What to Serve with Chicken Noodle Soup?

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

What's the best pasta for Chicken Noodle Soup?

I prefer egg noodles for the classic feel, but small shells, ditalini, or fusilli are delicious too.

Can I cook the pasta on the side?

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.

How to Store Dutch Oven Chicken Noodle Soup:

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.

Can I freeze Chicken Noodle Soup?

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.

Dutch Oven Chicken Noodle Soup (One Pot Recipe)

Description

This Dutch Oven Chicken Noodle Soup is so simple to make and all in one pot. Ready in less than an hour!

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon salted butter
1 cup carrot, peeled and diced small into thin chunks
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon oregano
1 dried bay leaf
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

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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 bay leaf 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!

Equipment

Cutting Board

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dutch oven

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wusthof knife

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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