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!
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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 you’ll 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 shortcuts.
- It’s simple! Despite the fact that this soup is homemade, it’s still incredibly simple to make ready. It requires no special kitchen equipment 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 comforting than cozying 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?
Ingredients (+ notes & substitutions)
- Olive oil: For sautéeing 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 to 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, preferably 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 investment. 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.
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.
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. It should come apart easily.
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.
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 six months. This soup will taste best if frozen for no more than three months, however.
More comforting soup recipes you may like:
- Creamy Tomato Soup with 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.
- Lentil Turkey Soup: Wholesome and flavorful, this simple lentil turkey soup is a great way to make use of leftover turkey. For a complete meal, serve it with a side salad and a slice of crusty bread. Naturally gluten-free.
- Cauliflower Jalapeno Popper Soup: Enjoy all the goodness of a jalapeno popper, but in a bowl, with this simple low-carb jalapeno popper cauliflower soup. It’s simple to prepare in one pot or an Instant pot in just over 30-minutes and gluten-free.
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 ♥
- 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
- In a large Dutch oven or a heavy-bottomed pot, heat the olive oil over medium-high heat.
- 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.
- 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.
- 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.
- Meanwhile, shred the chicken thighs using two forks then transfer it back to the pot.
- 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