Description
Dutch Oven Chicken Noodle Soup is a heartwarming dish that wraps you in comfort with every spoonful. This classic recipe combines tender chicken, hearty egg noodles, and vibrant vegetables simmered in a savory broth. Perfect for chilly evenings or when you’re feeling under the weather, this soup is easy to prepare and promises to bring smiles around the table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Chop all vegetables: dice onion, slice carrots and celery, and mince garlic.
- In a Dutch oven over medium heat, heat olive oil. Sauté onions until translucent (about 5 minutes).
- Add carrots, celery, and garlic; sauté for an additional 3 minutes.
- Add chicken breasts and pour in chicken broth. Bring to a boil (about 10 minutes).
- Stir in egg noodles, thyme, and parsley; cook until noodles are tender (8-10 minutes).
- Taste and adjust seasoning with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg