Chicken Noodle Soup in a Dutch Oven (One Pot Recipe) - Simply Made Eats (2024)

FAQs

Can you use a dutch oven for soup? ›

Warm up your Dutch ovens for soup season. You won't be able to resist whipping up a pot of these Dutch oven-approved soups, stews, chilis, and classic chowders.

Bring broth to a boil. Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender.

The juice alone will add a sharpness to the dish that balances out the other ingredients, but a more intense acid, like preserved lemon, can also incorporate some savory umami elements. This is because preserved lemons change during the fermentation process, becoming more concentrated and deep in flavor.

You can cook the chicken at a high-enough temperature to kill bacteria by turning up the heat on the broth, but for a much safer and tastier method, brown your chicken first. Browning or searing the chicken in a separate pan is not only far more foolproof, but adds richness and extra umami to your soup.

Dutch ovens are perfect to use with making soup, but can also be used for roasts, stews, casseroles, or even for braising meat! Le Creuset features enameled cast iron which ensures superior heat distribution and retention.

Cook the pasta separately and add when serving.

To avoid soggy pasta, keep the cooked pasta separate and add as needed when serving your chicken noodle soup.

campbell's chicken noodle soup is condensed with flavor. just add some chicken broth. mix this all in and bring it to a light simmer. you'll then crack an egg and slowly add that to the soup.

What kind of noodles are best for soup? This is mostly up to your preference, but it is usually best to use a pasta that doesn't absorb a lot of liquid – which then leads to a mushy noodle. Egg noodles tend to be the top choice, and I love to use these homemade egg noodles.

While adding vinegar won't reduce the amount of sodium in the pot, the sharp tang of this condiment can help equal out the salty flavor on your tastebuds, masking the brininess of an oversalted soup and making it easier to eat.

Whether it's white wine or vinegar, a touch of acid added to the simmering pot will create a richer finished product. That's because acid helps break down the cartilage and other connective tissues in the bones of the chicken, which helps speed up the formation of gelatin in the stock.

What acid goes in chicken soup? ›

Aside from the match-made-in-heaven, the real reason you should be adding lemon to chicken soup is because of its acidic properties. If you look at almost any soup recipe (or most recipes in general), you'll find they all have something in common: some type of acidic ingredient whether it's citrus, vinegar, or tomato.

Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

Simmer for at least 1 or up to 3 hours.

The chicken is ready as soon as the meat registers 165°F and easily falls off the bone, after about 1 1/2 hours, but you can continue simmering for up to 3 hours for richer flavor — just keep an eye out that the chicken doesn't start to disintegrate or turn the soup cloudy.

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked.

Dutch Oven Uses

Soups and stews: Dutch ovens are ideal for cooking things low and slow, which makes them perfect for hearty soups and stews. And they're typically generously sized, which means they can hold a lot of liquid.

Dutch oven soup recipes for fall and winter

This classic pot not only accommodates gallons of broth, it maintains a constant heat to allow it to bubble away gently for hours. And its tight fitting lid keeps all that flavor inside.

Medium-sized is the most universal

Anywhere between a 5- to 7-quart Dutch oven is the right all-purpose size for most cooking tasks.

This means that soups, stews and anything with "braised" in the title should be at the top of your Dutch oven recipe list. The durable cast-iron keeps the food at a consistent temperature for even cooking. Plus, when removed from the heat, the dish will stay piping hot for at least 30 minutes.