Dutch Oven Chicken Noodle Soup
This Dutch Oven Chicken Noodle Soup is the ultimate comfort food meal. Ideal for quick and easy weeknight dinners, this one-pot recipe ensures minimal cleanup and is beginner-friendly. It uses simple, fresh ingredients and is sure to be a hit with the whole family.
Servings 5 servings
Calories 365kcal
Equipment
Ingredients
- 1 pound (about 2 large) boneless, skinless chicken breasts
- 1 teaspoon kosher salt divided, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup olive oil
- 1 large yellow onion diced
- 4 celery stalks diced
- 2 large carrots peeled and diced
- 4 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh rosemary chopped
- 4 cups chicken stock low-sodium
- 4 cups water
- 4 cups egg noodles dry
Instructions
- 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.1 pound (about 2 large) boneless, skinless chicken breasts
- 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.
- 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.1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ¼ cup olive oil
- Sweat the aromatics. Reduce the heat to medium, and in the same pot, add the diced onion, celery, and carrots. 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.1 teaspoon kosher salt, 1 large yellow onion, 4 celery stalks, 2 large carrots, 4 cloves garlic, 1 tablespoon fresh thyme leaves, 2 teaspoons fresh rosemary
- 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.4 cups chicken stock, 4 cups water
- 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.
- 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.
- 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.4 cups egg noodles
- Serve and enjoy. Taste for seasoning and add additional salt and pepper, if desired. Serve and enjoy!
Notes
- 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.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 30g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 340mg | Potassium: 659mg | Fiber: 3.5g | Sugar: 4g | Vitamin C: 7mg | Calcium: 55mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.