Dutch Oven Chicken Noodle Soup

I love a classic chicken noodle soup, and this Dutch oven chicken noodle soup recipe has all the traditional ingredients you'd expect: carrots, onions, celery, fresh herbs, and shredded chicken breast. It's a simple, homemade soup that I can pull together in under an hour, and it always makes everyone in my family happy, full, and satisfied.

Using a Dutch oven makes it easy to prepare a big batch of soup in one pot. The heavy pot holds heat well and has plenty of room for all the ingredients, making it a great choice for a family-sized soup recipe.

• Saves time: Starting with cooked chicken makes this soup quicker to whip up. You can prep the chicken earlier in the day (using my Dutch oven pulled chicken recipe), use leftover chicken, or shred a rotisserie chicken breast.
• White meat chicken: I prefer chicken breast in this recipe because it has a lighter flavor than dark meat chicken thighs, letting the broth, vegetables, and herbs shine.
• Makes a big batch: If I'm making soup from scratch, I want it to make a big ol' pot! This way everyone can help themselves to seconds, or we can eat leftovers for lunch the next day.

I love serving this soup with fresh bread for dipping and soaking up the broth. My buttery garlic bread or Dutch oven bread are perfect for rounding out the meal.

Key Ingredient Notes

• Precooked chicken - I use precooked boneless, skinless chicken breasts to keep this recipe simple.
• Celery - Trim the ends, rinse well, and slice the stalks into half-moons.
• Carrots - Peel and slice into rounds. I keep my celery and carrot pieces a little thicker because I like a chunkier, hearty soup.
• Onions - I used white onion. You can use yellow or white onion.
• Garlic - Freshly minced garlic always delivers the best flavor. However, store-bought minced garlic works in a pinch.
• Egg noodles - I chose wide, whole wheat egg noodles. They're heartier and hold up better in the hot broth.
• Chicken broth or stock - Either works in this recipe. Stock tends to have a richer flavor, while broth is lighter. I like to start with low-sodium broth or stock so I can control the amount of added salt.
• Fresh herbs - Fresh parsley is an absolute must-have when making homemade chicken soup (in my opinion). I also added fresh thyme to this recipe.
• Salt & ground black pepper - Add salt and pepper at the end of cook time and adjust to taste.

Recipe Overview with Photos

• Melt the butter in a 6-quart Dutch Oven over medium heat. Add the onion, celery, carrots, and garlic and sauté for about 7 minutes.
• Add the broth and bring to a boil.

• Once boiling, add the egg noodles and cook for about 10 minutes, until the noodles have softened, then reduce the heat to a simmer.
• Stir in the cooked chicken, parsley, and thyme.
• Continue cooking the soup over low heat for at least 5 minutes. Add salt and pepper to taste before serving.

Recipe Tips

• Cut the vegetables evenly: Slice the carrots and celery into similar-sized pieces so they cook at the same rate. I like to keep them a little chunkier for a heartier soup.
• Season at the end: Broth and stock vary in saltiness, so taste the soup before serving and adjust the salt and pepper as needed.
• Use dry noodles, not precooked: This recipe is written for dry egg noodles and 8 cups of broth. The dry noodles will absorb some of the broth as they cook, so using precooked noodles would throw off the liquid-to-noodle ratio.

What to serve with Chicken Soup

This soup recipe is hearty and filling all on its own and definitely doesn't need a side dish. However, sometimes I like to add a side or two when a handful of oyster crackers won't cut it.

• Breads and biscuits: Homemade Garlic Bread, 3 Ingredient Drop Biscuits and Dutch Oven Bread are all perfect sides for homemade soup.
• Salads: Soup and salad is THE ultimate combo, right!?! Serve this recipe with my Butternut and Beetroot Salad or my Marinated Vegetable Salad... you won't be disappointed!
• Sandwiches: If you really want to fill up, then add a sandwich alongside this Dutch Oven Chicken Noodle Soup recipe. You'll love my Ham and Cheese Bagel Sandwich and my Pinwheels Sandwiches.

Storage and Reheating Tips

• Store leftover soup in an airtight container (preferably glass) in the refrigerator for 3-4 days.
• Reheat in the microwave or on the stovetop over low heat, until warmed through. Add a splash of chicken stock or water if the soup has thickened too much.

Frequently asked questions

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