One-Pot Dutch Oven Soup
A cozy, no-fuss soup that pairs soft potatoes or tender noodles with chicken or cannellini beans, scented with thyme and smoked paprika. Perfect for weeknight meals with minimal cleanup and big flavor.
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.
Notes
Serving tips include pairing with crusty bread, grated Parmesan, or a squeeze of lemon. For storage, cool soup within 2 hours, refrigerate up to 3-4 days, or freeze in portioned containers for up to 3 months.