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Dutch Oven Chicken Noodle Soup

This Dutch Oven Chicken Noodle Soup is the ultimate cozy, classic, comfort food meal. It’s the perfect recipe for a quick, easy weeknight dinner on a chilly winter evening. Filled with hearty egg noodles, tender white meat chicken, and flavorful vegetables, this homestyle chicken soup is made entirely in one pot in just one hour.

A large dutch oven filled with chicken noodle soup. There is a black ladle scooping some of the soup out of the pot.

Homestyle chicken noodle soup is simple and timeless.

The quintessential meal for when you’re feeling under the weather, every home cook should have a tried and true chicken soup recipe up their sleeve.

This dutch oven chicken noodle soup recipe is my go-to whenever I’m craving a warm, brothy bowl of the good stuff. It checks all of my chicken noodle soup boxes. Plus, it’s super flavorful thanks to my one-pot cooking method.

So, if you need a homemade chicken noodle soup to add to your repertoire of dutch oven soup recipes, keep reading to learn how to make my favorite chicken noodle soup in a dutch oven.

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Why You’ll Love This Recipe

  • One Pot- Everything comes together in one pot, which means super easy cleanup. That’s a weeknight dinner win!
  • Layers of Flavor- Each step of this recipe builds upon the next to create layers of savory, delicious flavor.
  • Ready in One Hour- The entire recipe is ready in just about an hour, making it perfect for busy weeknights.
  • Perfect Comfort Food- Chicken noodle soup is a classic for a reason. The cozy, warm broth is so inviting on a chilly winter or fall evening. Plus, the hearty chicken and filling noodles help keep your tummy satisfied.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Split Chicken Breast- Bone-in, skin-on chicken breasts add tons of flavor to this soup.
  • Olive Oil- Use light olive oil for searing the chicken breasts. Light olive oil has a higher smoke point than extra virgin olive oil.
  • Mirepoix- A trio of onion, carrots, and celery, the mirepoix also adds flavor to the chicken broth. The aromatic vegetables are sweat in the leftover chicken fat that remains in the pot after searing.
  • Garlic- Adds a garlicky flavor to the chicken broth.
  • Fresh Herbs- Thyme and rosemary add an earthy, woodsy, and rustic flavor to this easy chicken noodle soup.
  • Egg Noodles- Cook the egg noodles for half of the stated cooking time on the package. The hot soup broth takes care of the rest.
  • Chicken Stock- If possible, use homemade chicken stock for the richest flavor. Otherwise, look for the highest quality low-sodium chicken stock you can find.
  • Kosher Salt- Enhances flavor. Adjust according to personal taste preference.

Scratch Cooking Tip: Save the chicken bones to make homemade chicken stock. You can store the bones and vegetable scraps in the freezer until you have enough to make your own stock.

The ingredients to make dutch oven chicken noodle soup. There is text over each ingredient stating what they are. The ingredients include chicken stock, split chicken breast, fresh thyme and rosemary, celery, carrots, onion, garlic, and egg noodles.

Equipment Notes

Here are some notes on any special equipment I used to make this recipe.

Dutch Oven- The versatile cast iron dutch oven is a home cook’s secret weapon for one-pot meals. It’s the perfect pot for this homemade chicken soup recipe. I love my Lodge 6-Quart Enameled Dutch Oven.

Step by Step Instructions

Here is how to make this dutch oven chicken noodle soup.

For the Chicken Breast

Step 1: Sear the chicken. Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Season the chicken breasts on both sides with kosher salt and black pepper to taste. Place the chicken skin side down in the pan, pressing down on them to ensure good contact with the pan. Sear the chicken for 5 minutes or until the skin is golden brown and crispy. Flip the chicken over and sear for an additional 3-4 minutes on the other side. Remove the chicken from the pot and set aside.

A split chicken breast being seared in a dutch oven. Above the chicken breast is a pair of tongs.

For the Chicken Noodle Soup

Step 2: Sweat the aromatics. Reduce the heat to medium and add the onion, carrots, and celery to the pot. Season the vegetables with ½ teaspoon of kosher salt and sweat for approximately 5 minutes or until the onions are translucent and beginning to soften. Add in the ground black pepper, garlic, thyme, and rosemary. Cook for an additional 1-2 minutes.

The mirepoix and aromatics being sautéed in the dutch oven.

Step 3: Simmer the soup. Pour the chicken stock into the pot, scraping the bottom to remove any fond build-up. Bring the chicken stock to a simmer, then reduce the heat to low. Add the chicken breasts back into the pot and cover it with the lid. Simmer for 20 minutes or until the chicken is cooked through.

A golden brown, seared split chicken breast sitting in a dutch oven filled with chicken stock and vegetables.

Step 4: Shred the chicken. Remove the cooked chicken breasts to a cutting board or plate and allow them to cool for 5 minutes. Using a fork and knife, remove the breast meat from the skin and bones and shred or cut the meat into bite-sized pieces. Add the shredded chicken back into the pot.

A green plate with shredded chicken breast on it.

Step 5: Cook the noodles. Make sure the soup is simmering and stir in the egg noodles. Cook the egg noodles for half of the cooking time stated on the package. Then, remove the pot from the heat and cover it with a lid. Allow the noodles to cook off the heat for an additional 5-10 minutes. Garnish with fresh parsley, if desired, and enjoy!

A wooden spoon holding up egg noodles above a pot filled with chicken noodle soup.
Finished chicken noodle soup in a dutch oven. There is a wooden spoon in the soup to the right.

Tips for Success

  • Choose a high smoke point oil. Searing the chicken breast in fat with a high smoke point means we don’t have to worry about setting off the smoke detectors. I use light olive oil because it has a neutral flavor and a smoke point of about 375-400°F. Canola oil, peanut oil, and sunflower oil also make good choices.
  • Cut the vegetables into similar sizes. Dice the onion, carrot, and celery as uniformly as possible to ensure even cooking.
  • Use homemade chicken stock. Nothing beats homemade chicken stock. Rich with collagen and deeply flavorful, delicious chicken stock makes delicious chicken soup.
  • Cook the noodles for half the time. If you’ve ever made chicken noodle soup and ended up with soggy, mushy noodles, you’re not alone. To fix this, simply cook the noodles for half the time stated on the package and allow them to finish cooking off the heat. The hot broth will continue cooking the noodles for a while after it stops simmering.

Substitutions and Variations

Here are a few ways you can customize this dutch oven chicken noodle soup recipe to fit your diet and taste preferences.

Substitutions

  • Split Chicken Breast- Bone-in chicken thighs can easily be substituted for split chicken breast. Or try a combination of both if you enjoy both light and dark meat. Otherwise, boneless chicken breast, thighs, or even pre-cooked rotisserie chicken can all work in this recipe.
  • Egg Noodles- Use spaghetti, linguini, or any other pasta you prefer. For a gluten-free version of this recipe, opt for gluten-free egg noodles.
  • Olive Oil- Any oil with a high smoke point and a relatively neutral flavor can be swapped for olive oil. Try canola oil, avocado oil, or vegetable oil.
  • Yellow Onion- Try using white onion, shallots, or leeks instead. Alternatively, 1 tablespoon of onion powder can be substituted for fresh onion.
  • Garlic- Replace the fresh garlic cloves with one teaspoon of garlic powder.
  • Fresh Herbs- Use ½  to 1 teaspoon each of dried thyme and rosemary in place of fresh.
  • Chicken Stock- Low-sodium chicken broth, chicken bouillon, or even vegetable broth can be used in place of the chicken stock.
A bowlful of chicken noodle soup.

Variations

  • Gluten-Free- Swap the regular egg noodles with your favorite gluten-free noodle. Try these Manischewitz Gluten-Free Wide Egg Noodles.
  • Egg-Free- Use egg-free noodles in place of egg noodles.
  • Dairy-Free- This chicken soup is naturally dairy-free.
  • Add More Vegetables- Kale, spinach, green beans, stewed tomatoes, corn, peas, zucchini, summer squash, fennel, and potatoes would all make fantastic additions to this rustic chicken noodle soup.
  • Try Other Fresh Herbs- Additional herbs such as sage, parsley, scallions, chives, and dill would add a nice pop of freshness.
  • Lemon Juice- A few squeezes of fresh lemon juice or some lemon zest make for a bright, fresh, and citrusy addition.
  • Parmesan Cheese- Sprinkle a bit of freshly grated parmesan cheese on top of your soup just before serving.

What to Serve with Dutch Oven Chicken Noodle Soup

A warm, cozy bowl of chicken noodle soup is perfect all on its own. Serve it with some crusty garlic bread or a handful of crackers and you’re all set. But, if you’re craving something extra, here are a few of my favorite recipes to serve with this simple dutch oven chicken noodle soup.

A white bowl filled with chicken noodle soup.

Storage and Reheating

How to Store

  • Refrigerator- Store leftover chicken noodle soup in an airtight container in the refrigerator for 3-5 days.
  • Freezer- Allow the soup to cool completely, then store it in a freezer-safe bag or container for up to 6 months. Thaw in the refrigerator overnight before reheating.

Quick Tip: If you want to freeze chicken noodle soup, I recommend cooking the noodles separately. Then, you can freeze the soup without the noodles and add fresh noodles when you’re ready to serve it.

How to Reheat

If you notice the leftover chicken soup has absorbed a lot of the liquid and become thick, add a bit more chicken stock or water to help thin it out.

  • Stovetop- Add leftover chicken noodle soup to a saucepan. Warm the soup over medium heat until it is hot and just starting to simmer. Remove from the heat and serve immediately.
  • Microwave- Pour leftover soup into a microwave-safe bowl. Microwave on high for 1-2 minutes or until hot. I recommend stirring the soup every 30 seconds so that it warms through evenly.

Make Ahead

If you want to get a head start on dinner, prepare this dutch oven chicken noodle soup up to 3 days in advance. Alternatively, cook the egg noodles ahead of time and store them in an airtight container in the refrigerator for up to 2 days.

A silver spoon holding a spoonful of chicken noodle soup above a bowl.

Frequently Asked Questions

Should I use stock or broth for chicken noodle soup?

For brothy soups like chicken noodle soup, using chicken stock is best. Stock is typically richer in flavor than broth because it is made with bones. If you want this dutch oven chicken soup to really shine, opt for homemade chicken stock.

Is white or yellow onion better for chicken noodle soup?

Yellow onion is the better option for chicken noodle soup. Yellow onion adds a sweet,  yet bold onion flavor to the soup broth.

Can I remove the chicken skin before searing the chicken breast?

Yes, if you don’t want the added fat from the chicken skin, you can remove it prior to searing the chicken breast. However, I recommend leaving it on while searing for the best flavor. Then, remove the skin before shredding the chicken.

Can I use leftover chicken or rotisserie chicken to make this soup?

Of course! If you want to use pre-cooked chicken, skip the searing step and start with sautéing the vegetables. Then, add the shredded chicken to the pot just before you add the egg noodles.

Is it better to cook noodles separately for chicken soup?

Cooking the noodles separately is one way to prevent ending up with mushy noodles in your chicken noodle soup. In this recipe, I recommend only cooking the noodles in the soup for half the amount of time stated on the package. You can decide which method works best for you.

I don’t have a dutch oven. Can I still make this soup?

Yes, you can make this dutch oven chicken soup without a dutch oven. This recipe works just as well in a heavy-bottom, stainless steel stockpot.

More Dutch Oven Recipes

A dutch oven filled with homestyle chicken noodle soup. There is a black ladle filled with soup sitting in the pot.
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5 from 1 vote

Dutch Oven Chicken Noodle Soup

This Dutch Oven Chicken Noodle Soup is the ultimate cozy, classic, comfort food meal. It’s the perfect recipe for a quick, easy weeknight dinner on a chilly winter evening. Filled with hearty egg noodles, tender white meat chicken, and flavorful vegetables, this homestyle chicken soup is made entirely in one pot in just one hour.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 446kcal
Author Ashley Petrie

Ingredients

For the Chicken Breast

  • 2 tablespoons light olive oil
  • 2 split chicken breasts bone-in, skin-on
  • Kosher salt and black pepper to taste

For the Chicken Noodle Soup

  • 1 large yellow onion diced
  • 2 carrots peeled and diced
  • 4 celery stalks diced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cloves garlic minced
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh rosemary roughly chopped
  • 12 cups low-sodium chicken stock preferably homemade
  • 4 cups egg noodles dry
  • ¼ cup fresh parsley roughly chopped, optional for garnish

Instructions

Sear the Chicken Breast

  • Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Season the chicken breasts on both sides with kosher salt and black pepper to taste. Place the chicken skin side down in the pan, pressing down on them to ensure good contact with the pan. Sear the chicken for 5 minutes or until the skin is golden brown and crispy. Flip the chicken over and sear for an additional 3-4 minutes on the other side. Remove the chicken from the pot and set aside.
    2 tablespoons light olive oil, 2 split chicken breasts, Kosher salt and black pepper

Make the Chicken Noodle Soup

  • Reduce the heat to medium and add the onion, carrots, and celery to the pot. Season the vegetables with ½ teaspoon of kosher salt and sweat for approximately 5 minutes or until the onions are translucent and beginning to soften. Add in the ground black pepper, garlic, thyme, and rosemary. Cook for an additional 1-2 minutes.
    1 large yellow onion, 2 carrots, 4 celery stalks, ½ teaspoon kosher salt, ½ teaspoon black pepper, 3 cloves garlic, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh rosemary
  • Pour the chicken stock into the pot, scraping the bottom to remove any fond build-up. Bring the chicken stock to a simmer, then reduce the heat to low. Add the chicken breasts back into the pot and cover it with the lid. Simmer for 20 minutes or until the chicken is cooked through.
    12 cups low-sodium chicken stock
  • Remove the cooked chicken breasts to a cutting board or plate and allow them to cool for 5 minutes. Using a fork and knife, remove the breast meat from the skin and bones and shred or cut the meat into bite-sized pieces. Add the shredded chicken back into the pot.
  • Make sure the soup is simmering and stir in the egg noodles. Cook the egg noodles for half of the cooking time stated on the package. Then, remove the pot from the heat and cover it with a lid. Allow the noodles to cook off the heat for an additional 5-10 minutes. Garnish with fresh parsley, if desired, and enjoy!
    4 cups egg noodles, ¼ cup fresh parsley

Notes

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 5  days or in the freezer for up to 6 months.
  • Quick Tip: If you want to freeze chicken noodle soup, I recommend cooking the noodles separately. Then, you can freeze the soup without the noodles and add fresh noodles when you’re ready to serve it.

Nutrition

Serving: 1serving | Calories: 446kcal | Carbohydrates: 32g | Protein: 32g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10.5g | Cholesterol: 91mg | Sodium: 1014mg | Potassium: 755mg | Fiber: 2.5g | Sugar: 10.5g | Vitamin C: 6.5mg | Calcium: 55mg | Iron: 1.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

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