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There’s nothing quite like a warm and comforting bowl of homemade chicken noodle soup on a cold winter day. And this Dutch oven chicken noodle soup recipe is the perfect way to enjoy it! Not only does this soup taste amazing, but it’s also really easy to make. You’ll only need a few simple ingredients, and your Dutch oven will do all the work for you. So what are you waiting for? Get started on this delicious and warming dish today! Serve with some warm bread and your favorite beverage, and you’ll be cozy and satisfied!
What you’ll need
- Cooked chicken: you can use leftover chicken, Rotisserie chicken or even canned chicken
- Vegetables: onions, carrots, celery garlic
- Dry egg noodles
- Chicken bouillon cubes or chicken broth (you can use low sodium chicken broth if you wish)
- Seasonings: thyme, bay leaves, parsley, salt and ground black pepper
- Olive oil
How do you make Dutch oven chicken noodle soup?
My family adores this Dutch oven chicken noodle soup. It’s full of flavor and perfect for a cold, rainy day. What I love most about this recipe is that it’s all cooked in one pot–which means less mess and cleanup!
I make this particular recipe with cooked chicken. You can make this Dutch oven chicken noodle soup with Rotisserie chicken, leftover chicken or even canned chicken. It makes this recipe even speedier since there’s nothing to defrost.
To start, heat up the olive oil in a large Dutch oven. Next, sauté the vegetables for about 3 minutes. Then, add the garlic and continue cooking until fragrant, for about 1 minute.
Once the vegetables are cooked, add the chicken broth. For this recipe, I used chicken bouillon cubes dissolved in hot water, but you can use regular chicken broth. These are my favorite cubes, btw, since they’re so flavorful:
After combining the chicken broth with the vegetables, add the herbs, and the cooked chicken. Combine well.
Lastly, add in the dried egg noodles, cover the Dutch oven and cook for about 10-12 minutes, or until the noodles are tender. Garnish with extra parsley if desired, and enjoy this simple Dutch oven chicken noodle soup. Easy, huh?
What is a Dutch oven?
A Dutch oven is a type of pot that is usually made from cast iron. It has a tight-fitting lid and is often used for cooking stews, casseroles, and other dishes that require slow cooking. Dutch ovens are also popular for baking bread and pies.
The pot’s heavy construction ensures even heat distribution, which helps to prevent burned or raw spots in the food. Dutch ovens can be used on the stovetop or in the oven, making them a versatile kitchen tool. They are available in a variety of sizes, so it’s easy to find one that is perfect for your needs.
Whether you’re an experienced cook or just starting out, a Dutch oven is a great addition to your kitchen arsenal.
Why are Dutch ovens good for soup?
There are a lot of benefits to cooking soup in a Dutch oven. For one ,as mentioned above, the even heat distribution means your soup will cook evenly and not stick to the pot.
The lid also helps keep moisture in, which means your soup will be more flavorful. And finally, the Dutch oven’s thick walls help retain heat, so your soup will stay warm for a longer time.
So if you’re looking for a delicious and healthy soup recipe, be sure to try cooking it in a Dutch oven!
How do you keep egg noodles from getting mushy in soup?
Egg noodles can be a bit of a tricky ingredient. On the one hand, you don’t want them to be undercooked and crunchy. But on the other hand, you also don’t want them to turn into mush. So how do you strike the perfect balance?
One way is to cook the egg noodles separately from the soup. This way, you can control the cooking time more precisely.
Another method is to add the egg noodles to the soup towards the end of cooking time. This way, they’ll have a chance to soak up all the delicious flavors without turning into mush.
Whichever method you choose, just make sure to keep an eye on those egg noodles so they don’t turn your soup into a bowl of mush!
How long does homemade chicken noodle soup last in the refrigerator?
When it comes to storing chicken noodle soup in the fridge, there are a few things to keep in mind. First of all, it’s important to make sure that the soup is completely cooled before storing it. Otherwise, the heat from the soup can cause bacteria to grow.
Once the soup is cooled, it can be stored in an airtight container for up to three days. Be sure to check the soup before eating it, and if it shows any signs of spoilage, discard it immediately.
Can you freeze chicken noodle soup?
If you find yourself with leftover chicken noodle soup, you may be wondering if you can freeze it. The answer is yes! Chicken noodle soup freezes well, and can be a great option for quick and easy meals during the rest of the week.
To freeze chicken noodle soup, simply pour it into an airtight container and store it in the freezer. You can also portion it out into individual containers so you can thaw and reheat only as much as you need.
Once frozen, your soup will be good for up to 6 months. When you’re ready to eat, thaw the soup in the fridge overnight and then reheat it on the stove until steaming hot. Add a little extra water or broth if needed to thin it out, and enjoy!
What goes well with chicken noodle soup?
Dutch oven chicken noodle soup is a classic comfort food that can be enjoyed any time of year. While it’s delicious on its own, there are a few simple sides that can help to round out the meal.
Crusty bread is always a good choice, as it can be used to soak up the flavorful broth. A simple green salad is another great option, as the crisp greens provide a refreshing contrast to the rich soup. And for a heartier meal, roasted vegetables make a great addition to chicken noodle soup. Whatever sides you choose, chicken noodle soup is sure to be a hit.
Easy Dutch Oven Chicken Noodle Soup
- 1 6 qt Dutch Oven
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 4 cups cooked chicken, shredded
- 16 oz dried egg noodles
- 1 dried bay leaf
- 4 sprigs of fresh thyme or 1/2 tsp dried thyme
- ¼ cup fresh parsley, chopped or 2 tbsp dried
- salt and pepper to taste
- Heat the olive oil in the Dutch oven over medium heat. Sauté the vegetables for about 3 minutes.
- Add the garlic and continue cooking until fragrant, for about 1 minute.
- Once the vegetables are cooked, add the chicken broth. Combine well with the vegetables.
- Add the herbs, and the cooked chicken. Combine well.
- Add the dried egg noodles, cover the Dutch oven and cook for about 10-12 minutes, or until the noodles are tender.
- Garnish with extra parsley if desired and serve with warm, crusty bread or garlic toast.
Hi! I’m Melissa, Registered Dietitian and mother of two dragons. When I’m not talking nutrition you can find me rolling around the floor with my kids, sewing, crafting, cooking or missing the 90s (seriously, music just isn’t the same). Read More…