This cozy Dutch Oven Chicken Noodle Soup warms the heart with tender chicken, soft noodles, and colorful veggies. Perfect for chilly days or when you’re feeling under the weather!
I love how easy it is to whip up this soup. Just toss everything in the pot and let it simmer while you kick back! A dash of love makes it even better—trust me on this! 😊
Key Ingredients & Substitutions
Whole Chicken: I like using a whole chicken for the rich flavor it brings. If you’re short on time, boneless chicken breasts or thighs work too. You can also use rotisserie chicken—you’ll just add it later in the process!
Broth: Homemade chicken broth is fantastic but look for low-sodium store-bought options if you’re in a pinch. You can always add salt later to control the flavor. Vegetable broth can be a nice vegetarian option too!
Noodles: Egg noodles are traditional, but you could swap them for any pasta you have on hand. Gluten-free pasta is a great substitute if there’s a dietary need—just watch the cooking time, as it varies from regular pasta.
Vegetables: Carrots and celery bring good flavor, but feel free to get creative! Peas or green beans can add a nice bit of color and sweetness. You could also toss in some spinach or kale for extra nutrients!
How Do I Ensure My Chicken Is Cooked Perfectly?
Cooking chicken in soup is simple, but timing is important! Make sure you simmer the chicken until it’s tender and falling off the bone. Here’s how to do it right:
- Start with cold broth to keep the chicken juicy.
- Bring everything to a boil, then lower the heat to maintain a gentle simmer.
- Cook for about 45 minutes to 1 hour, checking regularly. The chicken is ready when it reaches an internal temperature of 165°F (74°C).
Once done, let the chicken rest outside the pot for a few minutes. This resting time makes shredding easier—plus, it cools it down just enough to avoid burns!
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 whole chicken (about 3-4 lbs), or 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 3 celery stalks, sliced
- 8 cups chicken broth (homemade or low sodium store-bought)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
- 6 ounces egg noodles or wide egg pasta noodles
- Fresh parsley, chopped (for garnish)
- Optional: freshly ground black pepper for serving
How Much Time Will You Need?
This recipe typically takes about 15-20 minutes of prep time, plus 1 hour of cooking time. In total, you’re looking at around 1 hour and 15-20 minutes until you can enjoy a warm bowl of homemade soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large Dutch oven over medium heat until it shimmers. Add the diced onion, sliced carrots, and celery into the pot. Sauté for about 5-7 minutes until the vegetables begin to soften and the onions turn translucent. This will create a delicious base for your soup!
2. Add Garlic:
Stir in the minced garlic and cook for another minute until fragrant. This step is essential as it gives an extra layer of flavor to your soup.
3. Cook the Chicken:
Now, place the whole chicken (or chicken pieces if using boneless parts) into the Dutch oven. Pour in enough chicken broth to fully cover the chicken. Don’t skimp on the broth; it adds to the flavor of your soup!
4. Season the Soup:
Add the dried thyme, oregano, bay leaves, and sprinkle in a pinch of salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer. Cook for about 45 minutes to 1 hour, until the chicken is tender and fully cooked, reaching an internal temperature of 165°F (74°C).
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. Once it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding any skin and bones if you used a whole chicken.
6. Cook the Noodles:
Increase the heat under the pot to medium-high. Add the egg noodles to the simmering broth and cook according to the package instructions (usually about 7-8 minutes) until tender. Keep an eye on it so the noodles don’t get too soft!
7. Combine and Adjust:
Return the shredded chicken to the Dutch oven and stir everything together. Give the soup a taste and adjust the salt and pepper as needed. The seasoning can make a real difference in the flavor.
8. Final Touches:
Don’t forget to remove the bay leaves before serving. Garnish with freshly chopped parsley to add a bit of color and freshness to your warm bowl of soup.
9. Serve and Enjoy:
Serve the Chicken Noodle Soup hot, alongside crusty bread or dinner rolls for a complete meal. Enjoy every comforting spoonful!
Now you’ve got a delightful dish that’s sure to warm your soul! Enjoy this comforting, hearty Dutch Oven Chicken Noodle Soup perfect for any day!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it’s thawed completely before cooking. To thaw quickly, place the chicken in a sealed plastic bag and submerge it in cold water. Make sure to pat it dry before adding it to the pot.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply substitute the chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth. You can also add more veggies like mushrooms or potatoes for extra heartiness!
What Herbs Can I Add for Extra Flavor?
Feel free to get creative! Fresh herbs such as thyme, dill, or parsley can enhance the flavor. Add them towards the end of cooking for the best taste. A squeeze of lemon juice can also brighten it up!
Can I Add More Vegetables?
Absolutely! This soup is very versatile. You can add leafy greens like spinach, peas, or zucchini. Just chop them up and throw them in during the last few minutes of cooking to keep them vibrant and fresh!
