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Dutch Oven Chicken Noodle Soup is super easy to make! It’s cozy, it’s filling, and it’s pretty much everything you’re looking for in a simple chicken noodle soup!
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The great thing about this recipe is that you can certainly customize it to fit your liking. When I created this recipe, I had sick days in mind. I personally don’t like to spend too much time in the kitchen when I’m sick, but I’ll make this soup! Because it’s healing, it’s healthy, and it’s quick!
Why make Chicken Noodle Soup in a dutch oven?
This recipe is made in a dutch oven, I used the 5.5 qt Staub Cocotte. It’s one of my favorite kitchen items. It’s heavy, durable, and it’ll last for years, I’ll probably give it to my kids someday. It’s that good.
A dutch oven is great for making soups, stews, and braising because they retain heat extremely well and with a tight fitting lid not a lot of moisture is able to escape. Therefore, your stock won’t evaporate and spill out over the sides like it would if you’re just using a stainless pan with a top.
Ingredients
- Olive oil - for sautéing. I recommend using a quality olive oil, because it will add flavor. But any neutral-tasting oil will work!
- Thyme - fresh thyme is delicious in chicken noodle soup. I suggest that you don’t skip it!
- Carrots - you can’t have chicken noodle soup without carrots. They also add color and a bit of sweetness to this soup!
- Celery - gives your soup aroma! It smells great and adds tons of flavor.
- Shallot - shallots taste like a mixture of sweet onions and garlic, perfect for this soup. However, feel free to swap the shallot for ½ of an onion.
- Seasonings - Italian seasoning, kosher salt, pepper.
- Garlic - for flavor.
- Butter - for flavor and a bit of creaminess.
- Flour - thickens the broth, if you don’t want to use it you can just leave it out.
- Chicken thighs - these are the best choice, but you can also use legs or bone-in chicken breasts.
- Low sodium chicken broth - feel free to use a homemade broth, bone broth, or a full-sodium store-bought version (if you’re not sensitive to salt).
- Egg noodles - egg noodles are the best choice but you can use any pasta as well (bowties, shells, or chopped linguine).
- Lemon juice - for a splash of brightness and acidity.
How to make Dutch Oven Chicken Noodle Soup (Step-by-Step)
STEP 1: Add the olive oil, vegetables, seasonings, and fresh thyme to a dutch oven. Saute until fragrant. Toss in the minced garlic.
STEP 2: Add the butter and flour. Stir until the butter melts and the vegetables are coated with the flour.
STEP 3: Add the chicken thighs.
STEP 4: Cover with low sodium chicken broth. Put the lid on your dutch oven and let things cook for about 30 minutes.
STEP 5: Remove the chicken and thyme stems. Shred the chicken and discard the bones and thyme stems. Return the chicken to the pot and add the egg noodles.
STEP 6: Once the noodles are soft, add lemon juice for a splash of acidity. Taste the broth, generously season it as needed.
Recipe notes
Seasoning the soup will depend on your preferences and the saltiness of your broth. Give it a taste, and salt as needed. Don’t be afraid to give it a generous seasoning!
If you’re looking to add a salty flavor without adding a ton of salt, stir in some freshly grated parmesan cheese or add a dash of apple cider vinegar.
Variations
- Make it creamy (Cream of Chicken Noodle Soup) - simply add ¼ cup of heavy cream at the end of cooking, and a generous amount of freshly shaved parmesan. Stir it until it’s melted.
- Add Fresh herbs - feel free to add more herbs, think: a sprig of rosemary, sage, or oregano.
- Add rice (Chicken and Rice Soup) - swap the noodles for rice. Stir in ½ cup of cooked rice instead of using egg noodles.
Storage + leftovers
Refrigerator: Store leftovers in an airtight container for up to 4 days in the refrigerator. Let the soup come to room temperature before sealing and placing in the fridge.
Freezer: You can freeze leftovers in individual portions in freezer-safe containers for up to three months. When you’re ready to have them, let them thaw in the fridge overnight and then reheat in a saucepan. Add a splash of broth to revive it!
What sides to serve with Dutch Oven Chicken Noodle Soup
Serve this soup with a fall salad, like this apple arugula salad or this show-stopping pear salad.
More dutch oven mains
If you’re as obsessed with your dutch oven as I am, consider making these one-pot mains:
Dutch Oven Easy Chicken Noodle Soup
Equipment
- Dutch Oven
Ingredients
- 3 tbsp olive oil
- 2 sprigs thyme
- 2 large carrots chopped into chunky coins
- 2 ribs celery chopped
- 1 shallot minced
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp pepper
- 2 cloves garlic minced
- 2 tbsp butter
- 2 tbsp flour
- 3 chicken thighs
- 6 cups low sodium chicken broth
- 2 ½ cups Egg noodles
- 1 tbsp lemon juice
Instructions
- Sauté the olive oil, thyme, carrots, celery, spices in a dutch oven over medium heat until fragrant.
- Add the garlic, butter, and flour. Stir it until the butter melts and the vegetables are coated in the flour.
- Add the chicken thighs and 6 cups of low sodium chicken broth. Bring it to a simmer.
- Turn the heat down to medium-low, cover and stir occasionally for 30 minutes.
- Remove the chicken and thyme stems from the pot.
- Shred the chicken with two forks. Discard the chicken bones and thyme stems, then return the shredded chicken to the pot along with the egg noodles.
- Allow it to cook until the noodles are soft (about 10 minutes). Add the lemon juice. Give it a taste and season it to your liking with kosher salt (depending on how salty your broth is this will vary person to person).
Notes
Nutrition
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