Warm, forgiving, and impossibly simple, this Dutch oven chicken noodle soup is the kind of recipe that rescues busy weeknights and soothes a scratchy throat. It uses just one pound of boneless skinless chicken, a pot of savory chicken broth, and pantry egg noodles to make a comforting bowl in about 30 minutes. If you enjoy simple, comforting broths with clean flavors, you might also like a spicier, aromatic variation like this classic ginger-garlic chicken noodle soup for a different flavor profile.
Why you’ll love this dish
- Fast: From chop to bowl in roughly 30 minutes, making it perfect for weeknights.
- Budget-friendly: Basic pantry staples and a small amount of chicken feed a family.
- Crowd-pleasing: Mild flavors that are kid-approved yet easy to adjust for adults.
- One-pot comfort: Cooking in a Dutch oven concentrates flavor and minimizes cleanup.
“This felt like a hug in a bowl — tender chicken, soft noodles, and a broth that tasted homemade even when I used store-bought stock.” — a quick reviewer after trying the recipe
The cooking process explained
This soup follows a straightforward sauté-then-simmer method. You soften aromatics (onion, carrot, celery) in olive oil, build flavor with garlic and thyme, brown bite-sized chicken pieces for texture, then add chicken broth and noodles. Bringing the pot to a boil before adding the noodles speeds cooking; simmering gently after keeps the chicken tender and the broth clear. Expect about 5 minutes to soften vegetables, 4–5 minutes to brown chicken, and 7–10 minutes to cook noodles.
What you’ll need
- 1 lb boneless, skinless chicken, cut into bite-sized pieces (breast or thigh)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 8 cups chicken broth
- 2 cups egg noodles
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Substitutions / notes:
- Broth: Use low-sodium broth so you can control seasoning. Homemade adds extra depth.
- Noodles: Swap egg noodles for any short pasta, but adjust cook time; rice or gluten-free pasta work too.
- Chicken: Thighs are more forgiving and stay juicier; shredded rotisserie chicken is a quick shortcut.
How to prepare it
- Heat the Dutch oven over medium heat and add the olive oil. Let it shimmer but not smoke.
- Add the diced onion, sliced carrots, and celery. Sauté, stirring occasionally, until the vegetables are softened and the onion turns translucent (about 5 minutes).
- Stir in the minced garlic and thyme; cook for about 30–60 seconds until fragrant. Avoid browning the garlic.
- Increase the heat slightly and add the chicken pieces. Cook, stirring, until the outsides are lightly browned — about 4–5 minutes. You don’t need the chicken cooked through yet.
- Pour in the chicken broth and raise the heat until the pot comes to a rolling boil. Scrape any browned bits from the bottom; they’re flavor.
- Add the egg noodles, reduce heat to a simmer, and cook until the noodles are tender, roughly 7–10 minutes (check package directions).
- Taste and season with salt and pepper. Remove from heat and let the soup sit a minute so flavors meld.
- Ladle into bowls and finish with chopped fresh parsley.
Safety note: Ensure chicken reaches at least 165°F (74°C) internally. Bite-sized pieces will finish cooking in the simmering broth; if you shred pre-cooked chicken, stir it in at the end to warm.
Directions to follow
Follow the same sequence above for the smoothest result: aromatics → herbs/garlic → brown chicken → broth → noodles → finish with seasoning and parsley. Keep an eye on the noodles near the end to avoid overcooking, which can make the broth starchy.
Best ways to enjoy it
Serve hot in deep bowls with a sprinkle of parsley and freshly cracked black pepper. Good pairings:
- Crusty bread, sourdough, or a warm biscuit for sopping.
- A simple side salad to add crunch and acidity.
- A wedge of lemon on the side to brighten each bowl.
For a richer pasta swap, try a creamy stuffed-pasta variation like the chicken tortellini soup when you want a heartier, cheese-forward bowl.
Storage and reheating tips
- Refrigerator: Cool completely and store in an airtight container for 3–4 days.
- Freezer: You can freeze the soup without noodles for up to 3 months. Freeze in portions; add fresh noodles when reheating.
- Reheating: Gently reheat on the stovetop over low–medium heat until simmering. If frozen, thaw overnight in the fridge first. Add a splash of broth or water if it has thickened.
- Tip: Noodles absorb liquid over time. To avoid a mushy texture in leftovers, store noodles separately or undercook them by 1–2 minutes initially, so they finish perfectly when reheated.
Pro chef tips
- Brown the chicken well but don’t overcook it before adding broth; you want texture and sealed juices.
- Use low-sodium broth and season at the end to avoid over-salting.
- Save a cup of hot broth before adding noodles; use it to thin the soup if it becomes too thick after resting.
- Fresh herbs at the end (parsley, dill, or chives) brighten the bowl more than cooking them for long.
- If you prefer a clearer broth, skim foam while the broth comes to a boil or bring everything to a simmer gently.
Recipe variations
- Lemon-thyme: Add a tablespoon of lemon juice and extra thyme at the end for a bright finish.
- Creamy version: Stir in 1/2 cup heavy cream or a splash of milk after removing from heat.
- Gluten-free: Substitute gluten-free pasta or rice; add toward the end and watch cook times.
- One-pot roast-chicken style: Brown bone-in chicken pieces first and simmer longer for deeper flavor, then remove bones and shred before serving.
- Veg-forward: Add diced potatoes or green beans for extra vegetables and bulk.
Common questions
Q: Can I use rotisserie chicken instead of raw chicken pieces?
A: Yes. Add shredded rotisserie chicken at the end and heat through for 2–3 minutes. This shortens cook time and works well when you want a super-quick meal.
Q: How do I prevent the noodles from getting mushy in leftovers?
A: Store noodles separately or undercook them by 1–2 minutes during the initial cook. When reheating, add fresh noodles or finish cooking slightly to restore texture.
Q: Can I make this in advance for a crowd?
A: Absolutely. Make the broth and vegetables ahead of time, refrigerate, and add noodles and chicken when reheating. For large batches, cook noodles separately and combine just before serving.
Q: Is this safe to freeze with noodles in it?
A: Not ideal. Noodles can become mushy when frozen. Freeze the soup without noodles; add freshly cooked or pre-cooked (but not previously frozen) noodles when you reheat.
Q: How long does this take from start to finish?
A: Plan for about 25–35 minutes: 5 minutes to soften veggies, 4–5 minutes to brown chicken, and 7–10 minutes for noodles, plus a few minutes for seasoning and serving.
If you want any adjustments for dietary needs (paleo, low-carb, vegetarian swaps) or a shopping list formatted for print, tell me how you plan to cook and I’ll adapt the recipe.
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Dutch Oven Chicken Noodle Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option
Description
A warm and comforting chicken noodle soup, perfect for busy weeknights and soothing to a scratchy throat, all made in one pot.
Ingredients
- 1 lb boneless, skinless chicken, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 8 cups chicken broth
- 2 cups egg noodles
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the Dutch oven over medium heat and add the olive oil.
- Add the diced onion, sliced carrots, and celery. Sauté until the vegetables are softened and the onion turns translucent (about 5 minutes).
- Stir in the minced garlic and thyme; cook for about 30–60 seconds until fragrant.
- Increase the heat slightly and add the chicken pieces. Cook until the outsides are lightly browned (about 4–5 minutes).
- Pour in the chicken broth and bring to a rolling boil, scraping any browned bits from the bottom.
- Add the egg noodles, reduce heat to a simmer, and cook until noodles are tender (roughly 7–10 minutes).
- Taste and season with salt and pepper before serving. Garnish with chopped fresh parsley.
Notes
For a richer flavor, use homemade broth. If using rotisserie chicken, add it at the end just to heat through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American