Dutch Oven Chicken Noodle Soup

4.99 from 162 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

Cook Time1

Total Time1 10

Course: Main

Cuisine: American

Diet: Low Lactose

Servings: people

Calories: 566kcal

Author: Brianna May

Equipment

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 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

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.

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.

Nutrition