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Dutch Oven Chicken Noodle Soup

Ready in just one hour, this richly flavorful and hearty homemade Dutch oven chicken noodle soup is prepared with tender chicken thigh meat, egg noodles, and a heavy dose of veggies.

P.S. You don’t have to prepare it in a Dutch Oven!

Bowl of homemade chicken noodle soup with a spoon and slice of crusty bread.

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I recently decided it was time to “niche down”, which means from here on out I will be focusing on sharing a more specific type of food. What type of food is that you ask?!?

Flavorful comfort food made from scratch!

That being said, I realize that I have failed to share with you all a lot of my tried and true comfort food recipes. But that’s about to change.

Kicking things off is a true American classic, homemade chicken noodle soup with egg noodles.


What’s to love about this recipe?


  • It’s made from scratch with fresh ingredients! While it would be a lot easier to pick up a can of soup from the grocery store, nothing compares to the fresh bright flavor of making it from scratch. Aside from the noodles, which are not made from scratch, this recipe does not include any short cuts.
  • It’s simple! Despite the fact that this soup is homemade, it’s still incredibly simple to make ready. It requires no special kitchen equiptment and little prep. While it does take about an hour from start to finish, the majority of that time is cook time and is hands off.
  • It’s comforting! There’s not much that is more comforing than cozing up with a hot bowl of soup on a cold day. With the warm flavor of the wholesome vegetables in combination with the succulent chicken, herby seasoned broth, and hearty egg noodles, is it any wonder this soup tops so many comfort food lists?

Pot of soup with two bowls of soup surrounded by garlic cloves and bread.

Ingredients (+ notes & substitutions)


Ingredients for dutch oven chicken noodle soup (see recipe card).
  • Olive oil: For sautéing the vegetables.
  • Carrots: I like my soup heavy on the veggies so I use four nice sized carrots. Feel free to add more or less.
  • Celery: Of all three veggies in this soup, the celery is my favorite. Like the carrots, I went for four large stalks. But once again, feel free to adjust to taste.
  • Onion: I always use a white onion but you could certainly use a yellow onion if you prefer.
  • Garlic: Three or four large cloves or 6-8 smaller ones.
  • Dried parsley: I use dried herbs strictly because it’s more convenient. Often times when I decided to make homemade chicken noodle soup it’s a spur of the moment decision and while I usually already have all of the ingredients on hand, I don’t always have fresh herbs. If you have some fresh parsley on hand, you are more than welcome to use it. If you do, you’ll need to increase the amount to two tablespoons.
  • Kosher salt
  • Dried thyme: For fresh thyme, use one and a half teaspoons.
  • Black pepper: I prefer coarse ground or freshly ground black pepper.
  • Bay leaves
  • Boneless skinless chicken thighs: Thigh meat is fattier and thus more tender and richly flavored than other cuts of chicken which makes it ideal for this hearty chicken noodle soup. However, you could certainly use chicken breast meat or chicken tenderloins instead. To prepare the chicken thighs, you will need to trim any large pieces of fat that are still attached.
  • Chicken broth: For less salt, choose low sodium broth.
  • Frozen egg noodles: Reames frozen egg noodles are my go-to when making this dish. They are thick, hearty, and delicious. You may, however, substitute for dry egg noodles if you wish.

How do you make Dutch oven chicken noodle soup? (+ tips)


  1. In a large Dutch oven, heat the olive oil over medium-high heat. ***If you do not have a Dutch oven, a large heavy bottomed pot will do, preferrably a wider rather than a deeper one. I prefer to cook in a Dutch oven whenever possible because they are fabricated from cast-iron, which helps them retain heat and distribute it more evenly. I am absolutely in LOVE with my Staub. It’s on the pricey side but well worth the investament. Because cast-iron is nearly indestructible it will last more than a lifetime. They are a great heirloom item.
  2. Once hot, add the carrots, celery, and onion and sauté for five minutes. Add the garlic, parsley, salt, thyme, and black pepper and sauté for another two minutes.
Sautéed veggies in Dutch oven.

3. Place the bay leaves and chicken thighs atop the sautéed vegetables then add four cups of chicken broth. If the chicken thighs are not submerged, add just enough chicken broth to cover them. ***Using just a portion of the broth here means the flavor infused into the chicken thighs will be more concentrated.

Veggies with chicken before and after being cooked.

Bring to a boil, then reduce heat to medium and simmer. After 20-minutes, transfer the chicken to a flat surface.

Braised chicken thighs in broth with vegetables.

4. Add the remaining chicken broth to the pot and bring it to a boil. Once boiling, add the noodles, reduce heat to medium-high, and cook for 20-minutes.

5. Meanwhile, shred the chicken thighs using two forks then transfer it back to the pot. It should come apart easily.

Close-up of shredded chicken.

6. Remove the bay leaves, add salt and pepper to taste, and serve warm with crusty bread. You could also garnish it with fresh herbs like parsley or thyme.

Dutch oven full of chicken noodle soup with egg noodles.

How to store


Refrigerate any leftovers in an airtight container for up to four days. To freeze, make sure to allow the soup to cool completely. Transfer to freezer-safe storage bag(s) or container(s) and freeze for up to up to six months. This soup will taste best if frozen for no more than three months, however.

Soup in a bowl with a spoon and a slice of bread.
Bowl of chicken noodles with bread.

Close-up of bowl of homemade chicken noodle soup with egg noodles with a spoon.

More comforting soup recipes you may like:

  • Creamy Tomato Soup w/ Grilled Cheese Croutons & Basil Oil: This made from scratch creamy tomato soup with grilled cheese croutons and basil oil is so dreamy. It’s the perfect comforting soup for summer, fall, or winter. Naturally vegetarian.
  • Beef Enchilada Soup: This super simple beef enchilada soup brings the flavor you know and love, requires just a handful of ingredients, and takes only 25-minutes. Naturally gluten-free.
  • Asparagus Leek Soup w/ Sourdough Garlic Bread Croutons: This creamy asparagus leek soup with sourdough garlic bread croutons is a simple and delightful way to enjoy fresh seasonal Spring produce. It’s vegetarian and gluten-free adaptable.

If you make this homemade Dutch oven chicken noodle soup with egg noodles I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Bowl of chicken noodles with bread.

Dutch Oven Chicken Noodle Soup

Yield: 10 cups
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ready in just one hour, this richly flavorful and hearty Dutch oven chicken noodle soup is prepared from scratch with tender chicken thigh meat, egg noodles, and a heavy dose of veggies. P.S. You don't have to prepare it in a Dutch Oven!

Ingredients

  • 2 tablespoons olive oil
  • 1 large white onion, large dice
  • 4 carrot sticks, peeled and sliced
  • 4 celery stalks, sliced
  • 3-4 large cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 8 cups chicken broth, divided
  • 2 bay leaves
  • 1.5 pounds boneless skinless chicken thighs, fat trimmed
  • 12 ounces frozen egg noodles

Instructions

  1. In a large Dutch oven or a heavy-bottomed pot, heat the olive oil over medium-high heat.
  2. Once hot, add the carrots, celery, and onion and sauté for five minutes. Add the garlic, parsley, salt, thyme, and black pepper and sauté for another two minutes.
  3. Place the bay leaves and chicken thighs atop the sautéed vegetables then add four cups of chicken broth. If the chicken thighs are not submerged, add just enough chicken broth to cover them. Bring to a boil, then reduce heat to medium and simmer. After 20-minutes, transfer the chicken to a flat surface.
  4. Add the remaining chicken broth to the pot and bring it to a boil. Once boiling, add the noodles, reduce heat to medium-high, and cook for 20-minutes.
  5. Meanwhile, shred the chicken thighs using two forks then transfer it back to the pot.
  6. Remove the bay leaves, add salt and pepper to taste, and serve warm.

Storage: Refrigerate any leftovers in an airtight container for up to four days. To freeze, make sure to allow the soup to cool completely. Transfer to freezer-safe storage bag(s) or container(s) and freeze for up to up to six months. This soup will taste best if frozen for no more than three months, however.

Nutrition Information:
Yield: 5 Serving Size: 2 cups
Amount Per Serving: Calories: 450Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 194mgSodium: 2195mgCarbohydrates: 33gFiber: 5gSugar: 8gProtein: 40g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Cathleen

Sunday 28th of November 2021

Yum! I have all of the ingredients for this except the frozen egg noodles. Putting that on my grocery list and making this tomorrow. Thanks so much for the recipe! :)

Ramona

Sunday 28th of November 2021

Chicken noodle soup is definitely one of my comfort meals! I can't wait to make this recipe, thank you for sharing!

Tammy

Sunday 28th of November 2021

Gorgeous photos! There's nothing better than homemade chicken noodle soup...it truly is the best kind of comfort food and yours looks absolutely stunning!

Jacqueline Debono

Saturday 27th of November 2021

Chicken noodle soup has to be the most comforting and warming and even healing of all soup recipes. I made this recipe yesterday as was actually feeling under the weather and had a craving for a homemade chicken noodle soup. It so hit the spot. I actually felt better after downing a generous bowlful!

Kathryn

Saturday 27th of November 2021

We loved this soup and the dutch oven made it so flavorful and delicious! I made a double batch so I could freeze leftovers :)

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