Dutch Oven Chicken Noodle is a classic hearty and comforting soup loaded with tender chicken, soft noodles and vegetables, then simmered in a rich and flavorful chicken broth. It ‘s one of my favorite soup recipes and perfect for making ahead for a busy week.
Ingredients You’ll Need
- egg noodles
- olive oil
- canned chicken
- Celery stalks
- chicken broth
- bay leaves
- fresh thyme
- Optional for serving: fresh parsley, fresh lemon juice, salt and pepper
(Note: Full recipe is at the bottom of the post)
How To Make Dutch Oven Chicken Noodle
To make Dutch oven chicken noodle, you can use canned chicken and drain the juice (or start with sautéing the chicken and vegetable on the stove top) first, and then stir in broth and seasoning. Next, cover, simmer and add noodles. So simple! No need to cook the chicken separately!
Tips and Tricks
- If you’d like to have more broth in your soup, you can add more water or broth. Adjust seasoning accordingly.
- Adjust the salt level at the end before serving to suit your preference. It’s easiest to control if you use low-sodium or unsalted chicken broth.
- You can swap oil for butter for extra flavor. You can also add a few chili flakes for a spicy kick.
- You can cook the noodles separately from the soup to save time.
- You can use different herbs like rosemary and oregano instead of thyme. Fresh is best, but dried herbs will work well too.
What Kind Of Noodles For Dutch Oven Chicken Noodle Soup?
My favorite noodles for this recipe are egg noodles, especially spirals, although you can substitute with other noodles such as angel hair, spaghetti and rotini, etc. If you like Asian Chicken Noodle Soup, simply swap egg noodles for Asian noodles.
Can I Use Leftover Cooked Chicken?
Yes. It takes less time if you use leftover cooked chicken in this recipe. You don’t need to sauté your chicken first, and just add them after your noodles are cooked.
Can You Freeze Chicken Noodle Soup?
Yes, Homemade Chicken Egg Noodle Soup freezes well. First, let it cool to room temperature, then store them in large freezer bags. Make sure to seal them completely and lay flat in the freezer. It can last for up to three months.
To thaw, it’s best to place the bag in warm water and then reheat on the stovetop. Leftover chicken noodle soup reheats well and lasts for about 4 days in the refrigerator.
- Rotisserie Chicken Noodle Soup: To make rotisserie chicken, just omit the process of sautéing chicken and add the shredded rotisserie chicken in the end.
- Creamy Chicken Noodle Soup: If you like Creamy Chicken Noodle Soup, you can add ½ cup heavy cream and ¼ all-purpose flour together with the chicken broth.
- Healthy Chicken Noodle Soup: Use low-sodium chicken broth, gluten-free noodles, skinless chicken breasts, and add more vegetables such as kale for a healthy version of chicken noodle soup.
Dutch Oven Chicken Noodle Recipe
- 2 cups egg noodles
- 2 tbsp olive oil
- 12 oz canned chicken or shredded cooked chicken
- 2 cloves garlic minced (optional)
- 1 medium onion diced
- 2 medium carrots peeled and sliced thin
- 2 stalks celery sliced
- 8 cups chicken broth low sodium recommended
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp dried thyme
Serving – optional
- 2 tbsp fresh parsley minced
- 1 tbsp fresh lemon juice
- salt and pepper to taste
- Drain and rinse the canned chicken.
- Place a 6-8 quart stockpot over medium heat. Add the olive oil, arlic, onions, carrots and celery to the stockpot. Sauté for 3-5 minutes.
- Add canned chicken, chicken broth, bay leaves and thyme. Raise heat to high and bring the soup to a boil, skimming off any impurities that rise to the surface with a large spoon.
- Remove Chicken. Using two forks, shred the chicken into smaller pieces.
- Add egg noodles to the broth and bring to a boil, reduce heat to medium-low and simmer until noodles are tender.
- Remove bay leaves and discard. Stir in the shredded chicken along with the optional parsley and lemon juice.
- Taste the soup and season with salt and pepper to your preference. Serve and enjoy!