Description

A classic dutch oven chicken noodle soup recipe that combines tender shredded chicken, fresh vegetables, and al dente egg noodles in a flavorful broth. Perfect for quick weeknight dinners, this easy soup delivers comforting warmth, hearty texture, and a satisfying finish. Ideal for family meals, it uses simple pantry staples and requires minimal cleanup, making it a go‑to comfort dish for the whole household.

Ingredients

Scale

1 tablespoon vegetable oil
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
6 cups chicken broth
2 cups cooked chicken, shredded
2 cups egg noodles
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat the vegetable oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, being careful not to let it brown.
Pour in the chicken broth, increase the heat, and bring the mixture to a boil. Reduce to a gentle simmer.
Add the shredded cooked chicken and the egg noodles. Cook until the noodles are tender, roughly 8 minutes.
Season the soup with salt and pepper to taste, garnish with fresh parsley, and serve hot.

Notes

For a richer flavor
simmer the broth with a bay leaf and thyme before adding noodles. Adjust seasoning gradually and avoid overcooking noodles. Leftovers store well refrigerated for up to four days or frozen for three months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 250
Sugar: 2g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 18g
Cholesterol: 45mg

Keywords: dutch oven chicken noodle soup, easy chicken soup recipe, one pot noodle soup, fall comfort food, quick dinner soup, homemade chicken noodle broth