Dutch Oven Chicken Noodle Soup
A simple chicken noodle soup recipe packed full of warm and comforting flavors that is ready in about 30 minutes using a Dutch oven.
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Ingredients
- 2 to 3 Tbsp oil
- 1 to 2 pounds raw chicken (boneless breasts, tenderloins, or thighs; Can also use pre-cooked chicken)
- 1/2 white onion
- 2 whole carrots
- 2 stalks celery
- 4 to 5 cloves minced garlic
- 2 Tbsp flour (Omit if using fresh homemade noodles)
- 2 Tbsp dried parsley
- 1 tsp paprika
- 1 tsp rosemary
- 1/2 tsp ground turmeric
- 1 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- 6 cups chicken broth or stock
- 16 ounces noodles (homemade or boxed)
Instructions
- In a large Dutch oven, start to heat up your oil. Lightly salt and pepper both sides of the chicken. Cook the chicken over medium heat until the internal temperature reaches 165º Fahrenheit. Remove and shred. Alternatively, you can use leftover chicken and shred it. Set aside for now.
- While the chicken is cooking, dice up your onions, carrots, and celery. Add these ingredients into the Dutch oven. Add more oil if needed. Saute the vegetables over medium heat until the onion is soft and transparent. Then, add the minced garlic and cook until fragrant (about a minute or two).
- Next, add your flour and the seasonings. If you are using fresh homemade noodles, skip the flour since the noodles typically have enough flour on them already. Cook for about 2 to 3 minutes, stirring constantly.
- Add in the stock or broth as well as the noodles. Allow the soup to come to a boil. Cook the noodles as directed on the box until al dente. If using homemade noodles, cook until al dente (about 3 minutes). Serve immediately. Store any leftovers in an airtight container in the fridge. (See Note below.)
Notes
* If you have leftovers, you can add a cup or two of chicken broth or stock to increase the amount of liquid while reheating.
