Dutch Oven Chicken Noodle Soup

There’s nothing more comforting on a cold winter night than a big pot of homemade soup simmering on the stovetop. And this creamy Dutch oven chicken noodle soup is that exact soup that you need to have on rotation all winter long! It’s thee best chicken noodle soup you’ll ever have.

It’s made with simple ingredients and is packed with flavor for a homestyle chicken noodle soup that’ll keep you warm on any cold day. 

This homemade chicken soup is as easy to make as it is delicious, requiring just a few steps and minimal effort. The Dutch oven ensures even cooking, allowing the flavors to meld beautifully while creating a cozy aroma that fills your kitchen. It’s the kind of hearty soup that feels like a warm hug, making it an essential recipe for cold weather.

With its velvety texture and satisfying heartiness, this dish takes classic chicken noodle soup to the next level, making it a go-to for both weeknight meals. This creamy chicken noodle soup is the ultimate comfort food that everyone will love!

(full list of ingredients can be found in the recipe card)

• Chicken Thighs – dark meat has the most flavor and when slow cooked in the broth, you get delicious tender chunks of chicken that melt in your mouth! It’s my favorite cut of thicken, however, if you’d like to use another cut like chicken breasts or drumsticks, feel free to use what you love! 
• Wide Egg Noodles add a hearty, tender texture to chicken noodle soup, soaking up the flavorful broth.
• Fresh Herbs – fresh thyme and rosemary add so much flavor to the broth. You can also use fresh parsley on top to serve for a pop of color. 
• Seasonings – herbs de provence, garlic powder, and onion powder to season the chicken. For the broth, we’re using dried basil, sage, oregano, and fennel seeds. (the fennel is optional but adds a nice mild anise flavor)
• Low-Sodium Chicken Broth is the base for chicken noodle soup, allowing the natural taste of the ingredients to shine without being overly salty. It also provides more control over seasoning, letting you adjust the salt level to your preference.
• Heavy Cream adds rich, velvety texture to creamy chicken noodle soup. It also helps to balance flavors, giving the soup a smooth, comforting consistency. I also use this in my marry me chicken soup for added richness, try it next!
• Aromatics – carrots, celery, yellow onion, fresh garlic, bay leaves are essential.
• Parmesan Rind – this is not essential, but it does add a ton of flavor. I like to use this in a lot of my recipes, especially things like short rib bolognese and christmas lasagna. This easy chicken noodle soup recipe follows suit. If you have any parmesan wedges, just trim off the cheese and plop that rind right into the soup. 
• Lemon juice adds a bright, tangy flavor, cutting through the richness of the cream and balancing the dish. 

Substitutions 

If you’re low on time, you can use rotisserie chicken or leftover shredded chicken (any precooked chicken will work here).

Gluten free option: use gluten-free noodles and use cornstarch as a thickener instead of flour. 

No herbs de provence? Use Italian seasoning or poultry seasoning instead! 

How to make Dutch Oven Chicken Noodle Soup

Step 1: Add chicken thighs to a large bowl and season with garlic powder, onion powder, herbs de provence, kosher salt, and black pepper. Toss to ensure everything is coated. Add olive oil to a large dutch oven over medium heat. Allow the pan warm, then add seasoned chicken. Sear on both sides, about 5 minutes per side until golden brown. Remove from the pot and set aside. 

Step 2: Melt butter and add onion, celery, and carrots. Cook for 5-7 minutes, until softened, then add garlic, rosemary, basil, oregano, fennel seeds, chicken bouillon paste, and flour. Mix together to ensure everything is coated and cook for 3-5 minutes, until all ingredients are combined and fragrant. 

Step 3: Pour in chicken broth and place the chicken thighs, parmesan rind, and bay leaves into the pot. Bring to a boil and cover with a lid. Cook for 35-40 minutes, until the chicken is tender, almost falling off of the bone.

Step 4: Remove the chicken from the pot and shred the chicken and remove the bones. 

Step 4: In a separate pot, bring water to a boil and cook the egg noodles until al dente according to package instructions. Cooking them separately ensures that they don’t become mushy. 

Step 5: Add cream of chicken soup and heavy cream to the pot and stir until completely mixed in. Then add in the shredded chicken, frozen peas, and corn. Cook until the peas are warmed throughout, about 5 minutes. Add a squeeze of lemon juice and remove from the heat. Serve with cooked pasta noodles.

Pro Chef Tips

• Use High-Quality Ingredients: Start with fresh vegetables and good-quality chicken. Also, if you have some, homemade chicken stock works wonders for depth of flavor. 
• Don’t Overcook the Noodles: Cook the noodles separately and add them just before serving, especially if you anticipate leftovers. This prevents them from becoming mushy or absorbing too much broth.
• Season Gradually: Add salt and pepper in stages to build layers of flavor. Taste frequently as the soup simmers and adjust the seasoning as needed.
• Use Bone-In Chicken: Simmering bone-in chicken (like thighs or a whole chicken) in the soup creates a richer broth. Remove the meat once cooked, shred it, and return it to the soup for the best texture and taste.
• Skim the Fat: For a clearer broth, skim off excess fat or foam that rises to the surface as the soup cooks.
• Control Thickness: If you like a thicker soup, mash some of the cooked vegetables and return to the soup.

How to Serve Dutch Oven Chicken Noodle Soup 

This classic chicken noodle soup recipe can be served as is or with buttermilk biscuits, saltine crackers, or garlic bread. I love this pairing because the crackers and bread soaks up that flavorful broth so nicely. 

Talking about sopping up that broth, make a grilled cheese sandwich with it – there’s nothing like a grilled cheese with a hot bowl of soup! It’s the most delicious comfort food.