Dutch Oven Chicken Noodle Soup

This Dutch Oven Chicken Noodle Soup is a delicious classic, hearty and full of flavor. It's great for a cozy night in - even a weeknight!

5 from 2 votes

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Course: Main Course, Soup

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 249kcal

Author: Lindsey Janeiro, RDN

Equipment

Ingredients

1 tablespoon olive oil
4 cloves garlic minced
1 yellow onion diced
3 celery stalks chopped
4 carrots chopped
1 sprig rosemary leaves removed and minced
2 sprigs thyme leaves removed
½ teaspoon salt
½ teaspoon black pepper
1.5 pounds chicken breasts boneless, skinless
1 bay leaf
8 cups chicken broth low sodium, divided
2 cups narrow egg noodles
1 teaspoon apple cider vinegar
½ lemon juice and zest
¼ cup fresh parsley chopped

Instructions

Heat olive oil in 6 quart Dutch oven over medium-high heat. Add minced garlic and sauté 1-2 minutes until the garlic is fragrant.
1 tablespoon olive oil, 4 cloves garlic
Add onion, celery, carrots, rosemary, thyme, salt, and pepper. Sauté for 2-3 minutes.
1 yellow onion, 3 celery stalks, 4 carrots, 1 sprig rosemary, 2 sprigs thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Add half a cup of chicken broth to the Dutch oven. Deglaze the pan by using a wooden spoon to scrape up the brown bits off the bottom of the pan, as they loose in the broth (this adds lots of flavor to the soup!
8 cups chicken broth
Place the chicken breasts and bay leaf on top of the vegetables in the Dutch Oven. Pour in the remainder of the chicken broth.
1 bay leaf, 1.5 pounds chicken breasts, 8 cups chicken broth
Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 20-30 minutes.
Remove the bay leaf and discard.
Remove the chicken and shred (either with forks on a cutting board or with a mixer). Return the shredded chicken back into the Dutch oven.
Turn the heat to medium high. Add the egg noodles and bring the soup back to a boil. Cover and reduce the heat to medium low. Cook for 4-6 minutes, or until the noodles are tender. (The exact time will vary and depend on the size and shape of noodles used.)
2 cups narrow egg noodles
Turn off the heat. Add the apple cider vinegar, lemon juice, lemon zest, and the fresh parsley. Stir, serve, and enjoy!
1 teaspoon apple cider vinegar, 1/2 lemon, 1/4 cup fresh parsley

Nutrition