This cozy Dutch Oven Chicken Noodle Soup is perfect for chilly days! It’s packed with tender chicken, fresh veggies, and chewy noodles, all simmered together for a hearty meal.
There’s something about making it in a Dutch oven that makes everything taste extra special. I love pairing mine with warm bread for a full belly and a happy heart!
Key Ingredients & Substitutions
Whole Chicken: Using a whole chicken adds rich flavor to the broth. If you’re short on time, you can substitute with rotisserie chicken, simply adding it later in the cooking process.
Chicken Broth: For a deeper taste, I recommend using homemade chicken broth. If you’re in a pinch, store-bought works too! Feel free to use a low-sodium version if you’re watching your salt intake.
Carrots: Fresh carrots brighten the soup. If you’re running low, parsnips or sweet potatoes can add a sweet twist. Frozen veggies are also a fast substitute!
Egg Noodles: I love using egg noodles for their chewy texture. If gluten-free, try rice noodles or gluten-free pasta, adjusting cooking times as needed.
Herbs: I prefer fresh herbs for a burst of flavor, but if they’re not available, dried herbs work just as well. Always remember that dried herbs have a stronger flavor, so adjust accordingly!
How Do I Ensure My Chicken is Perfectly Cooked?
Cooking the chicken thoroughly is key for a flavorful broth! Here’s how to ensure it’s perfectly cooked:
- Bring the broth to a boil before lowering the heat. This helps to extract maximum flavor from the chicken.
- Skim the foam off the top during cooking; it keeps the broth clear and clean-tasting.
- Check the chicken’s doneness by using a meat thermometer. It should reach an internal temperature of 165°F.
- Let the chicken rest a bit before shredding. It makes it easier to handle and ensures the juices are distributed evenly.
With these tips and insights, your Dutch Oven Chicken Noodle Soup will be warm, comforting, and full of delicious flavor! Enjoy your cooking!
Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
- 1 whole chicken (about 3-4 lbs), rinsed
- 8 cups chicken broth or water
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced (optional)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz egg noodles or wide egg pasta
- 2 tablespoons olive oil or butter
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prep and around 1 hour to cook, making it a fantastic option for a cozy dinner. Once you let it simmer, your kitchen will fill with delicious aromas, and you won’t have to spend all afternoon cooking!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the olive oil or butter in a large Dutch oven over medium heat. Add the chopped onion and minced garlic, stirring frequently to sauté for about 3-4 minutes until they are softened and fragrant. This will create a lovely base for your soup!
2. Cook the Chicken:
Next, carefully add the whole chicken to the Dutch oven. Pour in the chicken broth or water, and bring it all to a boil. Once it’s boiling, reduce the heat to a gentle simmer. This is where your broth gets its flavor!
3. Skim and Add Vegetables:
As the soup simmers, you may notice some foam or impurities rising to the surface. Take a spoon and skim that off for a clearer broth. Afterward, add the sliced carrots (and celery if you’re using it), dried parsley, thyme, salt, and pepper to the pot. Let everything simmer uncovered for about 45 minutes to 1 hour, until the chicken is tender and fully cooked.
4. Shred the Chicken:
Carefully remove the chicken from the pot and place it on a cutting board. Once it’s cool enough to handle, shred the meat off the bones, discarding the skin and bones. This step will add those hearty chunks of chicken back into your soup!
5. Cook the Noodles:
While you’ve been shredding the chicken, add the egg noodles to the simmering broth. Cook the noodles according to the package instructions, usually for about 8-10 minutes, until they are tender and perfect!
6. Combine and Serve:
Return the shredded chicken back to the Dutch oven, stirring to mix everything together and heat it through. Taste your soup and adjust the seasoning with more salt and pepper if necessary. Finally, serve it hot, garnished with extra dried parsley for a nice touch!
This heartwarming Dutch Oven Chicken Noodle Soup is a wonderful meal to share with family and friends, especially when paired with warm bread or dinner rolls. Enjoy your cooking and the delicious comfort this soup brings!
Can I Use Leftover Chicken for This Recipe?
Absolutely! If you have leftover rotisserie chicken or cooked chicken on hand, simply skip the initial cooking of the whole chicken. Add the leftover chicken when you add the noodles, allowing it to warm through in the broth.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to leave out the noodles if you plan to freeze; they tend to get mushy when thawed. Add freshly cooked noodles when you reheat.
What Can I Substitute for Egg Noodles?
If you’re looking for a substitute for egg noodles, consider using rice noodles, quinoa, or even whole wheat pasta. Just adjust the cooking times as necessary, as different noodles may require different cooking times!
Can I Make This Soup Vegetarian?
Yes! For a vegetarian version, substitute the whole chicken with cooked chickpeas or lentils and use vegetable broth instead of chicken broth. You can also add more vegetables for bulk and flavor!
