Dutch Oven Chicken Noodle Soup

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Dutch Oven Chicken Noodle Soup

introduction

This Dutch Oven Chicken Noodle Soup is warm, simple, and full of flavor. It uses basic ingredients and a Dutch oven for even cooking. For another easy chicken noodle recipe, see this classic ginger garlic chicken noodle soup.

why make this recipe

This soup is comforting and quick to make. It feeds a family and uses simple pantry items. It also makes good leftovers and is easy to change to your taste.

how to make Dutch Oven Chicken Noodle Soup

Ingredients :

  • 2 Tablespoon Olive Oil (Divided)
  • 1 Pound Chicken Breast (See Notes)
  • 1 Tablespoon Butter
  • 1 Yellow Onion Diced
  • 1 teaspoon Salt
  • 2 Large Carrots Peeled and Diced (about 1 cup)
  • 4-5 Celery Stalks Chopped (about 1 cup)
  • 3 Garlic Cloves (Minced or Pressed)
  • 8 Cups Chicken Stock
  • 2 Bay Leaves
  • 1 teaspoon Rosemary
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Pepper
  • 12 oz Egg Noodles
  • 2 Cups Water (If needed. See notes.)
  • 1/4 Cup Fresh Parsley

Directions :

  1. Dice the chicken into bite sized pieces then sprinkle with salt and pepper.
  2. Place a large Dutch oven on medium heat and add 1 Tablespoon of olive oil.
  3. Add the diced chicken and cook until fully cooked and browned.
  4. Remove the chicken from the pot and set aside.
  5. Add the other 1 Tablespoon of olive oil and 1 Tablespoon of butter to the empty pot and melt.
  6. Use a wooden spoon to scrape the bottom of the Dutch oven to lift browned bits.
  7. Add the diced onions, sprinkle with salt, and cook until soft and translucent (about 5 minutes).
  8. Add the carrots and celery and cook until they are soft.
  9. Add the garlic and cook for 30 seconds.
  10. Add the cooked chicken back to the pot and stir in rosemary, thyme, pepper, and bay leaves.
  11. Pour in the chicken stock and add the egg noodles.
  12. Add about 2 cups of water or enough to just cover the noodles if needed.
  13. Bring to a light boil, reduce to a simmer, and cook until the egg noodles are done per package time.
  14. Stir in the fresh parsley and remove the bay leaves before serving.
Dutch Oven Chicken Noodle Soup

how to serve Dutch Oven Chicken Noodle Soup

Serve the soup hot in bowls. Add extra parsley on top. Offer crusty bread or crackers on the side.

how to store Dutch Oven Chicken Noodle Soup

Cool the soup to room temperature before storing. Keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze without the noodles for up to 3 months, then add fresh noodles when reheating.

tips to make Dutch Oven Chicken Noodle Soup

Keep the heat medium so vegetables cook without burning. Brown the chicken for more flavor. If soup is too thick, add a little water or stock. Add noodles at the end so they do not overcook.

variation (if any)

Use rotisserie chicken to save time. Swap egg noodles for pasta of choice. Add a squeeze of lemon for brightness or a handful of spinach for extra greens.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw first or cook a bit longer until pieces reach 165°F.

Q: Can I make this in a slow cooker?
A: Yes. Sauté chicken and vegetables first, then add to slow cooker with stock and cook on low 4–6 hours. Add noodles in the last 20 minutes.

Q: How do I keep noodles from getting mushy?
A: Add noodles at the end of cooking and cook until just tender. Or cook noodles separately and add to bowls when serving.

Conclusion

For another version and step-by-step photos, see the full recipe on Dutch Oven Chicken Noodle Soup – Bites with Bri.

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