Dutch Oven Chicken Noodle Soup - Love from the Table (2024)

This simple and delicious Dutch Oven Chicken Noodle Soup recipe is the perfect comfort food. Full of tender cooked chicken, flavorful vegetables and hearty egg noodles, a warm bowl of soup is exactly what you need to get you through the cold weather.

My kids are off school today for a snow day. No doubt they will be playing in the backyard for hours, until their noses and hands are pink and they just can’t stand the cold any more. When they finally make it inside for lunch, only a hot bowl of soup will do. Nothing is better on a cold day than a big pot of homemade soup. This classic chicken noodle soup recipe is our family favorite.

Full of tender chicken, fresh vegetables and flavorful broth, this is a hearty homemade chicken soup recipe just like mom or grandma use to make. With simple ingredients and minimal prep, this easy recipe is attainable for any home cook. Master this simple homestyle chicken noodle soup and it will become one of your go-to soup recipes for years to come.

For other soul-warming soups to get you through the winter, try my hearty crockpot cowboy soup, creamy vegetable rice soup, vegetable orzo soup, or zuppa toscana.

You Will Love This

• A bowl of chicken noodle soup is just what you need to survive flu season or a cold winter night.
• This easy chicken noodle soup recipe is the perfect way to use up leftover chicken or rotisserie chicken.

What is a dutch oven and why use it for soup?

I have two dutch ovens, and they are by far the most used pots in my kitchen. A dutch oven is a heavy pot with a tight fitting lid, most often made of cast iron. It can be used on the stove top or in the oven. A dutch oven is perfect for making soups, stews and chilis (and all manner of other things). I use a dutch oven every time I make soup because it creates a very even and consistent heat. A dutch oven also retains heat very well, so the pot will stay warm after you take it off the heat. As a result, a dutch oven typically cooks a little faster than a regular pot while still locking all that delicious flavor into your soup. Once your soup is done, you can take it off of direct heat and it will still stay piping hot, bowl after bowl.

Ingredients

For this homemade chicken noodle soup recipe, you need the following ingredients (exact measurements are in the recipe card below).

• Olive oil
• Onion
• Celery stalks
• Carrots
• Chicken: I used boneless skinless chicken thighs for this recipe. I love tender chicken thighs in soup because they are quick cooking and have great flavor. You could substitute rotisserie chicken or boneless skinless chicken breasts if you prefer.
• Cloves of garlic
• Chicken broth
• Seasonings, including salt, black pepper, onion powder, garlic powder and Italian seasoning blend
• Egg noodles: Use whatever type of noodles your family loves. I used wavy wide egg noodles for the soup this time. I have also used whole wheat egg noodles and the old fashioned kluski style noodles in this recipe, and both of those are great too!
• Fresh herbs, for garnish: I used fresh parsley to garnish my soup, but fresh thyme would also be great.

Instructions

Step One: Prepare all the vegetables. Peel and slice the carrots into thin rounds. Dice the onion. Dice the celery into small pieces. Mince the garlic.

Step Two: Heat a large dutch oven on the stove top over medium heat. Add the olive oil to the pot, with the onion and celery. Saute for 3-4 minutes, until the vegetables just start to soften.

Step Three: Push the onion and celery to the sides of the pot to make a space for the chicken to cook. Drizzle a dash more olive oil on the bottom of the pot if necessary. Put the chicken thighs in the center of the pot, and sprinkle with salt, pepper, garlic powder, onion powder and Italian seasoning. Cook the chicken until the outside is just opaque, about 2-3 minutes per side.

Step Four: Add the chicken stock, carrots and garlic to the pot. Scrape any browned bits off the bottom of the pot. Bring the soup to a simmer, and allow it to cook for 10-15 minutes, until the chicken is cooked through.

Step Five: Remove the chicken from the pot and transfer it to a plate or cutting board. Use two forks to shred the chicken into pieces. Return the chicken to the pot, along with the egg noodles, and allow the soup to simmer for about 8-10 more minutes, until the noodles are cooked al dente.

Step Six: Taste the soup, and add additional salt and pepper as needed. Garnish the soup with fresh parsley, and enjoy!

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2-3 days. The noodles will absorb the broth as the soup rests. Add a little extra broth or water to the soup when you reheat it to get it back to a soup-like consistency.