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.
Servings 12 Servings
Ingredients
- 1 lb Chicken Breast
- 8 cups Chicken Bone Broth
- 2 tbsp Olive Oil
- 1 medium Onion diced
- 2 Celery Stalks diced
- 2 Carrots diced
- 4 Garlic Cloves minced
- 1 tsp Fresh Ginger minced
- 1/2 Lemon juiced
- 1 sprig Fresh Rosemary
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1/2 tsp Dried Thyme
- 1/2 cup Heavy Cream
- 4 oz. Egg Noodles
Instructions
- 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. Stir in the minced garlic, fresh ginger, salt, black pepper, and dried thyme, and cooking another minute until fragrant.
- Simmer the chicken: Pour in the chicken stock, add rosemary, and season with salt and pepper. Bring to a gentle boil, then carefully add the chicken breasts. Reduce the heat to medium-low, cover, and simmer for about 15–20 minutes, or until the chicken reaches 165 F. internal.
- Shred and enrich the broth: Remove the cooked chicken, shred it with two forks, and return it to the pot. Lower the heat, stir in the heavy cream, and squeeze in the lemon juice to brighten the flavor, and remove the rosemary stem.
- Cook the noodles: Add the egg noodles directly into the soup and cook for 6–8 minutes, or until tender. Adjust seasoning with more salt, pepper, or lemon to taste.
- Serve and enjoy: Ladle into bowls and serve warm with crusty bread or a sprinkle of fresh herbs for a comforting meal.