This Dutch Oven Chicken Noodle Soup is warm and cozy, perfect for chilly days! Tender chicken and soft noodles swim in a tasty broth with veggies to make everyone feel better.
I love making this soup because it fills the house with a wonderful smell. Plus, it’s super easy to toss everything in the pot and let it simmer. It’s like a warm hug in a bowl! 😊
Key Ingredients & Substitutions
Olive Oil or Butter: Both options are great for cooking the veggies. I often use olive oil for a lighter flavor, but butter adds richness. If you’re dairy-free, stick with olive oil!
Chicken Broth: Low-sodium broth helps control overall saltiness. If you don’t have chicken broth, any vegetable broth can do in a pinch, or you can use water with some added seasonings.
Shredded Chicken: Rotisserie chicken is my go-to because it’s quick and flavorful. You can also use leftover chicken or poach chicken breasts in the broth while cooking.
Noodles: Egg noodles are traditional, but you can substitute with whole wheat pasta, gluten-free pasta, or even zucchini noodles for a low-carb version.
How Do I Make Sure My Vegetables Are Perfectly Cooked?
Cooking the vegetables just right adds flavor to the soup. Here’s how to do it:
- Start by sautéing the onion, carrots, and celery together. This combination is known as mirepoix and builds a strong flavor base.
- Cook on medium heat, stirring occasionally until softened, about 5-7 minutes. This allows the veggies to release their moisture and sweetness.
- After adding garlic, give it time to cook just until fragrant. Overcooking garlic can make it bitter, so keep an eye on it!
By following these tips, your vegetables will be tender and full of flavor, making your soup even more delicious!
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
For The Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 2 teaspoons dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups egg noodles or your choice of pasta
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 30 minutes to cook. So, in total, you’re looking at around 45 minutes before you can enjoy this warm and comforting soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil or butter in a large Dutch oven over medium heat. Once it’s hot, add the diced onion, sliced carrots, and sliced celery to the pot. Cook while stirring occasionally for about 5-7 minutes, or until the vegetables start to soften.
2. Add Garlic:
Now, stir in the minced garlic and cook for an additional minute until it becomes fragrant. Be careful not to burn the garlic as it can turn bitter!
3. Pour in Chicken Broth:
Next, carefully pour in the chicken broth and bring everything to a gentle boil. This will create the flavorful base of your soup!
4. Season and Simmer:
Add the shredded chicken, dried thyme, parsley, rosemary (if using), and season with salt and pepper. Lower the heat to let it simmer for about 10 minutes to let all the delicious flavors combine.
5. Cook the Noodles:
Now it’s time to add the egg noodles! Stir them into the pot and cook according to the package instructions, usually about 7-8 minutes until they are tender.
6. Taste and Adjust:
Before serving, taste the soup and adjust the seasoning if needed. If you like a bit more flavor, feel free to sprinkle in a bit more salt and pepper.
7. Garnish and Serve:
Remove the pot from heat. Ladle the soup into bowls and garnish each bowl with fresh chopped parsley. Serve hot, alongside warm bread rolls or crusty bread for dipping.
Enjoy your hearty, comforting Dutch Oven Chicken Noodle Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, but it’s best to thaw it first! Thaw frozen chicken in the fridge overnight or in a sealed plastic bag submerged in cold water. Once thawed, shred the chicken and add it to the soup as directed.
How Can I Make This Soup Healthier?
You can easily make this soup healthier by using whole wheat pasta or by adding more vegetables like spinach, kale, or green beans. Additionally, opting for low-sodium broth helps reduce salt intake.
Can I Make This Ahead of Time?
Definitely! You can prepare the soup base and store it in the fridge for up to 3 days. Just cook the noodles separately and add them when you reheat the soup. This prevents them from becoming mushy!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally for even heating. If the soup thickens too much, add a splash more broth or water when reheating.
