One Pot Chicken Noodle Soup

One Pot Chicken Noodle Soup



  • 2 tablespoon olive oil
  • 4 stalks celery, chopped
  • handful of the celery leaves, chopped
  • 1 onion, chopped
  • 2 tablespoons garlic, minced
  • 4 carrots, chopped
  • 2-3 chicken breasts, shredded
  • 3 (32 ounce) chicken broth cartons (I use reduced sodium)
  • 1 cup zucchini, chopped
  • 1 (12 ounce) package of frozen vegetables (you can use mixed, peas or corn)
  • 3 cups (about half a package) of wide egg noodles                                                                   (you can always switch it up by using rice, other noodle types or potatoes adjusting quantity added as needed)
  • 1 bay leaf
  • dash of cayenne (optional)
  • 1 beef bouillon cube
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon parsley


  1. Saute onion, celery, celery leaves, garlic and carrots in a large pot over low-medium heat until onions are translucent. I can’t stress enough that you really need to use the celery leaves it adds a lot of flavor!
  2. Add chicken broth, chicken breasts, zucchini, frozen vegetables, bay leaf, cayenne, bouillon cube, garlic powder, ground black pepper, salt and parsley. Bring to a boil then simmer for at least 30 minutes or until chicken is cooked thoroughly.
  3. Pull chicken out of soup and using two forks shred the chicken into small pieces. Return meat to pot simmer additional 10-15 minutes. Taste and adjust to your preference.
  4. Remove bay leaf and serve!

I like to add a touch of Sriracha to my soup to kick it up a bit, try it.. you will love it!

Serve with my Easy Bread Machine Rolls! Or if you are in a hurry biscuits work too!

**Please leave a “like” on this recipe page if you like this recipe! Thank you!**

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