Description
A warm, comforting Dutch oven chicken noodle soup featuring boneless chicken, low-sodium broth, classic vegetables, and egg noodles.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 medium onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Place the chicken in a Dutch oven and pour in the chicken broth so the chicken is fully covered. Season lightly with salt and pepper.
- Bring to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Cook until the chicken reaches 165°F and is opaque in the center, about 18–22 minutes.
- Transfer the cooked chicken to a cutting board and shred it with two forks, or chop into bite-sized pieces. Return the shredded chicken to the pot.
- Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the pot. Stir in the thyme and taste for seasoning—add more salt and pepper if needed.
- Simmer for 10 minutes, until the vegetables are tender but still hold their shape.
- Stir in the egg noodles and cook uncovered for 5–7 minutes, until the noodles are al dente. Taste and adjust seasoning again.
- Ladle into bowls and finish with chopped fresh parsley.
Notes
For best texture, freeze soup without the noodles and add them when reheating. Adjust the seasoning as needed during cooking.