This Dutch Oven Chicken Noodle Soup is warm, cozy, and perfect for chilly days. With tender chicken, fresh veggies, and hearty noodles, it’s like a hug in a bowl!
I love making this soup because it’s easy to prepare and fills the house with a delicious smell. Plus, it’s a great way to enjoy leftovers! 🍜
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing due to its flavor. You can substitute it with butter for richness or use vegetable oil for a neutral taste.
Vegetables: Onions, carrots, and celery, known as mirepoix, form the flavor base. If you have other veggies, like bell peppers or zucchini, those can work too!
Garlic: Fresh garlic adds a lot of flavor. You could use garlic powder in a pinch, but fresh is best for depth.
Chicken Broth: Low-sodium broth lets you control salt levels. If you don’t have broth, use water with bouillon cubes or homemade broth if time allows!
Chicken: Boneless, skinless chicken breasts are easy to shred. Thighs are more flavorful and stay moist, or you can use rotisserie chicken for quick prep.
Noodles: Egg noodles are traditional, but any pasta like rotini, penne, or gluten-free options can be used. Just adjust cooking times as needed.
How Do I Get Tender, Flavorful Chicken?
Cooking the chicken right is key to a delicious soup. Here’s how to do it simply:
- Start by searing the chicken in the broth to develop a nice flavor. This will also help keep it moist.
- Let it simmer without rushing; around 25 minutes usually works well.
- Once done, shred it while it’s warm; this makes it easier and helps it soak up flavors as you stir it back in.
This method ensures your chicken is juicy and adds the best taste to your soup. Enjoy good cooking! 🍲
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 2 boneless, skinless chicken breasts (or thighs)
- 2 cups egg noodles or rotini pasta
- Optional: fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and 40 minutes to cook, making the total time around 55 minutes. It’s quick enough for a weekday meal and satisfying enough to warm you up on a chilly evening!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large Dutch oven over medium heat. Once hot, add the diced onions, sliced carrots, and sliced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften up. This is where your soup begins to develop flavor!
2. Add Garlic:
Now, add the minced garlic into the pot and sauté for another 1-2 minutes until you smell that wonderful garlic aroma wafting through your kitchen. Smells great, doesn’t it?
3. Combine Ingredients:
Next, pour in the chicken broth. Add the two bay leaves, dried thyme, dried parsley, salt, and black pepper. Give everything a good stir to combine, making sure all the flavors mingle together.
4. Cook the Chicken:
Add the boneless chicken breasts to the pot. Increase the heat to bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the chicken is cooked through. Don’t rush this step; the slow simmer deepens the flavor.
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the soup and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It’s okay if some pieces are larger; they’ll break down further in the soup.
6. Add Noodles:
Return the shredded chicken back into the pot. Add the egg noodles and cook uncovered for about 6-8 minutes, or until the noodles are tender. Remember to stir occasionally, so they don’t stick together.
7. Season and Serve:
Give the soup a taste and adjust the seasoning with more salt and pepper if necessary. Don’t forget to remove and discard the bay leaves—they’ve done their job! Serve the soup hot, garnished with chopped fresh parsley if you like. Enjoy your heartwarming bowl of chicken noodle soup!
Grab a slice of bread and dig in—this soup is sure to comfort you! 🥣
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by about 5-10 minutes to ensure it’s fully cooked. Thawing the chicken beforehand in the refrigerator is also a good option if you have time.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, feel free to use any pasta you like, such as rotini, fusilli, or even gluten-free options. Just adjust the cooking time according to the pasta you choose. Keep in mind that cooking time may vary between different types of pasta.
How Do I Store Leftover Chicken Noodle Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you plan to store it longer, consider freezing it (without noodles) for up to 3 months. When ready to serve, thaw and reheat, then add fresh noodles if desired!
Can I Add More Vegetables?
Absolutely! Feel free to add other vegetables like peas, corn, or green beans for extra flavor and nutrition. Just add them in during the last few minutes of cooking to keep them vibrant and tender.