Cozy Dutch Oven Chicken Noodle Soup

overhead view of a dutch oven pot filled with chicken noodle soup

5 from 32 votes

Cozy Dutch Oven Chicken Noodle Soup

This cozy Dutch oven chicken noodle soup is the ultimate cold-weather comfort food. Rich, from-scratch golden broth, tender shredded chicken, and perfectly cooked noodles and veggies all in one pot. You'll build a homemade chicken broth right on the stove with bone-in chicken thighs, sautéed veggies, and fresh herbs for real, hearty flavor. It's a soul warming soup that's just right for sick days, snow days, and Sunday suppers alike!

Prep Time5

Cook Time2 15

Total Time2 20

Course: Dinner

Cuisine: American

Servings: servings

Calories: 253kcal

Author: Eden Westbrook

Ingredients

Homemade Chicken Broth

4 tablespoon olive oil
4 chicken thighs bone in and skin on
kosher salt and pepper
½ large yellow onion quartered
2 medium carrots peeled and chopped in large pieces
2 celery ribs washed and chopped in half
1 head of garlic cut in half horizontally
3 sprigs fresh thyme
2 bay leaves
10 cups cold water
Capful of apple cider vinegar about 2 teaspoons

Chicken Noodle Soup

½ large yellow onion small diced
2 celery stalks washed and sliced ¼ inch pieces
2 carrots peeled and sliced into ¼ inch coins
12 ounces dried wide egg noodles
kosher salt and freshly cracked black pepper to taste

Instructions

Make the Chicken Broth

In a large dutch oven pot, heat the oil over medium high heat until the fat is shimmering hot.
4 tablespoon olive oil
Pat the chicken thighs' skin dry with a paper towel, then season generously with salt on both sides. Place the thighs skin-side down in the hot oil and sear for 3-4 minutes, until the skin is crispy and golden brown.
4 chicken thighs, kosher salt and pepper
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 to the pot the quartered onion, celery, carrots, the 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.
½ large yellow onion, 2 medium carrots, 2 celery ribs, 1 head of garlic, 3 sprigs fresh thyme, 2 bay leaves
Pour the cold water and the apple cider vinegar into the pot, then add the seared chicken thighs back into the pot.
10 cups cold water, Capful of apple cider vinegar
Let the broth come to a gently bubbling simmer. Cover with the lid and simmer for 90 minutes, stirring ocsasionally so nothing burns on the bottom.
After the 90 minutes are up, remove the chicken thighs with tongs to let cool in a bowl until cool enough to shred. Shred the chicken with clean hands or forks and discard the skin and bones.
Carefully strain the broth through a fine mesh strainer lined with paper towels into a large heat-safe bowl or measuring cup. If you’re saving the chicken fat for the next step, try to hold back the vegetables so the fat drips straight onto the paper towels. If not, go ahead and discard all the solids: veggies, herbs, and peppercorns.
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.
Toss the diced onion, sliced celery, and sliced carrots into the pot. Sprinkle in a teaspoon of kosher salt, then sauté for 4-5 minutes to gain some brown color, stirring frequently.
½ large yellow onion, 2 celery stalks, 2 carrots
Add the broth back into the pot and let simmer for 10 minutes.
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.
12 ounces dried wide egg noodles
Taste your chicken noodle soup and season with salt and pepper to taste.
kosher salt and freshly cracked black pepper
Ladle the hot soup into bowls and serve 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