Dutch Oven Chicken Noodle Soup

A bowl of chicken and egg noodles soup with sliced bread and another bowl behind it.

Dutch Oven Chicken Noodle Soup

Making Dutch oven chicken noodle soup from scratch is easier than it sounds. With tender chicken, egg noodles, and plenty of vegetables, it’s a cozy, comforting meal you’ll come back to again and again.

Course Main

Cuisine American

Diet Low Calorie, Low Fat, Low Salt

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 56kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
1 chicken carcass or 1 package chicken thighs and use that meat
1 cup diced onion
1 cup diced carrot
1 cup diced celery
8-10 cups water, enough to cover all ingredients
3 sprigs fresh Parsley
3 springs fresh Thyme
2-3 cloves fresh garlic
½ teaspoon black peppercorns
1 Parmesan rind optional but amazing!
2 cups diced chicken meat
2 cups cooked egg noodles cooked to al dente as per package directions
1 teaspoon Kosher salt or more to taste
Romano cheese for garnish

Instructions

Spray a large heavy bottom dutch oven with cooking spray and heat over medium high heat.
Brown the chicken carcass on all sides, around 5-6 minutes and remove from the pan.
Add the onions, carrots and celery and saute for 5-6 minutes to soften and begin caramelizing (reduce the heat if you need to so as not to burn them and stir often).
Return the carcass to the pan and fill the pan with water (about 6-8 cups). Bring to a boil.
While you're waiting for the soup to boil, lay out a piece of cheese cloth (around a square foot) and in the middle place the parsley, thyme, garlic cloves, black peppercorns and parmesan rind. Roll it up into the cheesecloth and tie the ends together to seal it in and make a small packet. Place this into the water along with the chicken meat..
Once it's boiling, reduce the heat to medium low. Simmer for around one hour (or more), partially covered, stirring periodically. You can add water as needed (or even broth at the end if you really need to).
Once you're done simmering the soup, remove the carcass and the herb packet from the pot.
Add the cooked noodles and salt the soup to taste (make sure you're started with a small amount, stirring it in and tasting. Repeat this process until it's reached the right flavor).
Ladle into bowls and sprinkle with Romano cheese. Serve with crusty bread.

Video

Notes

This soup is a great way to use up leftover roast chicken and make the most of what you already have.
Watch the heat. Stir vegetables often and lower the heat if they start browning too quickly. Also, keep the soup at a simmer instead of a full boil.
Don’t skip the Parmesan rind. It adds depth without making the soup taste cheesy.
This recipe is very flexible. Use up any extra vegetables you have in the fridge when making chicken noodle soup with carcass.
Bundle your herbs. Using cheesecloth makes cleanup easy and keeps the broth clear.
Add salt gradually, tasting as you go until the flavor is just right.
Don't cook the noodles in the same pot. They'll absorb too much broth and turn mushy. Instead, cook the pasta al dente and ladle the soup over the noodles when serving.
Ingredients to prep ahead- Dice the vegetables and shred the chicken.
Leftovers and storage- Store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Nutrition