There's nothing like a big pot of homemade soup to make you feel warm and cozy on a cold day at his time of year. This Dutch oven chicken noodle soup is the perfect comfort food! It's a quick and easy recipe to make, and your family will love it. So grab your Dutch oven and let's get cooking!
This Dutch oven Chicken Noodle Soup recipe is the perfect way to warm up on a cold winter’s day. The classic combination of the simple ingredients, chicken, noodles, and vegetables makes this the best chicken noodle soup. And thanks to the dutch oven, it’s easy to make. Just follow the steps and you’ll have a delicious pot of hearty soup in no time.
This was inspired by my Vegetables and Zoodles Soup on this site, and pairs well with this Cooking bread in the Dutch Oven
Ingredients
- Rotisserie chicken or leftover chicken shredded
- Egg noodle
- Onion
- Carrot
- Celery
- Parsley
- Oregano
- Garlic
- Chicken stock (you can use homemade chicken stock or a good-quality chicken broth you buy at the grocery store)
- Salt
- Pepper
- Olive oil
See recipe card for quantities.
I like to use carrots, celery, and onion in my soup, but you can really add any type of fresh vegetables you like. Peas, corn, green beans, and diced tomatoes would all be great in this soup.
Instructions
In a saucepan over low heat, heat the oil and brown the carrots, celery, and onion.
- Add broth, garlic, and oregano and simmer for 10 minutes. Stir in pasta and cook for another 5 minutes.
- Add cooked chicken and continue to cook for another 2 to 3 minutes just to warm up the meat
- Season with salt and pepper, taste, and adjust the seasoning if necessary.
- When serving, sprinkle with fresh parsley.
Hint: This soup is also great with leftover turkey. Just substitute the chicken for turkey, and you're good to go!
Variations
If you're looking for a bit of a change, try adding some diced potatoes or other vegetables to the soup. You can also use different types of pasta in this recipe. Just make sure to adjust the cooking time accordingly.
Add 2 bay leaves with the spices.
You can add a parmesan rind, which will add a wonderful cheezy flavor to this soup
This recipe can also be made in the instant pot.
Place all the ingredients in the instant pot and cook on high pressure for 15 minutes.
This recipe can also be made in the slow cooker
Place all the ingredients in the slow cooker and cook on low for 4 hours
Storage
Leftover soup can be stored in an airtight container in the fridge for up to four days.
You can also freeze the leftover soup in a freezer-safe container for up to 3 months. Simply leave out the pasta when you make it ahead of time and cook it fresh when you're ready to serve. Thaw the frozen soup overnight.
FAQ
Yes, you can use any of your favorite noodles you have on hand. Just make sure to adjust the cooking time accordingly.
Yes, you can make this soup ahead of time and reheat it when you're ready to serve. Simply leave out the noodles when you make it ahead of time and cook it fresh when you're ready to serve.
You can serve it with crusty bread or saltine crackers.
Dutch Oven Chicken Noodle Soup
Equipment
- 1 Ducth Oven Pot 6 QT
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots diced diced
- 1 cup celery diced diced
- 1 onion chopped chopped
- 2 garlic cloves minced minced
- 8 cups chicken broth
- 2 cups wide egg noodles
- 2 cups rotisserie chicken or shredded chicken about a small whole chicken
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
- In a large dutch oven over medium heat, heat the oil and brown the carrots, celery, and onion.
- Add broth, garlic, and oregano and simmer for 10 minutes. Stir in pasta and cook for another 5 minutes.
- Add cooked chicken and continue to cook for another 2 to 3 minutes just to warm up the meat
- Season with salt and pepper, taste, and adjust the seasoning if necessary.
- Serve the warm bowl of soup with a sprinkle of fresh parsley on top.
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