One-Pot Chicken Noodle Soup
This one-pot chicken noodle (or hold-the-noodle) soup requires just one pot, four simple steps, and can be on the table in thirty minutes. With minimal clean-up and a simple ingredients list, this recipe is a winner for those cozy, lazy days when you’re craving something warm and hearty.
Made with a chicken bone broth base, plenty of fresh veggies, and optional egg noodles (leave them out for a gluten-free soup) this one-pot chicken noodle soup throws it back to Grandma’s traditions— a nourishing, comforting meal made from scratch.
Chicken Noodle Soup: Can You Substitute for the Bone Broth?
When it comes to recipes like chicken noodle soup that call for bone broth, you may have wondered if you can substitute regular chicken stock or broth.
While doing so won’t alter the taste of your one-pot chicken noodle soup, bone broth has a competitive edge over regular stocks and broths because it contains a special protein called collagen.
Collagen has a reputation for being a “beauty” protein because it supports healthy skin, hair, and nails, as well as gut, bone, and joint health. Bone broth also contains anti-inflammatory amino acids that support immunity, such as glycine (an ideal nutrient for colds). (1)
The reason you can’t get collagen from a regular broth or stock is because it’s only found in animal bones and connective tissue.
Of course, we aren’t designed to gnaw through animal bones, so the best way to get collagen in your diet is by drinking and cooking with bone broth.
Bone broth is made by simmering animal bones and connective tissue with vegetables and spices for 20+ hours to allow the collagen to be released from the bones into the broth.
Don’t worry: you don’t have to simmer a single bone for this chicken soup recipe. We’ve used Kettle & Fire Chicken Bone Broth, which is already made for you. All you have to do is open the carton, pour it into the pot, and enjoy.
One-Pot Chicken Noodle Soup
This one-pot chicken noodle soup requires just 4 simple steps and 30 minutes. Made with a bone broth base, it’s tasty and nutritious. It’s also gluten-free.
- 2 tablespoons olive oil
- 1 large oniojn diced
- 2 cups carrots diced
- Kosher salt
- 3 cloves garlic minced
- 3 stalks celery diced
- 1 green bell pepper diced
- 8 ounces mushrooms sliced
- 4 cups Kettle & Fire Chicken Bone Broth (2 cartons)
- 2 cups red salsa
- 2 cups green salsa
- 1 teaspoon dried basil
- 8 ounces egg noodles (optional)
- 4 cups of rotisserie chicken shredded or cut into bite-size pieces
- Fresh cilantro and lime wedges for serving
In a large soup pot, heat olive oil over medium-high heat. Add onions and carrots, followed by a pinch of salt. Sauté until the onions are translucent and the carrots start getting soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add celery, bell pepper, and mushrooms in the pot. Pour chicken bone broth over the vegetables and stir in red salsa and green salsa. (If you’ve made the Mexican Rice recipe in this book, you may substitute the preserved tomato and onion mixture for the red salsa.) Add dried basil and mix.
Without noodles: Bring to a simmer, cover, and cook on medium heat for 15 minutes or until the vegetables are tender. With noodles: Bring to a boil, add noodles and cook on high heat for 8-10 minutes until the noodles are tender. The vegetables should be soft by then.
Uncover, reduce heat to medium-low. Add chicken and allow the chicken to heat through, stirring occasionally. Taste, add more salt if desired.
Remove from heat. Dish and garnish with fresh cilantro leaves. Serve with lime wedges. Enjoy!
Notes: Nutrition facts were calculated without egg noodles.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook