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Quarantine Kitchen: One Pot Chicken Noodle Soup

01/14/2021 08:24:41 AM


Tiz Ihnchak


  • 2 (32 oz) cartons chicken stock
  • 1/2 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 lb boneless chicken (breast, thighs or tenderloins)
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 3 cups water
  • 3 cups egg noodles uncooked
  • salt & pepper to taste


  1. In a large stock pot, pour in chicken stock, seasonings (poultry seasoning, garlic and onion powders) and chicken. 
  2. Give it all a good stir.
  3. Cover and cook on medium-high heat for about 20-25 minutes (or until chicken is cooked through).
  4. This is a good time to chop your veggies!
  5. Once chicken is cooked, using tongs, take chicken out of pot and shred it using two forks (be careful, the chicken will be very hot). We use the hand mixer.
  6. Pop the shredded chicken back into your stock pot.
  7. Then add chopped veggies and cream of chicken soup and stir.
  8. Add water and noodles.
  9. Stir well.
  10. Cover and cook on medium heat for about 15-20 more minutes until veggies are tender and noodles are soft.
  11. Give it a taste test. I usually find I need to add salt and pepper. I usually add 1/2 tbsp. kosher salt and a teaspoon of fresh black pepper.
January 24, 2021 11 Sh'vat 5781