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Looking for a cozy, heartwarming dinner perfect for a cold winter night? This homemade Dutch oven chicken noodle soup is made from scratch on the stove top using cooked chicken, an assortment of vegetables, chicken stock, and dry pasta. It’s inexpensive, hearty fare that will warm you up from the inside out!
I believe that everyone should know how to make homemade chicken noodle soup from scratch. It’s so easy and a great lesson in soup making 101. Although simple, it teaches you how to release the flavor of aromatics, deglaze the pan, and layer flavor gradually.
This super simple recipe relies on everyday pantry staples and storage veggies, so it’s easy enough to make even when the pantry (or wallet) is looking a little bare. We eat a version of it pretty much every week all winter long!
Equipment
To make this classic chicken noodle soup recipe, you’ll need:
- Cutting board
- Sharp knife
- Vegetable peeler
- Large Dutch oven (I used a 5.5 qt pot)
- Wooden spoon
- Ladle for serving
Ingredients
- Shredded chicken – Rotisserie chicken is great for this, or you can roast a whole chicken and reserve some of the leftover meat. If you’re doing that, you may as well make homemade chicken broth, too!
- Butter or olive oil
- Aromatics – I used onion, shallot, and fresh garlic.
- Fresh vegetables – Celery and carrots are classic.
- Fresh parsley – To infuse the soup with flavor and to add as a garnish.
- Seasonings – Onion powder, garlic powder, turmeric (optional, but it adds a nice yellow color), dried thyme, bay leaves, salt, and black pepper. You can also use fresh herbs instead of dried, like fresh thyme, fresh dill, etc.
- White wine vinegar – To deglaze the pan. This adds a slightly sweet flavor that brings everything together. You can use another mild-tasting vinegar (rice wine vinegar, ACV) or a dry white wine. Totally optional!
- Dry pasta – Spaghetti is classic, but I also love using penne, rotini, and other hearty cuts of veggies.
How to Make Dutch Oven Chicken Noodle Soup
- Place your dutch oven over medium heat. Melt butter or olive oil and let it warm for 1-2 minutes.
- Add aromatics (shallots, onion, and garlic) as well as bay leaves. Sautee for 2-3 minutes until the onions start to soften.
- Add spices (onion powder, garlic powder, turmeric). Stir well, then deglaze the pan with white wine vinegar (optional).
- Add remaining veggies (celery, carrot, parsley) and stir to incorporate. Saute for 5-7 minutes to release the flavor from the veggies.
- Stir in the chicken, broth, and noodles. Increase temperature to medium-high heat and simmer for 15-20 minutes or until the noodles are starting to become tender. (For a richer broth, simmer the chicken in the broth without the noodles for 15-20 minutes before adding the noodles).
- Serve with a garnish of fresh parsley, lemon wedges, and/or some parmesan cheese!
Storing
Let any leftover soup cool to room temperature, then store in an airtight container (we use mason jars) in the fridge for 3-4 days. The noodles will continue to plump up as they sit, so keep that in mind.
I don’t recommend freezing chicken noodle soup as the noodles can become overly soft after thawing and reheating.
Tips & Variations
- Change the pasta. There are so many options for the pasta! Try different shapes of noodles or use wide egg noodles for a nostalgic flavor. Chicken noodle is also great with fresh homemade pasta, and it cooks even faster!
- Make your own broth. Save your veggie scraps and chicken bones to make your own homemade chicken broth. It tastes way better than storebought stuff!
- Add lemon juice. I LOVE lemon chicken noodle soup and often add it as a garnish. Start with as little as 1/4 cup and add more based on your personal preference. (I like mine a little puckery.)
- Play with the broth. If you’ve never tried simmering a parmesan rind in your soups before, consider this the sign to start. It adds a slightly sweet, cheesy, nutty flavor that makes your broth taste extra special. Just spoon them out before serving.
- Use a different pot. I love using the Dutch oven for this recipe because the heavy bottom keeps it from burning the veggies and it holds the heat forever! But, you can use any other soup pot you’d like.
- Add more broth. This recipe makes a nice, hearty soup with lots of veggies and noodles. If you want to stretch it a little further, add extra broth (I’d say about 1/2 quart to 1 quart more at most).
How to Serve
When I make a big pot of homemade soup, I almost always bake a loaf of bread or rolls. The bread in these pictures was the sourdough loaf from Wildgrain. So good! It’s also great with saltine crackers.
Personally, I like to serve my homemade chicken soup with a squeeze of lemon juice, a sprinkle of fresh parsley, and a little grated Parmesan.
FAQs
This recipe was made in a 5.5 qt Lodge Dutch oven and there was still plenty of space in the pot.
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Homemade Dutch Oven Chicken Noodle Soup
Equipment
- Cutting board
- Sharp knife
- Vegetable peeler
- Large Dutch oven
- Wooden spoon
- Ladle for serving
Ingredients
- 1 tsp butter, or olive oil
Vegetables
- 2-3 cloves of garlic, minced
- 1 shallot, minced
- 1 yellow onion, finely diced
- 3-4 celery stalks, sliced
- 2-3 carrots, peeled and sliced
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric, optional, for color
- 1/2 tsp dried thyme
- 2-3 bay leaves
- 2 tsp kosher salt, added to taste
Other Ingredients
- 2.5 quarts chicken stock, or up to 3 quarts
- 2 cups shredded chicken
- 1 tbsp fresh parsley, finely chopped
- 2 tbsp white wine vinegar, or dry white wine
- 4 oz dry spaghetti, broken into pieces
Instructions
- Place your dutch oven over medium heat. Melt butter or olive oil and let it warm for 1-2 minutes.
- Add aromatics (shallots, onion, and garlic) as well as bay leaves. Sautee for 2-3 minutes until the onions start to soften.
- Add spices (onion powder, garlic powder, turmeric). Stir well, then deglaze the pan with white wine vinegar (optional).
- Add remaining veggies (celery, carrot, parsley) and stir to incorporate. Saute for 5-7 minutes to release the flavor from the veggies.
- Stir in the chicken, broth, and noodles. Increase temperature to medium-high heat and simmer for 15-20 minutes or until the noodles are starting to become tender. (For a richer broth, simmer the chicken in the broth without the noodles for 15-20 minutes before adding the noodles).
- Serve with a garnish of fresh parsley, lemon wedges, and/or some parmesan cheese!
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