Dutch Oven Chicken Noodle Soup

There’s something magical about a warm pot of chicken noodle soup simmering away on a cold day, isn’t there? I remember the first time I made this Dutch Oven Chicken Noodle Soup—it was a chilly Sunday afternoon, and I wanted to evoke that cozy feeling I had as a child on sick days. The smell wafted through my home, making it feel like a warm hug. This recipe has become one of my go-to comfort foods, perfect for when the weather turns frosty, or when I just need a little pick-me-up.

Why you’ll love this recipe

This Dutch Oven Chicken Noodle Soup is not just about warmth; it’s rich in flavor, packed with veggies, and has that timeless, heartwarming appeal we all crave. Each sip is like storytelling—the chicken’s tender juiciness dances with the crunch of carrots and the freshness of parsley, all wrapped up in a soothing broth that feels like home. The beauty of this dish lies in its versatility; it’s nourishing enough to be a meal on its own yet gentle enough to sit well with the tummy when you’re feeling under the weather.

Plus, the Dutch oven does all the heavy lifting for you! With its excellent heat retention, the flavors meld beautifully over time, transforming simple ingredients into a symphony of taste. The best part? It’s astonishingly easy to customize. Don’t have carrots? Toss in some frozen peas instead. Love garlic? Go heavy on it! You really can make this soup uniquely yours.

Gather these ingredients

Now, let’s talk about the ingredients. This list may seem familiar, but each component plays a significant role in making this dish sing.

• 2 Tablespoon Olive Oil (Divided): A good quality olive oil forms the base for getting that lovely golden-brown crust on your chicken, while also adding richness to the soup.
• 1 Pound Chicken Breast: I usually prefer boneless, skinless chicken breasts for ease. But if you have thighs on hand, definitely use those; they’ll offer a deeper flavor.
• 1 Tablespoon Butter: The key to that luscious depth! Butter brings in a creamy richness that makes each spoonful heavenly.
• 1 Yellow Onion: Diced and sautéed, this will become the aromatic backbone of your soup.
• 1 teaspoon Salt: It’s what makes everything pop! You can adjust based on your taste, of course.
• 2 Large Carrots: Peeled and diced, these add a subtle sweetness and vibrant color—who doesn’t love that bright orange?
• 4-5 Celery Stalks: Chopped to bring a crisp texture and refreshing taste that balances other flavors.
• 3 Garlic Cloves: Minced or pressed, garlic adds that lovely, savory foundation that complements the chicken beautifully.
• 8 Cups Chicken Stock: A homemade stock would be divine, but store-bought works great too! Just be sure it’s low-sodium if you’re watching your salt intake.
• 2 Bay Leaves: These are like the secret agents of flavor—so important!
• 1 teaspoon Rosemary: Fresh or dried, rosemary brings an earthy aroma that’s perfect for a cozy soup.
• 1/2 teaspoon Thyme: A classic herb for comfort foods, thyme lends a subtle warmth.
• 1/2 teaspoon Pepper: Because every soup needs a gentle kick of spice.
• 12 oz Egg Noodles: These will soak up the broth and create a wonderful texture.
• 2 Cups Water (If needed): Only if you want to adjust the consistency—more broth equals more flavor!
• 1/4 Cup Fresh Parsley: Chopped for garnish and a sprinkle of freshness—don’t skip it!

Preparing Dutch Oven Chicken Noodle Soup

Ready to get cooking? The process is straightforward and enjoyable, just like chatting with a good friend while you cook.

1. Dice the chicken into bite-sized pieces. Sprinkle with salt and pepper.

2. Heat a large Dutch Oven over medium heat. Add 1 tablespoon of olive oil and let it warm.

3. Cook the chicken until it’s fully cooked and has those beautiful golden spots—this will take about 5-7 minutes. You want it to reach 165°F (and no pink inside). Remove and set aside.

4. In the now-empty pot, add the remaining 1 tablespoon of olive oil along with 1 tablespoon of butter. Melt it together.

5. Scrape the bottom of the Dutch Oven with a wooden spoon to incorporate those delightful bits stuck to the bottom—that’s all flavor, my friend!

6. Toss in the diced onion and sprinkle with salt. Cook for about 5 minutes until it’s softened and translucent.

7. Add the carrots and celery, continuing to cook until they soften too. Then, stir in the garlic and let it cook for an extra 30 seconds.

8. Bring the chicken back into the pot, then add your herbs: bay leaves, rosemary, thyme, and pepper. Mix it all together!

9. Now, pour in the chicken stock and add the egg noodles. Ensure the liquid just covers the noodles (you can add water if needed). Bring this beauty to a light boil, then reduce to a simmer.

10. Cook until the egg noodles are done, about 8-10 minutes depending on the package instructions.

11. Finally, stir in the freshly chopped parsley and serve warm with a side of freshly baked bread or crackers. It’s the perfect finishing touch!

Best way to enjoy it

Imagine this—cozying up with a steaming bowl of soup, the gentle aroma wrapping around you like a comfy blanket. A great way to serve this soup is by garnishing each bowl with a sprinkle of fresh parsley. It adds not just a pop of color, but that burst of freshness that contrasts so beautifully with the savoriness.

Pair it with buttery toast or a crunchy baguette, and you’ve got yourself a meal that feels like a warm embrace. For a little extra indulgence, serve with some crusty crackers to dunk!

Storage and reheating tips

If you find yourself with leftovers (though they might be hard to resist!), here’s how to keep your soup fresh:

• Refrigeration: Let the soup cool down, then transfer it to an airtight container. It’ll keep well in the fridge for about 3-4 days.

• Freezing: You can freeze the soup for up to 3 months. Just make sure to leave a little space in the container for the soup to expand as it freezes. When you’re ready to rejuvenate it, let it thaw in the refrigerator overnight, then reheat on the stove or in the microwave.

• Reheating: When reheating, you might need to add a splash of water or stock as the noodles can absorb some of that luscious broth. Gradually heat until piping hot!

Tips for a success recipe

• Don’t rush the sautéing—taking your time here brings out the sweet notes of the onion and caramelizes the chicken perfectly.

• Experiment with herbs! If you’re feeling adventurous, try adding fresh dill or tarragon for an earthy twist.

• For a kick, why not toss in a pinch of red pepper flakes during cooking? It’s a great way to add a little warmth.

Creative Twists

Feeling creative with your soup? Here are some fun ways to mix it up:

• For a richer feel, add a spoonful of cream cheese or heavy cream into the soup during the last few minutes of cooking. A luscious, creamy chicken noodle soup? Yes, please!

• If you’re trying to utilize pantry staples, frozen vegetables work just as well—throw in peas, corn, or even spinach for added nutrition.

• Swap the egg noodles for whole wheat or gluten-free pasta, if needed. Cook it separately so you can achieve the perfect texture.

Ingredients

• 2 Tablespoon Olive Oil (Divided)
• 1 Pound Chicken Breast
• 1 Tablespoon Butter
• 1 Yellow Onion Diced
• 1 teaspoon Salt
• 2 Large Carrots Peeled and Diced
• 4-5 Celery Stalks Chopped
• 3 Garlic Cloves Minced
• 8 Cups Chicken Stock
• 2 Bay Leaves
• 1 teaspoon Rosemary
• 1/2 teaspoon Thyme
• 1/2 teaspoon Pepper
• 12 oz Egg Noodles
• 2 Cups Water (If needed)
• 1/4 Cup Fresh Parsley

Directions to follow

1. Dice the chicken into bite-sized pieces, sprinkling with salt and pepper.
2. Heat a large Dutch Oven over medium heat and add 1 Tablespoon of olive oil.
3. Cook the diced chicken until golden brown and fully cooked. Remove and set aside.
4. In the same pot, add 1 tablespoon of olive oil and 1 tablespoon of butter; melt together.
5. Scrape the bottom with a wooden spoon to incorporate the chicken bits.
6. Stir in the diced onion and sprinkle with salt. Cook until soft and translucent (about 5 minutes).
7. Add diced carrots and chopped celery; cook until softened. Stir in minced garlic and cook for 30 seconds.
8. Return cooked chicken to the pot, mix in bay leaves, rosemary, thyme, and pepper.
9. Pour in chicken stock and add egg noodles, ensuring the liquid covers the noodles. Add up to 2 cups of water for desired consistency.
10. Bring to a light boil, reduce to simmer, and cook until noodles are done (check package instructions).
11. Stir in fresh parsley and serve warm with bread or crackers.

Your questions answered

1. Can I use frozen chicken for this recipe?
Absolutely! Just make sure to thaw it properly first for even cooking.

2. How can I make this soup healthier?
You can add more vegetables like spinach or kale, or use whole grain noodles.

3. What if I don’t have chicken stock?
Veggie stock is a great substitute, or even water can work in a pinch—just season appropriately.

4. Is this recipe suitable for meal prep?
For sure! Just remember that noodles may absorb broth as it sits, so add extra liquid when reheating.

5. How long does it take to prepare?
From start to finish, you’re looking at about 40-50 minutes, depending on your chopping speed!

I hope this soup adds warmth to your kitchen and fills your home with the delightful fragrance of nostalgia. Cooking isn’t just about fuel; it is about sharing love through food, and I can’t wait for you to try this. Let’s see how you add your own twist to this beloved recipe—be part of our little cooking family and share your stories with me!

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Dutch Oven Chicken Noodle Soup

Difficulty: Beginner Prep Time Cook Time Total Time 45 hrs

Cooking Temp: medium  C Servings: 6 Estimated Cost: $ 10 Calories: 350

Best Season: Winter

Description

This Dutch Oven Chicken Noodle Soup is rich in flavor, packed with veggies, and offers a timeless, heartwarming appeal perfect for chilly days or when you need comfort.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 Tablespoon Olive Oil (Divided)
• 1 Pound Chicken Breast (Boneless, skinless)
• 1 Tablespoon Butter
• 1 Each Yellow Onion (Diced)
• 1 teaspoon Salt
• 2 Large Carrots (Peeled and diced)
• 4-5 Each Celery Stalks (Chopped)
• 3 Each Garlic Cloves (Minced)
• 8 Cups Chicken Stock (Low-sodium if desired)
• 2 Each Bay Leaves
• 1 teaspoon Rosemary (Fresh or dried)
• ¹⁄₂ teaspoon Thyme
• ¹⁄₂ teaspoon Pepper
• 12 oz Egg Noodles
• 2 Cups Water (If needed)
• ¹⁄₄ Cup Fresh Parsley (Chopped for garnish)

Instructions

Cooking Steps

1. Prepare the Chicken

   Dice the chicken into bite-sized pieces, sprinkling with salt and pepper.
   Mark as complete

2. Cook the Chicken

   Heat a large Dutch Oven over medium heat and add 1 Tablespoon of olive oil. Cook the diced chicken until golden brown and fully cooked. Remove and set aside.
   Mark as complete

3. Sauté Vegetables

   In the same pot, add 1 tablespoon of olive oil and 1 tablespoon of butter; melt together. Scrape the bottom with a wooden spoon to incorporate the chicken bits.
   Mark as complete

4. Cook Onion and Veggies

   Stir in the diced onion and sprinkle with salt. Cook until soft and translucent (about 5 minutes). Add diced carrots and chopped celery; cook until softened. Stir in minced garlic and cook for 30 seconds.
   Mark as complete

5. Combine Everything

   Return cooked chicken to the pot, mix in bay leaves, rosemary, thyme, and pepper. Pour in chicken stock and add egg noodles, ensuring the liquid covers the noodles. Add up to 2 cups of water for desired consistency.
   Mark as complete

6. Simmer the Soup

   Bring to a light boil, reduce to simmer, and cook until noodles are done (check package instructions).
   Mark as complete

7. Final Touch

   Stir in fresh parsley and serve warm with bread or crackers.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 65mg22%

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 36g12%

Dietary Fiber 3g12%

Sugars 3g

Protein 30g60%

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Vitamin A 500 IU

Vitamin C 10 mg

Calcium 40 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 15 mcg

Thiamin 0.3 mg

Riboflavin 0.4 mg

Niacin 10 mg

Vitamin B6 1 mg

Folate 20 mcg

Vitamin B12 2 mcg

Pantothenic Acid 1 mg

Phosphorus 340 mg

Magnesium 30 mg

Zinc 2 mg

Selenium 30 mcg

Copper 0.2 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken noodle soup, comfort food, Dutch oven, cozy recipe, easy soup