Dutch Oven Chicken Noodle Soup

A bowl of homemade chicken noodle soup with parsley, dill, and lemon.

This homemade chicken noodle soup recipe is a classic comfort food! Tender chicken thighs, fresh vegetables, and bright herbs in a flavorful broth make the perfect cozy soup for sick days or a cold winter night. Freezes well. Ready in one hour!

Course Main Course, Soup

Cuisine American

Keyword baked chicken wings, chicken noodle, chicken stock, dutch oven

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 1266kcal

Author Lauren LeBlanc

Equipment

Ingredients

3 - 3 ½ pounds bone in chicken thighs skin removed and fat trimmed
1 ½ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground thyme
½ teaspoon paprika
⅛ teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
2 tablespoon unsalted butter
2 large carrots about 1 cup sliced
2 large stalks celery about 1 cup diced
1 medium yellow onion about 1 cup diced
2 cloves garlic minced
¼ cup dry white wine like sauvignon blanc
8 cups chicken stock warmed, use homemade or good quality
1-2 tablespoons lemon juice freshly squeezed
2 tablespoons fresh parsley finely chopped
2 teaspoons fresh dill finely chopped
½ pound dried pasta of choice I like wide egg noodles, ditalini, or orzo

US Customary - Metric

Instructions

PREP: Dice carrots, celery, and onions. Mince garlic. Remove skin from chicken thighs and trim any excess fat.
SEASON: Pat chicken dry with paper towels and season with salt, onion powder, garlic powder, dried basil, dried oregano, ground thyme, paprika, and cayenne pepper.
SEAR: Heat a dutch oven over medium-high heat. Sear the chicken thighs in olive oil for about 3-5 minutes per side, until browned. Set chicken thighs aside. They will not be completely cooked.
SAUTÉ: Melt butter and add carrots, celery, and onion and sauté for about 5 minutes, until onions are turning translucent. Add in garlic and cook until fragrant, about 30 seconds.
DEGLAZE: Deglaze with white wine and scrape up any browned bits (fond). Cook until alcohol burns off, about 2 minutes.
SIMMER: Pour in chicken stock and add thighs back to the pot. Bring up to a simmer and cook uncovered for about 30 minutes until chicken is cooked through and vegetables are soft. Skim off any foam that rises to the top.
BOIL: Bring a separate large pot of salted water to a boil and cook the pasta to al dente according to package directions. Drain and set pasta aside. *If you will be consuming all the soup now, you can boil the pasta in the soup for the best flavor, but If you will be refrigerating or freezing leftovers, I recommend cooking the pasta separately.
DEBONE: Remove the chicken from the pot and let it cool enough to handle. Remove bones and gristle and discard. Chop thigh meat into bite-sized pieces, then add back into the pot.
FINISH: Stir in lemon, fresh parsley, and dill. Season with salt and black pepper to taste. Serve warm with pasta.

Notes

If you plan on freezing some of the soup, then boil the noodles separately. Freezing the soup with noodles in it will cause the noodles to be mushy when reheating.
Use bone in chicken thighs for the best flavor.
Store leftover soup separately from the pasta in an airtight container in the refrigerator for 3-4 days. It’s even better the next day!
To freeze, add soup (without pasta) to a freezer-safe container and freeze for up to 6 months. Don’t forget to label and date! Defrost frozen soup overnight in the fridge or in a large bowl of cold water.
This soup reheats well in the microwave or on the stovetop. Remove the soup from heat, then stir in the pasta so it doesn’t get mushy.

Nutrition