A warm pot of chicken noodle soup made in a Dutch oven is the kind of food that calms a busy weeknight or comforts a sick friend. This version uses simple pantry and fridge staples — boneless chicken, carrots, celery, onions, egg noodles and thyme — and delivers a clear, savory broth with tender shredded chicken in about an hour. If you prefer a hands-off approach for busy days, you can also compare the flavors to our slow-cooker chicken noodle soup for an alternative cooking method.
Why you’ll love this dish
This Dutch oven chicken noodle soup hits the sweet spot between quick and homemade. It’s faster than making stock from scratch, but still gives you the deep, homey flavor only a simmered pot can provide. It’s budget-friendly, kid-approved, and scales easily for leftovers or guests. The Dutch oven promotes even heat and keeps the broth clear when you simmer gently.
"A simple pot of soup that tastes like it simmered all day — comforting, bright with parsley, and perfect for colds or rainy evenings."
Reasons to reach for this recipe:
- Fast weeknight dinner: about 40–60 minutes start to finish.
- Minimal ingredients: pantry staples plus fresh vegetables.
- Flexible: breasts or thighs both work; swap noodles or use leftover chicken.
- Crowd-pleaser: mild, soothing flavors everyone recognizes.
How this recipe comes together
This recipe follows three clear stages: poach the chicken in seasoned broth, simmer the vegetables until tender, and finish by cooking egg noodles in the hot broth. Shredding the chicken and returning it to the pot lets the meat soak up more flavor. The whole process relies on gentle simmering — not a rolling boil — to keep the broth clear and the chicken tender.
What you’ll need
- 1 lb boneless, skinless chicken breasts or thighs (thighs give more flavor; breasts create a lighter broth)
- 8 cups low-sodium chicken broth (or homemade)
- 2 cups egg noodles
- 1 medium onion, chopped
- 3 carrots, peeled and sliced (about 1/2-inch thick)
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Ingredient notes and substitutions:
- Low-sodium broth gives you control over salt; add seasoning at the end.
- Use gluten-free or chickpea pasta to make it gluten-free. Cook time may vary.
- Rotisserie chicken can replace the poaching step for a fast shortcut (see Tips).
Step-by-step instructions
- Place the chicken in a Dutch oven and pour in the chicken broth so the chicken is fully covered. Lightly season with salt and pepper.
- Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the chicken’s internal temperature reaches 165°F and the meat is opaque, about 18–22 minutes. Avoid high rolling boils to keep the broth clear and the chicken tender.
- Transfer the cooked chicken to a cutting board. Shred with two forks or chop into bite-sized pieces, then return the chicken to the pot.
- Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot. Stir in the thyme. Taste and add more salt and pepper if needed.
- Simmer for 10 minutes until the vegetables are tender but still have a little bite.
- Stir in the egg noodles and cook uncovered for 5–7 minutes, until the noodles are al dente. If you like softer noodles, cook 1–2 minutes longer.
- Ladle into bowls and finish with a generous sprinkle of chopped fresh parsley. Serve hot.
Timing tips: If using thicker noodles or a different pasta shape, check the package times and add to the pot accordingly. Undercook the pasta slightly if you plan to reheat leftovers, since noodles continue to absorb liquid.
Best ways to enjoy it
Serve this soup with crusty bread, buttered toast, or garlic bread for dipping. A simple green salad or roasted vegetables make a light, balanced meal. For a heartier gathering or holiday spread, consider pairing with a slow-roasted main like a classic Dutch oven pot roast to offer guests both a starter and an entree.
Plating ideas:
- Bowl the soup, then top with extra parsley and a grind of black pepper.
- Offer lemon wedges and hot sauce on the side for bright or spicy finishes.
- For a rustic touch, serve in small bread bowls for individual portions.
Storage and reheating tips
- Refrigerator: Cool the soup within two hours and store in airtight containers. It keeps 3–4 days.
- Freezing: For best texture, freeze the chicken and broth without the egg noodles for up to 3 months. Noodles become soft after freezing and thawing. Freeze in portion-sized containers.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low-medium heat until steaming. If the soup is too thick (noodles absorb broth), stir in a splash of hot water or extra broth. Never reheat more than once.
Food safety: Always reheat leftovers to 165°F. Cool leftovers quickly by dividing into shallow containers before refrigerating.
Pro chef tips
- Use thighs if you want a richer mouthfeel and more forgiving meat during simmering.
- Salt gradually: low-sodium broth plus seasoning at the end prevents over-salting.
- Keep the simmer gentle: a calm simmer prevents cloudy broth and stringy chicken.
- Want clearer broth? Skim any foam that rises while the chicken is poaching.
- Shortcut: Swap poached chicken for 3 cups shredded rotisserie chicken and skip the first simmer — add the rotisserie chicken when you add the vegetables.
Recipe variations
- Lemon & herb: Add 1 tablespoon lemon juice and a handful of chopped dill or tarragon at the end for brightness.
- Turkey noodle soup: Use leftover roasted turkey instead of chicken.
- Vegetarian version: Replace chicken with diced mushrooms or firm tofu and use vegetable broth. Add a splash of soy sauce for umami.
- Low-carb option: Swap egg noodles for spiralized zucchini; add zucchini in the last 2–3 minutes so it stays tender-crisp.
- Creamy twist: Stir in 1/2 cup heavy cream or a few tablespoons of crème fraîche at the end for a richer bowl.
Common questions
Q: Can I use frozen chicken?
A: Yes. Poach frozen chicken from a cold start but expect it to take about 10–15 minutes longer; ensure it reaches 165°F. Alternatively, thaw overnight for best, even cooking.
Q: Is this soup freezer-friendly with noodles?
A: For best texture, freeze without the noodles and add fresh or cooked noodles when reheating. Noodles frozen in soup can become very soft.
Q: Can I make this in advance for guests?
A: Yes. Prepare the broth, poached chicken, and vegetables ahead and refrigerate (or freeze). Add noodles and reheat just before serving for freshest texture.
Q: Which chicken is better, breasts or thighs?
A: Thighs are more forgiving and add richer flavor; breasts give a lighter, leaner soup. Both work well; adjust cooking time for size.
Q: How do I keep the broth clear?
A: Simmer gently (not a rolling boil), skim foam while cooking, and avoid over-stirring. Using low-sodium broth and tasting as you go also helps the final balance.
If you have a specific question about timing, dietary swaps, or reheating, tell me what you have on hand and I’ll help you adapt the recipe.
Chicken Noodle Soup
Ingredients
For the Soup
- 1 lb boneless, skinless chicken breasts or thighs Thighs give more flavor; breasts create a lighter broth.
- 8 cups low-sodium chicken broth Homemade or store-bought.
- 2 cups egg noodles Can use gluten-free or chickpea pasta.
Vegetables
- 1 medium onion, chopped
- 3 medium carrots, peeled and sliced About 1/2-inch thick.
- 3 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme Or 1 tablespoon fresh, chopped.
Seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Cooking the Chicken
- Place the chicken in a Dutch oven and pour in the chicken broth so the chicken is fully covered. Lightly season with salt and pepper.
- Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the chicken’s internal temperature reaches 165°F, about 18–22 minutes.
- Transfer the cooked chicken to a cutting board. Shred with two forks or chop into bite-sized pieces, then return the chicken to the pot.
Adding Vegetables
- Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot. Stir in the thyme. Taste and add more salt and pepper if needed.
- Simmer for 10 minutes until the vegetables are tender but still have a little bite.
Cooking Noodles
- Stir in the egg noodles and cook uncovered for 5–7 minutes, until the noodles are al dente. If softer noodles are desired, cook for 1–2 minutes longer.
- Ladle into bowls and finish with a generous sprinkle of chopped fresh parsley. Serve hot.