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Dutch oven chicken noodle soup

Easy Dutch Oven Chicken Noodle Soup

Melissa E. Nieves, LND, RD, MPH
This easy Dutch oven chicken noodle soup recipe is perfect for a chilly day. It's healthy, hearty, and delicious!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 6 servings


  • 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.
Keyword Easy, Healthy, One pot meal