Dutch Oven Chicken Noodle Soup
Dutch Oven Chicken Noodle Soup is the epitome of comfort, blending tender chicken breast, crisp vegetables, fragrant herbs, and satisfying egg noodles. This hearty soup is an ideal choice for any occasion, providing a warm and nutritious meal that’s easy to prepare.
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
Fresh herbs can be replaced with a combination of dried rosemary, basil, and thyme, using 1 ½ teaspoons in total.
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.
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.