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Southern Style One Pot Chicken Noodle Soup

Southern style chicken noodle soup cooked in one Dutch oven for tender chicken and thick, wide egg noodles in a rich golden broth. A butter-enriched base and half-and-half stirred in at the end create a comforting, silky finish.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs, bone-in Use bone-in for deeper flavor.
Vegetables and aromatics
  • 4 carrots, sliced
  • 4 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
Soup base and seasoning
  • 8 cup chicken broth
  • 4 tbsp unsalted butter
  • 1 tsp poultry seasoning
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 0.5 half-and-half or heavy cream Stir in at the noodle stage for a creamy broth.
  • salt and pepper to taste Season generously at the end.
Noodles
  • 10 oz wide egg noodles
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large Dutch oven over medium heat, then add the onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and look glossy.
Bloom the seasonings
  1. Add the minced garlic, poultry seasoning, dried thyme, and dried sage to the pot. Cook for 1 minute at medium heat, stirring, until fragrant and lightly toasted.
Simmer the chicken
  1. Pour in the chicken broth and add the bone-in chicken thighs. Bring to a boil, then reduce to a simmer and cook for 25 minutes until the chicken is tender.
Shred and add noodles
  1. Transfer the chicken to a plate and let it cool slightly, then shred the meat. Discard bones and skin.
  2. Return the shredded chicken to the pot and add the wide egg noodles. Simmer for 6-8 minutes, stirring occasionally, until the noodles are tender and plump.
Finish the broth and serve
  1. Stir in the half-and-half or heavy cream and simmer briefly until the broth turns creamy. Taste and season generously with salt and pepper to taste.
  2. Ladle into bowls and garnish with fresh parsley for garnish. Serve hot while the noodles are soft.

Notes

For the best texture, shred the chicken while it’s still warm so it pulls cleanly, and stir the noodles often during the last 6–8 minutes to prevent sticking. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove with a splash of broth or water as the noodles absorb liquid. Freezing is not recommended because egg noodles can soften after thawing. Dietary swap: use low-sodium chicken broth and season to taste with extra poultry seasoning for a lower-sodium version.