This easy Dutch Oven Chicken Noodle Soup recipe is a cozy classic that is perfect all fall & winter. It is loaded with tender chicken breast, celery, carrots, onions, herbs, and deglazed with a little white wine. 

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Dutch oven chicken noodle soup in a bowl with herbs and bread

This chicken soup is a staple in my house as the weather gets colder, along with this Instant Pot Chicken & Rice Soup, Easy Turkey Lentil Soup, & Crockpot Creamy Chicken Corn Soup

Looking for more soup recipes? Try my Easy Dutch Oven Chili, Crockpot Cream Cheese Chicken Chili, or Instant Pot Chili without Beans.

If you need to use up even more shredded chicken, try these Easy Chicken Stuffed Peppers or Chicken Pot Pie with Puff Pastry.

Another one of my go-to hearty dishes is these creamy Dutch Oven Pork Chops.

I compiled a list of The Best 18 One Pot Dutch Oven Recipes if you need more ideas.

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Why You’ll Love This Recipe

  • Full of flavor – The various aromatics, bone-in chicken breast, and white wine infuse the broth as it simmers. 
  • Versatile – This soup can be made with leftover chicken and various vegetables. 
  • Hearty – The combination of chicken, noodles, and vegetables makes this dish a filling dinner recipe. 
  • Kid friendly – There is nothing spicy or unfamiliar in this classic making it perfect for picky eaters. 
  • Great for cold weather – You can’t beat a warm bowl of scratch made soup on a chilly day. 
  • Serves a crowd – A big pot of soup is perfect for feeding a group or large family. It is also great for meal prep because it reheats well.

Ingredients & Substitutions

Ingredients needed to make dutch oven chicken noodle soup in glass bowls
  • Olive Oil: I do not recommend substituting this. The flavor of the oil adds flavor to the broth. 
  • White Wine: Use a dry citrusy white wine like sauvignon blanc or pinot grigio. 
  • Chicken: Use any bone in chicken. You can even use a small whole chicken.
  • Chicken Stock: If you like a chunkier soup, 8 cups is enough. To thin the soup out more, add 1-2 cups more stock. 
  • Egg Noodles: Substitute for any dried short cut pasta like rotini, farfalle, or penne. You can even use gluten-free pasta.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Dutch Oven Chicken Noodle Soup

Quick Overview

  • Sauté the veggies. 
  • Deglaze the pan.
  • Boil the chicken & shred.
  • Cook the noodles. 
  • Finish with lemon & parsley.

Step by Step Instructions

A 4 photo collage showing how to brown garlic and shallot.

Be sure to brown the shallot and garlic to add flavor.

Step 1: In a large dutch oven, melt the butter and oil over medium heat.

Step 2: Add the garlic and sauté for 1-2 minutes or until it begins to brown.

Step 3: Add the chopped sage and rosemary. Sauté for 1-2 minutes or until fragrant.

Step 4: Add the shallots and sauté for 2-3 minutes or until browned.

A 4 photo collage showing how to cook veggies and add chicken/broth.

Reduce the wine before adding the chicken.

Step 5: Add the onion, celery, carrot, Italian seasoning, salt, pepper, and turmeric. Sauté for 2-3 minutes.

Step 6: Add the wine and deglaze the pan, scraping any brown bits off the bottom of the pan. Reduce for 1-2 minutes.

Step 7: Place the chicken breasts on top of the vegetables and pour the stock over them.

Step 8: Add the bay leaves, thyme, and parmesan rind on top. Bring to a boil. Cover and turn the heat down to medium low. Cook for 45 minutes.

A 4 photo collage showing how to simmer the soup and cook noodles.

Do not forget to remove the bay leaves, parmesan rind, and thyme sprigs.

Step 9: Remove the chicken, bay leaves, thyme sticks, and parmesan rind. Shred the chicken and remove any bones and skin.

Step 10: Add the shredded chicken back into the pot.

Step 11: Add the egg noodles and bring to a boil. Cover and reduce the heat to medium low. Boil for 5-6 minutes or until the noodles are tender.

Step 12: Remove the soup from the heat. Stir in the parsley, juice, and zest from the lemon half.

Recipe Serving Suggestions

This soup is hearty enough to stand alone, but I love to serve it with some sort of bread and maybe that leftover white wine. 😉 Here are some ideas: 

Expert Tips & Variations

  • Fry the herbs. Frying toasts the herbs and brings out the flavor more. 
  • Cook the chicken in the broth. While you can use leftover or rotisserie chicken, cooking bone-in chicken in the broth is going to taste best. 
  • Use white wine. This adds some notes of citrus and acidity that add flavor to the broth so it is not bland. I highly recommend using it. 
  • Salt to taste. The measurement is just a starting point. Taste the soup after it has simmered and add more if the soup tastes bland. Salt really helps bring out all of the other flavors. 
  • Add more veggies or beans. Fresh ginger, kale, spinach, chickpeas, and mushrooms are all great additions or swaps for celery and carrots. 
  • Add cream. Add a splash (or so) of heavy cream with the parsley and lemon.
Dutch oven chicken noodle soup with parmesan cheese on top.

How To Store & Serve

  • Refrigerator: 3-4 days in an airtight container
  • Freezer: 2-3 months in an airtight container or zip top freezer bag
    • It is best to freeze the soup without the noodles. Reheat from frozen on the stove. Add dry noodles and simmer until cooked through.

Recipe FAQs

Can you use Dutch oven for soup?

Yes. This is a great cooking vessel for soups and stews because they retain heat extremely well, making them perfect for simmering liquids for long periods of time.

Can you make soup in a Lodge Dutch oven?

Yes. I recommend an enameled oven, but cast iron can be used as long as it is seasoned well. 

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Dutch Oven Chicken Noodle Soup

4.99 from 162 votes
This easy Dutch Oven Chicken Noodle Soup recipe is a cozy classic that is perfect all fall & winter. It is loaded with tender chicken breast, celery, carrots, onions, herbs, and deglazed with a little white wine.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people

Ingredients

  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil*
  • 6-7 leaves sage chopped
  • 2 sprigs rosemary leaves removed & chopped
  • 8 cloves garlic
  • 2-3 small shallots
  • 1 yellow onion diced
  • 2 cups chopped celery
  • 2 cups chopped carrot
  • 1 1/2 Tablespoons Italian seasoning
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric optional
  • 1/2 cup dry white wine*
  • 2.5 pounds bone-in chicken breasts*
  • 8 cups chicken stock plus more if desired*
  • 2 bay leaves
  • a few sprigs thyme
  • parmesan rind optional
  • 2-3 cups wide egg noodles*
  • 1/2 lemon juiced & zested
  • 1/4 cup chopped parsley optional

Instructions 

  • In a large dutch oven, melt the butter and oil over medium heat.
  • Add the garlic and sauté for 1-2 minutes or until it begins to brown.
  • Add the chopped sage and rosemary. Sauté for 1-2 minutes or until fragrant.
  • Add the shallots and sauté for 2-3 minutes or until browned.
  • Add the onion, celery, carrot, Italian seasoning, salt, pepper, and turmeric. Sauté for 2-3 minutes.
  • Add the wine and deglaze the pan, scraping any brown bits off the bottom of the pan. Reduce for 1-2 minutes.
  • Place the chicken breasts on top of the vegetables and pour the stock over them.
  • Add the bay leaves, thyme, and parmesan rind on top. Bring to a boil. Cover and turn the heat down to medium low. Cook for 45 minutes.
  • Remove the chicken, bay leaves, thyme sticks, and parmesan rind. Shred the chicken and remove any bones and skin.
  • Add the shredded chicken back into the pot.
  • Add the egg noodles and bring to a boil. Cover and reduce the heat to medium low. Boil for 5-6 minutes or until the noodles are tender.
  • Remove the soup from the heat. Stir in the parsley, juice, and zest from the lemon half.
Did you make this recipe? Leave a comment below!

Notes

  • Olive Oil: I do not recommend substituting this. The flavor of the oil adds flavor to the broth. 
  • White Wine: Use a dry citrusy white wine like sauvignon blanc or pinot grigio. 
  • Chicken: Use any bone in chicken. You can even use a small whole chicken.
  • Chicken Stock: If you like a chunkier soup, 8 cups is enough. To thin the soup out more, add 1-2 cups more stock. 
  • Egg Noodles: Substitute for any dried short cut pasta like rotini, farfalle, or penne. You can even use gluten-free pasta.
  • Salt to taste. The measurement is just a starting point. Taste the soup after it has simmered and add more if the soup tastes bland. Salt really helps bring out all of the other flavors.
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Nutrition

Calories: 566kcal | Carbohydrates: 32g | Protein: 43g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 1204mg | Fiber: 4g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.99 from 162 votes (157 ratings without comment)

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10 Comments

  1. Sandy says:

    5 stars
    Iโ€™ve made this soup for dinner and it smells wonderful. I love all your recipes.

    1. Brianna May says:

      Thank you!

  2. Caroline says:

    5 stars
    Delicious!! Came out great!

    1. Brianna May says:

      Thanks!!

  3. Katie says:

    4 stars
    I made this for dinner last night. Next time Iโ€™ll cook chicken for 1/2 hour instead of 45 minutes and wait till the veggies are tender before adding the chicken. It was good

    1. Brianna May says:

      Thank you! I prefer my veggies to have a bit of a bite, but you can definitely cook them longer to soften them more.

  4. Ashley Whetstone says:

    4 stars
    This really is a great recipe!! I’ve made it multiple times and everyone has always loved it! Thank you for sharing this, Bri ๐Ÿ™‚

    1. Brianna May says:

      Aw yay! Thank you so much. ๐Ÿ™‚

  5. Heather MacDougall says:

    5 stars
    This was delicious and easy! Thank you for sharing ?

    1. Brianna May says:

      Thank you Heather!