This Dutch Oven Chicken Noodle Soup is cozy and full of flavor! Made with tender chicken, hearty noodles, and fresh veggies, it warms you right up, especially on chilly days.
I love how easy it is to make! Just throw everything in the pot and let it simmer. It’s like a warm hug in a bowl, and I can’t resist taking seconds! 🥣💖
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing. If you’re looking for a different flavor, you can use butter or avocado oil instead. Each option adds its own flair to the soup!
Chicken Broth: Low-sodium broth is best for controlling the saltiness. If you want a vegetarian option, vegetable broth works well, too. Homemade broth adds rich flavor if you have some on hand.
Chicken Breasts: Boneless, skinless chicken breasts are my go-to for ease. You can swap them for thighs for a richer taste. Rotisserie chicken is another fantastic time-saver if you want to skip the cooking step.
Noodles: I love egg noodles for their chewiness! You could also use whole wheat noodles for a healthier option or gluten-free pasta if necessary.
Fresh Herbs: Fresh parsley brightens up the dish! If you don’t have any, dried parsley can substitute but add it earlier in the cooking process for better flavor extraction.
How Do I Get the Best Flavor from My Veggies?
Proper sautéing of the vegetables at the beginning is crucial for maximizing flavor. Here’s how to do it:
- Heat olive oil in the Dutch oven before adding vegetables. This helps them cook evenly.
- Add onions first; they take the longest to soften. After a few minutes, add the celery and carrots.
- Add salt as the veggies cook. It helps them to release moisture, enhancing their flavor.
Remember, cooking is all about patience—don’t rush this step. It sets a great base for your soup!
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 celery stalks, diced
- 3 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and black pepper to taste
- 4 boneless, skinless chicken breasts (or thighs)
- 3 cups egg noodles or wide egg pasta noodles
- 2 tablespoons fresh parsley, chopped (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep work and around 30 to 35 minutes for cooking. The total time from start to finish is about 50 minutes. Most of this is hands-off time while the soup simmers!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large Dutch oven over medium heat. Once it’s hot, add the diced onion, celery, and carrots. Cook them for about 5-7 minutes, stirring occasionally, until they are softened and slightly fragrant.
2. Add Garlic:
Next, stir in the minced garlic and let it cook for another minute. This will make your kitchen smell amazing!
3. Pour in the Broth:
Now it’s time to add the chicken broth, bay leaves, thyme, salt, and pepper. Stir everything together and bring the mixture to a boil.
4. Cook the Chicken:
Carefully add the chicken breasts (or thighs) to the pot. Cover it and let it simmer for about 20-25 minutes, until the chicken is fully cooked. You can check if it’s done by cutting into the thickest part; it should be no longer pink inside.
5. Shred the Chicken:
Once cooked, remove the chicken from the pot and set it aside to cool for a few minutes. After it’s cool enough to handle, shred the chicken using two forks.
6. Add Noodles:
Return the shredded chicken back to the Dutch oven. Then, add the egg noodles and let the soup simmer uncovered for about 8-10 minutes, or until the noodles are tender and cooked through.
7. Final Touches:
Remove the bay leaves and taste your soup. Adjust the seasoning, adding more salt and pepper if needed. If you’d like, stir in the chopped parsley for a fresh finish!
8. Serve and Enjoy:
Serve the soup hot with some crusty bread or dinner rolls on the side. Enjoy this comforting bowl of goodness!
This soup is perfect for cozy nights and gatherings. Enjoy making and sharing this heartwarming dish with your loved ones! 🥣💖
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to cook it for a bit longer—about 10 extra minutes—until it reaches an internal temperature of 165°F. Thawing it in the fridge overnight is ideal for even cooking, but it’s not required if cooking time is adjusted.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare this soup ahead of time. Just cook it as directed, let it cool, and then store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat and add a splash of broth or water if needed to loosen it up.
How Do I Store Leftovers?
Store any leftover chicken noodle soup in an airtight container in the fridge for up to 3-4 days. It can also be frozen for longer storage—just make sure to leave out the noodles if possible, as they can become mushy upon reheating. Instead, add them fresh when ready to serve!
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, you can substitute any pasta you have on hand! Fussili, rotini, or even whole wheat pasta work well. Just adjust the cooking time according to the pasta package instructions. For a gluten-free version, try using gluten-free pasta!
