One-Pan Chicken Noodle Soup

None · Year-round · 75 min · Serves 6 · By The Lesapor Kitchen

This one-pan chicken noodle soup is perfect for any time of the year. It's made entirely in a single pot, making cleanup a breeze and packing all the comforting flavors you love in a chicken noodle soup.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 teaspoons salt, divided
• 1 teaspoon black pepper
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 8 ounces egg noodles
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Method

1. Heat olive oil in a large pot over medium-high heat. Add chicken thighs and season with 1 teaspoon salt and black pepper. Cook until browned on all sides, about 5 to 7 minutes. Remove chicken and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
3. Return chicken to the pot, then add chicken broth and bay leaves. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes.
4. Add egg noodles and continue to simmer for another 10 minutes, or until the noodles are tender.
5. Stir in parsley and adjust seasoning with remaining salt if needed. Remove bay leaves before serving.
6. Serve hot with lemon wedges on the side for a fresh burst of flavor.