Homemade Dutch Oven Chicken Noodle Soup
With plump noodles infused in a rich, veggie-packed broth, this Dutch oven chicken noodle soup recipe is warm, cozy, hearty, and delicious!
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!