Dutch Oven Chicken Noodle Soup

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Few things warm both body and spirit quite like a steaming bowl of chicken noodle soup. This Dutch Oven Chicken Noodle Soup is a simple, soul-soothing recipe made with real ingredients and cozy flavors. The chicken simmers gently alongside carrots, celery, and onions, releasing flavor into a seasoned broth that’s thickened just so with egg noodles. It’s everything you love about this timeless dish, made easier in one pot.

What you’ll love about this recipe:

It’s made from scratch with fresh ingredients. While it might be tempting to reach for a canned version, nothing compares to the bright, clean flavor of homemade soup. Aside from the noodles, there are no shortcuts here—just good old-fashioned cooking.
It’s simple. This recipe doesn’t require any fancy tools or advanced skills. Most of the hour it takes to make is hands-off simmering, making it a relaxing and rewarding meal to prepare.
It’s comforting. The blend of tender chicken, sweet vegetables, savory herbs, and pillowy noodles is the very definition of cozy. Perfect for chilly evenings or when you’re under the weather.

Tips for a Perfect Pot:

Use boneless, skinless chicken thighs for tender, juicy meat that won’t dry out.
Frozen egg noodles lend a comforting, homemade texture without the extra work.
Add a squeeze of lemon juice or a sprinkle of fresh parsley before serving to brighten the flavors.
Serve with warm, crusty bread or a simple green salad.

Ingredients:

2 tablespoons olive oil
1 large white onion, large dice
4 carrot sticks, peeled and sliced
4 celery stalks, sliced
3-4 large cloves garlic, minced
2 teaspoons dried parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
8 cups chicken broth, divided
2 bay leaves
1.5 pounds boneless skinless chicken thighs, fat trimmed
12 ounces frozen egg noodles

Directions:

Sauté the vegetables. In a large Dutch oven, heat olive oil over medium-high heat. Add carrots, celery, and onion. Sauté for 5 minutes, stirring occasionally, until slightly softened.
Season and add garlic. Stir in garlic, dried parsley, salt, thyme, and black pepper. Cook for 2 more minutes, letting the aromatics bloom.
Simmer the chicken. Nestle the bay leaves and chicken thighs over the vegetables. Pour in 4 cups of chicken broth. If needed, add more broth just to cover the chicken. Bring to a boil, then reduce heat to medium and simmer uncovered for 20 minutes.
Shred the chicken. Remove the chicken from the pot and place on a cutting board. Let cool slightly, then shred with two forks.
Cook the noodles. Add the remaining 4 cups of chicken broth to the pot and bring to a boil. Stir in the frozen egg noodles, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally.
Finish and serve. Return the shredded chicken to the pot. Discard the bay leaves. Taste and adjust seasoning with extra salt and pepper as needed. Serve warm.

Special Equipment:

5- to 6-quart Dutch oven or other heavy-bottomed pot

Nutrition Information:

Storage and FAQs:

How should I store leftovers? Let soup cool completely before transferring to airtight containers. Refrigerate for up to 4 days. For longer storage, place in freezer-safe containers or bags and freeze for up to 6 months. For best flavor and texture, enjoy within 3 months.
Can I use rotisserie chicken instead? Yes! Stir in shredded rotisserie chicken during the last 5 minutes of simmering.
Can I use dried noodles? You can, but they may soak up more broth and change the soup’s texture. Add extra broth if needed.

Nothing beats the aroma of this soup bubbling on the stove. It’s the kind of recipe you’ll return to again and again.