A Deliciously Tasty Dutch Oven Chicken Noodle Soup Recipe
This deliciously tasty Dutch oven chicken noodle soup recipe is a timeless classic, sure to keep you full during those chilly fall and winter months. If you have never had the chance to try out this cold-weather staple, this is your perfect chance to do just that. This recipe is full of flavor, provides the necessary versatility and makes for a hearty, kid-friendly dish.
After all, what better way to feed a crowd of hungry people than with a big pot of soup, right? This Dutch oven chicken noodle soup recipe is also wonderful for meal prep because it is able to be reheated at a moment’s notice. It’s especially great for kids because there are no overly spicy flavors that are going to jump out at them and make them enjoy the soup any less. Let’s take a closer look at how it’s done, shall we?
Prep + Cook Time
This dish is not at all taxing to prep or prepare. It will serve a group of at least six people and only takes 10 minutes to prep. From there, the cooking process will take another hour. Before getting started, you will need to have a Dutch oven on hand, as well as a stirring spoon.
Ingredients
- Unsalted butter (two tablespoons)
- Olive oil (two tablespoons)
- Sage leaves (6 or 7, chopped)
- Rosemary (2 sprigs, with the leaves removed & chopped)
- Garlic (8 cloves)
- Small shallots (2 or 3)
- Onion (1 yellow diced)
- Chopped celery (2 cups)
- Chopped carrot (2 cups)
- Italian seasoning (1 ½ tablespoons)
- Kosher salt (1 ½ teaspoons)
- Black pepper (½ teaspoon)
- Turmeric (¼ teaspoon, this choice is optional)
- Dry white wine (½ cup)
- Bone in chicken breasts (2.5 pounds)
- Chicken stock (8 cups, although you can add more if desired)
- Bay leaves (2)
- Thyme (a few sprigs works just fine)
- Parmesan rind (this is also optional)
- Wide egg noodles (2-3 cups)
- Lemon (½, juiced & zested)
- Chopped parsley (¼ cup is best but this is also optional)
Cooking Instructions
- The butter and oil that you are using to create this dish will need to be melted in the aforementioned Dutch oven.
- This is the part where you are going to be adding the garlic. You will want to saute the garlic for at least a minute or two. You may need to add some time or subtract some time, depending on how fast it is able to brown. Once it is brown, the saute process is complete.
- Now, the rosemary and the chopped sage are added. This step will also require you to saute for at least 1 to 2 minutes. You will want to continue to saute until the rosemary and chopped sage have had the chance to become fragrant.
- From there, add the shallots. These will need to be sauteed for 2 to 3 minutes or until they have had the chance to brown.
- At this time, the onion, celery, carrot, Italian seasoning, salt, pepper, and turmeric are all added. Again, you are going to want to let this mixture saute for at least 2 to 3 minutes.
- The white wine is now added and you will want to be sure to deglaze the pan beforehand. Be sure to scrape all of the brown bits off the pan before the wine is added for best results. Reduce for at least 1 to 2 minutes.
And now for the rest
- The chicken breasts are then placed on top of your vegetables. Pour your chicken stock over them and during this time, you can decide if the recommended 8 cups is enough for the batch of soup that you are making.The thyme, bay leaves and Parmesan rind are placed on top now. Bring the soup to a boil. Cover it up, turn your heat down to medium-low and allow the soup to cook for at least 45 minutes before proceeding.
- The chicken, bay leaves, thyme sticks, and Parmesan rind are now removed from the soup. From there, the chicken is shredded. Take special care to remove all of the bones and skin before you proceed to the next step.
- The chicken that you just shredded is now added back into the pot.
- The egg noodles are added before the pot is brought back to a boil. Cover the pot and reduce the heat to medium-low. Allow the pot to boil for 5 to 6 minutes or until the noodles have had ample chance to become tender.
- Take the pot of soup away from the heat. Stir in the parsley, as well as the juice and zest from your half lemon.
Additional Notes
When it comes to the aforementioned ingredients, there are a few additional notes to add. For starters, do not make the mistake of trying to substitute the olive oil. The olive oil will add a nice flavor to the broth, which is why it is not recommended for us to swap it out for any reason. As for the white wine that you choose, pinot grigio or sauvignon blanc is the best choice.
If these types of white wine do not appeal to you, be sure to choose something that is dry and has a citrus flavoring for best results. The chicken that you choose should have the bones in and in many instances, at-home chefs will opt for a whole small chicken. Any bone in chicken will do the trick.
You may recall that we mentioned above that the chicken stock that is used could be applied more liberally, depending on personal preferences. The recommended 8 cups should be sufficient for those who prefer a chunkier soup. On the other hand, those who are looking to thin their soup out a bit more may want to add some extra chicken stock.
At most, all you should need is another 1 to 2 cups to properly thin it out. There are substitutions that can be made for the egg noodles as well. Dried short-cut pastas work well in these instances, such as rotini, farfalle, or penne. In case you are curious, gluten-free pastas can be utilized for the Dutch oven chicken noodle soup recipe.
Finally
Lastly, you can salt the soup to taste and add it as needed, much like the chicken stock. Taste the soup once it has had the chance to simmer down and decide whether you need to add any more salt. If it tastes bland, feel free to sprinkle in more salt. After all, salt is a great addition that will bring out the rest of the natural flavors.
