A cozy, no-fuss soup you can make start-to-finish in one Dutch oven — hearty, forgiving, and ready to feed a family on a weeknight. This One-Pot Dutch Oven Soup pairs soft potatoes (or tender noodles) with chicken or cannellini beans, scented with thyme and smoked paprika. It’s the kind of recipe I lean on when the weather flips or the week runs long: minimal cleanup, big flavor, and everyone gets seconds. If you love deep, braised flavors from a single pot, it’s in the same comfort-food family as a rich Dutch oven pot roast, but quicker and lighter.
Why you’ll love this dish
Simple ingredients become something greater when cooked slowly in a heavy pot. This soup is:
- One-pot practical: sauté, simmer, finish — one vessel, fewer dishes.
- Flexible: swap potatoes for pasta, chicken for beans, dairy for coconut milk.
- Crowd-pleasing: kid-friendly texture, adult-friendly seasoning.
- Budget-smart: pantry staples and inexpensive cuts of chicken stretch a meal.
"Filled the house with that cozy, braised aroma — the kids requested seconds and I only had one pot to wash!" — a quick reader note after trying this soup
How this recipe comes together
Start by building flavor: sweat the onion, bloom the garlic, and sear chicken briefly to create fond (those browned bits). Add roots and herbs so the spices wake up before you add liquid. Once you scrape and simmer, everything finishes together — potatoes soften, chicken cooks through, or noodles cook al dente if you prefer pasta. A final stir of peas and cream brings color, richness, and balance.
What you’ll need
- 2 tablespoons olive oil or butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 4 medium potatoes, peeled and cubed — or 1½ cups egg noodles/pasta (add later)
- 1 lb boneless chicken thighs, cut into chunks — OR 2 cans cannellini beans, drained and rinsed
- 6 cups low-sodium chicken or vegetable broth
- 1 (14 oz) can diced tomatoes (optional)
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
- 1 teaspoon smoked paprika (or regular paprika)
- 2 bay leaves
- 1 cup frozen peas or corn
- ½ cup heavy cream or coconut milk (optional, for richness)
- Salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley or dill for finishing
Ingredient notes and swaps:
- Use thighs for more forgiving, moist chicken; breasts work but watch cooking time.
- Low-sodium broth lets you control seasoning.
- Swap potatoes for short pasta — add during the last 8–10 minutes so it doesn’t overcook.
- For vegetarian/vegan, choose the beans + coconut milk option.
Step-by-step instructions
- Heat a Dutch oven over medium-high. Add oil; when shimmering, add the diced onion with a pinch of salt. Cook 4–5 minutes until translucent and beginning to brown.
- Add minced garlic and stir 30 seconds until fragrant.
- If using chicken: push aromatics to the side, add chicken pieces in a single layer, and brown 2–3 minutes per side to develop color. If using beans, skip searing.
- Add carrots, celery, and potatoes (or reserve pasta). Sprinkle thyme, paprika, and a pinch of salt and pepper. Cook 2–3 minutes to wake the spices and coat the vegetables.
- Pour in broth and diced tomatoes (if using), scraping the bottom to loosen browned bits (fond). Add bay leaves and bring to a gentle boil, then lower to a simmer.
- Simmer uncovered 20–25 minutes until potatoes are tender and chicken reaches 165°F (if using). If cooking pasta instead of potatoes, add it during the last 8–10 minutes and cook until al dente.
- Remove bay leaves. Stir in frozen peas and cream (if using). Simmer 1–2 minutes to heat through. Taste and adjust salt and pepper.
- Finish with chopped parsley or dill and serve hot.
Timing tips: browning chicken adds 6–8 minutes but builds flavor; if short on time, skip browning and simmer a bit longer.
Best ways to enjoy it
Serve in deep bowls with crusty bread for dunking or on the side a simple green salad to brighten the meal. Grate Parmesan over each bowl for nutty umami, or add a squeeze of lemon if you used coconut milk to lift the flavors. For a heartier bowl, ladle over buttered toast or alongside a grilled cheese. If you’re making soup for a cozy dinner party, complement it with a light dessert — a fruit crisp or pound cake works well.
For an alternate menu, serve this soup with a rich, Italian-style companion like the comforting creamy lasagna soup when you want a variety of soups for guests.
Storage and reheating tips
- Refrigerator: Cool within 2 hours, transfer to airtight containers, and refrigerate up to 3–4 days.
- Freezer: Freeze in portioned containers up to 3 months. Leave a little headspace for expansion.
- Reheating: Thaw overnight or reheat from frozen over low heat with a splash of broth to loosen. Heat to 165°F before serving. If your batch included cream, reheat gently to avoid curdling; stirring frequently helps.
- Safety: Label containers with the date. Discard if kept beyond recommended times or if smell/color changes.
Pro chef tips
- Uniform cuts = even cooking. Dice potatoes and carrots to similar sizes.
- Add salt in stages: a light pinch while sautéing, then adjust at the end after reduction.
- Deglaze well: scraping the fond after adding broth brings deep flavor into the soup.
- If you prefer a thicker texture, mash some potatoes against the pot side or remove a cup of solids, mash, and stir back in.
- For extra depth, add a Parmesan rind to the simmer (remove before serving).
- Use an instant-read thermometer for chicken (165°F) to avoid guesswork.
Creative twists
- Mediterranean: Swap thyme for oregano, add chopped spinach and lemon zest at the end.
- Mexican-inspired: Replace paprika with cumin and chipotle, add a minced jalapeño and finish with cilantro and lime.
- Creamy chowder: Use half-and-half, add corn and a roux (butter + flour) early to thicken.
- Grain swap: Replace potatoes with barley or farro — increase simmer time until grains are tender.
- Make it quick: Use leftover rotisserie chicken and frozen mixed vegetables to cut hands-on time.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts cook faster and can dry out if overcooked. Cut into uniform pieces, brown briefly, and simmer until the thickest part reaches 165°F. Remove earlier if the pieces are small.
Q: What if I want this vegetarian?
A: Use vegetable broth, skip chicken, and include 2 cans of cannellini (or chickpeas) for protein. Use coconut milk or omit cream. Add hearty greens at the end for color and nutrients.
Q: Can I cook this in a slow cooker?
A: Yes, brown the onions and chicken first for best flavor, then transfer to a slow cooker with the rest of the ingredients. Cook on low 4–6 hours. Add pasta in the last 20–30 minutes, or cook separately and stir in to avoid over-soft noodles.
Q: How do I thicken the soup without cream?
A: Mash some potatoes into the broth to naturally thicken it, or make a slurry with 1 tablespoon cornstarch + 2 tablespoons cold water and stir in while simmering until it thickens.
Q: Will the pasta get mushy if I plan leftovers?
A: Yes — pasta continues to absorb liquid. For best leftovers, cook potatoes (not pasta) in the initial batch, or cook pasta separately and add only to bowls when serving.
One-Pot Dutch Oven Soup
Ingredients
Base Ingredients
- 2 tablespoons olive oil or butter For sautéing
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
Main Ingredients
- 4 medium potatoes, peeled and cubed Or use 1½ cups egg noodles/pasta (add later)
- 1 lb boneless chicken thighs, cut into chunks Can substitute with 2 cans cannellini beans, drained and rinsed
- 6 cups low-sodium chicken or vegetable broth
- 1 14 oz can diced tomatoes (optional) For added flavor
- 1 teaspoon dried thyme Or 1 tablespoon chopped fresh thyme
- 1 teaspoon smoked paprika Can use regular paprika
- 1 cup frozen peas or corn
- ½ cup heavy cream or coconut milk (optional) For richness
- to taste Salt and freshly ground black pepper
- ¼ cup chopped fresh parsley or dill for finishing
Instructions
Preparation
- Heat a Dutch oven over medium-high heat. Add oil; when shimmering, add the diced onion with a pinch of salt. Cook for 4-5 minutes until translucent and beginning to brown.
- Add minced garlic and stir for 30 seconds until fragrant.
- If using chicken, push aromatics to the side, add chicken pieces in a single layer, and brown for 2-3 minutes per side. If using beans, skip this step.
Cooking
- Add carrots, celery, and potatoes (or reserve pasta). Sprinkle thyme, paprika, and a pinch of salt and pepper. Cook for 2-3 minutes to wake the spices and coat the vegetables.
- Pour in broth and diced tomatoes (if using), scraping the bottom to loosen browned bits. Add bay leaves and bring to a gentle boil, then lower to a simmer.
- Simmer uncovered for 20-25 minutes until potatoes are tender and chicken reaches 165°F. If cooking pasta, add it during the last 8-10 minutes.
- Remove bay leaves. Stir in frozen peas and cream (if using). Simmer for 1-2 minutes to heat through. Taste and adjust salt and pepper.
Serving
- Finish with chopped parsley or dill and serve hot.