Imagine the comforting aroma of savory chicken mingling with fresh herbs wafting through your kitchen.
There’s something about Dutch Oven Chicken Noodle Soup that feels both heartwarming and effortlessly satisfying.
In just under an hour, simple ingredients transform into a soul-soothing bowl of goodness, perfect for any cozy evening.
As the broth simmers, it wraps around tender chicken and soft egg noodles, creating a culinary hug in a bowl.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 Dutch oven
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Measuring cup
- 1 Measuring spoons set
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 cups egg noodles
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Dutch Oven Chicken Noodle Soup, follow this timeline:
- Preparation Time (15 minutes):
- 0-5 minutes: Gather and measure all the ingredients and equipment needed (olive oil, onion, garlic, carrots, celery, salt, pepper, thyme, bay leaf, chicken broth, chicken breasts, egg noodles, lemon juice, parsley, Dutch oven, cutting board, knife, wooden spoon, measuring cup, and measuring spoons).
- 5-10 minutes: Chop the onion, mince the garlic, slice the carrots and celery, and chop the parsley.
- 10-15 minutes: Heat the Dutch oven with olive oil and start sautéing the chopped onion until translucent.
- Cooking Time (45 minutes):
- 15-20 minutes: Stir in minced garlic and cook for a minute. Add sliced carrots and celery, cooking for 5 minutes until slightly softened.
- 20-25 minutes: Season with salt, black pepper, thyme, and bay leaf. Pour in chicken broth and bring to a boil.
- 25-45 minutes: Lower the heat, add chicken breasts, cover, and simmer for 20 minutes.
- Additional Cooking:
- 45-50 minutes: Remove chicken, shred using two forks, return it to the pot.
- 50-60 minutes: Add egg noodles to the soup and cook for 8-10 minutes until tender.
- 60-65 minutes: Stir in lemon juice and chopped parsley, then remove from heat.
- Resting Time (10 minutes):
- 65-75 minutes: Let the soup rest before serving.
With this timeline, you can efficiently manage your time to make sure everything is prepared and cooked smoothly.
Allow yourself a few extra minutes to read over the instructions thoroughly before starting, and adjust as needed while cooking.
Recipe Instructions
Heat the olive oil in a Dutch oven over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the sliced carrots and celery, cooking for 5 minutes until slightly softened.
Season with salt, black pepper, dried thyme, and add the bay leaf.
Pour in the chicken broth and bring to a boil.
Lower the heat, add the chicken breasts, cover, and simmer for 20 minutes.
Remove the chicken, shred it using two forks, and return it to the pot.
Add the egg noodles to the soup and cook for 8-10 minutes until tender.
Stir in the lemon juice and chopped parsley.
Remove from heat and let the soup rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of warm, crusty bread to soak up the flavorful broth.
- Green Salad: Pair with a fresh green salad for a balanced and revitalizing side.
- Cheese Platter: Complement the soup with a selection of cheeses for added richness.
- Crackers: Offer assorted crackers for a crunchy texture contrast.
- Roasted Vegetables: Serve alongside roasted vegetables for a hearty and nutritious meal.
Storage
To store Dutch Oven Chicken Noodle Soup, let it cool completely.
Then refrigerate in an airtight container for up to 3 days.
Alternatively, freeze for up to 3 months.
Freezing
To freeze Dutch Oven Chicken Noodle Soup, cool it completely.
Then, transfer to airtight containers. Leave space for expansion.
Label with the date.
Consume within 3 months for ideal taste.
Reheating
To reheat Dutch Oven Chicken Noodle Soup, warm it on the stovetop over medium heat.
Stir occasionally until heated through.
Alternatively, use a microwave-safe bowl and heat in the microwave.
Final Thoughts
This Dutch Oven Chicken Noodle Soup is a comforting and nutritious meal perfect for any occasion.
The combination of tender chicken, hearty vegetables, and flavorful broth makes it a family favorite.
The addition of lemon juice and fresh parsley adds a revitalizing touch, enhancing the overall taste.
For a more indulgent version, consider incorporating heavy cream for a creamy texture.
Adjust the seasoning to your liking and explore adding herbs like rosemary or dill for an extra flavor boost.
Enjoy this delightful soup as a satisfying main course, and feel free to customize it to suit your preferences.
Frequently Asked Questions
Can I Use Bone-In Chicken Instead of Boneless?
You can use bone-in chicken instead of boneless. Increase the simmering time to guarantee the chicken is fully cooked and tender. After cooking, remove the meat from the bones. It’ll add richer flavor to your soup.
How Can I Make the Soup Gluten-Free?
To make the soup gluten-free, substitute the egg noodles with gluten-free pasta or rice. Confirm all other ingredients, like chicken broth, are labeled gluten-free. This swap maintains flavor and texture without compromising dietary needs.
What Are Some Suitable Noodle Substitutes?
For gluten-free options, consider using rice noodles or quinoa pasta. Both maintain texture and absorb flavors well. If you prefer a low-carb choice, try spiralized zucchini. Adjust cooking time accordingly to prevent overcooking. Enjoy your culinary creation!
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, you can substitute vegetable broth for chicken broth. It’ll give your soup a lighter, more vegetal flavor profile. Make certain to taste and adjust seasoning, as vegetable broth might be less salty than chicken broth.
How Do I Make the Soup Spicier?
Add diced jalapeños or red pepper flakes while sautéing the onions for a spicy kick. You can also incorporate cayenne pepper or a splash of hot sauce towards the end for extra heat and flavor complexity.
Dutch Oven Chicken Noodle Soup
Equipment
- 1 Dutch oven
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Measuring spoons set
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 clove garlic minced
- 3 medium carrots sliced
- 3 stalk celery sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cup chicken broth
- 1 1/2 pound boneless, skinless chicken breasts
- 2 cup egg noodles
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley chopped
Instructions
- Heat the olive oil in a Dutch oven over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the sliced carrots and celery, cooking for 5 minutes until slightly softened.
- Season with salt, black pepper, dried thyme, and add the bay leaf.
- Pour in the chicken broth and bring to a boil.
- Lower the heat, add the chicken breasts, cover, and simmer for 20 minutes.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Add the egg noodles to the soup and cook for 8-10 minutes until tender.
- Stir in the lemon juice and chopped parsley.
- Remove from heat and let the soup rest for 10 minutes before serving.
Notes
