Dutch Oven Chicken Noodle Soup Recipe
Dutch Oven Chicken Noodle Soup is a comforting and hearty dish that is perfect for chilly days. This recipe combines tender chicken, flavorful vegetables, and savory broth with the classic addition of noodles. It's a one-pot meal that will warm you up from the inside out.
Prep Time: 15 minutes Cook Time: 1 hourIngredients:
- 1 whole chicken, cut into pieces
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 8 oz egg noodles
- Fresh parsley, chopped (for garnish)
Instructions: How to Cook Dutch Oven Chicken Noodle Soup
- Heat a Dutch oven over medium heat. Add the chicken pieces and brown on all sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
- Add the carrots, celery, onion, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
- Return the chicken pieces to the pot. Pour in the chicken broth and add the bay leaves, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Remove the chicken pieces from the pot and shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
- Add the egg noodles to the pot and cook according to package instructions until al dente, about 8-10 minutes.
- Adjust seasoning with salt and pepper if needed. Remove the bay leaves before serving.
- Serve the Dutch Oven Chicken Noodle Soup hot, garnished with fresh parsley.
