Dutch Oven chicken noddle soup that is both hearty and healthy. Fight off a cold, warm up on a cool day or simply enjoy the classic flavors of a chicken noodle soup. Loaded with fresh veggies, herbs, stock and chunks of chicken. This soup can be made in under 30 minutes!
There is nothing more comforting when you're sick or stuck at home on a rainy day than some homemade chicken noodle soup. And this Dutch Oven chicken noodle soup is a quick and easy way to get dinner on the table!
The classic flavors of a chicken noddle soup all simmered together in a large Dutch Oven pot.
I love cooking in my Dutch Oven, and there are so many things you can make in it. Homemade sourdough bread, Dutch Oven corned beef and cabbage or a big pot of cabbage and sausage soup.
If you are looking for other recipes to sooth those pesky cold symptoms check out my Starbucks Medicine ball tea or a hot toddy with tea and bourbon.
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🐓Ingredients
Chicken Breast: This recipe will walk you through how to cook the raw diced chicken. To make it even faster, you can easily substitute with rotisserie or any pre-cooked chicken.
Chicken Stock: Use a good quality chicken stock for this soup. This is where the majority of the flavor will come from.
Egg Noodles: This is the preferred noodle for chicken noodle soup. Rice can also be used. Just cook until tender.
See full information on ingredients and quantities in the recipe card.
💡Tips to Make it Better
- Use a Quality Broth: Use a good quality broth or make your own to get the best flavor in this soup.
- Dutch Oven: While chicken noodle soup can be made in any pot, a Dutch Oven is a great option. It offers even cooking and holds a steady temperature.
- Cook the Chicken First in the Pot: Cook the chunks of chicken in the pan first and leave the bits and pieces while cooking the veggies. This will infuse so much flavor.
- Season the Chicken Before Cooking: While cooking the chicken, season it with salt and pepper first. This will help draw out the natural flavors of the chicken.
- Use Rotisserie Chicken: Not only will this add more flavor but it makes this soup even quicker to put together. Make sure to use about a pound of meat.
- Add Salt to the Veggies: One way to get the most flavor is to add the salt when you cook the onions. The salt will draw so much flavor out of the veggies.
🥘How to Make
Step 1: Dice the chicken into bite sized pieces and sprinkle with salt and pepper.
💡Pro Tip: To make the soup even faster, use pre cooked or even rotisserie chicken. About 1 pound.
Step 2: Place a large Dutch Oven on the stove and start to heat up over medium heat.
Step 3: Add in 1 Tablespoon of olive oil and allow to warm up.
Step 4: Add in the diced chicken and cook until fully cooked and has golden brown spots. (Image 1).
💡Pro Tip: The chicken is cooked when they temp at 165 degrees Fahrenheit and no longer pink in the middle.
Remove from the pot and set aside.
Step 5: In a now empty pot add in the other 1 tablespoon of olive oil and 1 tablespoon of butter, then melt it all together. Using a wooden spoon, scrape the bottom of the Dutch Oven to incorporate the bits of chicken that are stuck.
Step 6: Add in the onions, sprinkle with the salt, and cook until soft and translucent. About 5 minutes. (Image 2).
Step 7: Add in the carrots and celery and continue to cook until soft. Add in the garlic and cook for 30 seconds. (Image 3).
Step 8: Add the chicken back in and then the seasoning, pepper and bay leaves. Mix really well. (Image 4).
Step 9: Add in the chicken broth and egg noodles. The liquid should just reach over the top of the noodles so add about 2 cups of water or until your desired consistency. (Image 5).
Step 10: Bring to a light boil, reduce to a simmer and cook until the egg noodles are done. Check the package for recommended cooking time. (Image 6).
Step 11: Stir in the fresh parsley and serve warm with fresh bread or crackers.
❓Recipe FAQs
No. Egg noodles can be added right to the pot of soup and cooked until tender.
The best way to keep your noodles from getting soggy is to pull it off the stove while they still have a little stiffness to them. Since Dutch Ovens stay so hot for a long time it will slowly cook the noodles as it cools. They can also be cooked separate and added when ready to serve.
While the herbs and spices are important, a couple of ways to get even more flavor out of your soup is to use a good quality broth, season the chicken before cooking and adding salt as the onions, carrots and celery are cooking.
🥣Other Homemade Soup Recipes
📋Recipe
Dutch Oven Chicken Noodle Soup
Equipment
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
- ½ teaspoon Thyme
- ½ teaspoon Pepper
- 12 oz Egg Noodles
- 2 Cups Water - If needed. See notes.
- ¼ Cup Fresh Parsley
Instructions
- Dice the chicken into bite sized pieces then sprinkle with salt and pepper.
- Place a large Dutch Oven on the stove and start to heat up over medium heat. Add in 1 Tablespoon of olive oil and allow to warm up.
- Add in the diced chicken and cook until fully cooked and has golden brown spots. The chicken is cooked when they temp at 165 degrees Fahrenheit and no longer pink in the middle. When done, remove from the pot and set aside.
- In a now empty pot, add in the other 1 tablespoon of olive oil and 1 tablespoon of butter and melt together. Using a wooden spoon, scrape the bottom of the Dutch Oven to incorporate the bits of chicken that are stuck.
- Add in the onions, sprinkle with the salt, and cook until soft and translucent. About 5 minutes. Add in the carrots and celery then continue to cook until soft. Add in the garlic and cook for 30 seconds.
- Add back in the chicken and then the seasoning, pepper and bay leaves. Mix really well.
- Add in the chicken broth and egg noodles. The liquid should just reach over the top of the noodles, so add about 2 cups of water or until your desired consistency is reached. Bring to a light boil, reduce to a simmer and cook until the egg noodles are done. Check the package for recommended cooking time.
- Stir in the fresh parsley and serve warm with fresh bread or crackers.
Notes
-
- Use a Quality Broth: Use a good quality broth or make your own to get the best flavor in this soup.
-
- Cook the Chicken First in the Pot: Cook the chunks of chicken in the pan first and leave the bits and pieces while cooking the veggies. This will infuse so much flavor.
-
- Season the Chicken Before Cooking: While cooking the chicken, season it with salt and pepper first. This will help draw out the natural flavors of the chicken.
-
- Add Salt to the Veggies: One way to get the most flavor is to add the salt when you cook the onions. The salt will draw so much flavor out of the veggies.
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