An easy homemade recipe for Dutch Oven Chicken Noodle Soup makes a cozy meal for the winter and fall that your whole family will love.
This classic chicken noodle soup is filled with tender chicken breast, fresh herbs, and hearty egg noodles.
As the weather gets cooler, I’m filling out my menu with all types of delicious soup recipes!
This chicken noodle soup fits in perfectly among some of my other chicken soup favorites, like Greek Lemon Chicken Soup, Creamy Chicken Florentine Soup, and Chicken Enchilada Soup.
And of all of my yummy soup recipes, I think that Dutch oven chicken noodle soup is the simplest to make!
Pull out your Dutch oven or favorite soup pot and the short list of ingredients below. A satisfying dinner of savory chicken noodle soup will be ready in about half an hour.
Dutch Oven Chicken Noodle Soup Recipe Highlights
- Stovetop Cooking Method – There are many ways to make this classic chicken noodle soup recipe, including instant pot chicken soup and crock pot chicken noodle, but I like this stove top soup recipe for a no-fuss, no-special equipment needed, busy evening.
- Traditional Flavors – I am not re-writing the book on chicken noodle soup here, but I am sharing my very best version of this classic dish. Tender carrots, celery, and onions, white meat chicken, fresh herbs, egg noodles, and a savory broth will taste just like you expect them to.
- On Pot Dinner Recipe – This entire soup, including the chicken and the noodles are cooked in the same pot! The chicken will simmer in the broth before being shredded into bite-sized pieces, and the noodles cook directly in the soup before serving.
Ingredients In Dutch Oven Chicken Noodle Soup
Here’s what you need to make this classic cozy meal:
Complete list of ingredients and amounts can be found in the recipe card below.
- Soup Veggies: Diced carrot, celery, and onion create a wonderful savory base layer of flavor for our soup.
- Garlic: Fresh garlic is a must! I’m adding four whole cloves of minced garlic to enhance the flavor even more.
- Chicken Stock: I prefer to cook with low-sodium chicken stock or low sodium chicken broth so that I can control how salty the soup actually is. Homemade chicken bone broth is amazing, or you can make this with homemade turkey stock.
- Fresh Herbs: Use a combination of chopped rosemary basil or thyme. You will also want fresh chopped parsley to garnish.
- Bay Leaves: These add a subtle depth of flavor to the broth. Remember to remove the bay leaves before serving the soup, as they are not edible.
- Chicken: 1 ½ pounds of boneless, skinless chicken breast meat is the perfect amount for this recipe, which makes at least 6 servings. Chicken thighs can also be used, but I suggest trimming away the extra fat from them first.
- Egg Noodles: These are the classic choice for chicken noodle soup! I’m using 8 ounces, which is slightly less than a full bag.
- Lemon Juice: I’ve listed this as optional, but a squeeze of fresh lemon juice at the end gives the soup a bright, tangy flavor that is really nice.
How To Make Dutch Oven Chicken Noodle Soup
Tip!
Adjust the seasonings if needed! Taste your soup as you’re cooking and at the very end. Add more salt or ground black pepper if you need to.
Recipe Tips
- Instead of fresh herbs, you can make this soup with dried herbs. Use 1 ½ teaspoons of a combination of rosemary, basil, and thyme.
- Cut the chicken in half lengthwise. It cooks faster this way.
- Take a shortcut, and make this soup using leftover shredded chicken. This will mean that dinner will be ready even quicker!
- Don’t overcook the chicken. It’s ready when it reaches an internal temperature of 165°F (74°C) at the thickest part.
Storing Tips
- Keep leftover chicken noodle soup in an airtight container in the fridge for up to 3-4 days.
- The noodles will soften from being stored in the broth, but the leftover soup is still delicious!
- If you’re making Dutch oven chicken noodle soup and plan to have leftovers, you may want to cook the noodles separately to avoid them getting mushy.
What To Serve With Chicken Noodle Soup
This soup is already a full meal packed with protein and veggies, but to make it even better, I suggest serving it with some really delicious bread.
Pick up a fresh, crusty loaf from your local bakery, or try making your own! My recipe for No-Knead Bread is super easy.
Chicken noodle soup is also delicious with garlic bread or garlic breadsticks.
Recipe FAQs
Can I make soup without a dutch oven?
Of course! Feel free to use any large soup pot that you have at home. If you don’t have an enameled cast iron Dutch oven though, I definitely recommend thinking about buying one. I use mine for everything, including baking bread, stovetop soups, slow-braised meats, and even deep frying.
What type of noodles are best for chicken soup?
I think that wide egg noodles are classic, but any type of pasta will work in this recipe! I’ve made this with gluten-free pasta, orzo, and even broken spaghetti.
Can I Add More Vegetables to HomemadeChicken Noodle Soup?
You sure can! Try with green beans, frozen peas (add them at the end), chopped cabbage, or baby spinach.
More Amazing Soups to Try
All Soup Recipes →
Dutch oven chicken noodle soup is a star of a recipe, and the perfect simple, cozy meal on a cold night. It’s the ultimate comfort food! Be sure to save this recipe! It’s a classic for soup season.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Dutch Oven Chicken Noodle Soup
Ingredients
- 2 tablespoons (30 ml) light olive oil
- 1 medium yellow onion diced
- 2 ribs celery diced
- 3 medium carrots peeled and diced ¼ inch thick
- 4 cloves minced minced
- 8 cups (2 liters) low sodium chicken stock
- 1 ½ pounds (680 g) boneless and skinless chicken breasts cut in half lengthwise
- 2 bay leaves
- 1 ½ tablespoons chopped fresh herbs rosemary, basil, thyme, or 1 ½ teaspoons dried herbs
- ¼ teaspoon ground black pepper
- 8 ounces (225 g) egg noodles or other pasta
- 2 tablespoons chopped fresh parsley
- 1 lemon for serving, optional
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat, add onion, celery, and carrots, and sauté until soft, about 3-4 minutes. Add garlic and saute for 1 minute.
- Pour in the chicken stock, then add the chicken, bay leaves, and fresh or dried herbs that you are using. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the chicken is fully cooked, with an internal temperature of 165°F (74°C) at the thickest part.
- Remove the chicken from the soup and shred it into bite-sized pieces once cool enough to handle.
- Meanwhile, add the noodles to the soup, give it a stir and cook for 8 minutes or until al dente (check the time on the package). Stir the chicken back in.
- Stir in fresh parsley, and lemon juice if desired (or add later to each bowl). Taste the soup and adjust the salt to your preference. Serve warm.
Notes:
- Instead of fresh herbs, you can make this soup with dried herbs. Use 1 ½ teaspoons of a combination of rosemary, basil, and thyme.
- Cut the chicken in half lengthwise. It cooks faster this way.
- Take a shortcut, and make this soup using leftover shredded chicken. This will mean that dinner will be ready even quicker!
- Don’t overcook the chicken. It’s ready when it reaches an internal temperature of 165°F (74°C) at the thickest part.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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