Hey friends!
Feeling a bit under the weather or just craving some comfort food? I’ve got the perfect solution for you!
Today, I’m sharing my delightful Dutch oven chicken noodle soup recipe.
It’s cozy, heartwarming, and packed with flavor. Plus, it’s easy to make all in one pot!
Grab your Dutch oven, and let’s warm your kitchen with this deliciousness! 🍲✨
Possible Ingredient Alternatives
Chicken breasts can be replaced with boneless chicken thighs for a richer flavor and more tender meat. Adjust cooking time slightly as thighs may cook faster than bone-in breasts. For a vegetarian option, use firm tofu or chickpeas, reducing cooking time accordingly.
White wine can be omitted or substituted with additional chicken broth or a splash of white wine vinegar for acidity. This maintains the dish’s flavor profile without alcohol.
Wide egg noodles can be swapped with gluten-free pasta, zucchini noodles, or spiralized vegetables for a low-carb option. Adjust cooking time based on the substitute used, as vegetable noodles require less time to cook than traditional pasta. When using gluten-free pasta, add it later in the cooking process to prevent overcooking.
| Preparation Time | 15-20 minutes |
| Cooking Time | 55-60 minutes |
| Total Time | 70-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 150-170 g
- Fat: 90-100 g
- Carbohydrates: 120-140 g
Ingredients
For the soup base:
- 2 cups carrots, diced (cut into 1/2-inch pieces)
- 0.5 cup dry white wine
- a few thyme sprigs
- 1 Parmesan rind (adds deep umami flavor)
- 0.25 tsp turmeric
- 8 cups chicken broth
- 2 tbsp olive oil (I prefer California Olive Ranch extra virgin)
- 1 yellow onion, diced
- 1.5 tsp kosher salt
- 2 cups celery, diced
- 2 rosemary sprigs, leaves chopped
- 0.5 tsp ground black pepper (freshly ground for more aroma)
- 2 tbsp unsalted butter
- 1.5 tbsp Italian herb blend
- 8 garlic cloves (minced for best flavor)
- 2 bay leaves
- 6 to 7 sage leaves, chopped
- 2 to 3 small shallots
For the chicken and noodles:
- 2 to 3 cups wide egg noodles (I use Annie’s Homegrown organic egg noodles)
- 2.5 lb bone-in chicken breasts
For finishing:
- 0.25 cup fresh parsley, chopped
- juice and zest from 0.5 lemon
Step 1: Sauté Aromatics and Vegetables
In a large Dutch oven, melt the butter and oil over medium heat.
Once melted, add the garlic and sauté for 1-2 minutes, or until it just begins to brown.
Next, add the chopped sage and rosemary, and sauté for an additional 1-2 minutes until fragrant.
Add the shallots and continue to sauté for 2-3 minutes until they are nicely browned.
Step 2: Add Additional Vegetables and Seasonings
Incorporate the onion, celery, carrot, Italian seasoning, salt, pepper, and turmeric into the pot.
Sauté this mixture for another 2-3 minutes.
Add the wine to deglaze the pan, using your spoon to scrape up any brown bits from the bottom.
Allow the wine to reduce for 1-2 minutes.
Step 3: Cook the Chicken and Vegetables
Carefully place the chicken breasts on top of the sautéed vegetables.
Pour the chicken stock over the chicken.
Add the bay leaves, thyme, and Parmesan rind on top.
Bring the mixture to a boil, then cover the pot and reduce the heat to medium-low.
Allow the soup to cook for 45 minutes.
Step 4: Shred Chicken and Cook Noodles
After 45 minutes, remove the chicken breasts, bay leaves, thyme sticks, and Parmesan rind from the pot.
Shred the chicken using two forks, discarding any bones and skin.
Return the shredded chicken to the pot.
Add the egg noodles and bring the soup to a boil again.
Cover and reduce the heat to medium-low, cooking for 5-6 minutes until the noodles are tender.
Step 5: Final Touches and Serve
Take the pot off the heat and stir in the parsley, along with the juice and zest from half a lemon.
Mix well to incorporate flavors.
Serve the hearty chicken soup hot, enjoying the comforting blend of herbs and spices.
