Easy One Pot Chicken and Noodles Recipe

When comfort is calling your name but your energy for dishes is running on empty, Easy One Pot Chicken and Noodles is the recipe I keep coming back to. This dish is the warm hug we all need at the end of a busy day, marrying melt-in-your-mouth chicken, hearty veggies, tender egg noodles, and a soothing broth that brings everything together in the most delightful way. Simple ingredients, a single pot, and just about 40 minutes stand between you and a family favorite that riffs off classic flavors and promises seriously satisfying spoonfuls every time.

this Recipe

Ingredients You’ll Need

Gathering your ingredients for this dish couldn’t be more straightforward, and every item brings its own magic to the pot. From the depth of slowly sautéed veggies to the classic flavor of chicken and herbs, each plays a starring role in building a one-pot wonder that feels homemade through and through.

• 1 pound boneless skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking and the perfect protein boost in every bite.
• 2 tablespoons olive oil: For lightly browning the chicken and bringing a rich, savory base to the vegetables.
• 1 medium onion (diced): Lays down a sweet, aromatic foundation that infuses every spoonful.
• 2 cloves garlic (minced): Adds a mellow, savory backdrop and irresistible fragrance.
• 3 medium carrots (sliced): Brings color, subtle sweetness, and classic “chicken noodle soup” nostalgia.
• 2 celery stalks (sliced): The secret to that signature savory flavor and satisfying crunch.
• 8 cups chicken broth: The heart of the soup, providing essential richness and carrying all those comforting flavors.
• 2 cups egg noodles (uncooked): Tender, satisfying, and perfect for soaking up the savory broth.
• 1 teaspoon dried thyme: Gives an earthy, woodsy note that’s cozy and inviting.
• 1 teaspoon dried parsley: Brightens up the flavors and brings a little green goodness.
• 1 bay leaf: Imbues the broth with a light, herbal depth while simmering.
• 1/2 teaspoon salt: Helps balance all the dish’s flavors—feel free to adjust to taste.
• 1/4 teaspoon black pepper: Adds gentle warmth without overpowering other notes.
• 1 cup frozen peas: Stirred in at the end for color, texture, and a pop of sweetness.
• 1/2 cup heavy cream (optional for a creamy version): Stir in for extra richness and a silky finish if you crave a creamier bowl.
• Fresh parsley (chopped, for garnish): Sprinkle on top before serving for a bright, fresh touch.

How to Make Easy One Pot Chicken and Noodles

Step 1: Brown the Chicken

Heat olive oil in a large pot or Dutch oven over medium heat. Add your chicken pieces and cook until they’re lightly browned, about 5 to 6 minutes. This quick sear locks in flavor and keeps the chicken juicy. Once browned, use a slotted spoon to transfer the chicken to a plate and set aside—it’s going back in soon!

Step 2: Sauté the Vegetables

Toss the diced onion, carrots, and celery right into the same pot, soaking up all the savory bits left behind from the chicken. Sauté for 4 to 5 minutes or until the veggies start to soften and become aromatic. Stir in the garlic and cook for just about a minute, until it’s fragrant but not burned—you’ll smell when it’s just right!

Step 3: Build the Broth

Return the browned chicken to the pot and pour in your chicken broth. Add the thyme, parsley, bay leaf, salt, and pepper. Give everything a nice stir, then bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 15 minutes so the flavors really meld together and the broth gains depth.

Step 4: Cook the Noodles

Stir in your uncooked egg noodles. They’ll cook right in the broth, soaking up its incredible flavor and thickening the soup ever so slightly. Let them simmer gently for about 8 to 10 minutes, until just tender—taste one to check, you deserve it!

Step 5: Add the Finishing Touches

Stir in the frozen peas and, if you like, the heavy cream for a richer, velvety finish. Let everything warm through for a couple of minutes. Fish out the bay leaf, give a quick taste for seasoning, and adjust if needed. Ladle up your Easy One Pot Chicken and Noodles, sprinkle generously with chopped fresh parsley, and savor while hot!

How to Serve Easy One Pot Chicken and Noodles

Garnishes

For that final touch of color and a hint of freshness, nothing beats a generous sprinkle of freshly chopped parsley. If you want even more flavor, a light dusting of cracked black pepper or a squeeze of lemon juice can brighten up your bowl. Feeling indulgent? Add a swirl of extra cream or even a shower of grated parmesan just before serving.

Side Dishes

While Easy One Pot Chicken and Noodles is unquestionably a meal in itself, it shines even brighter paired with a few thoughtful sides. Warm, buttery rolls or a crusty baguette are perfect for soaking up every drop of broth. On cooler days, add a simple green salad with a tangy vinaigrette for crunch and a smart palate cleanser.

Creative Ways to Present

For dinner parties or family gatherings, serve the soup in wide shallow bowls to show off the colorful combination of noodles, veggies, and chicken. To make it extra inviting, nestle an herbed breadstick across the top or add a lemon wedge on the side. For kids, scoop the soup into handled mugs—it keeps things cozy and fun to eat.

Make Ahead and Storage

Storing Leftovers

To store leftovers, let the soup cool to room temperature. Transfer it to airtight containers and refrigerate for up to 3 days. The flavors deepen as it sits, making tomorrow’s lunch even more irresistible. Just know that the noodles will absorb more of the broth, thickening the texture—some might even argue it’s better this way!

Freezing

If you’re looking to stock your freezer with comfort food, this recipe is absolutely up to the task. For the best texture, freeze the soup before adding the egg noodles—then cook a fresh batch of noodles when you reheat. Simply cool the base, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat Easy One Pot Chicken and Noodles in a saucepan over medium-low heat, adding a splash or two of water or broth if the noodles have soaked up most of the liquid. Heat just until steaming hot; avoid boiling so the chicken stays tender. Individual portions can also be microwaved in short bursts, stirring in between for even warming.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Rotisserie chicken is a quick shortcut for even deeper flavor. Add shredded rotisserie chicken during the last few minutes of cooking, just enough to heat through before serving.

Is there a substitute for heavy cream?

If you’d like to skip the heavy cream or make this dish a bit lighter, you can use half-and-half, whole milk, or even leave it out entirely. The soup is delicious either way, though cream adds irresistible silkiness.

How can I make Easy One Pot Chicken and Noodles gluten-free?

Simply swap out traditional egg noodles with your favorite gluten-free noodles, and be sure your chicken broth is certified gluten-free. Cooking times may vary slightly, so keep an eye on the noodles as they simmer.

Can I add other vegetables?

Definitely! This recipe is a fantastic canvas for your favorite veggies. Try tossing in diced potatoes, corn, baby spinach, or green beans during the simmering step for extra color and nutrition.

What’s the best way to reheat leftovers?

For the best results, reheat your soup gently on the stovetop with a little extra broth or water, just until warmed through. Rapid boiling can toughen the chicken and make the noodles overly soft. The microwave works well, too—just heat in intervals and stir between bursts.

Final Thoughts

I seriously can’t recommend trying Easy One Pot Chicken and Noodles enough—you’ll be amazed at how something so simple can taste this special, and how quickly it comes together with just one pot to clean. It’s the type Main Course. I hope it finds a happy place in your kitchen and becomes a repeat favorite in your house, too!

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