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Homestyle Dutch Oven Chicken Noodle Soup

Cozy and classic, chicken noodle soup is the perfect comfort meal for when you’re sick or for when you want to warm up on a chilly winter evening. This dutch oven chicken noodle soup is filled with thick and hearty egg noodles, tender white meat chicken, and soft, flavorful vegetables. And the best part? It’s made entirely in one pot.

A lavender dutch oven filled with homestyle chicken soup. There is a black ladle filled with soup sitting in the pot.

Chicken noodle soup is simple and timeless. It’s the quintessential meal for a chilly winter evening or for when you’re feeling a bit under the weather.

A recipe collection that includes a good, tried and true chicken soup is essential for any home cook.

For me, a good homemade chicken noodle soup has a few requirements. It must include large chunks of chicken meat, fresh vegetables, hearty egg noodles, and homemade chicken stock.

My 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 and is ultra-flavorful thanks to my one-pot cooking method.

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

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Why You’ll Love This Recipe

  • Made in One Pot- The versatile cast iron dutch oven is a home cook’s secret weapon when it comes to one-pot meals. From searing the chicken to simmering the egg noodles to everything in between, the dutch oven can do it all extremely well. It’s the perfect pot for this homemade chicken soup recipe.
  • Layers of Flavor- Each step of this recipe builds upon the next to create layers of savory, delicious flavor. By searing the chicken first, we develop a layer of tasty brown bits called fond on the bottom of the pot. These flavorful bits are scraped up into the broth, infusing it with rich chicken flavor.
  • Perfect for Chilly Evenings- 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.
  • Easy Clean Up- Since everything is cooked in the dutch oven, there’s only one pot to clean! Easy to clean recipes are my favorite type of recipe.

Ingredient Notes

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

  • Split Chicken Breast- I love bone-in, skin-on chicken breasts for their flavor. Searing the chicken skin until it’s golden brown and crispy is the key to developing a rich and flavorful chicken noodle soup.
  • Mirepoix- A trio of onion, carrots, and celery, the mirepoix is sweat in the leftover chicken fat that remains in the pot after searing. Make sure you dice all of the vegetables to a similar cut size so they cook evenly.
  • Garlic- Is there anything better than fresh garlic? This recipe calls for 3 cloves, but feel free to add as much garlic as you prefer.
  • Fresh Herbs- Thyme and rosemary bring an earthy, woodsy, rustic flavor to this chicken noodle soup that’s perfect for those cozy fall and winter vibes.
  • Egg Noodles- Thick and hearty, egg noodles are essential for a classic homestyle chicken noodle soup. I cook them for half of the stated cooking time on the package and let the hot soup broth take care of the rest.
  • Chicken Stock- When it comes to chicken noodle soup, homemade chicken stock is best for the richest flavor. Otherwise, look for the highest quality low-sodium chicken stock you can find.
  • Kosher Salt- Since I use homemade chicken stock, to which I typically add some salt, I find that an additional ½ teaspoon of salt is perfect when I make this soup. When you’re making this recipe, remember to adjust the amount of salt based on the particular chicken stock you’re using.

Sustainability Tip: Save the chicken bones to make homemade chicken stock. You can store the bones 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.
I forgot to take a picture with the olive oil so let’s just pretend it’s in this picture too.

Step by Step Instructions

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

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 salt and pepper to taste. Place the chicken breasts skin side down in the pan and press down 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.

Step 2: Sweat the mirepoix and aromatics. Reduce the heat to medium and add the onion, carrots, and celery to the pot. Season the vegetables with ½ teaspoon of 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 and 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 and bring to a simmer. Once simmering, reduce the heat to low and add the chicken breasts back in. Cover the pot with the lid and simmer the chicken and vegetables 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. Simmer 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 Making the Best Dutch Oven Chicken Noodle Soup

  • Choose an oil with a high smoke point. Since we’re searing the chicken breast over high heat to achieve crispy, golden-brown skin, it’s important that we use an oil that can stand up to the heat. I use olive oil (not extra virgin) 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.
  • Use homemade chicken stock. Nothing beats homemade chicken stock. Rich with collagen and deeply flavorful, good chicken stock makes good chicken soup.
  • Cut the vegetables into similar sizes. You want the onion, carrot, and celery to be diced as uniformly as possible to ensure even cooking.
  • 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 Additions

Here are a few ways you can customize this dutch oven chicken noodle soup 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. If you need a gluten-free version of this recipe, opt for gluten-free egg noodles like these Manischewitz Gluten-Free Wide Egg Noodles (affiliate link).
  • Olive Oil- Any oil with a high smoke point and a relatively neutral flavor can be swapped for olive oil. Try canola oil, peanut oil, or sunflower oil.
  • Yellow Onion- Give white onion, shallots, or leeks a try.
  • Garlic- One teaspoon of garlic powder will replace 3 large cloves of garlic
  • Fresh Herbs- You can use ½-1 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.

Additions

  • Vegetables- Kale, spinach, green beans, stewed tomatoes, corn, peas, zucchini, summer squash, fennel, and potatoes would all make fantastic additions to this dutch oven chicken noodle soup.
  • Herbs- Additional herbs such as sage, parsley, scallions, chives, and dill would add a nice pop of freshness.
  • Lemon Juice- Especially delicious for the spring and summer months, a few squeezes of fresh lemon juice or even some lemon zest would make for a bright, citrusy addition.
  • Parmesan Cheese- Simmering a chunk of parmesan cheese rind would give this easy chicken noodle soup a creamy, cheesy twist. Of course, you could also sprinkle a bit of freshly grated parmesan cheese right on top too.
A small white bowl filled with dutch oven chicken noodle soup. In the background is a silver spoon sticking out of the bowl.

What to Serve with Dutch Oven Chicken Noodle Soup

A warm, cozy bowl of chicken noodle soup is perfect all on its own, of course. But, if you’re craving a little something extra, here are a few ideas of what to serve with this dutch oven chicken noodle soup.

Storage and Reheating

Storage

  • 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 in a freezer-safe bag or container for up to 6 months. The noodles may become a little soggy after thawing. If you are making this soup with the intention of freezing all or some of it, 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.

Reheating

If frozen, ideally thaw the soup over 1-2 days in the refrigerator. In a pinch, you can thaw the soup in its container in a warm water bath or pop it out and thaw it right in a saucepan on the stove. Avoid thawing in the microwave, especially if stored in plastic, to avoid harmful chemicals from the plastic leaching into your food.

  • Microwave- Pour the thawed soup into a microwave-safe bowl and microwave on high for 1-2 minutes or until hot. You may have to stir the soup every 30 seconds or so.
  • Stovetop- Heat the soup over medium to medium-high heat until it’s hot and just about to simmer.

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

A silver spoon filled with an egg noodle, a piece of chicken meat, and a piece of carrot being held above a bowl of chicken noodle soup.

Frequently Asked Questions

Should I use stock or broth for chicken noodle soup?

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

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. Skip the searing step and go straight to sautéing the vegetables. Add the pre-cooked, shredded chicken to the pot just before you add the egg noodles.

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

Definitely. This recipe can work just as well in a heavy-bottom, stainless steel stockpot.

More Chicken Recipes You May Enjoy

Dutch Oven Chicken Noodle Soup

Cozy and classic, chicken noodle soup is the perfect comfort meal for when you're sick or for when you want to warm up on a chilly winter evening. This dutch oven chicken noodle soup is filled with thick and hearty egg noodles, tender white meat chicken, and soft, flavorful vegetables. And the best part? It's made entirely in one pot.
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 olive oil
  • 2 bone-in, split chicken breasts
  • Salt and 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 freshly ground
  • 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

  • Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Season the chicken breasts on both sides with salt and pepper to taste. Place the chicken breasts skin side down in the pan and press down 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 olive oil, 2 bone-in, split chicken breasts, Salt and pepper
  • Reduce the heat to medium and add the onion, carrots, and celery to the pot. Season the vegetables with ½ teaspoon of 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 and cook for an additional 1-2 minutes.
    1 large yellow onion, 2 carrots, 4 celery stalks, ½ teaspoon kosher salt, ½ teaspoon black pepper, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh rosemary, 3 cloves garlic
  • Pour the chicken stock into the pot and bring to a simmer. Once simmering, reduce the heat to low and add the chicken breasts back in. Cover the pot with the lid and simmer the chicken and vegetables 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. Simmer 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

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.

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

Did you try this recipe?

Let me know! Comment below, or take a picture and tag me on Instagram @enwnutrition.

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