Pot Meal

Many traditional chicken noodle soup recipes demand a significant time commitment, often starting with boiling a whole chicken and fresh vegetables to create a homemade stock from scratch. While undeniably rewarding when you have a leisurely afternoon, this approach isn’t always practical for today’s busy schedules. Our one-pot method offers a brilliant alternative, providing abundant, complex flavors with smart shortcuts that drastically cut down on prep and cooking time. We believe that delicious, wholesome meals shouldn’t require an entire day in the kitchen. This recipe is a testament to achieving maximum flavor with minimal effort, proving that convenience and gourmet taste can happily coexist. It’s all about efficiency, making it an ideal choice for anyone seeking a wholesome, hot meal without the fuss.

Can I Make This Easy Chicken Noodle Soup in a Crock-Pot?

Absolutely! The beauty of this recipe extends to its versatility, making it perfectly adaptable for your slow cooker. For a hands-off approach that allows flavors to meld beautifully over several hours, follow these simple Crock-Pot instructions: Begin by combining the chicken broth, boneless chicken pieces, and all your chosen seasonings in a 6-quart (or larger) slow cooker. Cover the pot and set it to cook on low for approximately 4 to 6 hours. Once the chicken is thoroughly cooked and tender, carefully remove it from the Crock-Pot and shred it using two forks. Return the shredded chicken to the slow cooker, then add your diced carrots and celery, the comforting cream of chicken soup, water, and the dry egg noodles. Stir everything together gently to ensure even distribution. Cover again and continue cooking on low for an additional hour, or until the noodles are perfectly tender and the vegetables reach your desired softness. This method is perfect for meal prepping or when you want a warm, homemade soup ready for dinner with minimal last-minute fuss.

Essential Ingredients for Your One-Pot Chicken Noodle Soup:

This streamlined recipe calls for a mix of pantry staples and fresh ingredients, ensuring a robust flavor profile without requiring an exhaustive shopping list. Here’s what you’ll need to create this comforting one-pot wonder:

• Chicken Stock: We recommend using high-quality chicken stock for a richer, deeper base, though chicken broth can be used in a pinch. Consider making your own if you have extra time for an unparalleled depth of flavor.
• Poultry Seasoning: A blend of herbs that instantly elevates chicken dishes.
• Garlic Powder: For a subtle, savory kick that permeates the broth.
• Onion Powder: Adds an essential aromatic foundation to the soup.
• Boneless Chicken: You can use breasts, thighs, or tenderloins – whichever you prefer! Thighs tend to stay moister.
• Diced Carrots: Adds a touch of sweetness, color, and essential nutrients.
• Diced Celery: A classic soup aromatic that contributes to the signature flavor.
• Cream of Chicken Soup: The secret shortcut ingredient that adds creaminess and depth, thickening the broth beautifully.
• Water: To achieve the perfect soup consistency.
• Egg Noodles: Quick-cooking and wonderfully tender, they are the quintessential noodle for chicken soup.
• Salt and Pepper: To season to taste, ensuring your soup is perfectly balanced.

Step-by-Step Guide: How to Make Easy One-Pot Chicken Noodle Soup

Creating this comforting soup is surprisingly straightforward. Follow these steps to bring a delicious, homemade meal to your table in under an hour:

Step 1: Combine the Base Ingredients

Begin by pouring the chicken stock into a large stock pot or Dutch oven, ensuring it’s large enough to hold all the ingredients comfortably. Add your boneless chicken pieces directly into the broth. Next, sprinkle in the essential seasonings: poultry seasoning, garlic powder, and onion powder. These dry seasonings will infuse the chicken and broth with aromatic notes right from the start. Give everything a thorough stir to ensure the chicken is submerged and the seasonings are evenly distributed throughout the liquid. This initial step lays the flavorful foundation for your delicious soup.

Step 2: Cook the Chicken

Once your ingredients are combined, cover the stock pot and place it over medium-high heat. Allow the mixture to come to a gentle boil, then reduce the heat to maintain a steady simmer. Cook for approximately 20-25 minutes, or until the chicken is completely cooked through. The internal temperature of the chicken should reach 165°F (74°C). While the chicken is cooking, this is the perfect opportunity to prepare your vegetables. Dice the carrots and celery into small, bite-sized pieces, ensuring they’ll cook evenly and quickly later in the soup.

Step 3: Shred the Cooked Chicken

Once the chicken is fully cooked, carefully remove it from the pot using tongs. Be extremely cautious as the chicken will be very hot. Place the cooked chicken on a cutting board or in a shallow dish. Using two forks, shred the chicken into desired bite-sized pieces. For an even quicker method, if you have a stand mixer, you can shred the chicken in mere seconds! This trick, often used for recipes like Creamy White Chicken Enchiladas, is a true time-saver. Simply place the warm, cooked chicken into the mixing bowl and use the paddle attachment on a low setting. In less than a minute, your chicken will be perfectly shredded. Return the shredded chicken to the stock pot.

Step 4: Add Vegetables and Creamy Element

With the shredded chicken back in the pot, it’s time to introduce the fresh vegetables and the secret ingredient for creaminess. Add your pre-diced carrots and celery, then stir in the can of cream of chicken soup. The cream of chicken soup will dissolve into the broth, adding a luxurious texture and a wonderful depth of savory flavor that truly distinguishes this shortcut recipe. Stir everything together well, ensuring all ingredients are nicely combined and coated in the flavorful liquid.

Step 5: Incorporate Water and Noodles

Now, add the specified amount of water to the pot. This will help thin the soup to the perfect consistency and provide enough liquid for the noodles to cook. Immediately follow with the uncooked egg noodles. Egg noodles are excellent for this recipe because they cook relatively quickly and absorb the rich flavors of the broth beautifully. Stir everything thoroughly once more to prevent the noodles from sticking together and to ensure they are fully immersed in the soup base.

Step 6: Finish Cooking and Season

Cover the pot again and continue cooking on medium heat for an additional 15-20 minutes. Keep an eye on the soup, stirring occasionally, until the vegetables are tender-crisp and the egg noodles are soft and perfectly cooked. At this stage, it’s crucial to perform a taste test. Homemade soup often needs a final seasoning adjustment. We typically find that adding about 1/2 tablespoon of kosher salt and a teaspoon of freshly ground black pepper enhances the overall flavor significantly. Adjust to your personal preference, adding more salt, pepper, or other seasonings if desired. Give it one final stir, and your incredible one-pot chicken noodle soup is ready to serve! It pairs wonderfully with some crunchy crackers or warm, crusty bread for dipping.

Tips for the Perfect One-Pot Chicken Noodle Soup

• Don’t Overcook the Noodles: Egg noodles cook quickly. Add them towards the end and watch them closely to avoid a mushy texture.
• Taste and Adjust: Always taste your soup before serving and adjust salt and pepper. Different chicken stocks and cream of chicken soup brands can vary in sodium content.
• Fresh Herbs: For an extra layer of freshness, stir in a handful of fresh chopped parsley or dill just before serving.
• Veggie Variations: Feel free to add other quick-cooking vegetables like frozen peas, corn, or spinach during the last 5-10 minutes of cooking.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days. Note that noodles may absorb more broth upon standing. You might need to add a splash of extra broth or water when reheating.

CRAVING MORE COMFORTING RECIPES? GIVE THESE A TRY!

If you loved this easy one-pot chicken noodle soup, you’ll surely enjoy exploring more delicious and simple recipes from our collection. From hearty slow-cooker meals to other delightful soups, we have plenty to inspire your next kitchen adventure. Here are some of our favorites:

• Slow Cooker Chicken Noodle Soup
• Crock Pot Chicken Tortilla Soup
• Instant Pot Chicken Noodle Soup
• Chicken Noodle Casserole
• White Chicken Chili with Cornbread Dumplings
• Crock Pot Taco Soup
• Creamy Sausage Corn Chowder
• Crock Pot Potato Soup
• Lasagna Soup
• Stuffed Pepper Soup
• Slow Cooker Potato Soup (with frozen potatoes)
• Homemade Minestrone Soup
• Chicken Taco Soup
• Chicken Pot Pie Soup

Easy Chicken Noodle Soup

This is the best shortcut One Pot Chicken Noodle Soup recipe! It has all the homemade flavor you love but it is quick and easy to prepare.

★★★★★ (9 Reviews)

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6

Author: Brandie Skibinski

Ingredients

• 2 (32 ounce) cartons chicken stock
• ½ teaspoon poultry seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 pound boneless chicken (breast, thighs or tenderloins)
• 1 cup diced carrots
• ½ cup diced celery
• 10.5 ounce can cream of chicken soup
• 3 cups water
• 3 cups egg noodles, uncooked
• salt and pepper, to taste

Instructions

1. In a large stock pot, pour in chicken stock, seasonings (poultry seasoning, garlic and onion powders) and chicken. Give it all a good stir.
2. Cover and cook on medium to medium-high heat for about 20-25 minutes (or until chicken is cooked through).
3. Once chicken is cooked, using tongs, take chicken out of pot and shred it using two forks (be careful, the chicken will be very hot).
4. Pop the shredded chicken back into the stock pot.
5. Then add chopped veggies and cream of chicken soup and stir well.
6. Add water and noodles and stir again.
7. Cover and cook on medium heat for about 15-20 more minutes until veggies are tender and noodles are soft.
8. Give it a taste test. I usually find I need to add salt and pepper. I usually add 1/2 Tablespoon kosher salt and a teaspoon of fresh black pepper.
9. Then serve.

Video

Notes

• I like to use chicken stock instead of chicken broth for this. It has a richer and deeper flavor than the broth. But it is usually slightly more expensive than the broth. So I generally go with the store brand or get it when it’s on sale.
• To make in a crock pot: Add broth, chicken and seasonings to at least a 6-quart crock pot. Cover and cook on low for about 4-6 hours. Then take chicken out and shred. Put shredded chicken back in crock pot. Add in diced veggies, cream of chicken soup, water and noodles. Cover and continue to cook on low for an additional hour or until noodles and veggies are tender.

Course: Main Course

Cuisine: American

Nutrition

Calories: 171kcal | Carbohydrates: 16g | Protein: 19g | Fat: 2g | Sodium: 121mg | Fiber: 1g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?

Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: November 2013
Updated & republished: March 2020