This Dutch Oven Chicken Noodle Soup is warm and cozy, perfect for a chilly day! It features tender chicken, colorful veggies, and soft noodles in a flavorful broth. Yum!
There’s something special about making it all in one pot. It means fewer dishes, and trust me, you’ll want every last drop of that broth! I could sip on it forever! 😊
Key Ingredients & Substitutions
Olive Oil or Butter: Both add great flavor. If you prefer a lighter option, use olive oil, but butter gives a rich taste. You could also use coconut oil for a different twist.
Chicken: Bone-in, skin-on chicken is the best for flavor. If you’re in a hurry, you can substitute it with boneless chicken breasts or thighs, just reduce the cooking time.
Egg Noodles: Wide egg noodles add heartiness to the soup and cook quickly. For a gluten-free version, try rice noodles or gluten-free pasta, but keep an eye on cooking times.
Herbs: Dried thyme is essential for that comforting flavor. If you have fresh thyme, use it instead. Just cut the amount in half as fresh herbs are more potent.
How Do I Make Sure My Chicken is Tender and Flavorful?
The key to tender chicken lies in slow cooking. Start by sautéing your veggies first to develop flavor, then add the chicken and broth. Here’s a step-by-step:
- Cook over medium heat for your veggies to soften and release their flavors, about 5-7 minutes.
- Add the chicken and cover with broth to keep it moist as it cooks.
- Simmer on low for 30-40 minutes until the chicken is tender and shreds easily.
This method ensures your chicken soaks up all that fantastic broth flavor! And remember to shred it right after cooking for the best texture.
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 2 pounds bone-in, skin-on chicken breasts or thighs
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
For the Noodles:
- 3 cups egg noodles or wide egg pasta noodles
For Garnish:
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious chicken noodle soup will take you about 15 minutes to prepare and around 45 minutes to cook. Total time: approximately 1 hour. It’s a comforting dish that cooks all in one pot—easy cleanup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in your large Dutch oven over medium heat. Once heated, add the diced onion, sliced carrots, and celery. Sauté them for about 5-7 minutes until the veggies are nice and softened. This step helps build a strong flavor base for your soup.
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional minute until it becomes fragrant. Be careful not to burn it, as burnt garlic can make your soup taste bitter!
3. Combine the Chicken and Broth:
Pour in the chicken broth and gently add the bone-in, skin-on chicken pieces. Sprinkle the dried thyme, dried parsley, salt, and pepper over the top, and then stir gently to combine all the ingredients.
4. Simmer the Soup:
Bring the broth to a simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it cook for 30-40 minutes. The chicken should be cooked through and tender by this point.
5. Shred the Chicken:
Carefully remove the chicken from the pot and place it onto a cutting board. Let it cool for a few minutes, then shred the meat using two forks. Discard the skin and bones, and set the shredded chicken aside for a moment.
6. Cook the Noodles:
Bring the soup back to a boil and add the egg noodles. Cook according to the package instructions, which usually takes about 6-8 minutes until they’re tender. Stir occasionally to prevent sticking!
7. Final Touches:
Return the shredded chicken back to the Dutch oven and stir to combine everything. Taste your soup and adjust the seasoning with more salt and pepper if needed.
8. Serve & Enjoy:
Ladle the comforting soup into warm bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad for a complete meal. Enjoy every cozy spoonful!
Now you have a delicious Dutch Oven Chicken Noodle Soup recipe to warm your heart. Happy cooking!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! If using frozen chicken, make sure it’s fully thawed before adding it to the pot. Thaw it in the fridge overnight or in a sealed bag submerged in cold water. This helps ensure it cooks evenly in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can cook the entire soup and refrigerate it for up to 3 days. Just reheat on the stove over medium heat. If the noodles absorb too much broth, add a splash more chicken broth or water while reheating to maintain the right consistency.
What Noodles Can I Use Besides Egg Noodles?
While egg noodles are perfect for this soup, you can substitute with other types like rotini, fusilli, or gluten-free pasta. Just keep an eye on cooking times, as different noodles have varying cooking durations.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage. Just make sure to leave some space in the container, as the soup will expand when frozen.
