Dutch Oven Chicken Noodle Soup
This Dutch Oven Chicken Noodle Soup is hearty, flavorful, and made with simple ingredients. Perfect for chilly evenings or when you need a cozy meal.
Equipment
- Dutch Oven
Ingredients
Ingredients
- 2 tablespoons light olive oil
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 medium carrots, peeled and diced ¼ inch thick
- 4 cloves garlic, minced
- 8 cups low sodium chicken stock
- 1.5 pounds boneless and skinless chicken breasts, cut in half lengthwise
- 1.5 tablespoons chopped fresh herbs (rosemary, basil, thyme) or 1.5 teaspoons dried herbs
- 0.25 teaspoon ground black pepper
- 8 ounces egg noodles or other pasta
- 2 tablespoons chopped fresh parsley
- 1 lemon for serving (optional)
Instructions
- Step 1: Sauté the Vegetables - Heat the light olive oil in your Dutch oven over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until softened.
- Step 2: Add Garlic and Season - Add the minced garlic and sauté for another minute. Sprinkle in the ground black pepper and herbs, mixing well.
- Step 3: Pour in the Chicken Stock - Add the chicken stock and stir, scraping any bits from the bottom of the pot.
- Step 4: Add the Chicken and Bay Leaves - Place the chicken breasts and bay leaves into the pot. Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
- Step 5: Cook the Noodles - Remove the chicken, add the egg noodles to the soup, and cook according to package instructions (about 6-8 minutes).
- Step 6: Shred the Chicken - Shred the chicken into bite-sized pieces while the noodles cook.
- Step 7: Combine It All - Return the shredded chicken to the pot, remove bay leaves, and stir everything together. Adjust consistency with more stock or water if needed.
- Step 8: Finish with Fresh Parsley - Sprinkle in the chopped parsley and serve with a squeeze of lemon juice if desired.
Notes
For more depth of flavor, sauté the garlic until golden before adding the stock. This soup freezes well, so feel free to double the recipe!