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A white Dutch Oven full of a soup with noodles, carrots, celery and chicken.
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5 from 4 votes

Dutch Oven Chicken Noodle Soup

Dutch Oven Chicken Noodle 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!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 People
Calories: 724kcal
Author: Kristin

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

Ingredient Notes: 
Chicken Breast: This recipe will walk you through how to cook the raw diced chicken, To make it even faster, it can easily be substituted 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.
Tips and Tricks: 
    • 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.

Nutrition

Calories: 724kcal | Carbohydrates: 92g | Protein: 46g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 2043mg | Potassium: 1413mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5686IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 4mg