Print

Dutch Oven Chicken Noodle Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 3 reviews

This classic Dutch Oven Chicken Noodle Soup is a comforting and hearty meal made with tender chicken breast, fresh vegetables, and egg noodles simmered in a flavorful homemade chicken broth. Perfect for chilly days, this easy stovetop recipe combines aromatic herbs and fresh parsley to create a delicious, wholesome soup that serves six.

Ingredients

Protein

  • 1 Pound Chicken Breast, diced

Vegetables

  • 1 Yellow Onion, diced
  • 2 Large Carrots, peeled and diced (about 1 cup)
  • 4–5 Celery Stalks, chopped (about 1 cup)
  • 3 Garlic Cloves, minced or pressed
  • 1/4 Cup Fresh Parsley, chopped

Liquids & Oils

  • 2 Tablespoons Olive Oil (divided)
  • 1 Tablespoon Butter
  • 8 Cups Chicken Stock
  • 2 Cups Water (if needed)

Seasonings

  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 Bay Leaves
  • 1 teaspoon Rosemary
  • 1/2 teaspoon Thyme

Pasta

  • 12 oz Egg Noodles

Instructions

  1. Prepare the Chicken: Dice the chicken breast into bite-sized pieces and sprinkle with salt and pepper evenly to season.
  2. Heat the Dutch Oven: Place a large Dutch Oven on the stovetop over medium heat. Add 1 tablespoon of olive oil and let it warm up thoroughly.
  3. Cook the Chicken: Add the diced chicken to the heated pot and cook until fully cooked through with golden brown spots, about 6-8 minutes. Ensure the internal temperature reaches 165°F and no pink remains. Remove the chicken from the pot and set aside.
  4. Sauté Aromatics: In the same pot, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Melt them together while scraping the bottom with a wooden spoon to incorporate browned bits left from the chicken.
  5. Cook Vegetables: Add the diced onion and sprinkle with salt. Cook until the onions become soft and translucent, approximately 5 minutes. Then add carrots and celery and cook until tender. Add minced garlic and sauté for 30 seconds more to release the aroma.
  6. Combine Chicken and Seasonings: Return the cooked chicken to the pot. Stir in the bay leaves, rosemary, thyme, and black pepper. Mix all ingredients well to combine flavors.
  7. Add Liquids and Noodles: Pour in the chicken stock and add the egg noodles to the pot. Add up to 2 cups of water if necessary to ensure the liquid just covers the noodles. Bring the soup to a light boil, then reduce the heat to a simmer and cook according to the noodle package instructions until noodles are tender.
  8. Finish and Serve: Stir in fresh parsley just before serving. Serve the soup warm with fresh bread or crackers for a complete comforting meal.

Notes

  • Use boneless, skinless chicken breast for ease of preparation, or substitute with thighs for more flavor.
  • Check noodle package for exact cooking time to avoid overcooking.
  • If the soup gets too thick as it simmers, add additional water or stock to adjust consistency.
  • Fresh herbs can be substituted with dried, reducing quantities accordingly.
  • Leftover soup keeps well refrigerated up to 3 days or can be frozen for up to 2 months.

Find it online: https://lauracooks.com/dutch-oven-chicken-noodle-soup-recipe/