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Southern Style One Pot Chicken Noodle Soup

Southern style one pot chicken noodle soup with a rich golden broth, tender shredded chicken thighs, and thick wide egg noodles simmered until perfectly soft. Cook everything in one Dutch oven for a cozy, hearty result with a butter-enriched base and herb-forward seasoning.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs, bone-in Bone-in thighs keep the broth flavorful; shred after simmering.
Vegetables & Aromatics
  • 4 carrots, sliced Slice for even cooking in the simmer.
  • 4 celery, sliced Sliced celery adds classic soup flavor and crunch that softens.
  • 1 onion, diced Diced onion forms the aromatic base.
  • 4 garlic, minced Minced garlic cooks briefly to stay fragrant.
Broth & Seasoning
  • 8 cup chicken broth Use low-sodium if you want more control of salt.
  • 4 tbsp unsalted butter The butter-enriched base creates a golden broth.
  • 1 tsp poultry seasoning Adds a traditional Southern poultry-herb blend.
  • 1 tsp dried thyme Use dried thyme for steady flavor during the simmer.
  • 0.5 tsp dried sage Pairs with poultry seasoning for a savory, warm profile.
Noodles & Finish
  • 10 oz wide egg noodles Wide egg noodles hold up through the final simmer.
  • 0.5 cup half-and-half or heavy cream Stir in at the end for a creamy broth.
  • 0.01 salt and pepper to taste Season generously at the end to balance richness.
  • 0.01 fresh parsley for garnish Finish with fresh parsley for color and herb brightness.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Melt the unsalted butter in a large Dutch oven over medium heat, then add the onion, carrots, and celery and sauté for 5 minutes until glossy and slightly softened.
  2. Stir in the minced garlic, poultry seasoning, dried thyme, and dried sage, and cook for 1 minute until fragrant with no browned spices.
Simmer chicken in broth
  1. Pour in the chicken broth and add the chicken thighs, then bring the pot to a boil and immediately reduce to a simmer.
  2. Simmer for 25 minutes, cooking until the chicken is tender and easily pulls apart when tested.
Shred and add noodles
  1. Remove the chicken from the pot, shred the meat, and discard the bones and skin.
  2. Return the shredded chicken to the pot, then add the wide egg noodles and cook for 6-8 minutes until tender, stirring occasionally so noodles don’t stick.
  3. Stir in the half-and-half (or heavy cream) and simmer for 1 minute just to heat through.
  4. Season generously with salt and pepper to taste, then garnish with fresh parsley before serving.

Notes

Pro tip: For the richest broth, skim any foam from the simmering chicken once it comes to a boil. Store leftovers covered in the refrigerator up to 4 days; reheat gently so the noodles stay tender. Freezing is not recommended because wide egg noodles can soften too much after thawing. For a lighter option, replace half-and-half with evaporated skim milk or use less cream and add a splash of extra broth.