This Dutch Oven Chicken Noodle Soup is like a warm hug in a bowl! It’s packed with tender chicken, comforting noodles, and a mix of tasty veggies, all simmered to perfection.
Making this soup is super easy! I throw everything in one pot and let it work its magic. Perfect for chilly days when you need something cozy and delicious. ☕️
Key Ingredients & Substitutions
Olive Oil: A great healthy fat to sauté your veggies. You can swap it for butter or coconut oil if you prefer. Each option brings a different flavor to the soup.
Onion: Diced onion adds a classic flavor base. If you’re not an onion fan, shallots or leek work as milder substitutes.
Chicken Broth: Home-cooked broth is the best for rich flavor, but store-bought low-sodium broth is fine too. For a lighter option, try vegetable broth, just know the flavor will change slightly.
Chicken: Boneless, skinless chicken breasts or thighs are perfect here. For a vegetarian twist, use chickpeas or tofu cubes to add protein.
Egg Noodles: Traditional egg noodles are comforting, but any pasta like rotini or whole wheat noodles work. Gluten-free pasta is also available, just follow package cooking instructions.
How Do You Get the Best Flavor from the Veggies?
The secret to delicious soup starts with how you sauté your vegetables. This process unlocks their natural sweetness and flavor.
- Heat your Dutch oven over medium heat before adding oil. This helps create a nice sear.
- Let the onions sauté until they’re soft and translucent, around 5-7 minutes.
- Add garlic last, as it cooks quickly and can burn easily—just 1 minute will do.
Taking this time to properly sauté will really make your soup taste amazing!
How Do You Ensure Tender Chicken?
Cooking the chicken properly is key to a tender result. Here’s how:
- Start with raw chicken in the simmering broth so it absorbs all the flavors.
- Simmer gently—boiling too hard can make the chicken tough. Aim for a low simmer for about 25 minutes.
- Let the chicken cool slightly before shredding it. This helps keep the meat juicy.
Follow these tips for perfectly cooked chicken every time!
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3-4 medium carrots, peeled and sliced
- 2 celery stalks, sliced (optional)
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper, to taste
- 2 large boneless, skinless chicken breasts (or thighs)
- 8 ounces egg noodles or wide egg noodles
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious Dutch Oven Chicken Noodle Soup takes about 15 minutes to prepare and about 35 minutes to cook, for a total of about 50 minutes. It’s a quick and satisfying meal that will leave you feeling cozy!
Step-by-Step Instructions:
1. Heat the Oil and Sauté the Veggies:
Preheat your Dutch oven over medium heat and add the olive oil. Allow it to warm up for a minute, then add the diced onion, sliced carrots, and celery (if using). Sauté for about 5-7 minutes until the veggies are softened and the onion becomes translucent. This helps build a delicious flavor base!
2. Add Garlic:
Stir in the minced garlic and cook for an additional minute. You want it to be fragrant but not burnt—so keep an eye on it!
3. Combine Ingredients:
Next, pour in the chicken broth, and add the bay leaves, dried thyme, dried parsley, salt, and black pepper. Stir everything together nicely.
4. Cook the Chicken:
Now, place the raw chicken breasts into the pot. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it simmer uncovered for about 25 minutes, or until the chicken is fully cooked through.
5. Remove the Chicken:
Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. While it cools, it’s time to discard the bay leaves.
6. Add the Noodles:
While the chicken is cooling, add the egg noodles to the soup and cook according to package directions—usually about 6-8 minutes until they’re tender but not overcooked.
7. Shred the Chicken:
Once the chicken is cool enough to handle, shred it into pieces using two forks. Return the shredded chicken to the pot and give it a good stir to combine everything.
8. Season to Taste:
Don’t forget to taste the soup! Adjust the seasoning with more salt and pepper if needed to make it just right.
9. Garnish and Serve:
If you’d like, garnish your soup with freshly chopped parsley before serving. It adds a nice touch of color and fresh flavor!
Now, dig into your comforting, hearty Dutch Oven Chicken Noodle Soup! Perfect for sharing or keeping all to yourself on a chilly day.
Can I Use Rotisserie Chicken Instead?
Absolutely! Using rotisserie chicken is a fantastic time-saver. Just shred the meat from the rotisserie chicken and add it to the soup after the noodles are cooked. This will make the soup even quicker to prepare!
What If I Don’t Have Egg Noodles?
No worries! You can substitute egg noodles with any pasta you have on hand. Just be sure to adjust the cooking time according to the type of pasta you choose. Gluten-free pasta works well too!
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You might want to keep the noodles separate if you anticipate having leftovers, as they can get mushy when reheated. Just add some broth when reheating to refresh the soup!
Can I Freeze This Soup?
Yes, you can freeze the soup! Just make sure to let it cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove.
