Dutch Oven Chicken Noodle Soup
Dutch Oven Chicken Noodle Soup offers the perfect balance of comfort and simplicity, combining tender chicken, fresh vegetables, and savory herbs in a rich broth. This hearty dish is the ideal remedy for chilly days or when you’re craving something warming and wholesome.
Made in one pot, this recipe is easy to follow, with ingredients you likely already have on hand. The egg noodles absorb all the delicious flavors, making each spoonful a satisfying experience that brings home the taste of true comfort food.
Whether you’re preparing a family dinner or meal prepping for the week, this Dutch Oven Chicken Noodle Soup promises a nourishing and flavorful meal. Enjoy it as a complete meal, or pair it with a side for a cozy, well-rounded experience.
Dutch Oven Chicken Noodle Soup Ingredients
Tender chicken breast serves as the heart of this comforting soup, adding both protein and flavor. The vegetables—onion, celery, and carrots—create a savory base, while fresh garlic adds depth and aroma. Hearty egg noodles absorb the rich broth, becoming the perfect vehicle for all the delicious flavors. Fresh herbs like rosemary, basil, and thyme bring a fragrant touch, elevating each bite. A splash of lemon and fresh parsley at the end brightens the dish, adding a refreshing contrast to the savory richness.
Dutch Oven Chicken Noodle Soup
Dutch Oven Chicken Noodle Soup is a comforting, nourishing dish that combines tender chicken breast, vibrant vegetables, and fresh herbs, all simmered together to create a rich, flavorful broth. The hearty egg noodles soak up all the goodness, making every bite a warm hug for your soul.
Recipe Tips
- Customize the Herbs:
While fresh rosemary, basil, and thyme are perfect for this recipe, feel free to experiment with other herbs or even dried herb blends. Adjusting the herb ratio allows you to control the flavor intensity to match your preferences, making the soup unique to your taste. - Don’t Overcook the Chicken:
The key to perfectly tender chicken is ensuring it doesn’t overcook. Once the chicken reaches an internal temperature of 165°F (74°C), remove it immediately from the pot. This prevents it from becoming dry or stringy. Allow it to rest before shredding to maintain its juiciness. - Make it a Meal Prep Winner:
This soup is perfect for meal prep! You can prepare the base and store it in the fridge for up to 3 days. Simply reheat and add the noodles when you’re ready to serve. Alternatively, freeze the soup base without the noodles and cook the noodles fresh when you reheat.
What to Serve with Dutch Oven Chicken Noodle Soup
- Garlic Bread or Crusty Rolls:
There’s nothing like a slice of warm, buttery garlic bread to go with a comforting bowl of chicken noodle soup. The crispy exterior and soft, doughy interior complement the soup’s richness perfectly. If you prefer, opt for crusty rolls for dipping and mopping up every drop of broth. - Simple Green Salad:
A fresh, crisp salad can be a great contrast to the warm, hearty soup. Toss together mixed greens with a light vinaigrette for a refreshing side dish that balances the richness of the soup. Consider adding some sliced avocado or cherry tomatoes for extra flavor. - Cheese-Stuffed Biscuits:
Soft, cheesy biscuits are the ultimate comfort food pairing with chicken noodle soup. The gooey cheese inside the biscuit adds a delightful richness, making it the perfect accompaniment to the light and fresh flavors of the soup. You can serve them warm for maximum indulgence.
FAQ
- Can I use rotisserie chicken instead of cooking chicken breasts?
Yes! Rotisserie chicken is an excellent shortcut. Simply shred the chicken and add it in after the soup is done simmering. This saves time while still offering a deliciously hearty meal. - What type of noodles work best for this soup?
Egg noodles are ideal for this soup, as they hold up well in the broth and have the perfect texture. However, you can substitute with other small pasta shapes like elbow macaroni or ditalini if you prefer. - Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 3 days. Just add the noodles when reheating to avoid them becoming mushy. - Is this soup freezer-friendly?
Yes, this soup freezes well without the noodles. To freeze, cool the soup and store it in an airtight container. When ready to eat, reheat and cook fresh noodles separately, then stir them into the soup. This ensures the noodles stay perfectly al dente.
Dutch Oven Chicken Noodle Soup
Ingredients
- 8 cups low-sodium chicken stock
- 2 tablespoons light olive oil
- 1 ½ pounds boneless skinless chicken breasts (cut in half lengthwise)
- 2 bay leaves
- 3 medium carrots peeled and diced into ¼-inch pieces
- 2 ribs celery diced
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 ½ tablespoons fresh herbs rosemary, basil, thyme or 1 ½ teaspoons dried herbs
- ¼ teaspoon ground black pepper
- 8 ounces egg noodles or another preferred pasta
- 2 tablespoons fresh parsley chopped
- 1 lemon optional, for serving
Instructions
- Begin by heating olive oil in a large Dutch oven over medium-high heat. Add the diced onion, celery, and carrots, sautéing them for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Pour in the chicken stock, then add the halved chicken breasts, bay leaves, and the fresh or dried herbs of your choice. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once the chicken is cooked, remove it from the pot and allow it to cool enough to handle. Shred the chicken into bite-sized pieces.
- While the chicken is cooling, add the egg noodles to the simmering soup. Stir occasionally and cook for approximately 8 minutes, or until the noodles are al dente. Once the noodles are cooked, return the shredded chicken to the soup.
- Finally, stir in the chopped parsley and, if desired, squeeze fresh lemon juice into the soup for a burst of brightness. Adjust the seasoning with salt to taste, and serve the soup warm.
Notes
Cutting the chicken breasts in half before cooking speeds up the cooking process, ensuring quicker preparation.
Leftover shredded chicken can be used to save time on a busy evening, reducing overall cooking time.
Ensure the chicken is not overcooked. It should be removed when it reaches an internal temperature of 165°F (74°C) to maintain tenderness.
