Dutch Oven Chicken Noodle Recipe
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.
Servings 6 servings
Ingredients
- 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
Instructions
- 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!