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–+ servings
Dutch oven chicken noodle soup in a blue dutch oven.
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5 from 12 votes

Dutch Oven Chicken Noodle Soup

This Dutch oven chicken noodle soup is a classic homemade soup recipe, loaded with chicken breast, egg noodles, and fresh veggies. It's ready in under an hour, makes a big batch, and is perfect for easy family dinners or lunches throughout the week. 
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8
Author: Katie Youngs

Ingredients

  • 2 tablespoons salted butter
  • 1 tablespoon minced garlic
  • 1 cup diced white onion
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 8 cups low-sodium chicken stock or broth
  • 4 cups dry wide egg noodles
  • 2 lbs cooked chicken breast chopped or shredded
  • ¼ cup chopped fresh parsley
  • Fresh thyme
  • Kosher salt and ground black pepper to taste

Instructions

  • Melt the butter over medium heat in a Dutch oven on the stovetop.  Add the garlic, onion, carrots, and celery.  Sauté until tender, about 7-10 minutes.
  • Add the chicken stock, increase the heat to high, and bring to a boil. 
  • Once boiling, add the egg noodles.  Cook the egg noodles until tender, about 10 minutes. 
  • Reduce the heat to a simmer, stir in the cooked chicken and fresh parsley.    
  • While the soup is simmering, add the fresh thyme. Separate the thyme leaves from the stems by gently pinching off the leaves.  Start by pinching the top of the stem and gently running your fingers down to the bottom of the stem, collecting the leaves as you go.  Pinch the leaves off of about 5 thyme stems and stir them into the soup.
  • Let the soup simmer for about 5 minutes.  Once it's cool enough to taste, add salt and pepper as desired.  Serve and enjoy!

Notes

  • The longer the soup sits, the more the noodles will absorb the broth.  Add more broth as necessary.  
  • There are no exact measurements for salt and pepper because the amount of salt added will depend on how much salt is in your chicken stock.  If you used low-sodium chicken stock then you may want to add more salt at the end of cooking time.  If you started with salted butter and full-sodium chicken stock, then more salt may not be necessary.
  • The nutrition information is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice. 

Nutrition

Calories: 350kcal | Carbohydrates: 23g | Protein: 43g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 807mg | Potassium: 752mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5741IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg

Find it online at sugarandsnappeas.com!