This Dutch Oven Chicken Noodle Soup is a warm hug in a bowl! Made with juicy chicken, fresh veggies, and hearty noodles, it’s perfect for chilly days.
Honestly, nothing beats the comforting smell of this soup simmering away. I usually make a big batch because leftovers make the best lunches! 😊
For me, using a Dutch oven makes cooking so easy. Just toss everything in, let it bubble, and soon you’ll have a soul-soothing meal ready to enjoy!
Key Ingredients & Substitutions
Chicken Broth: A good quality chicken broth adds depth to the soup. If you’re short on time, low-sodium broth works well. You can also use vegetable broth for a lighter version!
Vegetables: Onions, carrots, and celery form the classic mirepoix base. Feel free to swap in other veggies like parsnips or even leafy greens for added nutrition.
Chicken: Rotisserie chicken is super convenient, but poached chicken breasts are great too. If you’re vegetarian, consider using chickpeas or tofu as an alternative protein.
Noodles: Egg noodles are traditional, but you can use whole wheat, gluten-free pasta, or even rice for a different twist.
How Do You Sauté Vegetables for Maximum Flavor?
Cooking the veggies properly sets the foundation for your soup. Start by heating olive oil in the Dutch oven, then add the chopped onions first. Cook them until they’re soft and translucent; this usually takes about 5 minutes. Next, mix in the garlic, carrots, and celery.
- Use medium heat to prevent burning and stickiness.
- Stir them often, cooking for 3-4 minutes until the veggies are slightly tender.
- Don’t rush this step; it’s key to bringing out their natural flavors!
How to Make Dutch Oven Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, chopped
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and black pepper, to taste
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2 cups egg noodles or wide egg pasta noodles
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious Dutch Oven Chicken Noodle Soup will take about 15 minutes to prep and 30 minutes to cook, making the total time roughly 45 minutes. You’ll have a warm, hearty soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes softened and translucent, about 5 minutes. This is the base of your flavor, so take your time!
2. Add More Veggies:
Next, stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are just beginning to soften. This will help release their natural sweetness into the soup.
3. Pour in the Broth:
Now it’s time to add the chicken broth! Pour it in, and then add the bay leaves, dried thyme, dried basil, and some salt and pepper. Give it a good stir and bring the mixture to a boil.
4. Simmer the Soup:
Once boiling, reduce the heat to a simmer and cover the Dutch oven. Let the soup simmer for about 20 minutes or until the vegetables are tender. This fragrant broth will fill your kitchen!
5. Add the Chicken:
Incorporate the shredded cooked chicken into the pot, stirring to combine everything nicely. This will add substance and make the soup heartier.
6. Cook the Noodles:
Raise the heat slightly to bring the soup back to a gentle boil. Now, add the egg noodles and cook according to the package instructions (usually about 7-8 minutes) until they’re tender. Stir occasionally to prevent sticking!
7. Final Touches:
Once the noodles are ready, remove the bay leaves and taste the soup. Adjust with more salt and pepper as needed. It should be comforting and flavorful!
8. Serve and Enjoy:
For serving, stir in fresh parsley if you like for a pop of color and flavor. Ladle the soup into bowls and enjoy hot, possibly with some crusty bread on the side. It’s a perfect combination!
This recipe produces a warming and hearty chicken noodle soup made easily in a Dutch oven, combining tender vegetables, shredded chicken, and delicious noodles in a aromatic broth. Enjoy your comforting bowl of soup!
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen vegetables can save time and are a great option. Just add them during the last 10 minutes of cooking to ensure they heat through without becoming mushy.
What Can I Substitute for Egg Noodles?
If you prefer a different type of pasta, you can use whole wheat pasta, gluten-free noodles, or even rice! Just adjust the cooking time according to the package instructions for whichever option you choose.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. It’s great for meal prep! You can also freeze the soup for up to 3 months—just make sure to let it cool completely before transferring to a freezer-safe container.
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken and chicken broth with diced tofu and vegetable broth. Add some beans for protein and keep all the veggies for a delicious vegetarian rendition!