This Chicken Noodle Soup in a Dutch Oven is so simple to make and all in one pot. It's the classic Chicken Noodle Soup recipe that will fix any cold or warm you up on a Winter's day. This recipe is easy to make and is ready in less than an hour!
There's really nothing better than a big bowl of Chicken Noodle Soup served with saltine crackers. It's so comforting, especially when you're not feeling 100%.
This week I was fighting a cold and I couldn't think of a better recipe than this Chicken Noodle soup and Pastina Soup, so I made them both. My Chicken Dumpling Soup is a must try too!
I love using tender chicken with egg noodles and the classic mirepoix of celery, onion and carrots to keep things traditional.
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Why You'll Love This Recipe:
- A Healing Soup. Great for colds. This soup is loaded with veggies, chicken and pasta for a healthy meal.
- Quick and Easy. Simple to make & ready in under an hour.
- One Pot Soup. Use the dutch oven for this whole recipe. No need to dirty a million dishes.
- The Perfect Lunch or Dinner. Serve this soup with crackers or this air fryer garlic bread for lunch. For a more filling dinner, pair it with a salad or this Sourdough Grilled Cheese.
For more Chicken Soup recipes, try this Chicken Soup with Wild Rice, Green Chili Chicken Soup and Chicken Tikka Masala Soup.
Ingredients:
Chicken: This recipe calls for cooked chicken, which can be from a whole chicken, chicken breast or chicken thighs. For the most convenient option, I suggest grabbing a cooked rotisserie chicken from the grocery store. Remove the skin and shred the meat with your hands or a fork.
Onions, Carrots and Celery: A classic mirepoix is softened in butter and olive oil to add flavor and healthy veggies to the pot.
Chicken Stock: Used for the broth of the soup. I highly recommend chicken stock versus chicken broth. Chicken stock is going to be much more hearty and flavorful because it's cooked down with the bones from the chicken. Broth tends to be much more watery. Kitchen Basics is my favorite brand for stock. It's usually about $1 more than the other brands, but is increases the flavor of my recipes by so much that I find it worth every penny.
Egg Noodles: Egg noodles scream comfort food and I love the Mueller's Hearty Homestyle Noodles. Try and stick to the amount called for in the recipe card below because they will blow up in the soup and really soak up broth.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations:
If you prefer a different pasta, you could use ditalini, small shells or fusilli.
The rotisserie chicken can be substituted with 2 chicken breasts or the meat from 4 chicken thighs, with the skin removed.
Not big on garlic? Feel free to leave it out.
How to Make Chicken Soup in a Dutch Oven:
Step 1: Into a dutch oven on the stovetop over medium low heat, add in the olive oil and butter. Toss in the carrot, celery and onion and cover and cook for 3 minutes. Uncover and stir, then cook for another 3 minutes covered. Add in garlic, salt, black pepper, oregano and bayleaf and cook for 60 seconds.
Step 2: Pour in the chicken stock and cover and cook for 15-20 minutes. Test one of the larger carrot chunks and make sure it's almost tender. If it's not tender enough, continue to cook until it is.
Step 3: Add in shredded chicken, fresh parsley and egg noodles. Cover and cook for 12-15 minutes until the noodles are cooked al dente, stirring half way through cooking.
Step 4: Once the pasta is cooked, turn off the heat completely and leave uncovered. Add salt and pepper to taste.
Step 5: Serve and enjoy!
Expert Tips:
- When cooking the vegetables, they should be softened, not browned. Reduce the heat if needed.
- Before you add the pasta to the pot, make sure the carrots are tender. If they're raw, continue to cook them in the stock until they are almost completely tender. Once the pasta is added in, it's hard to add more time to the soup without overcooking the noodles.
- Don't overcook the pasta, it will continue to cook in the hot broth and expand even after its off the heat.
- Use a maximum of 3 to 4 ounces of pasta for the recipe. It swells in the pot and you don't want too much.
For more comfort food recipes, try these Creamy Chicken and Noodles, Spaghetti Alfredo, Guinness Shepherds Pie and Chicken Tater Tot Casserole.
Recipe FAQs:
Chicken Noodle Soup pairs really well with bread, salads, or sandwiches. Try some of these ideas:
* A slab of French bread or garlic toast
* Arugula and Spinach Salad or this TikTok Grinder Salad
* A classic sourdough grilled cheese sandwich or Chipotle Chicken Avocado Melt
I prefer egg noodles for the classic feel, but small shells, ditalini, or fusilli are delicious too.
Absolutely! If you're worried about overcooking the pasta, you can boil it until al dente and add it to the soup when serving. I prefer cooking the egg noodles in the soup because I like the extra flavor they soak in from the chicken stock.
Allow the soup to cool to room temperature and add into a sealed container (I prefer glass for soup). Store in the fridge and eat within 3 days.
Yes! I love freezing soups for an easy weeknight meal. Allow the soup to come to room temperature then seal in freezer bags. I like to store in 1-2 serving portions. Store in the freezer and use within 2 months for the freshest taste.
More Soup Recipes You'll Love:
If you tried this Dutch Oven Chicken Noodle Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Chicken Noodle Soup in a Dutch Oven (One Pot Recipe)
- Total Time: 50 minutes
- Yield: 6 bowls of soup 1x
Description
This Chicken Noodle Soup in a Dutch Oven is so simple to make and all in one pot. Ready in less than an hour!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 cup carrot, peeled and diced small into thin chunks
- 1 cup yellow onion, diced small
- ½ cup celery, diced small
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon oregano
- 2 garlic cloves, peeled and minced
- 64 ounces chicken stock
- 2 tablespoons fresh parsley
- 1 rotisserie chicken, skin removed and hand pulled/shredded
- 2 cups dry egg noodles, about 3-4 ounces
*I recommend a 6 qt or larger dutch oven for this recipe
Instructions
- Into a dutch oven on the stovetop over medium low heat, add in the olive oil and butter. Toss in the carrot, celery and onion and cover and cook for 3 minutes. Uncover and stir, then cook for another 3 minutes covered. Add in garlic, salt, black pepper, oregano and bayleaf and cook for 60 seconds.
- Pour in the chicken stock and cover and cook for 15-20 minutes. Test one of the larger carrot chunks and make sure it's almost tender. If it's not tender enough, continue to cook until it is.
- Add in shredded chicken, fresh parsley and egg noodles. Cover and cook for 12-15 minutes until the noodles are cooked al dente, stirring half way through cooking.
- Once the pasta is cooked, turn off the heat completely and leave uncovered. Add salt and pepper to taste.
- Serve and enjoy!
Notes
- When cooking the vegetables, we want them softened, not browned. Reduce the heat if needed.
- Before you add the pasta to the pot, make sure the carrots are tender. If they're not continue to cook them in the stock until they are almost completely tender. Once the pasta is added in, it's hard to add more time to the soup without overcooking.
- Don't overcook the pasta, it will continue to cook in the hot broth and expand even after its off the heat. Leave the dutch oven uncovered and off the heat once the pasta is fine.
- Use a maximum of 3 to 4 ounces of pasta for the recipe. It swells in the pot and you don't want too much.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: dutch oven
- Cuisine: American
Josie
This Chicken noodle is exactly what I was looking for, all the classic ingredients. Thank you!
Anonymous