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Dutch Oven Chicken Noodle Soup

Dutch Oven Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into ¼-inch coins
  • 3 celery ribs, sliced
  • 4 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 1 bay leaf
  • 8 cups low-sodium chicken broth
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 6 oz wide egg noodles
  • ¼ cup chopped fresh parsley
  • Lemon wedges, for serving

Method
 

  1. Heat the oil in a large Dutch oven over medium-high heat. Brown the chicken thighs skin-side down for 5 minutes, then flip and cook 2 minutes. Transfer to a plate.
  2. Lower heat to medium. Add onion, carrots, and celery and cook 5 minutes until softened. Stir in garlic and thyme, cooking 30 seconds.
  3. Pour in broth, add bay leaf, salt, and pepper. Return chicken to pot. Bring to a boil, then reduce to a simmer, cover partially, and cook 25 to 30 minutes until chicken reaches 165°F (74°C).
  4. Remove chicken, discard skin and bones, and shred the meat. Bring broth to a boil, add noodles, and cook 6 to 8 minutes until tender. Return shredded chicken to the pot and warm through 1 minute.
  5. Remove bay leaf, adjust seasoning, and ladle into bowls. Top with parsley and serve with lemon wedges.

Notes

If you prefer to hold the noodles for later, cook them separately in salted water, then add to each bowl when serving. The broth and chicken can be made a day ahead and refrigerated; reheat gently and add freshly cooked noodles just before eating.