This Dutch Oven Chicken Noodle Soup is a warm hug in a bowl! Packed with tender chicken, cozy veggies, and soft noodles, it’s perfect for chilly days.
Making this soup in a Dutch oven is a game-changer! It cooks evenly, and the smell fills the kitchen like magic. I love to sip it while snuggled on the couch! 🥰
Key Ingredients & Substitutions
Whole chicken: Using a whole chicken adds rich flavor to the broth. If you prefer a quicker option, bone-in chicken thighs work great too. You can also use cooked rotisserie chicken for convenience.
Chicken broth: Homemade is best, but store-bought broth works just fine. For a lighter soup, try low-sodium chicken broth. If you’re vegetarian, vegetable broth is a wonderful substitute.
Egg noodles: Traditional for this recipe, but if you need a gluten-free option, try rice noodles or gluten-free pasta instead. Just cook them separately to avoid overcooking.
Vegetables: Carrots and celery are classic, but feel free to add others like peas, green beans, or corn based on your preference or what you have on hand!
How Do I Get the Best Flavor from the Dutch Oven?
The Dutch oven is perfect for making this soup because it retains heat well, promoting even cooking and helping deepen flavors. Here are tips for maximizing its use:
- **Sauté Veggies**: Always start by sautéing onions, carrots, and celery. This step builds a flavor base.
- **Simmer Slowly**: After adding the chicken and broth, bring it to a soft boil, then lower the heat for gentle simmering. This cooks the chicken perfectly.
- **Shred Chicken**: Allow the chicken to rest before shredding to keep it moist. Use two forks or your hands.
- **Adjust Seasoning**: Taste before serving! You can always add more salt, pepper, or fresh herbs for that final flavor boost.
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 lbs), or 4 bone-in chicken thighs
- 8 cups chicken broth or stock
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz egg noodles or wide egg noodles
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
The total time for this delicious chicken noodle soup is about 1 hour and 15 minutes. That includes around 15 minutes for prep and about 1 hour for cooking. It’s well worth the wait for a comforting bowl of goodness!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large Dutch oven over medium heat. Once hot, add the diced onion, sliced carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
2. Cook the Garlic:
Next, stir in the minced garlic and cook for another 1 minute until fragrant. The aroma of garlic will make your kitchen smell fantastic!
3. Add the Chicken and Broth:
Now, it’s time to add the whole chicken or chicken thighs to the pot. Pour in the chicken broth, then sprinkle in the dried thyme, dried parsley, add the bay leaf, and season with salt and pepper. Stir everything together to combine.
4. Simmer the Chicken:
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender. You’ll know it’s ready when it easily shreds apart with a fork.
5. Shred the Chicken:
Once your chicken is nice and tender, carefully remove it from the Dutch oven and place it on a cutting board. Discard the bay leaf. Use two forks to shred the chicken into bite-sized pieces, discarding the skin and bones.
6. Add the Noodles:
Return the shredded chicken to the Dutch oven. Add the egg noodles and cook on medium heat for about 7-10 minutes, or until the noodles are tender. Stir occasionally to avoid sticking.
7. Final Seasoning:
Before serving, taste the soup and adjust the seasoning with more salt or pepper if desired. This step ensures your soup is just the way you like it!
8. Serve and Enjoy:
Serve hot, garnished with chopped fresh parsley if desired. Enjoy your Dutch oven chicken noodle soup with fresh bread rolls on the side for the full experience!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover cooked chicken works perfectly for this recipe. Just add it after sautéing the vegetables, then proceed by adding the broth and other ingredients.
Can I Make This Soup in a Slow Cooker?
Yes, you can! Sauté the vegetables first on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the chicken is tender. Add the noodles during the last 30 minutes of cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave. If the noodles soak up too much broth, you may need to add a bit more broth when reheating.
Can I Add More Vegetables to the Soup?
Definitely! Feel free to add other vegetables like peas, green beans, potatoes, or corn. Just adjust the cooking time accordingly to ensure everything is tender.
