This Dutch Oven Chicken Noodle Soup is a warm hug in a bowl! It’s packed with tender chicken, fresh veggies, and cozy noodles, all simmered to perfection in one pot.
I love how easy it is to make—just toss everything in the oven and relax. It’s the perfect dish for chilly days or when you need a little comfort! Plus, leftovers are a bonus! 🍲
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps sauté the veggies. If you want a different taste, use butter or avocado oil, which also has a high smoke point.
Chicken: I usually go for chicken breasts, but thighs are wonderful too! They stay juicier in the soup. If you’re short on chicken, rotisserie chicken saves time and tastes great.
Noodles: The egg noodles are traditional here, but you can easily swap in whole wheat or gluten-free noodles. Just remember to adjust cooking time based on the type you use!
Vegetables: Onions, carrots, and celery are classic, but you can add others like bell peppers or peas for extra color and nutrition. Just adjust the quantities to fit your taste!
How Do You Achieve Flavorful Broth?
The broth is the heart of your soup, and it’s crucial to get it just right. Here’s how to enhance that flavor:
- Start by sautéing your vegetables an extra minute or two to caramelize them a bit. This adds depth to the broth.
- Ensure you’re using good-quality chicken broth—fresh homemade or low-sodium store-bought work best.
- Add the bay leaves during baking for an aromatic boost. Remove them before serving!
Taste your broth before serving—don’t hesitate to add extra salt or herbs if it needs a little more flavor.
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper to taste
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 2 boneless, skinless chicken breasts (or thighs)
- 4 ounces egg noodles or wide noodles
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This comforting Dutch Oven Chicken Noodle Soup will take about 15 minutes for prep and about 1 hour for cooking in the oven. If you include the time it takes for the noodles to cook on the stovetop, plan for around 1 hour and 30 minutes total. Perfect for a cozy meal at home!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This sets the stage for the perfect soup simmering later.
2. Sauté Your Vegetables:
In a large Dutch oven, heat the olive oil over medium heat. Once it’s hot, add the diced onion, sliced carrots, and celery. Sauté them together for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
3. Add Flavor:
Stir in the minced garlic, dried thyme, dried parsley, and some salt and pepper. Cook for another 1-2 minutes to let those delicious aromas fill your kitchen!
4. Combine with Broth:
Pour in the chicken broth and toss in the bay leaves. Give it a good stir to mix everything together nicely.
5. Add Chicken:
Carefully add the whole chicken breasts (or thighs) into the broth mixture. It’s important to keep them whole for all those lovely juices to remain.
6. Bake in the Oven:
Cover the Dutch oven with its lid and place it in your preheated oven. Let the chicken bake for about 45 minutes to 1 hour, or until it’s fully cooked and tender.
7. Shred the Chicken:
Once the chicken is cooked, carefully remove the pot from the oven. Take out the chicken breasts and shred them using two forks. This adds that cozy, home-cooked feel to your soup!
8. Add Noodles:
Return the shredded chicken back to the pot and then add the egg noodles. This is where the soup starts to take on that classic chicken noodle character!
9. Cook the Noodles:
Place the Dutch oven back on the stovetop over medium heat, leaving it uncovered. Cook until the noodles are tender, which takes about 7-10 minutes. Give it a stir occasionally to prevent sticking.
10. Final Touches:
Before serving, taste your delicious soup and tweak the seasoning with more salt and pepper if needed. Don’t forget to remove the bay leaves!
11. Serve and Enjoy:
Garnish your soup with fresh chopped parsley if you like, and serve it hot with some crusty bread or rolls on the side. Enjoy this heartwarming meal with friends and family!
Can I Use Pre-Cooked Chicken in This Recipe?
Absolutely! If you have leftover rotisserie chicken or any pre-cooked chicken, you can add it to the soup during the last few minutes of cooking, just to warm it up. This is a great time-saver!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave. You might want to add a splash of broth or water to loosen it up, as the noodles may absorb some liquid over time.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Substitute for Egg Noodles?
If you prefer a different type of noodle, feel free to use whole grain, gluten-free pasta, or even rice! Just keep in mind that cooking times may vary, so adjust accordingly. Fresh vegetables like spinach or zucchini noodles can also be added for a low-carb option!
