Delicious Dutch Oven Chicken Noodle Soup Recipe
Cozy Up with the Best Dutch Oven Chicken Noodle Soup
Is there anything more comforting than a warm bowl of chicken noodle soup? This isn’t just any chicken noodle soup, though. We’re taking it up a notch with a classic Dutch oven method that creates incredibly tender chicken and a rich, flavorful broth. Forget those bland, watery soups – this recipe delivers a hearty, satisfying meal perfect for chilly evenings, when you’re feeling under the weather, or simply craving a taste of home.
Using a Dutch oven allows for even heat distribution and slow simmering, which is key to extracting maximum flavor from the chicken and vegetables. The result? A deeply flavorful broth that’s packed with goodness. Plus, the whole chicken creates a more robust flavor than using pre-cooked chicken or just chicken pieces.
This recipe is surprisingly easy to make, despite the impressive flavor. It does require a bit of simmering time, but the hands-on work is minimal. You’ll be rewarded with a soup that tastes like it’s been simmering for hours. It’s a perfect weekend project, and leftovers (if there are any!) are even better the next day.
What makes this Dutch Oven Chicken Noodle Soup special?
- Whole Chicken: Using a whole chicken creates a richer, more flavorful broth.
- Dutch Oven Magic: The Dutch oven ensures even cooking and maximum flavor extraction.
- Simple Ingredients: You likely already have many of these pantry staples on hand.
- Comfort in a Bowl: This soup is the ultimate comfort food.
Frequently Asked Questions
Q: Can I use pre-cooked chicken?
A: While you can use pre-cooked chicken, it won’t result in as flavorful a broth. If you do, add it during the last 15-20 minutes of simmering.
Q: What kind of noodles should I use?
A: Egg noodles are traditional and work beautifully, but you can substitute other types of noodles if you prefer. Just adjust the cooking time accordingly.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables like peas, green beans, or corn. Add them during the last 10-15 minutes of cooking.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, but the noodles may become a bit mushy when thawed. It’s best to freeze the soup without the noodles and add them when reheating.
Get ready to enjoy a bowl of pure comfort! This Dutch Oven Chicken Noodle Soup is sure to become a family favorite.
Dutch Oven Chicken Noodle Soup
Ingredients
- 1 whole chicken about 3-4 pounds
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 medium carrots sliced
- 3 stalks celery sliced
- 4 cloves garlic minced
- 8 cups chicken broth
- 2 bay leaves bay leaves
- 1 tablespoon fresh thyme leaves
- 8 ounces egg noodles
- to taste salt
- to taste pepper
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
- Add the whole chicken to the Dutch oven and pour in the chicken broth. Add the bay leaves and thyme leaves. Bring to a boil, then reduce the heat and simmer for 1 hour.
- Remove the chicken from the Dutch oven and let it cool slightly. Shred the chicken into bite-sized pieces and discard the bones.
- Return the shredded chicken to the Dutch oven. Add the egg noodles and cook for an additional 8-10 minutes, or until the noodles are tender.
- Season the soup with salt and pepper to taste. Serve hot and enjoy!
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
