Dutch Oven Chicken Noodle Soup (30-Minute Meal)

Chicken noodle soup in a white bowl topped with fresh parsley.

5 from 2 votes

Dutch Oven Chicken Noodle Soup (30-Minute Meal)

This easy Dutch Oven Chicken Noodle Soup is ready in just 30 minutes and packed with comforting flavor. Made with bone broth, pre-cooked chicken, gluten-free noodles, and plenty of herbs and veggies, all in one pot on the stovetop. A cozy weeknight dinner you'll want on repeat.

Prep Time10

Cook Time15

Total Time30

Course: dinner, Main Course

Cuisine: American

Servings:

Calories: 358kcal

Author: Nadia

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

In a large Dutch oven over medium-low heat, warm the ghee and olive oil. Add the onion, carrots, and celery, and cook for 7-10 minutes until softened. Stir in the garlic and herbs for another 1-2 minutes; this quick sauté brings out their flavor and makes the broth taste like it simmered all day.
2 tablespoon Ghee, 1 tablespoon Olive Oil, ½ large Yellow Onion, 3 Carrots, 3 stalks Celery, 3 cloves Garlic, 2 tablespoon Aromatics
Pour in the chicken broth or bone broth and bring to a boil.
32 oz Chicken Broth
Reduce the heat to medium and add the pasta. Cook until almost al dente (check the package for timing). Lower the heat just before it's fully cooked since the noodles will keep cooking in the hot broth.
6 oz Noodles
With the pot over very low heat, stir in the shredded chicken. A quick 1-2 minute simmer warms it through without drying it out.
8-10 oz Chicken
Squeeze in fresh lemon juice for brightness, taste, and adjust with salt and pepper, then ladle into bowls. Top with parsley and freshly grated Parmesan for extra flavor and brightness.
¼-1/2 teaspoon Sea Salt, ¼ teaspoon Black Pepper, ½ Lemon, Parsley, Parmesan Cheese

Notes

Expert Tips And Notes

Extra Broth: When reheating leftovers, you'll almost always need to add extra broth since the noodles continue soaking up liquid as they sit. I like to keep a quart of homemade broth in the fridge for this reason, but store-bought works in a pinch.
Parmesan Rind Trick: If you have a rind from a wedge of Parmesan, toss it into the pot while the soup simmers. It melts just enough to add richness and a subtle saltiness that takes the flavor to another level. I learned this trick years ago and now save every rind in my freezer for soups like this.
Dutch Oven Size: A 5- to 6-quart Dutch oven is ideal for this recipe. It gives you plenty of space for broth, noodles, and chicken without the risk of splashing over when the soup comes to a boil. Cast iron also holds heat beautifully, which helps keep the soup warm if you're serving seconds.
Timing the Noodles: Cook the noodles just until al dente, then pull the pot off the heat. They'll keep softening in the hot broth, so this helps prevent mushy noodles. If you know you'll have leftovers, you can even cook the noodles separately and add them to individual bowls when serving.
Layer the Seasoning: Don't wait until the very end to season-add a pinch of salt when sautéing the veggies, and another when the broth goes in. Building flavor in layers ensures the soup tastes balanced instead of flat.

Nutrition