You will love this easy and flavorful Dutch Oven Chicken Noodle Soup. It’s made with pre-cooked chicken, bone broth, veggies, herbs, and gluten-free noodles. Everything comes together on the stovetop in one pot, making it perfect for a comforting weeknight meal.
Chicken Noodle Soup is a true American classic—There is something so comforting about curling up with a hot bowl of soup on a cold day. This easy homemade chicken soup recipe uses simple ingredients and it is perfect to keep in your back pocket for those busy weeknights. You can even use storebought rotisserie chicken, however, I usually make my Smoked Whole Chicken on the weekend and store it in the fridge to use for soups or my California Chicken Salad. If you are into meal prep, you can also make a batch of Homemade Chicken Broth which takes things up a notch!
If you are looking for more delicious and comforting soup recipes check out my Sourdough Chicken And Dumplings, Creamy Tortellini Soup, or Creamy Lemon Chicken Noodle Soup.
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Why You'll Love This Recipe
- Super Simple: All you have to do is toss everything in a pot and let it cook away on the stovetop.
- One Pot Meal: How can you not love a one-pot meal? Everything cooks together in your Dutch oven—which means fewer dishes = happy cook!
- Packed With Flavor: This isn't some boring chicken soup, the herbs, lemon juice and Parmesan add a ton of flavor.
Ingredients
- Ghee or Butter: I usually use Tin Star Foods Ghee for this recipe, but you could also use unsalted butter or Smoked Butter With Sea Salt.
- Olive Oil: I love the flavor of using both butter and olive oil, but you can use one or the other.
- Yellow Onion: Yellow onion adds a nice sweetness, but if you only have a white onion that will be fine.
- Carrots: You will want to peel and chop your carrots. I like chopping the carrots, onion, and celery all roughly the same size so that they cook evenly.
- Celery: Be sure to trim off the tough ends, and feel free to use the leaves at the top of the celery stalks! The leaves add a lot of flavor.
- Garlic: You can leave the fresh garlic out if it's not your thing, or you can use garlic powder instead.
- Aromatics: Fresh Thyme, Oregano, Rosemary, Dill, and Sage are my favorites. You can certainly get creative here by using any combination of fresh herbs or add in a bay leaf. If you don't have fresh herbs on hand, dried herbs will work, as will Italian seasoning. Don't skimp on the herbs, as they add so much flavor to the soup.
- Chicken Broth: Store-bought or Homemade Bone Broth. If using store-bought, look for a good quality stock like Bonafide Provisions or Kettle And Fire.
- Noodles: To make this a gluten-free, I use Jovial's Gluten-Free Fusilli Pasta, which is made out of cassava. If you are not gluten-free, use any type of noodles that you wish.
- Chicken: Organic free-range chicken breast or thigh is ideal. For this soup, I like to use my Smoked Whole Chicken recipe, but you can use rotisserie chicken or any leftovers you have on hand.
- Sea Salt & Black Pepper: Use good quality pink Himalayan sea salt. You can also use Kosher salt if that's what you have.
- Lemon: Adding a good squeeze of lemon juice at the end of cooking adds a lot of brightness to the soup. You will want to use fresh squeezed lemon juice, not the one out of the bottle.
- Parsley: I love topping almost any dish with fresh parsley. I recommend waiting to add the parsley until you are about to serve.
- Parmesan Cheese: If you can, buy a block from the grocery store and grate the parmesan cheese yourself when you are ready to serve it. Doing so will provide far more flavor than the pre-shredded kind.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
- Gluten-Free: If you are gluten-free, be sure to read the labels on your noodles! If you can handle gluten, feel free to use any noodles that you like. Wide egg noodles would be great!
- Veggies: Feel free to add in additional fresh veggies. You could stir in some peas or fresh spinach.
- Spicy: Add a pinch of red pepper flakes or cayenne pepper for a little kick.
- Creamy: If you want to put a creamy spin on it, stir in a little heavy cream or half-and-half.
How To Make Dutch Oven Chicken Noodle Soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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Step 1. To a large Dutch oven, over medium-low heat, add the ghee and olive oil.
Step 2. Once the ghee has melted, add the onions, carrots, and celery. Saute for 7-10 minutes until soft.
Add the garlic and aromatics and saute for 1-2 minutes or until fragrant.
Step 3. Pour in the broth and bring to a boil.
Step 4. Over medium heat, add in the pasta and cook until almost al dente,
Step 5. Reduce the heat add the shredded chicken and simmer for 1-2 minutes on low heat.
Next, add fresh lemon juice, and adjust salt and pepper as needed
Step 6. Add fresh parsley and serve with freshly grated parmesan cheese.
Expert Tips And Notes
- Extra Broth: If you have leftovers, you will likely need to add extra broth when you reheat the soup, as the noodles will absorb a lot of the liquid.
- Extra Flavor: While the soup cooks, add a parmesan rind to the soup. It will add a nice bit of flavor and saltiness.
What To Serve With Chicken Noodle Soup
- Crusty Bread
- Garlic Bread
- Salad
- Saltine Crackers
- Parmesan Crisps
Storage and Reheating
- Storage: Once cooled store any leftover soup in an airtight container in the fridge for up to 3-4 days.
- Reheating: To reheat, add it to a large pot and heat it on the stovetop over medium-high heat. If the leftovers contain noodles, you will need to add some additional broth as the noodles will have soaked it up.
- Freezing: I recommend freezing just the broth without the noodles. Prepare the broth, add the chicken, but leave the noodles out, as they will not freeze well, then store in a freezer-safe container. When you are ready for a bowl of soup, defrost the broth and reheat it in your Dutch oven. When the broth comes to a boil, add the noodles and cook until al dente.
Recipe FAQs
You can certainly use rotisserie chicken in this soup. Grab a whole chicken from your local grocery store, or use any leftover chicken that you have in your fridge.
One of the benefits of cooking this soup in a Dutch oven is that the noodles cook directly in the broth. As the noodles cook, they will release starch which will help thicken up your soup.
If you cook the noodles separately from the soup, you may end up with more broth. In that case, you could thicken up your soup by adding a little gluten-free flour or cornstarch.
More Dutch Oven Recipes
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Dutch Oven Chicken Noodle Soup
Ingredients
- 2 tablespoon Ghee or butter
- 1 tablespoon Olive Oil
- ½ large Yellow Onion diced
- 3 Carrots sliced
- 3 stalks Celery sliced
- 3 cloves Garlic minced
- 2 tablespoon Aromatics fresh herbs
- 32 oz Chicken Broth
- 6 oz Noodles gluten-free
- 8-10 oz Chicken shredded
- ¼-1/2 teaspoon Sea Salt Start with ¼ and adjust to taste
- ¼ teaspoon Black Pepper
- ½ Lemon juiced
- Parsley to taste
- Parmesan Cheese to taste
Instructions
- To a medium dutch oven, over medium-low heat, add the ghee and olive oil.
- Once the ghee has melted, add the onions, carrots and celery. Saute for 7-10 minutes until soft.
- Add the garlic and aromatics and saute for 1-2 minutes or until fragrant.
- Pour in the broth and bring to a boil.
- Over medium heat, add in the pasta and cook until almost al dente.
- Reduce the heat and add the chicken and simmer for 1-2 minutes on low heat.
- Next add fresh lemon juice, and adjust salt and pepper as needed.
- Add fresh parsley and serve with freshly grated parmesan cheese.
Notes
- Extra Broth: If you have leftovers, you will likely need to add extra broth when you reheat the soup, as the noodles will absorb a lot of the liquid.
- Extra Flavor: While the soup cooks, add a parmesan rind to the soup. It will add a nice bit of flavor and saltiness
Mbb says
No garlic listed in ingredients?
Nadia says
Thank you, and great catch. The recipe card is updated now to reflect the garlic. Enjoy!