Quick Dutch Oven Chicken Noodle Soup has all the comfort of slowly made chicken noodle soup but made quickly with cooked chicken.
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.
- 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.
Quick Dutch Oven Chicken Noodle Soup
- 6 quart Dutch Oven or larger
- 1 tbsp olive oil
- 1 cup onion diced
- 8 oz carrots diced (5 large carrots)
- 2 oz celery diced (2 ribs)
- 1½ tbsp granulated chicken bouillon
- ¾ tsp dried thyme
- ¾ tsp dried parsley
- ½ tsp black pepper
- 10 cups water
- 1 bay leaf
- 8 oz egg noodles
- 4 cups cooked chicken cubed, chopped, diced, or shredded
- 2 tbsp fresh parsley chopped
- 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.
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 1/2 tsp 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.
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.