Quick Dutch Oven Chicken Noodle Soup

Jump to:

• What can I add to chicken soup to make it more flavorful?
• How to Make Dutch Oven Quick 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.

Get the Recipe

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