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–+ servings
hearty chicken noodle soup

Dutch Oven Chicken Noodle Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine American
Servings 6 servings

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

To enhance the flavor, you can add a splash of white wine when sautéing the vegetables. If you prefer a creamier soup, stir in a cup of heavy cream at the end of cooking. Adjust seasoning to taste, and feel free to add more herbs like rosemary or dill for extra depth in flavor.
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