Dutch Oven Chicken Noodle Soup (2024)

There is nothing more comforting when you're sick or stuck at home on a rainy day than some homemade chicken noodle soup. And this Dutch Oven chicken noodle soup is a quick and easy way to get dinner on the table!

The classic flavors of a chicken noddle soup all simmered together in a large Dutch Oven pot.

I love cooking in my Dutch Oven, and there are so many things you can make in it. Homemade sourdough bread, Dutch Oven corned beef and cabbage or a big pot of cabbage and sausage soup.

If you are looking for other recipes to sooth those pesky cold symptoms check out my Starbucks Medicine ball tea or a hot toddy with tea and bourbon.

🐓Ingredients

Chicken Breast: This recipe will walk you through how to cook the raw diced chicken. To make it even faster, you can easily substitute with rotisserie or any pre-cooked chicken.

Chicken Stock: Use a good quality chicken stock for this soup. This is where the majority of the flavor will come from.

Egg Noodles: This is the preferred noodle for chicken noodle soup. Rice can also be used. Just cook until tender.

See full information on ingredients and quantities in the recipe card.

💡Tips to Make it Better

• Use a Quality Broth: Use a good quality broth or make your own to get the best flavor in this soup.
• Dutch Oven: While chicken noodle soup can be made in any pot, a Dutch Oven is a great option. It offers even cooking and holds a steady temperature.
• Cook the Chicken First in the Pot: Cook the chunks of chicken in the pan first and leave the bits and pieces while cooking the veggies. This will infuse so much flavor.
• Season the Chicken Before Cooking: While cooking the chicken, season it with salt and pepper first. This will help draw out the natural flavors of the chicken.
• Use Rotisserie Chicken: Not only will this add more flavor but it makes this soup even quicker to put together. Make sure to use about a pound of meat.
• Add Salt to the Veggies: One way to get the most flavor is to add the salt when you cook the onions. The salt will draw so much flavor out of the veggies.

🥘How to Make

Step 1: Dice the chicken into bite sized pieces and sprinkle with salt and pepper.

💡Pro Tip: To make the soup even faster, use pre cooked or even rotisserie chicken. About 1 pound.

Step 2: Place a large Dutch Oven on the stove and start to heat up over medium heat.

Step 3: Add in 1 Tablespoon of olive oil and allow to warm up.

Step 4: Add in the diced chicken and cook until fully cooked and has golden brown spots. (Image 1).

💡Pro Tip: The chicken is cooked when they temp at 165 degrees Fahrenheit and no longer pink in the middle.

Remove from the pot and set aside.

Step 5: In a now empty pot add in the other 1 tablespoon of olive oil and 1 tablespoon of butter, then melt it all together. Using a wooden spoon, scrape the bottom of the Dutch Oven to incorporate the bits of chicken that are stuck.

Step 6: Add in the onions, sprinkle with the salt, and cook until soft and translucent. About 5 minutes. (Image 2).

Step 7: Add in the carrots and celery and continue to cook until soft. Add in the garlic and cook for 30 seconds. (Image 3).

Step 8: Add the chicken back in and then the seasoning, pepper and bay leaves. Mix really well. (Image 4).

Step 9: Add in the chicken broth and egg noodles. The liquid should just reach over the top of the noodles so add about 2 cups of water or until your desired consistency. (Image 5).

Step 10: Bring to a light boil, reduce to a simmer and cook until the egg noodles are done. Check the package for recommended cooking time. (Image 6).

Step 11: Stir in the fresh parsley and serve warm with fresh bread or crackers.

❓Recipe FAQs

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