This hearty Dutch Oven Chicken Noodle Soup is the perfect comfort food. Packed with tender chicken, fresh veggies, and perfectly cooked noodles, it warms you right up!
I love making this soup on chilly days. There’s something so cozy about stirring it up and letting the delicious smells fill the kitchen. Grab a bowl, and let’s enjoy every spoonful! 🍲
Key Ingredients & Substitutions
Olive Oil or Butter: Both work well for sautéing. I often use olive oil for a heartier flavor, but butter adds a lovely richness. You can even use coconut oil for a different twist!
Chicken: I like using chicken thighs for their juiciness, but breasts are a leaner option. Feel free to use leftover roast chicken—just add it toward the end to heat through.
Egg Noodles: This recipe calls for egg noodles, but rotini or other pasta types can work if that’s what you have. Just adjust the cooking time according to the pasta used.
Herbs: Dried thyme and rosemary give great flavor, but if you have fresh herbs on hand, those can amplify the taste even more. You can also switch to Italian seasoning if you’re short on individual herbs!
How Do I Get the Chicken Just Right?
Cooking the chicken perfectly is essential for a great soup. Here’s how to make sure it’s tender and juicy:
- Start with whole pieces of chicken in the broth. This ensures they stay moist.
- Simmer on low heat for 25-30 minutes so the chicken cooks gently.
- Always shred the chicken after removing it from the pot. It allows the flavors to mix in with the soup.
Following these steps will help ensure your chicken is deliciously tender every time!
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 2 pounds boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 8 ounces egg noodles or rotini pasta
- Fresh parsley, chopped (for garnish)
- Optional: juice of half a lemon for brightness
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare, and then about 30 minutes to cook. You’ll spend a little time prepping the vegetables and chicken, but it all comes together quickly and easily!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in your Dutch oven over medium heat. Once it’s hot, add the chopped onions, sliced carrots, and celery. Sauté these delicious veggies until they soften a bit, which should take about 5-7 minutes.
2. Add the Flavor:
Next, stir in the minced garlic, dried thyme, and rosemary. Cook everything together for about 1 minute to let those lovely flavors fill the air. It’s smelling good already!
3. Combine with Broth:
Pour in the chicken broth and toss in the bay leaves. Bring everything to a bubbling boil. This is where the magic begins!
4. Cook the Chicken:
Add the whole pieces of chicken to the boiling broth. Lower the heat, cover, and let it simmer for 25-30 minutes. Make sure the chicken is fully cooked—it should be tender and ready to shred.
5. Cook the Noodles:
While your chicken is cooking, get the noodles ready! After the chicken is done, remove it from the pot and set it aside to cool for a few minutes. Now add the egg noodles to the broth and cook according to the package instructions, usually about 7-8 minutes, until they’re nice and tender.
6. Shred the Chicken:
Shred the cooled chicken into bite-sized pieces using two forks. It’s so tender, it should fall apart easily!
7. Final Touches:
Return the shredded chicken back to the pot. Stir everything well and season with salt, pepper, and that splash of lemon juice if you like a little zing!
8. Serve and Enjoy:
Don’t forget to remove the bay leaves before serving! Garnish your bowl with freshly chopped parsley. Serve your soup hot alongside some crusty bread or rolls for dipping. Enjoy your warm, comforting Dutch Oven Chicken Noodle Soup!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken can be shredded and added toward the end of cooking. Just warm it through to enjoy a quicker version of this soup.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, let it cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Noodles?
If you don’t have egg noodles or rotini, feel free to use any pasta you have on hand, like small shells or bowties. Just adjust the cooking time based on the pasta type.
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables like peas, corn, or green beans for extra nutrition. Just toss them in along with the noodles to cook through!
