Dutch Oven Chicken Noodle Soup

Classic homestyle chicken noodle soup is simple, timeless, and oh-so comforting.

Filled with hearty egg noodles, tender white meat chicken, and flavorful vegetables, every home cook should have a tried and true chicken noodle soup recipe in their collection.

This easy Dutch oven chicken noodle soup is my go-to whenever I’m craving a warm, brothy bowl of the good stuff. 

It’s perfect for a chilly winter evening or for whenever you’re feeling a bit under the weather. Plus, it’s flavorful and easy to make thanks to my one-pot cooking method.

Today, I’m walking you through the entire process including the best ingredients to use, why I use a Dutch oven, and tips that will guarantee you make this homemade chicken noodle soup successfully the first time.

Why You'll Love This Recipe

• One-Pot Meal- Using a Dutch oven to make chicken noodle soup means everything comes together in one pot. As a busy home cook, this means less time spent on cleanup and more time to enjoy the meal with family and friends.
• Comforting- Whether you’re feeling under the weather or simply want to warm up your family with a comforting, home-cooked meal, this easy chicken noodle soup is sure to hit the spot. 
• Beginner-Friendly- If you’ve ever been intimidated by making chicken soup from scratch, I’m here to show you just how easy it can be! This simple Dutch oven chicken noodle soup recipe is perfect for both beginners and seasoned home cooks.
• Fresh Ingredients- With fresh, wholesome ingredients, like chicken breast, vegetables, and herbs, this is one of the best Dutch oven chicken noodle soup recipes you’ll ever taste.
• Ideal for Meal Prep- Prepare a large batch of this Dutch oven chicken noodle soup to enjoy throughout the busy week. Or freeze leftovers to save for when you don’t have time to cook.
• Customizable- This basic chicken noodle soup recipe is a great starting point for beginner cooks to experiment with. Get creative by adding or swapping out different ingredients to change up the flavor of the soup.
• Budget-Friendly- This recipe uses common pantry staple ingredients so it won’t break the bank.

Ingredient Notes

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

• Boneless Chicken Breast- Opt for boneless, skinless chicken breast for convenience and quicker cooking.
• Chicken Stock- Use homemade chicken stock for the richest flavor. Otherwise, choose your favorite high-quality, low-sodium chicken stock.
• Water- Water is used to cook the egg noodles and control the overall saltiness of the soup.
• Olive Oil- Olive oil is great for searing chicken and adds a rich flavor to the soup.
• Mirepoix- A mix of diced onion, celery, and carrots is called a mirepoix. These classic aromatics are the base of the soup, providing a ton of flavor. Dice them evenly to ensure even cooking.
• Garlic- Freshly minced garlic adds a bold, garlic flavor to the soup.
• Fresh Herbs- Both thyme and rosemary add an earthy, woodsy, and rustic flavor to the soup.
• Egg Noodles- Cook the egg noodles for half the stated cooking time on the package, then let them finish cooking off the heat to prevent them from becoming soggy.
• Kosher Salt- Enhances flavor. Adjust according to personal taste preference.
• Black Pepper- Opt for freshly ground black pepper for the best flavor.

Sustainability Tip: Save chicken bones and vegetable scraps in your freezer to make a large batch of homemade chicken stock.

Substitutions and Variations

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

Substitutions

• Boneless Chicken Breast- Use boneless, skinless chicken thighs if you prefer dark meat. Bone-in chicken breasts and thighs, whole chicken, and pre-cooked chicken can also be used.
• Chicken Stock- Swap chicken stock for vegetable stock or use chicken bouillon and water.
• Water- Replace water with additional chicken stock or vegetable stock if preferred.
• Olive Oil- Substitute olive oil for another neutral-flavored oil, such as canola oil or vegetable oil. Bacon fat can also be used.
• Mirepoix- These vegetables can easily be customized based on personal preferences. Leeks can be used instead of onions for a milder flavor, while bell peppers or zucchini can be added alongside or instead of celery and carrots.
• Garlic- Swap fresh garlic cloves for one teaspoon of garlic powder.
• Fresh Herbs- Use 1 teaspoon of dried thyme and ½ teaspoon of dried rosemary in place of fresh.
• Egg Noodles- Feel free to use spaghetti, linguini, elbows, or any other pasta shape you prefer. If using homemade pasta, add the noodles off the heat and serve the soup immediately so they don’t become soggy.

Variations

• Gluten-Free- Swap the regular egg noodles with your favorite gluten-free egg noodles, pasta, or rice to make gluten-free chicken soup.
• Egg-Free- Use egg-free noodles or pasta in place of egg noodles.
• Lemon-Herb- Add lemon zest and freshly-squeezed lemon juice to give this soup a pop of citrus flavor. Fresh herbs like parsley and dill pair well with lemon.
• Parmesan- Sprinkle a bit of freshly grated parmesan cheese on top of your soup just before serving.
• Creamy- Create a roux by adding flour to the vegetables just before adding the chicken stock. You can also stir in a splash of heavy cream for a richer flavor.
• Vegetables- Add additional vegetables to the soup for more flavor, texture, and nutrition. Try vegetables like kale, spinach, green beans, tomatoes, corn, peas, zucchini, summer squash, fennel, and potatoes.
• Beans- For a heartier, more filling soup, add white beans, kidney beans, or chickpeas.

Equipment Notes

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

• Dutch Oven- A 6-quart enameled Dutch oven is the best Dutch oven for soup. It’s large enough to hold all of the ingredients and its heavy-bottomed design ensures even heat distribution. It’s the perfect pot for searing chicken and simmering soup.
• Meat Mallet- Using a meat mallet (or the flat side of a heavy pan) to pound the chicken breasts ensures they cook evenly and become tender.

How to Make Dutch Oven Chicken Noodle Soup

Here is how to make classic chicken noodle soup in a Dutch oven.

Cook the Chicken

Step 1: Prepare the chicken. Place the chicken breasts on a cutting board. Use a sharp knife to carefully trim any excess fat or tendons from the chicken. Cut each chicken breast in half lengthwise so you have four thinner pieces.

Step 2: Pound the chicken. To ensure even cooking and tenderness, place a piece of plastic wrap or parchment paper over the chicken. Gently pound the chicken with a meat mallet or the flat side of a heavy pan until it’s about ½ inch thick. 

Step 3: Sear the chicken. Season the chicken breasts on both sides with ½ teaspoon of kosher salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, place the seasoned chicken in the pot. Sear for 4-5 minutes per side or until the chicken turns golden brown. Remove the chicken from the pot and set aside.

Make the Soup

Step 4: Sweat the aromatics. Reduce the heat to medium, and in the same pot, add the diced onion, carrots, and celery. Sprinkle ½ teaspoon of kosher salt over the vegetables and cook for about 5 minutes or until the onions are translucent and the vegetables begin to soften. Add the minced garlic, thyme, and rosemary and cook for an additional 1-2 minutes.

Step 5: Add the stock. Pour the chicken stock and water into the pot, scraping the bottom to release any browned bits. Increase the heat to bring the soup to a boil, then reduce it to low to maintain a gentle simmer.

Step 6: Finish cooking the chicken. Return the seared chicken breasts and any accumulated juices from the plate back into the pot. Cover it with the lid and let it simmer for 20 minutes or until the chicken is fully cooked and tender.

Step 7: Shred the chicken. Carefully transfer the cooked chicken breast to a cutting board. Shred or cut the chicken into bite-sized pieces, then add it back to the pot.

Step 8: Cook the noodles. Stir the dry egg noodles into the simmering soup and let them cook for half the cooking time stated on the package. Remove the pot from the heat, cover it with a lid, and let the noodles continue to cook off the heat for an additional 10 minutes.

Step 9: Serve and enjoy. Taste for seasoning and add additional salt and pepper, if desired. Serve and enjoy!

Tips for Success

Make this Dutch oven chicken noodle soup with egg noodles successfully the first time using these tried and true tips.

• Pound the chicken to an even thickness. By pounding the chicken breasts out, they cook quickly and evenly and become tenderized for a delicious end result.
• Don’t overcrowd the pot. Give the chicken enough space in the Dutch oven to sear properly. Avoid overcrowding the pot, as it may cause the chicken to steam instead of achieving a nice sear.
• Cut the vegetables uniformly. Cutting the onion, celery, and carrots uniformly is essential for even cooking, consistent texture, better flavor distribution, and a visually appealing presentation.
• Use homemade chicken stock. For the best flavor, use homemade chicken stock in your Dutch oven chicken soup.
• Cook the noodles just right. Avoid soggy, mushy noodles in your chicken noodle soup by cooking them for half the time stated on the package. The hot broth will continue cooking them even after simmering stops.
• Adjust seasonings to taste. Taste the soup before serving and adjust the seasonings, if needed, with additional salt and pepper to suit individual preferences.

What to Serve with Dutch Oven Chicken Noodle Soup

A warm, cozy bowl of chicken noodle soup is perfect all on its own. But, it's even better when served with a little something extra.

For a simple, yet nostalgic meal, pair this Dutch oven chicken noodle soup with crackers or bread. Sourdough discard crackers, sourdough bread bowls, sourdough garlic bread, or jalapeño cheddar sourdough bread are all delicious options.

If you’re looking for a heartier meal, serve sandwiches alongside a bowl of this one-pot chicken noodle soup recipe. Some of my favorite sandwiches to pair with this soup include a BLT bagel sandwich or a turkey and egg sandwich.

Finally, enjoy a lighter meal by pairing this homemade chicken soup with a refreshing salad. Caesar salad, spinach Caprese salad, and arugula quinoa salad are all great choices.

Storage and Reheating

How to Store

• Refrigerator- Store leftover chicken noodle soup in an airtight container in the refrigerator for 3-4 days.
• Freezer- To freeze, allow the soup to cool completely. Then, store it in a freezer-safe plastic bag or storage container in the freezer for up to 3 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.

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 before reheating to help thin it out.

Thaw frozen chicken noodle soup overnight in the refrigerator before reheating.

• Stovetop- Add leftover chicken noodle soup to a saucepan. Heat the soup over medium heat, stirring occasionally, until it is steaming 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 approximately 2-3 minutes, stirring halfway through.

Make Ahead

Prepare either the entire recipe or parts of it in advance to save time and streamline the cooking process.

• Entire Recipe- Follow the recipe to make the soup, then store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Vegetables- Pre-dice the vegetables and herbs to get a head start on meal prep. This will cut the preparation time down, which is perfect for those busy weeknights.
• Chicken Stock- If you want to use homemade chicken stock, you can prepare a large batch in advance. Store it in the refrigerator for up to 4 days or in the freezer for up to 6 months. 
• Chicken- You can cook the chicken breasts ahead of time and store them in the refrigerator. When it's time to make the soup, simply shred or cut the chicken into bite-sized pieces and add them to the pot.
• Noodles- Fully cook the noodles in boiling water and store them in an airtight container in the refrigerator for up to 5 days. When ready to serve the soup, place a portion of cooked noodles in a bowl and ladle the hot chicken soup over the top of them.

Frequently Asked Questions