Easy Dutch Oven Chicken Noodle Soup
This easy Dutch oven chicken noodle soup recipe is perfect for a chilly day. It's healthy, hearty, and delicious!
- 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.