Family Suppers Soups & Stews

Big Pot Chicken Vegetable Noodle Soup

A full stock pot of chicken noodle soup with vegetables, real broth body, and enough volume to cover supper and tomorrow's lunch without tasting thin.

  • By Ruthann
  • Published March 21, 2026
  • Last reviewed March 21, 2026
  • Total time 75 min
  • Yield 10 servings

Meet Ruthann About Ruthann’s Baking

Image status Finished-dish photo not published yet

This recipe stays visible, but recipe rich markup stays off until a real finished-dish image is available.

If this is your kind of supper, breakfast, or bake, keepBig-Batch Chicken and Dumplings, Creamy Garlic Chicken Skillet, and Soft Dinner Rolls for 12 nearby for the next pan.

If you want a cleaner fix or a little backup, these guides helpHow to Cool Big Pots Safely and How to Store Bread, Baked Oatmeal, and Family Pans for the Next Day.

If you want the household logic around this pan, keepBy Wednesday, the Supper Plan Breaks — Here Is How We Catch It and Before the Freezer Fills Wrong — Here Is What Earns the Space nearby too.

This is the pot you want when somebody needs something warm and the day is not interested in cooperating. The broth has enough body to feel like supper, the vegetables keep it honest, and the noodles make sure nobody wanders back through the kitchen still hungry an hour later.

If you like a chicken supper that carries into tomorrow, Big Batch Chicken and Dumplings and Soft Dinner Rolls make good company for this pot.

Recipe Rescue

Need the fix fast?

Get the safe cooling, storage, reheating, and carryover logic for leftovers built around chicken, egg noodles, and carrots.

Open Rescue Open Leftovers & Safety

Recipe details

Timing & yield

Prep
20 minutes
Cook / bake
55 minutes
Total
75 minutes
Yield
10 servings

Ingredients

Soup base

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 4 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley

Pot finish

  • 2 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 12 cups chicken stock
  • 12 ounces wide egg noodles
  • 2 cups frozen peas
  • 2 tablespoons chopped parsley

Method

  1. Step 1. Melt the butter with the oil in a large stock pot over medium heat, then cook the onion, carrots, and celery with the salt and pepper until they soften and smell sweet.
  2. Step 2. Stir in the garlic, thyme, and parsley, and cook 30 seconds so the herbs wake up without scorching.
  3. Step 3. Add the chicken and stock, bring the pot to a steady simmer, and cook for 20 minutes until the chicken is fully cooked and the broth tastes rounded instead of flat.
  4. Step 4. Add the noodles and simmer until they are just tender.
  5. Step 5. Stir in the peas and parsley, then turn off the heat and let the soup stand 5 minutes so the noodles settle without going mushy.
  6. Step 6. Taste the broth before serving and add another pinch of salt if the noodles drank more seasoning than expected.

Equipment

  • large stock pot
  • cutting board
  • wooden spoon

Storage & safety

Refrigerate leftovers within 2 hours and use within 4 days. If possible, store extra noodles separately so the broth stays clearer and looser.

Safe minimum internal temperature: 165°F

Rest time: 5 minutes

Divide a large pot into smaller containers so it cools fast enough and stays safe.

Reheat leftovers to 165°F before serving.

Chicken should reach 165°F before the soup comes off the stove.

Troubleshooting

The broth tastes weak
Add a pinch of salt first, then simmer a few more minutes so the vegetables and chicken can finish seasoning the pot.
The noodles turned too soft
Reheat the soup gently and add a handful of fresh cooked noodles if the pot needs more structure.

Recipe rescue notes

The soup turned too thick overnight

Likely cause: The noodles kept drinking the broth in the fridge.

Fix: Add extra stock while reheating until the broth tastes like soup again.

Next time: Hold some noodles out of the storage container if you know the leftovers need to stretch.

Substitutions

Egg noodles
Use rotini or broken spaghetti. — Smaller pasta keeps better in leftovers if the soup will be reheated more than once.

Carryover / Next Meal Ideas

Creamy chicken noodle pot pie base

Reduce leftover soup a little on the stove, add a splash of cream, and use it as the filling for a fast biscuit-topped supper.

  • Let the broth thicken before topping it or the biscuits will sink.

Comments

Questions about this recipe?

Loading comments.

right.

Your comment will be reviewed before it appears publicly. We do not allow spam, self-promotion, or off-topic commentary, but we welcome questions, feedback, and notes about what went right or wrong in your kitchen.

Keep cooking from here

Guides that help this recipe hold together

Kitchen notes that use this kind of pan on purpose