Dutch Oven Chicken Noodle Soup
User Reviews
5
Dutch Oven Chicken Noodle Soup
Description
This Dutch Oven Chicken Noodle Soup begins with searing chicken thighs in olive oil and butter to create a rich base with crispy, golden skin. Aromatics including onion, celery, carrots, garlic, thyme, and bay leaves are sautéed to develop flavor before adding cold water and apple cider vinegar. The chicken returns to the pot and the mixture simmers for 90 minutes, yielding a homemade broth infused with savory chicken and herb notes. After removing the chicken, the meat is shredded to be added back later.
Once the broth is ready, chopped onion, celery, carrots, and egg noodles are added. These ingredients cook until tender, blending textures from firm vegetables, tender chicken, and soft noodles. Seasoning with salt and freshly cracked black pepper adjusts the final taste to preference.
The soup can be served immediately or stored and reheated properly to retain texture. It can also be prepared as a freezer meal by omitting noodles until reheating to preserve their quality. This approach makes it suitable for batch cooking and serving whenever desired.
Ingredients
Homemade Chicken Broth
- 2 tbsp olive oil
- 2 tbsp butter
- 4 chicken thighs bone in and skin on
- salt kosher salt
- black pepper kosher salt
- 1/2 yellow onion quartered, large
- 2 carrot peeled, medium
- 2 celery washed and chopped in half, ribs
- 1 garlic cut in half horizontally, head
- 3 thyme sprigs, fresh
- 2 bay leaf
- 8 cups water cold
- apple cider vinegar 2 tsp, capful
Chicken Noodle Soup
- 1/2 onion small diced, large
- 2 celery washed and sliced 1/4 inch pieces, stalks
- 2 carrot peeled and sliced into 1/4 inch coins
- 12 ounces egg noodles dried
- salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
Instructions
- Make the Chicken Broth
- In a large dutch oven pot, heat the oil and butter over medium high heat until the fat is shimmering hot.
- Pat the chicken thighs' skin dry with a paper towel, then season generously with salt and pepper. Place the thighs skin-side down in the hot oil and sear for 3-4 minutes, until the skin is crispy and golden brown.
- Flip the chicken over and sear the meat for another 3-4 minutes, until there is a golden brown crust. Remove them from the pan and place onto a plate.
- Turn the heat down to medium and add the quartered onion, celery, carrots, halved garlic head, thyme sprigs, and bay leaves. Season with a teaspoon of kosher salt. Sear until the vegetables gain some color, for 3-5 minutes.
- Pour in the cold water and the apple cider, then add the chicken thighs back to the pot.
- Let the broth come to a simmer. Cover and simmer for 90 minutes.
- After the 90 minutes are up, remove the chicken thighs with tongs to let cool enough to shred, and carefully strain the chicken broth into a wire mesh strainer lined with paper towels over a large mixing bowl. Try to keep the vegetables in the bowl so the fat and liquid fall into the paper towels (only if you're using the fat in the next steps).
- Set aside. Transfer the fat from the paper towels into a small container, if using.
- Make the Chicken Noodle Soup
- Add the chicken fat back into the dutch oven and turn the heat to medium heat.
- Toss in the diced onion, sliced celery, and sliced carrots into the pot. Give them a teaspoon of kosher salt, then sauté for 4-5 minutes to gain some brown color.
- Add the broth back to the pot and let simmer for 10 minutes.
- While the vegetables are simmering, shred the cooked chicken and discard the skin and bones.
- After the 10 minutes are up, add the shredded chicken and egg noodles to the soup. Turn the temperature up to medium high and cook the noodles until al dente according to package directions.
- Taste the soup and season with salt and pepper to taste.
- Serve hot in soup bowls with crusty bread.
Notes
- Cool soup to room temperature before refrigerating in an airtight container; consume within 4 days.
- Expect noodles to absorb broth and soften further as leftovers; reheat carefully to avoid overcooking them.
- For freezing, prepare soup without noodles, cool, and freeze in airtight containers labeled with dates for up to 3 months.
- Thaw frozen soup overnight in the refrigerator, then heat on the stove and add uncooked noodles, cooking until al dente before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 253kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 96mg | 32% |
| Sodium | 266mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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