Quick Dutch Oven Chicken Noodle Soup has all the comfort of slowly made chicken noodle soup but made quickly with cooked chicken.
Can get enough soup? Then try our Dutch Oven 7 Can Soup or Dutch Oven Ham and Bean Soup.
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- What can I add to chicken soup to make it more flavorful?
- How to Make Dutch Oven Quick Chicken Noodle Soup
- Our favorite tools to make Quick Dutch Oven Chicken Noodle Soup!
- Other Dutch Oven Soups, Stews, and Chili Recipes
- Get the Recipe
- Substituting bouillon granules to cubes.
- Substituting broth for both water and chicken bouillon.
- Using a grocery store rotisserie chicken.
- Delicious Quick Soup Recipes
There is nothing more comforting or satisfying when you have a cold or on a cold day than chicken noodle soup.
Just like all delicious comfort foods, they can take hours to make to be their best. Sometimes, we just don't have hours.
That's where this quick version comes in handy.
The upside to chicken is it's generally a lean meat, a diet-friendly protein. The downside to chicken is it can be pretty bland.
What can I add to chicken soup to make it more flavorful?
When making homemade chicken soup, whether using canned, cooked, or raw chicken, the broth can be rather anemic and drab.
Sometimes the mirepoix (trinity of onions, celery, and carrots) aren't enough to bolster the flavor.
Using herbs, spices, and bouillon (or broth), and garlic are an easy way to buoy your broth.
Here are some simple ideas to jazz up your soup base.
- Thyme
- Rosemary
- Parsley
- Herbs de Provence (French herb blend with lavender)
- Pinch of sage or even poultry seasoning
- Bouillon cubes or granulated bouillon (but reduce the amount of salt in the overall recipe). Swap chicken broth for water.
- Garlic, fresh, powder, or granulated
- Black pepper
- Chives or green onions.
How to Make Dutch Oven Quick Chicken Noodle Soup
As usual, prep all your vegetables first.
If you purchased a grocery store chicken, remove the meat from the bone.
Warm the Dutch oven over medium heat, and once it's warmed up, add the oil. Then crank the heat to medium-high.
Toss in your onions and cook for two to three min. Until they begin to soften. They'll start to become translucent.
Toss in the garlic, carrots, and celery. Sauté for another minute or so.
If you are too impatient, add all the veggies at once and get going.
Sprinkle in the granulated bouillon, thyme, parsley and pepper stirring it really well. (See the notes below if you're bouillon cubes or broth instead of granulated bouillon.)
Once the seasonings and spices have bloomed, or become aromatic, pour in the water. Give this a lovely stir as some of the herbs and spices may have clumped onto the vegetables.
(Again, see the notes below if you're using a grocery store chicken that has renderings in the container. There's some liquid gold to be found there.)
Bring to a boil, and allow to boil for five minutes. The liquid may slightly reduce.
Without burning your tongue, taste for seasonings at this point. Make any adjustments for your personal tastes.
Stir in the egg noodles and cook according to package directions. Usually about seven minutes. Unless you're using the fancy Amish kind, those take 18-21 minutes.
Don't forget to occasionally give it a stir or you might end up with some noodle clumps that are still hard in the center.
During the last minute or so of the noodle cooking time, stir in the chicken.
Once the noodles are done, remove the soup from the heat.
Dish it up, garnish with fresh parsley if you're being fancy, and serve it to the delight of all.
Our favorite tools to make Quick Dutch Oven Chicken Noodle Soup!
Lodge Blacklock 5.5 quart Cast Iron Dutch Oven
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BuzzyWaxx Original Blend - Cast Iron and Carbon Steel Seasoning
Buy Now →Other Dutch Oven Soups, Stews, and Chili Recipes
If you tried this Quick Dutch Oven Chicken Noodle Soup or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Quick Dutch Oven Chicken Noodle Soup
Equipment
- 6 quart Dutch Oven or larger
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 8 oz carrots diced (5 large carrots)
- 2 oz celery diced (2 ribs)
- 1½ tablespoon granulated chicken bouillon
- ¾ teaspoon dried thyme
- ¾ teaspoon dried parsley
- ½ teaspoon black pepper
- 10 cups water
- 1 bay leaf
- 8 oz egg noodles
- 4 cups cooked chicken cubed, chopped, diced, or shredded
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the Dutch oven over medium high heat.
- Once hot, add the oil.
- Add the onions, cook for 1 minute, stirring continously.
- Add the carrots and celery, stir well; cook for an additional 2-3 minutes or until they begin to soften.
- Sprinkle in the granulated bouillon, thyme, parsley, and pepper; stir well to bloom.
- Once spices are aromatic, add the water and bay leaf, stir to mix in the herbs that may cling to the vegetables.
- If using a grocery store rotisserie chicken, see notes below.
- Bring to a boil and boil for 5 minutes, allowing it to slightly reduce.
- Taste for seasonings, make any adjustments based on personal tastes.
- Stir in the egg noodles and cook according to package direction times, usually about 7 minutes; stirring occassionally.
- The last minute of the noodle cooking time, add the chicken; stir well.
- Once the noodles are done, remove from heat.
- Garnish with fresh parsley; serve and enjoy.
Notes
Substituting bouillon granules to cubes.
Use 4-6 chicken bouillon cubes in place of the granulated chicken bouillon. Start with less, allow to dissolve and add more as needed.Substituting broth for both water and chicken bouillon.
Use 10 cups of chicken broth and start with ½ teaspoon salt, increasing the salt to the desired taste. Using broth in place of bouillon will result in a less richly flavored broth, but will still be delicious.Using a grocery store rotisserie chicken.
If using a grocery store rotisserie chicken, add all the renderings in the bottom of the continer, Then using the water (or broth) for the soup, rinse the container out into the soup to get any left behind renderings. Hot water or broth will work best for this.Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Delicious Quick Soup Recipes
- Dutch Oven Gnocchi Chicken Soup
- Quick Minestrone Soup from The Complete Savorist
- Dutch Oven 7 Can Soup
- Turmeric Chicken Soup from The Complete Savorist
Spencer Adams
This is an amazing mix of tender chicken, noodles, veggies and perfectly seasoned broth and it’s quick to prepare!
Alan Kilpatrick
I haven't actually tried this recipe yet but it's getting towards fall of the year and I will be making this soon. It looks so simple and delicious. According to the ingredients it should be better than the recipe I have used for years.
Tara
Such a comforting soup! Definitely perfect for the rainy weather today. I love how easily it comes together too.
Paula
Loved this chicken noodle soup! My first time trying it in the dutch oven and it was so flavorful!
Donalyn Ketchum
A really nice option when I don't have time for my normal chicken soup and almost as tasty - great idea!
Justine
I looooove a soup with a ton of veggies. This was absolutely delicious!
Lauren
The kids came down with a spring flu so we made this chicken noodle soup. It was delicious, both of them really enjoyed it as did I!