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
Scale
- 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