This Dutch oven chicken noodle soup recipe is a hug in a bowl. It is the best and perfect for a cold winter night, it's so easy to make you'll never want to buy canned soup again.
Pour 2 tablespoon of olive oil into your dutch oven.
Add your chicken breasts and cook until seared evenly and cooked through. If you’re using a meat thermometer, cook to 165F.
Once the chicken is cooked, add 2 tablespoon of butter, carrots, celery, onions, garlic, rosemary and thyme.
Cook over medium-low heat unfortunately 7-10 minutes, or until onions are translucent.
While your veggies are cooking, chop your chicken into cubes.
Once veggies are cooked through, add in 8 cups of chicken stock and 2-3 bay leaves.
Bring to a boil over medium-high heat and then reduce to a simmer. Allow to simmer for 20 minutes.
Add in your noodles and chicken. Cook over medium heat for 5-7 minutes, or until noodles are done.
Allow to cool for a few minutes, serve with crackers or garlic bread and enjoy!
Notes
Tips for making the best homemade chicken noodle soup
Noodles. If you are planning on having leftovers, don't add all the noodles at once. The noodles continue to cook in a hot bowl of soup, so if you have any leftovers, the noodles are going to be soggier and soggier each time you reheat the soup. Fresh Ingredients. The fresher the ingredients you can use, the better for any chicken soup recipes.
Substitutions and Variations
Chicken. You can cook the skinless chicken breasts like I did, or you can use a rotisserie chicken, leftover chicken, bone-in chicken breasts, or a whole chicken for this easy chicken noodle soup recipe. You'll just want to be sure you have about 4 cups cooked and diced into bite-sized pieces. Veggies. You can certainly add whatever flavorful vegetables you'd like.Broth. You can use homemade chicken broth, low-sodium chicken broth, or a Boullion cube. Parmesan Rind. If you really want to level up the flavor of your broth, add a parmesan rind into the large Dutch oven while your soup is simmering.
