One-Pot Chicken Noodle Soup

Total time1 hr 10 min

Prep time15 min

Cook time55 min

4.7

(23)

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Ingredients

6 servings

1 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
8 cups low-sodium chicken broth
2 sprigs fresh thyme
2 bay leaves
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
6 oz wide egg noodles (about 3 cups dry)

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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