Dutch Oven Chicken Noodle Soup Recipe

This Dutch oven chicken noodle soup is cozy, hearty, and full of classic flavor with tender chicken, egg noodles, and aromatic vegetables simmered in a rich homemade broth. It’s the ultimate comfort food that comes together easily in one pot for a nourishing, soul-warming meal.

There’s nothing more comforting on a cold winter night than a big pot of homemade chicken noodle soup simmering on the stove top. This Dutch oven chicken noodle soup recipe uses simple ingredients and classic techniques to create a flavorful broth, tender chicken, and hearty egg noodles made all in one pot. It’s a classic chicken noodle soup recipe with a few teacher-approved upgrades that make it the ultimate comfort food.

Why You’ll Love This Dutch Oven Chicken Noodle Soup

• One pot, less mess: Everything simmers together in one large soup pot, so cleanup is a breeze.
• Deep flavor: Browning the veggies first brings out those delicious browned bits at the bottom of the pot that make a golden broth full of depth.
• Customizable: Works with bone-in chicken breasts, tender chicken thighs, or even rotisserie chicken from the grocery store.
• Healthy comfort: Packed with fresh vegetables, fresh herbs, and lean shredded chicken, it’s a hearty but balanced meal.
• Cold weather magic: Perfect for soup season, snow days, or when you need a bowl of homemade comfort on a cold day.

Ingredients You’ll Need

Before you grab your wooden spoon, here’s everything you’ll need for your homemade chicken soup:

For the Soup Base

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 cloves fresh garlic, minced
• 1 tsp fresh ginger, minced
• 8 cups chicken bone broth (or low-sodium chicken broth)
• 1 sprig fresh rosemary or fresh thyme
• 1–2 bay leaves
• 1 tsp kosher salt
• 1 tsp black pepper
• ½ tsp dried thyme or Italian seasoning
• Optional: parmesan rind for an umami boost

For the Chicken and Noodles

• 1 lb skinless chicken breasts (or tender chicken thighs, whole chicken, or pre-cooked chicken)
• 4 oz. wide egg noodles (cook until al dente)
• ½ cup heavy cream
• ½ lemon, juiced

Optional Add-Ins or Garnishes

• Fresh parsley or thyme for garnish
• Garlic bread or saltine crackers for serving
• Grated parmesan cheese
• A drizzle of lemon juice or olive oil before serving

How to Make Chicken Noodle Soup in a Dutch Oven

This easy chicken noodle soup recipe comes together quickly with a few classic techniques. Here’s how to make it step by step:

1. Sauté the aromatics
   Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery, and sauté for 5–7 minutes until softened and slightly golden. Stir in fresh garlic, ginger, salt, pepper, and dried thyme, cooking another 2–3 minutes until fragrant.
2. Simmer the chicken
   Pour in the chicken bone broth, add bay leaves, rosemary, and bring to a gentle simmer over medium-high heat. Carefully add the chicken breasts (or thighs) and cook for 15–20 minutes, until the tender chicken breast reaches 165°F internally.
3. Shred and enrich the broth
   Remove the cooked chicken and place it on a cutting board. Shred it into bite-sized pieces using two forks, then return the shredded chicken to the pot. Lower the heat and stir in heavy cream, a squeeze of lemon juice, and discard the bay leaf and rosemary stem. This step builds that rich, flavorful broth and gives it a beautiful, silky texture.
4. Cook the noodles
   Add the wide egg noodles directly into the simmering broth. Cook for 6–8 minutes, or until tender but still al dente. Stir occasionally with your wooden spoon so they don’t stick to the bottom of the pot.
5. Serve and enjoy
   Ladle the finished soup into bowls, garnish with fresh parsley, and serve warm with crusty garlic bread or crackers.

This process creates a big pot of homemade soup that’s hearty, balanced, and brimming with so much flavor.

Tips for the Best Dutch Oven Chicken Soup

• Choose your chicken wisely: Bone-in chicken breasts or dark meat like thighs deliver extra richness thanks to the chicken bones. For a shortcut, use rotisserie chicken or pre-cooked chicken.
• Build flavor early: Don’t skip sautéing the fresh veggies, as this creates the golden broth base that makes this a great recipe.
• Broth quality matters: Use homemade chicken broth or store-bought chicken stock, or enhance boxed broth with bouillon cubes and a Parmesan rind.
• Prevent soggy noodles: Add them toward the end and only cook until al dente.
• Want extra broth? Double the stock for a lighter soup consistency or to stretch the leftover soup.

Variations and Substitutions

This is an easy recipe to make your own. Try these twists to fit your preferences:

• Creamy chicken noodle soup: Add extra cream or a roux to make it thicker.
• Lemony twist: Add more lemon juice and fresh thyme for a lighter, tangy flavor.
• Herbal version: Swap rosemary for Italian seasoning or dill.
• Healthy version: Use low-sodium chicken broth and skip the cream for a lighter option.
• Dairy-free option: Replace cream with coconut milk.
• Gluten-free noodles: Use rice noodles or chickpea pasta for a healthy chicken soup variation.

Storing and Reheating Leftovers

Allow the soup to cool to room temperature before storing. Keep in an airtight container in the refrigerator for 3–4 days or freeze in a freezer-safe container for up to 3 months.

To reheat, place it back in a large pot over medium heat until steaming hot. If the noodles have absorbed the extra broth, add a splash of homemade chicken broth or water to thin it out.

What to Serve with Chicken Noodle Soup

Pair this hearty soup with:

• Warm cheesy garlic bread focaccia
• A light green salad with fresh herbs and citrus dressing
• Flaky biscuits or crusty bread and crackers for dipping.

This recipe fits right into any soup season menu and pairs perfectly with cozy dishes like roasted vegetables or a side of creamy mashed potatoes.

More Recipes To Try

Roasted Red Pepper Tomato Soup

Dutch Oven Beef Barley Soup

Broccoli Cheddar Chicken Pot Pie

Dutch Oven Split Pea Soup