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5 from 63 votes

Dutch Oven Chicken Noodle Soup

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 Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main
Cuisine: American
Diet: Low Lactose
Servings: 6 people
Calories: 566kcal
Author: Brianna May


  • 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 ½ Tablespoons Italian seasoning
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon turmeric optional
  • ½ 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*
  • ½ lemon juiced & zested
  • ¼ cup chopped parsley optional


  • 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.


  • 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.


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