It’s Easier Than You Think: One Pot Chicken Noodle Soup

If you ask any chef their #1 rule in the kitchen, they probably will say, “Clean as you go!” But how many of us actually clean up as we cook? *waits* NO ONE. If you’re anything like us, you live a very busy life that comes with a lot of responsibility and an overbooked scheduled — the last thing you’re thinking about is washing dishes at the end of your night. No worries, boo! We got you with this easy, one pot chicken noodle soup.

With the fall season coming to an end and the drastic temperature changes, we figured chicken noodle soup is a hearty, yet classic dinner idea. Because who doesn’t like chicken noodle soup? Not to mention, you only have to use ONE pot, making clean up less than 5 minutes.


1 whole rotisserie chicken (about 4 pounds), cut into 8 pieces

4 cups low-sodium chicken broth

5 cups water

Salt and freshly ground pepper (as needed)

2 medium yellow onions, thinly sliced

4 garlic cloves, crushed

4 medium carrots, sliced 1/2 inch thick on the diagonal

2 celery stalks, sliced 1/4 inch thick on the diagonal

12 sprigs flat-leaf parsley, plus chopped leaves for serving

2 ounces egg noodles (or if you’re feeling fancy angel-hair pasta)


Prep time: 15 minutes

Cook time: 1 hour and 20 minutes


  • In a large stockpot, combine rotisserie chicken, broth, the water, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, skimming frequently. Add onions, garlic, carrots, celery, and parsley. Simmer, partially covered, until chicken is cooked through, about 25 minutes.
  • Remove parsley and chicken, discarding back, neck, and parsley. Let cool, then tear meat into bite-size pieces. Skim fat.
  • Return broth to a boil and add pasta; simmer 5 minutes. Stir in 3 cups chicken (reserve remaining chicken for another use).
  • Season soup with salt and pepper. Garnish with chopped parsley before serving.

What are some of your favorite winter meals?


Lydia Moore-Hill


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