One-Pot Camp Chicken Noodle Soup with Lemon, Carrots and Thyme
Soften onion, carrot and celery in a pot over a medium flame or a Dutch oven on a grate over coals. Simmer boneless chicken thighs in broth with thyme until they hit 165°F, about 18 minutes, then shred them. Cook egg noodles in the same broth for 6 to 7 minutes, stir the chicken back in with lemon and parsley, and eat. Total time is about 50 minutes.
This is the soup you want after a cold, wet day. It's one pot, with common ingredients and no fancy steps. Chicken thighs stay juicy in the broth, and a squeeze of lemon at the end keeps it bright.
The only real camp rule is raw chicken handling. Keep it cold until you cook it, use a separate board and clean hands, and check the temperature. After that it's just stirring and waiting for the noodles.
One-Pot Camp Chicken Noodle Soup with Lemon, Carrots and Thyme
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame, then medium-low simmer (or a Dutch oven over medium coals)
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 5-quart pot or 6-quart Dutch oven
- Camp stove or grate over coals
- Wooden spoon
- Chef's knife and two cutting surfaces
- Instant-read thermometer
- Two forks
- Ladle
- Clean plate for shredding
Steps
-
Prep the vegetables
Dice the onion and slice the carrots and celery on a clean board. Mince the garlic and keep everything in a bowl near the stove. Do the vegetables first so the board is free for the chicken.
-
Soften the base
Heat the oil in a 5-quart pot over a medium flame. Add the onion, carrots and celery with the salt and cook 5 to 6 minutes, stirring often. Add the garlic for the last 30 seconds.
-
Simmer the chicken
Pour in the broth and water, then add the thyme and bay leaf. Nestle in the raw chicken thighs and bring to a gentle boil, then drop to medium-low. Simmer 15 to 18 minutes, until a thermometer in the thickest thigh reads 165°F.
-
Shred the chicken
Lift the thighs onto a clean plate, not the board that held them raw. Shred with two forks. Wash your hands and the board with hot soapy water before moving on.
-
Cook the noodles
Bring the broth back to a steady boil. Stir in the egg noodles and cook 6 to 7 minutes, stirring now and then so they don't stick, until tender.
-
Finish and season
Return the shredded chicken to the pot and fish out the bay leaf. Stir in the lemon juice and parsley, then taste and add salt and pepper. Ladle into mugs or bowls while hot.
Trail Notes
Chop the onion, carrots, celery and garlic at home and bag them together. Freeze the chicken flat in a zip bag so it works as an ice pack and thaws in the cooler. Cook it within a day or two of thawing.
Keep raw chicken at 40°F or below, on the bottom of the cooler and sealed so juices can't drip onto other food. Chill leftovers within 2 hours and eat them within a day. Reheat to a full 165°F.
Swap the fresh chicken for two 10-oz pouches or cans of cooked chicken, drained. Skip the simmering step and stir the chicken in with the noodles. Use shelf-stable broth and dried parsley.
Strain dishwater through a mesh strainer and pack out the food bits with your trash. Scatter the strained water broadly at least 200 feet from streams, lakes and campsites.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Vegan Tofu Scramble Breakfast Tacos with Black Beans and Avocado
LunchGriddle Chicken Shawarma-Style Pitas with Garlic Yogurt Sauce
Snack or treatOne-Pot Camp Ramen with Soft Eggs, Cabbage and Sesame Chili CrispMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
Can you make chicken noodle soup over a campfire?
Yes. Use a Dutch oven or heavy pot on a grate over medium coals, and move it toward the edge of the fire to hold a gentle simmer. Cooking time is about the same as on a stove.
How do I keep the noodles from getting mushy at camp?
Add them only after the chicken is out and shredded, and cook just until tender. Eat the soup right away, because leftover noodles keep soaking up broth. For leftovers, add a splash of water when you reheat.
What temperature should chicken reach in soup?
Chicken must reach 165°F in the thickest part. Check a thigh with an instant-read thermometer before you shred it. If it's under, put it back in the simmering broth for a few more minutes.
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