This simple and delicious Dutch Oven Chicken Noodle Soup recipe is the perfect comfort food.
A warm bowl of soup full of tender cooked chicken, flavorful vegetables, and hearty egg noodles is exactly what you need to get through the cold weather.
Homemade Chicken Noodle Soup Recipe Highlights
- Quick 45-Minute Meal
- Classic Comfort Food
- Uses Pantry Staples
- Family-Friendly
- Flexible Serving Options
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
ONION AND CELERY - Onions and celery are cooked together in olive oil. The onion adds a little sweetness, and the celery brings a nice crunch and a fresh taste.
CHICKEN - I used boneless skinless chicken thighs for this recipe. I love tender chicken thighs in soup because they are quick cooking and have great flavor. You could substitute rotisserie chicken or boneless skinless chicken breasts if you prefer.
CARROTS - Carrots add a sweet flavor and make the soup colorful and appealing. They also get nice and soft as they cook in the soup, making every bite delicious.
SEASONING - This soup has a combination of seasonings to make it taste incredibly delicious. We use garlic powder and fresh garlic for a strong garlic flavor, onion powder for extra onion taste, and Italian seasoning for a mix of herbs like oregano and basil. And, of course, salt and black pepper, which you can adjust at the end to match your liking.
CHICKEN STOCK - Chicken stock is used because it's flavorful and makes the soup tasty. If you prefer less salt, low-sodium chicken broth is a good alternative that still adds great flavor.
PASTA - Egg noodles are used in this soup because they soak up the soup’s flavors well and have a nice, soft texture that goes great with the broth and chicken. If you don't have egg noodles, you can try other kinds like orzo or even small pieces of spaghetti. Each kind changes the soup a little, giving you different textures to enjoy.
GARNISH - I chose fresh parsley, but you can also use fresh dill or even fresh thyme to garnish.
How To Make A Chicken Noodle Soup
Please check the printable recipe card below for more detailed instructions.
- Sauté onion and celery in olive oil, then make space to add and cook chicken thighs with seasonings.
- Add chicken stock, carrots, and garlic to the pot, then simmer for 10-15 minutes until the chicken is cooked.
- Remove and shred the chicken, then return it to the pot.
- Add egg noodles and simmer until cooked, about 8-10 minutes. Season to taste and serve.
Serving Suggestions
GARLIC BREAD - Serve with a warm slice of Air Fryer Garlic Bread, or crusty homemade bread to soak up the delicious broth.
GARDEN SALAD - Pair the soup with a fresh garden salad for a light, refreshing side that balances the hearty flavors.
GRATED PARMESAN - Sprinkle with grated Parmesan over the soup before serving for an added touch of richness and flavor.
LEMON WEDGES - Offer lemon wedges on the side; a squeeze of lemon juice can brighten the flavors of the soup.
HOT SAUCE - Keep some hot sauce handy for those who enjoy an extra kick of spice with their soup.
Planning and Leftovers
STORE - To keep the chicken noodle soup fresh, store it in an airtight container in the refrigerator. It will stay good for up to 3 to 4 days. Make sure the soup cools to room temperature before putting it in the fridge.
FREEZE - You can freeze the soup if you want to keep it longer. Pour the cooled soup into freezer-safe bags or containers. It's best to leave a little space at the top because the soup will expand as it freezes. The soup will keep well in the freezer for up to 3 months.
REHEAT - When you're ready to eat the frozen soup, thaw it in the refrigerator overnight. Reheat it on the stove over medium heat until it's hot. Stir occasionally to make sure it heats evenly and doesn't stick to the pot.
MAKE AHEAD - If you're planning, you can prepare the vegetables and chicken the day before. Keep them in separate containers in the fridge. Then, when you're ready to cook, everything is prepped and easy to put together. This makes the cooking process quicker and simpler.
Recipe Success Tips
SIMMER GENTLY - Keep the soup at a low simmer once all ingredients are added. This cooks everything evenly and prevents the noodles from becoming too soft.
TASTE AS YOU GO - Season the soup with salt and pepper gradually and taste it as you cook. This helps you adjust the flavors to your liking before serving.
SHRED CHICKEN - Make sure to shred the chicken into even, bite-sized pieces so each spoonful of soup is rich and satisfying.
Commonly Asked Questions
What is a Dutch oven and why use it for soup?
A Dutch oven is a heavy pot with a tight-fitting lid, most often made of cast iron. It can be used on the stovetop or in the oven. A Dutch oven is perfect for making soups, stews and chilis (and all manner of other things).
I use a Dutch oven every time I make soup because it creates a very even and consistent heat. A Dutch oven also retains heat very well, so the pot will stay warm after you take it off the heat.
As a result, a Dutch oven typically cooks a little faster than a regular pot while still locking all that delicious flavor into your soup.
Once your soup is done, you can take it off of direct heat, and it will still stay piping hot, bowl after bowl.
More Easy and Delicious Soup Recipes
Please take a moment to rate our Chicken Noodle Soup recipe below!
Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion white, finely cut
- 3 stalks celery diced
- 4 large carrots sliced
- 1 pound chicken thighs boneless skinless
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 3 cloves garlic minced
- 64 ounces chicken stock
- 3 cups egg noodles
Instructions
- Heat a large Dutch oven on the stovetop over medium heat. Add the olive oil to the pot, with the onion and celery. Saute on medium-low for 3-5 minutes until the vegetables start to soften.
- Push the onion and celery to the sides of the pot to make space for the chicken to cook. Drizzle a dash more olive oil on the bottom of the pot if necessary.
- Place the chicken thighs in the center of the pot and sprinkle with salt, pepper, garlic powder, onion powder, and Italian seasoning. Cook the chicken until the outside is just opaque, about 3-5 minutes per side.
- Add the chicken stock, carrots, and garlic to the pot. Scrape any browned bits off the bottom of the pot. Bring the soup to a simmer and cook for 10-15 minutes until the chicken is cooked through.
- Remove the chicken from the pot and transfer it to a cutting board. Shred the chicken using two forks.
- Add the shredded chicken to the Dutch oven. Add the egg noodles, and allow the soup to simmer for about 8-10 more minutes until the noodles are cooked al dente. Season to taste with salt and pepper. Serve and enjoy