Dutch Oven Chicken Noodle Soup
This time of year just calls out for classic dutch oven chicken noodle soup, just how grandma makes it. This recipe is exactly what you need on a cold day: made-from-scratch flavorful broth, shredded chicken, fresh herbs, noodles, and plenty of vegetables.
Servings: 8 servings
Calories: 253kcal
Ingredients
Homemade Chicken Broth
- 2 tablespoon olive oil
- 2 tablespoon butter
- 4 chicken thighs bone in and skin on
- Kosher salt and pepper
- ½ large yellow onion quartered
- 2 medium carrots peeled
- 2 celery ribs washed and chopped in half
- 1 head of garlic cut in half horizontally
- 3 sprigs fresh thyme
- 2 bay leaves
- 8 cups cold water
- Capful of apple cider vinegar 2 tsp
Chicken Noodle Soup
- ½ large onion small diced
- 2 celery stalks washed and sliced ¼ inch pieces
- 2 carrots peeled and sliced into ¼ inch coins
- 12 ounces dried egg noodles
- Salt and freshly cracked black pepper to taste
Instructions
- Make the Chicken Broth
- In a large dutch oven pot, heat the oil and butter over medium high heat until the fat is shimmering hot.
- Pat the chicken thighs' skin dry with a paper towel, then season generously with salt and pepper. Place the thighs skin-side down in the hot oil and sear for 3-4 minutes, until the skin is crispy and golden brown.
- Flip the chicken over and sear the meat for another 3-4 minutes, until there is a golden brown crust. Remove them from the pan and place onto a plate.
- Turn the heat down to medium and add the quartered onion, celery, carrots, halved garlic head, thyme sprigs, and bay leaves. Season with a teaspoon of kosher salt. Sear until the vegetables gain some color, for 3-5 minutes.
- Pour in the cold water and the apple cider, then add the chicken thighs back to the pot.
- Let the broth come to a simmer. Cover and simmer for 90 minutes.
- After the 90 minutes are up, remove the chicken thighs with tongs to let cool enough to shred, and carefully strain the chicken broth into a wire mesh strainer lined with paper towels over a large mixing bowl. Try to keep the vegetables in the bowl so the fat and liquid fall into the paper towels (only if you're using the fat in the next steps).
- Set aside. Transfer the fat from the paper towels into a small container, if using.
- Make the Chicken Noodle Soup
- Add the chicken fat back into the dutch oven and turn the heat to medium heat.
- Toss in the diced onion, sliced celery, and sliced carrots into the pot. Give them a teaspoon of kosher salt, then sauté for 4-5 minutes to gain some brown color.
- Add the broth back to the pot and let simmer for 10 minutes.
- While the vegetables are simmering, shred the cooked chicken and discard the skin and bones.
- After the 10 minutes are up, add the shredded chicken and egg noodles to the soup. Turn the temperature up to medium high and cook the noodles until al dente according to package directions.
- Taste the soup and season with salt and pepper to taste.
- Serve hot in soup bowls with crusty bread.
Notes
Storing, Freezing, and Reheating
Let the soup cool to room temperature before transferring to the fridge in an airtight container for up to 4 days.Keep in mind that the noodles will absorb more broth and get more mushy as a leftover. Reheat this soup in the microwave or by returning it to the soup pot and heating on the stove top.How to Freeze
If you're making chicken noodle soup as a freezer meal (great idea!) make the soup as directed, but don't add the noodles. Cool it to room temperature, and then transfer to a freezer-safe container or zip top/vacuum seal bag. Remove all air from the bag, if using, label it with the date, and freeze for up to 3 months.Reheating Instructions
Put the frozen soup in the fridge and allow to thaw overnight to a day ahead of time OR place into a sous vide safe bag Place the thawed soup in a pot and cook on the stove top until thoroughly heated. Add the uncooked noodles and cook until al dente. Serve hot!Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 17g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 96mg | Sodium: 266mg | Fiber: 2g | Sugar: 2g