Description of this recipe: This Dutch Oven Chicken Noodle Soup is the epitome of comfort food. A hearty and flavorful soup, it’s packed with tender chicken, wholesome vegetables, and perfectly cooked egg noodles, all simmered in a rich and aromatic chicken broth. Cooking it in a Dutch oven ensures even heating and deepens the flavors, making it a standout from your average soup. Perfect for a chilly evening, a comforting lunch, or when you need a little extra nourishment, this recipe is a timeless classic with a delicious twist. It’s a complete meal in a bowl that warms you from the inside out.
Why you will love this recipe: There’s something undeniably special about a homemade chicken noodle soup, and this recipe takes it to another level. You’ll love the depth of flavor achieved by cooking it in a Dutch oven, as the consistent heat allows the ingredients to meld together beautifully. It’s incredibly versatile, allowing you to customize the vegetables and seasonings to your liking. Plus, it’s a one-pot wonder, meaning fewer dishes to wash! This soup is not only comforting and delicious but also a great way to use up leftover vegetables. It’s a crowd-pleaser that everyone, from kids to adults, will enjoy, making it a staple in your recipe collection.
Ingredients:
- 2 Tablespoons Olive Oil, divided
- 1 Pound Chicken Breast, diced
- 1 Tablespoon Butter
- 1 Yellow Onion, diced
- 1 teaspoon Salt
- 2 Large Carrots, peeled and diced (about 1 cup)
- 4-5 Celery Stalks, chopped (about 1 cup)
- 3 Garlic Cloves, minced or pressed
- 8 Cups Chicken Stock
- 2 Bay Leaves
- 1 teaspoon Rosemary
- ½ teaspoon Thyme
- ½ teaspoon Black Pepper
- 12 oz Egg Noodles
- 2 Cups Water (optional, to reach desired consistency)
- ¼ Cup Fresh Parsley, chopped
Preparation:
Step 1: Prepare the Chicken Dice the chicken breast into bite-sized pieces. Season generously with salt and pepper to enhance the flavor of the chicken and ensure it seasons the broth as it cooks. The size of the dice will ensure even cooking and make it easier to eat in the soup.
Step 2: Brown the Chicken In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and cook until browned and fully cooked, reaching an internal temperature of 165°F (74°C). Browning the chicken adds a layer of flavor that enriches the entire soup. Once cooked, remove the chicken from the Dutch oven and set it aside to prevent overcooking.
Step 3: Sauté Aromatics In the same Dutch oven, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Let the butter melt, scraping up any browned bits from the chicken to deglaze the pot and capture all that delicious fond. This step is crucial for building a deep, complex flavor in the soup.
Step 4: Sauté Vegetables Add the diced onion and sprinkle with an additional pinch of salt to help it sweat. Cook until softened and translucent, about 5 minutes. Then, add the carrots and celery, cooking until they begin to soften, approximately 5 more minutes. Incorporate the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Step 5: Combine and Simmer Return the cooked chicken to the Dutch oven with the vegetables. Add the rosemary, thyme, black pepper, and bay leaves, stirring to combine all the ingredients. Pour in the chicken stock and add the egg noodles. If the soup is too thick, add up to 2 cups of water to reach your desired consistency.
Step 6: Cook the Soup Bring the soup to a gentle boil, then reduce the heat to a simmer. Cook until the noodles are tender, following the package instructions for timing. This step allows the flavors to meld together and the noodles to cook perfectly, creating a comforting and cohesive soup. Be sure to stir occasionally to prevent the noodles from sticking to the bottom of the pot.
Step 7: Finish and Serve Once the noodles are cooked and the soup has reached your preferred consistency, stir in the fresh parsley. Remove the bay leaves before serving. Ladle the soup into bowls and serve warm.
COOKING Rating: 5/5
Serving Suggestions: This Dutch Oven Chicken Noodle Soup is a complete meal on its own, but it pairs wonderfully with a variety of sides. Serve it with a side of crusty bread or warm biscuits for dipping. A simple green salad adds a refreshing contrast to the rich soup. For a heartier meal, consider serving it with grilled cheese sandwiches or a side of roasted vegetables. To elevate the presentation, garnish each bowl with an extra sprinkle of fresh parsley or a swirl of cream.
Tips:
- For a richer flavor, use homemade chicken stock.
- Add a squeeze of lemon juice at the end for brightness.
- Adjust the seasonings to your preference; taste and adjust as needed.
- For a creamier soup, stir in a splash of heavy cream or half-and-half at the end.
- If you don’t have fresh herbs, dried herbs work well; use about 1/2 teaspoon each.
- Feel free to add other vegetables like zucchini, mushrooms, or spinach.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
Nutritional Information: (Approximate, per serving) Calories: 350 Protein: 30g Sodium: 800mg
Conclusion: This Dutch Oven Chicken Noodle Soup is a comforting and flavorful dish that’s perfect for any occasion. The Dutch oven enhances the flavors, creating a rich and hearty soup that’s sure to become a family favorite. With its simple ingredients and easy preparation, it’s a recipe you’ll turn to again and again. Enjoy the warmth and satisfaction of this classic soup, knowing you’ve created something truly special. The flexibility of this recipe also makes it a great way to experiment with different vegetables and herbs, tailoring it to your personal taste. Whether you’re looking for a quick weeknight dinner or a soothing meal to warm you on a cold day, this Dutch Oven Chicken Noodle Soup is the perfect choice.
FAQ:
Q1: Can I use pre-cooked chicken to save time? A: Yes, you can use pre-cooked or rotisserie chicken to save time. Simply shred the chicken and add it to the soup along with the chicken stock. This will reduce the cooking time but still provide a delicious and hearty soup.
Q2: Can I freeze this soup for later? A: Absolutely! Chicken noodle soup freezes very well. Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. When reheating, thaw it in the refrigerator overnight and then gently heat it on the stovetop. Note that the noodles may become a bit softer after freezing and thawing.
Q3: What other vegetables can I add to this soup? A: This recipe is very versatile, and you can add a variety of vegetables to suit your taste. Some great additions include zucchini, mushrooms, peas, green beans, or spinach. Add heartier vegetables like zucchini and mushrooms along with the carrots and celery, and add delicate vegetables like spinach or peas towards the end of the cooking time.
Q4: Can I use different types of noodles? A: Yes, you can substitute the egg noodles with other types of noodles such as ditalini, rotini, or even gluten-free noodles. Just keep an eye on the cooking time, as different noodles may require different cooking times.
Q5: How can I make this soup thicker? A: If you prefer a thicker soup, you can create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this mixture into the soup during the last few minutes of cooking time, allowing it to simmer until the soup thickens to your desired consistency. Another option is to mash some of the cooked potatoes or remove a cup of soup, blend it, and return it to the pot.
