Dutch Oven Chicken Noodle: 5 Comforting Recipes to Savor

Dutch Oven Chicken Noodle is a dish that brings warmth and comfort to any table. This incredible ultimate recipe for Dutch Oven Chicken Noodle Soup is not just a meal; it’s an experience that connects friends and family. With its rich flavors and hearty ingredients, it’s perfect for chilly evenings or when you just need a bowl of comfort. Let’s dive into the deliciousness of this homemade dish!

Why You’ll Love This Dutch Oven Chicken Noodle

There are countless reasons to adore this Dutch Oven Chicken Noodle recipe. For starters, it’s an easy Dutch oven chicken noodle recipe that can be made in one pot, saving you time on cleanup. This dish is also incredibly versatile; you can enjoy it as a hearty soup or transform it into a chicken noodle casserole in a Dutch oven. Furthermore, with its wholesome ingredients, it qualifies as a healthy Dutch oven chicken noodle meal, making it a guilt-free option for comfort food. Plus, with a prep time of just 10 minutes and a total cook time of 50 minutes, you’ll have a delicious meal on the table in no time.

Ingredients for Dutch Oven Chicken Noodle

Gather these items:

• 1 whole chicken (about 4-5 pounds)
• 8 cups chicken broth
• 2 tablespoons olive oil
• 2 medium onions, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

How to Make Dutch Oven Chicken Noodle Step-by-Step

1. Step 1: Rinse the whole chicken under cold water and pat dry with paper towels. Season generously with salt and pepper.
2. Step 2: In a large Dutch oven, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften.
3. Step 3: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Step 4: Place the seasoned chicken into the Dutch oven, along with the chicken broth. Add the thyme, parsley, and bay leaf. Bring to a boil.
5. Step 5: Reduce the heat to low and cover the Dutch oven. Let it simmer for about 40-50 minutes, or until the chicken is cooked through and tender.
6. Step 6: Carefully take the chicken out of the broth and set it aside to cool slightly. Remove the bay leaf from the pot and discard.
7. Step 7: Bring the broth back to a gentle boil. Add the egg noodles and cook according to package instructions, usually about 6-8 minutes.
8. Step 8: While the noodles are cooking, shred the chicken into bite-sized pieces, discarding the skin and bones.
9. Step 9: Once the noodles are cooked, return the shredded chicken to the pot. Stir well to combine all ingredients. Taste and adjust seasoning with salt and pepper as needed.
10. Step 10: Remove from heat and let it cool slightly before serving. Garnish with fresh parsley if desired.

Pro Tips for the Perfect Dutch Oven Chicken Noodle

Keep these in mind:

• Use fresh ingredients for the best flavor.
• Don’t rush the simmering process; it enhances the broth’s taste.
• Feel free to add other vegetables such as peas or corn for variety.
• Always taste and adjust seasoning before serving to ensure the perfect balance.
• This recipe is gluten-free as it uses egg noodles; consider whole grain noodles for a healthier option.

Best Ways to Serve Dutch Oven Chicken Noodle

Here are a few ideas:

• Serve with crusty bread for dipping to soak up the delicious broth. Try this ciabatta recipe for a perfect pairing.
• Pair it with a light salad for a complete meal. Check out our Mediterranean Chickpea Salad for a refreshing side.
• Consider adding a sprinkle of cheese on top for an extra layer of flavor.

How to Store and Reheat Dutch Oven Chicken Noodle

After enjoying your meal, you can store leftovers in an airtight container for up to three days in the refrigerator. To reheat, simply warm it on the stove over medium heat, adding a little extra broth if needed to loosen it up. This is a fantastic one-pot chicken noodle recipe that’s perfect for meal prep!

Frequently Asked Questions About Dutch Oven Chicken Noodle

What’s the secret to perfect Dutch Oven Chicken Noodle?

The secret lies in the quality of your ingredients and the simmering time. Using a whole chicken allows for rich flavor to develop in the broth, making it the best Dutch oven chicken noodle soup you’ll ever have. Learn more about the health benefits of chicken soup.

Can I make Dutch Oven Chicken Noodle ahead of time?

Absolutely! This dish can be made ahead of time and stored in the fridge. Just reheat it gently before serving. It’s also a fantastic option for meal prep!

How do I avoid common mistakes with Dutch Oven Chicken Noodle?

To avoid common mistakes, ensure the chicken is properly seasoned and don’t rush the cooking process. Let the chicken simmer until tender for the best results in a Dutch oven noodle dish with chicken.

Variations of Dutch Oven Chicken Noodle You Can Try

If you want to mix it up a bit, consider these variations:

• Add different vegetables like zucchini or spinach for added nutrition.
• Try using quinoa or rice instead of egg noodles for a healthy twist.
• Create a spicy version by adding red pepper flakes or hot sauce.
• Make a Dutch oven chicken noodle stew by thickening the broth with flour or cornstarch for a heartier meal.

Dutch Oven Chicken Noodle: 5 Comforting Recipes to Savor

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Dutch Oven Chicken Noodle Soup: An Incredible Ultimate Recipe

• Author: Andrew
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 whole chicken (about 4–5 pounds)
• 8 cups chicken broth
• 2 tablespoons olive oil
• 2 medium onions, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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Instructions

1. Rinse the whole chicken under cold water and pat dry with paper towels. Season generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Place the seasoned chicken into the Dutch oven, along with the chicken broth. Add the thyme, parsley, and bay leaf. Bring to a boil.
5. Reduce the heat to low and cover the Dutch oven. Let it simmer for about 40-50 minutes, or until the chicken is cooked through and tender.
6. Carefully take the chicken out of the broth and set it aside to cool slightly. Remove the bay leaf from the pot and discard.
7. Bring the broth back to a gentle boil. Add the egg noodles and cook according to package instructions, usually about 6-8 minutes.
8. While the noodles are cooking, shred the chicken into bite-sized pieces, discarding the skin and bones.
9. Once the noodles are cooked, return the shredded chicken to the pot. Stir well to combine all ingredients. Taste and adjust seasoning with salt and pepper as needed.
10. Remove from heat and let it cool slightly before serving. Garnish with fresh parsley if desired.

Notes

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg