Dutch Oven Chicken Noodle Soup Recipe


Dutch oven chicken noodle soup is a comforting and hearty dish that is perfect for chilly days. Made with tender chicken, flavorful vegetables, and delicious noodles, this soup is sure to warm you up from the inside out. The Dutch oven helps to infuse all the flavors together, creating a rich and satisfying broth. Whether you're feeling under the weather or simply craving a comforting meal, this chicken noodle soup is a classic that never disappoints.

Prep time: 15 minutes Cook time: 1 hour


  • 1 whole chicken, cut into pieces
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 8 cups of chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces of egg noodles
  • Fresh parsley, chopped (for garnish)


  1. In a Dutch oven, heat some oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
  2. In the same pot, add the carrots, celery, onion, and garlic. Sauté until the vegetables are slightly softened.
  3. Return the chicken to the pot and add the chicken broth, bay leaves, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
  4. Remove the chicken from the pot and shred it into bite-sized pieces. Discard the bones and return the shredded chicken to the pot.
  5. Add the egg noodles to the pot and cook according to package instructions, usually for about 8-10 minutes.