Dutch Oven Chicken Soup
Warm up your kitchen with this hearty and flavor-packed Dutch Oven Chicken Soup, a comforting classic elevated with tender bone-in chicken thighs, aromatic veggies, and perfectly cooked egg noodles. Slowly simmered in a rich, herb-infused chicken broth, this recipe delivers a wholesome, home-cooked meal that’s perfect for cozy weeknight dinners or meal prepping for the week ahead. Made in just one pot, it features a delectable blend of thyme, parsley, and garlic, creating an irresistible depth of flavor. Garnished with fresh parsley for a vibrant finish, this easy, 50-minute recipe will quickly become your go-to for ultimate comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds chicken thighs (bone-in and skin-on, trimmed of excess fat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 leaf bay leaf
- 2 cups wide egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Place the chicken thighs skin-side down in the hot Dutch oven and sear for 4-5 minutes on each side until golden brown. Remove and set aside on a plate.
In the same Dutch oven, reduce the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the chicken broth and scrape the bottom of the Dutch oven to deglaze. Add the thyme, parsley, and bay leaf.
Return the seared chicken thighs to the Dutch oven, submerging them in the broth. Bring the soup to a simmer, then cover with the lid and reduce the heat to low. Let it cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken thighs from the Dutch oven and place them on a plate to cool slightly. Discard the skin and bones, then shred the chicken meat into bite-sized pieces using two forks.
Add the wide egg noodles to the simmering soup and cook for 8-10 minutes, or until tender.
Return the shredded chicken to the soup and stir to combine. Taste and adjust seasoning with additional salt and pepper as needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 7449 mg | 324% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 14.1 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 382 mg | 29% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
