This Dutch Oven Chicken Noodle Soup is cozy and comforting, perfect for chilly days. It’s packed with tender chicken, hearty noodles, and colorful veggies!
Nothing beats a warm bowl of this soup, especially when you can make it all in one pot! It gives me major homemade vibes without much fuss. Who doesn’t love that? 😊
Key Ingredients & Substitutions
Whole Chicken: Using a whole chicken gives a rich flavor and tender meat. If you prefer or need quicker prep, rotisserie chicken works well too. Just shred the meat and add it later in the recipe, reducing cook time.
Chicken Broth: For a deeper flavor, use low-sodium chicken broth. If you need to keep it vegetarian, use vegetable broth instead, but it will change the taste slightly.
Vegetables: Carrots, celery, and onions are classic for a reason! You can replace carrots with parsnips or add spinach for extra greens. Feel free to mix in other veggies, like peas or corn, if you have them on hand.
Noodles: Egg noodles are the traditional choice, but any pasta will do. For a gluten-free option, go for rice noodles or gluten-free pasta; just adjust the cooking time as needed.
How Do You Get the Best Flavor in Your Soup?
The key to a flavorful soup lies in the sautéing step. Starting with fresh vegetables brings out their natural sweetness and aroma. Make sure to cook them until they are just tender before adding the chicken.
- Heat oil or butter in the Dutch oven, then add onions, carrots, and celery.
- Sauté for about 5 minutes until they soften, then throw in minced garlic for one more minute. Pay attention to avoid burning the garlic!
Letting the soup simmer after adding the chicken allows the flavors to meld beautifully. If time allows, letting it cook longer makes it even tastier. Enjoy making this cozy dish!
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 lbs), rinsed
- 12 cups water or low-sodium chicken broth
- 4 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 2 cups egg noodles or wide egg pasta noodles
- 2 tbsp olive oil or butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting chicken noodle soup takes about 15 minutes to prep and 1.5 hours to cook. Most of that time is just letting the chicken simmer, so you can relax while it does its thing. After that, you just need a bit of time to cook the noodles and finish everything up!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large Dutch oven, heat the olive oil or butter over medium heat. Once hot, add in the chopped onion, sliced carrots, and celery. Sauté for about 5 minutes until the onions are nice and translucent and the veggies start to soften. This helps build the flavor base for your soup!
2. Add the Garlic:
Stir in the minced garlic and cook for one more minute, stirring frequently. This step is essential to prevent the garlic from burning, which can make it taste bitter.
3. Add the Chicken and Liquid:
Now, gently place the whole chicken into the pot. Carefully pour in the water or chicken broth until the chicken is fully submerged. This will create a hearty, flavorful base for your soup.
4. Season the Soup:
Add salt, black pepper, dried thyme, and bay leaves, then bring everything to a boil. Once it’s bubbling, reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours. This long cook time ensures the chicken becomes tender and the flavors merge beautifully.
5. Shred the Chicken:
After the chicken is fully cooked, carefully remove it from the pot and set it aside to cool slightly. Discard the bay leaves as you don’t want to serve those. Once the chicken is cool enough to handle, shred the meat using two forks, making sure to discard the skin and bones.
6. Add the Noodles:
Bring the broth in the Dutch oven back to a gentle boil. Add the egg noodles and cook according to the package instructions, usually about 6-8 minutes, until they are tender and ready for the soup.
7. Combine Chicken and Broth:
Return the shredded chicken to the pot and stir everything together. Taste the soup and adjust seasoning with more salt and pepper if necessary.
8. Serve and Enjoy:
Remove the pot from the heat, and garnish with freshly chopped parsley. Ladle the soup into bowls and serve hot. This dish pairs wonderfully with crusty bread or warm biscuits on the side!
Enjoy every comforting spoonful of your homemade chicken noodle soup! It’s perfect for warming up on a cozy day! 🥣❤️
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! However, make sure to thaw it completely in the fridge before adding it to the soup. You can also cook it from frozen, but you’ll need to extend the simmering time to ensure it’s fully cooked.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until hot throughout. The noodles may absorb some broth, so feel free to add a splash of water or broth when reheating.
Can I Make This Soup Gluten-Free?
Absolutely! Substitute traditional egg noodles with gluten-free pasta or rice noodles. Just be sure to adjust the cooking time according to the package instructions for your chosen noodles.
Can I Add Other Vegetables?
Yes, feel free to customize the soup with other vegetables! Peas, corn, or spinach are great additions. Simply stir them in during the last few minutes of cooking to keep them vibrant and fresh.
