Dutch Oven Chicken Noodle Soup

Dutch Oven Chicken Noodle Soup

Dutch Oven Chicken Noodle Soup embodies the essence of comfort cuisine, combining succulent chicken breast, crisp garden vegetables, aromatic herbs, and tender egg noodles. This robust and nourishing soup is suitable for any occasion, offering both ease of preparation and a wholesome, satisfying meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 People

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

Chicken Stock – Forms a rich savory base that carries the flavors of the ingredients.
Chicken Breasts – Boneless and skinless providing tender, protein-rich pieces throughout the soup.
Olive Oil – Used to sauté aromatics imparting subtle richness and depth.
Onion Celery, and Carrots – Diced and sautéed, they create a flavorful foundation and aromatic depth.
Garlic – Minced to release a fragrant warmth that enhances the overall profile.
Bay Leaves – Infuse the broth with gentle herbal notes.
Fresh or Dried Herbs Rosemary, Basil, Thyme – Contribute layered, fragrant complexity.
Egg Noodles – Provide a hearty comforting texture that complements the broth.
Fresh Parsley – Added at the end for brightness and a touch of color.
Ground Black Pepper – Offers subtle seasoning to balance the flavors.
Lemon Optional – A squeeze brightens the soup and enhances freshness.

Method

In a large Dutch oven, heat olive oil over medium-high heat. Add the diced onion, celery, and carrots, cooking until softened and aromatic, approximately 3-4 minutes. Stir in minced garlic for an additional minute to release its fragrance.
Pour in the chicken stock, then add halved chicken breasts, bay leaves, and the selected fresh or dried herbs. Bring to a boil, then reduce heat to a gentle simmer for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the cooked chicken from the pot and allow it to cool sufficiently to shred. Tear into bite-sized pieces and set aside.
While the chicken cools, add the egg noodles to the simmering broth. Stir occasionally and cook until al dente, approximately 8 minutes. Once cooked, return the shredded chicken to the pot and stir to combine.
Finish by incorporating chopped parsley and, if desired, a squeeze of fresh lemon juice for brightness. Adjust seasoning with salt to taste and serve immediately while warm.

Notes

Fresh herbs may be substituted with a combination of dried rosemary, basil, and thyme in the total proportion of 1 ½ teaspoons. Halving the chicken breasts before cooking reduces overall preparation time. Leftover shredded chicken can be reserved to expedite future cooking. Avoid overcooking the chicken to maintain tenderness.