This Dutch Oven Chicken Noodle Soup is a warm, cozy dish filled with tender chicken, soft noodles, and delightful veggies. Perfect for chilly days!
The best part? It simmers slowly, allowing all the flavors to blend beautifully. I love making a big pot and enjoying leftovers; they taste even better the next day! 😋
Key Ingredients & Substitutions
Olive Oil or Butter: I like using olive oil for its health benefits, but butter adds a rich flavor. If you’re dairy-free, stick with olive oil or avocado oil instead.
Chicken Broth: Low-sodium chicken broth is perfect for controlling saltiness. You can replace it with vegetable broth for a lighter option or stock for deeper flavor.
Chicken: Bone-in, skin-on chicken adds great flavor, but if you’re in a rush, boneless, skinless chicken breasts work too. You can also use rotisserie chicken for quick prep!
Noodles: I prefer egg noodles for their texture, but you could substitute with other pasta like fusilli or gluten-free noodles according to your needs.
Herbs: Fresh herbs are delightful if you have them on hand! If not, dried herbs work just fine. I like to add a little extra parsley right before serving for freshness.
How Do I Get the Chicken Perfectly Cooked and Shredded?
Cooking the chicken correctly is key for tender, flavorful meat. Place your chicken pieces in the broth and let them simmer gently. Here’s how to ensure it’s done perfectly:
- Keep the heat low to avoid boiling, which can dry out the chicken.
- Check if the chicken is done by cutting into it; it should be white throughout with no pink.
- Let the chicken rest for a few minutes after cooking, making it easier to shred without burning your fingers!
Shredding is simple; just use two forks to pull the meat apart into bite-sized pieces. Your chicken is now ready to join the flavorful soup!
Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (preferably low sodium)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon black pepper
- Salt to taste
- 2 large chicken breasts or thighs (bone-in, skin-on preferred for more flavor)
- 6 ounces egg noodles or wide egg noodles
- Fresh parsley or dill for garnish (optional)
- Bread, for serving (optional)
How Much Time Will You Need?
This comforting chicken noodle soup requires about 10 minutes for prep and around 40 minutes for cooking. Total time is about 50 minutes—perfect for a cozy meal at home!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large Dutch oven over medium heat. Once it’s hot, add the chopped onion, carrots, and celery. Sauté the vegetables until they’re softened, which should take about 5-7 minutes. This step builds great flavor for your soup!
2. Add Garlic and Spices:
Next, stir in the minced garlic and cook for another minute until it’s fragrant. Then pour in the chicken broth and add the bay leaves, thyme, dried parsley, black pepper, and salt. Give it a good stir to mix everything together!
3. Cook the Chicken:
Carefully place the chicken breasts or thighs into the broth. Bring everything to a gentle boil, then lower the heat to a simmer. Cover the pot and let the chicken cook for about 25-30 minutes, or until it’s cooked through and tender.
4. Shred the Chicken:
Once the chicken is done, take it out of the pot and let it cool for a few minutes. Use two forks to shred the chicken, discarding any bones and skin. Your chicken is now ready to add back into the soup!
5. Add the Noodles:
While you’re shredding the chicken, toss the egg noodles into the simmering broth. Cook according to the package instructions (about 6-8 minutes) until they’re tender. The noodles will absorb some of that delicious broth!
6. Combine and Serve:
Return the shredded chicken to the Dutch oven and stir it into the soup. Adjust the seasoning with extra salt and pepper if needed. Remove the bay leaves, and for a fresh touch, sprinkle with chopped parsley or dill before serving. Enjoy your soup hot with crusty bread on the side!
Dig in and enjoy this hearty, homemade chicken noodle soup—perfect for warming up on a cool day!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to thaw it completely before cooking. You can thaw frozen chicken overnight in the refrigerator or place it in a sealed plastic bag and submerge it in cold water for a quicker option. Ensure the chicken is fully cooked before shredding.
Can I Make This Chicken Noodle Soup Ahead of Time?
Yes, this soup can be made ahead of time! You can prepare it completely and store it in the refrigerator for up to 3 days. Just reheat gently on the stove over low heat, and if the noodles absorb too much broth, add a splash of water or broth to thin it out.
What Kind of Noodles Can I Use?
Egg noodles are traditional for chicken noodle soup, but feel free to substitute them with other types of pasta, like rotini or fusilli. Just be mindful of the cooking time, as different noodles may require different cooking lengths.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup (without the noodles) for up to 3 months. Just cook fresh noodles when you’re ready to enjoy it again!
