This delicious and comforting one-pot chicken noodle soup is perfect for warming up on a chilly day. It's packed with tender chicken, fresh vegetables, and egg noodles, all simmered together in a rich and savory stock.
In a large stock pot, add the chicken stock, poultry seasoning, garlic powder, onion powder, and chicken. Stir the ingredients together.
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Cover and cook on medium-high heat for about 20-25 minutes or until chicken is cooked through.
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While the chicken is cooking, chop the carrots, celery, and onion.
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Once the chicken is cooked, use tongs to remove it from the pot and shred it using two forks. Be careful, the chicken will be hot.
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Add the shredded chicken back to the stock pot along with the diced carrots, celery, and onion.
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In a small saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the soup naturally.
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Stir the roux into the soup mixture.
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Add water and the uncooked egg noodles to the pot.
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Cover and cook on medium heat for about 15-20 minutes, or until the vegetables are tender and the noodles are soft.
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Season the soup with salt and freshly ground black pepper to taste. Adjust seasonings as needed.