A warm bowl of Dutch Oven Chicken Noodle Soup is like a hug from the inside out. Picture tender chicken, vibrant veggies, and noodles swimming in a savory broth that fills your kitchen with irresistible aromas. pumpkin hummus as an appetizer This dish transforms cold, dreary days into cozy moments, making everything feel just right. pumpkin roll bars for dessert For more inspiration, check out this creamy garlic chicken recipe.
I remember the first time I made this soup; it was a chilly Sunday afternoon, and my family gathered around the table, eager to dig in. The laughter and joy shared over that bubbling cauldron of comfort food made it an instant classic in our home.
Why You'll Love This Recipe
- This Dutch Oven Chicken Noodle Soup is simple to prepare, making it perfect for busy weeknights
- With its rich flavors and hearty ingredients, it warms you up from head to toe
- The colorful veggies and tender noodles make for a visually appealing dish that’s perfect for family gatherings
- Enjoy it as a meal or a comforting side; its versatility makes it a favorite!
I still chuckle when I recall how my kids tried to catch the noodles with their chopsticks instead of spoons—let’s just say we all got a good laugh at that!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work best; feel free to adjust based on your crowd size.
- Carrots: Fresh carrots add sweetness and color; peel and slice them into bite-sized rounds.
- Celery: Choose firm stalks for crunch; diced celery gives your soup that classic flavor.
- Fresh Garlic: Use at least 3 cloves; fresh garlic brings warmth and depth to the broth.
- Egg Noodles: Wide egg noodles are perfect here—they soak up the broth wonderfully while adding heartiness.
- Chicken Broth: Opt for low-sodium broth to control the saltiness; homemade is great if you have some on hand!
- Dried Thyme: A teaspoon or two will infuse the soup with an earthy aroma that’s simply divine.
- Bay Leaves: Add one or two for flavor; remember to remove them before serving!
- Olive Oil: A couple of tablespoons are perfect for sautéing your veggies until soft and fragrant.
- Salt & Pepper: Always season your soup to taste—you want every spoonful bursting with flavor!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté the Aromatics: Heat olive oil in your Dutch oven over medium heat until shimmering. Toss in diced onions, garlic, carrots, and celery until they soften and release their delightful fragrance—about 5-7 minutes. garlic herb mashed potatoes.
Add the Chicken & Broth: Place your chicken breasts into the pot, then pour in the chicken broth until everything is submerged. Don’t forget those bay leaves! Bring to a gentle boil before lowering heat.
Add Seasonings & Simmer: Sprinkle in thyme, salt, and pepper after boiling begins. Let this simmer for about 20-25 minutes until the chicken is cooked through—your kitchen will smell heavenly!
Add Noodles & Finish Cooking : Remove the chicken once cooked and set aside to cool slightly. Stir in egg noodles into the bubbling broth and cook according to package instructions—usually about 6-8 minutes.
Shred Chicken & Serve Up!: While noodles cook, shred your chicken with two forks until nice and fluffy. Return shredded chicken back into the pot before serving—make sure everyone gets a good helping!
Enjoy your creation hot from the pot! Each spoonful bursts with flavor and warmth that feels like home.
Now sit back, put on your favorite show or gather around with loved ones because this Dutch Oven Chicken Noodle Soup is ready to take center stage! For more inspiration, check out this chicken thighs recipe.
You Must Know
- This Dutch Oven Chicken Noodle Soup is not just a meal; it’s a cozy hug in a bowl
- Perfect for chilly evenings, its rich aroma fills your kitchen, making even the grumpiest family member crack a smile
- Plus, it’s an easy way to impress dinner guests!
Perfecting the Cooking Process
Start by searing the chicken to lock in flavor. As it cooks, you can chop your veggies and prepare the broth, maximizing efficiency and ensuring every bite is delicious.
Add Your Touch
Feel free to swap out egg noodles for whole wheat or gluten-free pasta. Toss in fresh herbs like thyme or rosemary for added flavor, making each bowl uniquely yours.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain the soup’s creamy texture without boiling away all that goodness. Heavenly creamy potato soup.
Chef's Helpful Tips
- For perfect soup, always use fresh vegetables for vibrant flavors and textures
- Don’t skip the searing step—it’s key to a rich taste
- Add noodles right before serving to avoid mushiness and keep them al dente
The first time I made this soup, my kids declared me a culinary genius. They even asked if we could have it every week! It’s moments like these that remind me why I love cooking.
FAQ
Can I freeze Dutch Oven Chicken Noodle Soup?
Yes, you can freeze it for up to three months in airtight containers.
What can I use instead of chicken?
Try using turkey or even shredded rotisserie chicken for convenience.
How do I thicken the soup?
Add a cornstarch slurry or let it simmer longer to reach your desired thickness.
Dutch Oven Chicken Noodle Soup
- Total Time: 55 minutes
- Yield: Serves 6
Description
Dutch Oven Chicken Noodle Soup is the ultimate comfort food, perfect for chilly evenings. This hearty dish features tender chicken, colorful vegetables, and egg noodles simmered in a savory broth that warms the soul.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 medium carrots, peeled and sliced
- 2 stalks celery, diced
- 3 cloves fresh garlic, minced
- 8 oz wide egg noodles
- 8 cups low-sodium chicken broth
- 1–2 tsp dried thyme
- 1–2 bay leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Sauté onions, garlic, carrots, and celery for about 5-7 minutes until softened.
- Add chicken breasts and pour in chicken broth until submerged. Add bay leaves and bring to a gentle boil.
- Stir in thyme, salt, and pepper. Simmer for 20-25 minutes until chicken is cooked through.
- Remove chicken to cool slightly; stir egg noodles into the broth and cook according to package instructions (about 6-8 minutes).
- Shred the chicken and return it to the pot before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 690mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
