Dutch Oven Chicken Noodle Soup
Dutch Oven Chicken Noodle Soup is filled with tender chicken, egg noodles, and a creamy broth with garlic, fresh herbs, and a hint of cream.
Equipment
- Large Dutch Oven or Pot with Lid
Ingredients
- 6 Bone-In Chicken Thighs
- 1 tbsp Herbs de Provence
- 1 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 1/2 tsp Kosher Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
- 3 Carrots, (cut into small chunks)
- 3 Celery Stalks, (diced)
- 1 large Yellow Onion, (diced)
- 4 sprig Thyme, (stems removed)
- 1 tbsp Fresh Rosemary, (diced)
- 1 tsp Dried Basil
- 1/2 tsp Dried Sage
- 1/2 tsp Oregano
- 1/2 tsp Fennel Seeds, (optional)
- 2 tsp Chicken Bouillon Paste
- 2 tbsp All Purpose Flour
- 3 cups Chicken Broth
- 2 Bay Leaves
- Parmesan Rind, (optional)
- 2 cans Cream of Chicken Soup, (10.5 oz each)
- 1/2 cup Heavy Cream
- 15.25 oz Canned Corn, (drained)
- 2 cups Frozen Peas
- 3 cups Egg Noodles
- 1 tbsp Lemon Juice
- Parmesan, (for serving)
Instructions
- 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.
- 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.
- 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. Taste for salt and pepper and add accordingly.
- 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.
- 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. Taste again for salt and pepper and add as needed. Serve with cooked pasta noodles.
Notes
- 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.
Nutrition
Calories: 338kcal, Carbohydrates: 31g, Protein: 22g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 94mg, Sodium: 1215mg, Potassium: 966mg, Fiber: 5g, Sugar: 12g, Vitamin A: 1041IU, Vitamin C: 21mg, Calcium: 63mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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