Dutch Oven Chicken Noodle Soup
I absolutely love my Dutch oven; it brings back cherished memories, from the delicious soups like this Dutch oven chicken noodle soup to the nostalgic memories of camping with my family and open fire cooking. This hearty and soul-warming bowl of soup, brings comfort and coziness to cold winter days.
How to Best Utilize a Dutch Oven for This Recipe?
- Even Heat Distribution:
Dutch ovens are known for their excellent heat retention and even distribution. When simmering the chicken and stock, be sure to use medium-low heat to maintain a gentle simmer without boiling over. - Aromatics and Sautéing:
Sauté the onions, garlic, celery, mushrooms, and leeks in the same pot after removing the chicken. This allows the vegetables to release their flavours directly into the soup base, resulting in a more robust taste. - Deglazing the Pot:
When sautéing the vegetables, some flavourful brown bits may stick to the bottom of the Dutch oven. To make the most of those little flavour bits, deglaze the pot by adding a splash of the chicken stock and scraping the bottom with a wooden spoon. This will infuse the soup with those delectable flavours. - Lid Control:
While simmering the soup, partially cover the Dutch oven with the lid. Leaving a small gap allows for slight evaporation and prevents the soup from boiling over. This ensures a more concentrated and flavourful broth. - Versatility in the Oven:
Dutch ovens are oven-safe, so you can easily finish the soup in the oven if needed. Once the pasta is added, you can place the Dutch oven, covered, in a preheated oven at a low temperature for a short time to allow the flavours to meld even further. - Don't Forget to Stir:
While simmering the pasta in the soup, stir occasionally to prevent it from sticking to the bottom. This ensures even cooking and prevents clumping. - Keep it on Low:
The Dutch oven retains heat exceptionally well, so you can turn off the heat a few minutes before the pasta is fully cooked. The residual heat will continue to cook the pasta gently without overcooking it.
Ingredients in the Dutch Oven Chicken Noodle Soup?
- Chicken breast fillets
- Chicken stock
- Dried mixed herbs
- Olive oil and Butter
- Onion
- Garlic
- Celery
- Cup mushrooms
- Leek (white part only)
- Risoni (or any other small pasta of your choice)
- Canned Corn kernel
- Parsley
How to use Rotisserie Chicken in the Dutch Oven Chicken noodle soup recipe?
If you prefer the convenience of using pre-cooked rotisserie chicken in your Dutch Oven Chicken Noodle Soup, there's an easy way to reinfuse it with flavour without compromising the taste. Follow these simple steps:
Rotisserie Dutch Oven Chicken Noodle Soup
- Chicken Stock
Use the best Chicken Stock you can find and replace the water in step 1 with more good quality chicken stock.
- Extra Flavour
Add teaspoon each, garlic powder and onion powder when sauteing the vegetables.
- Adding the Shredded Chicken:
Toss in the shredded rotisserie chicken and let it simmer in the flavourful stock for a few minutes before pasta is fully cooked. This will help the chicken absorb the broth's essence, enhancing its taste. Take care to cook pasta al dente.
Dutch Oven Chicken Noodle Soup
- Total Time: 30 minutes
- Yield: 4 1x
Description
Chicken noodle soup in dutch oven is one of my favourite comfort food recipes, its rustic and moreish - a hug in a bowl.
Ingredients
2 Chicken breast fillets
4 cups Chicken stock
4 cups extra water
1 teaspoon dried mixed herbs
1 tablespoons Olive oil
1 tablespoon Butter
1 Onion, finely chopped
2 Cloves garlic, peeled and crushed
2 Celery sticks, finely chopped
160g Cup mushrooms, thinly sliced
2 Leek (white part only), finely chopped
2 cups Risoni (or any other small pasta of your choice)
1 can Corn kernels
3 Sprigs parsley, chopped
Salt and pepper, to taste
Get Recipe Ingredients
Instructions
- Cook the chicken: Add the chicken breasts, chicken stock, extra water and mixed herbs to a Dutch oven or large saucepan, bring to the boil, then reduce the heat and simmer for about 10 minutes until the chicken is cooked through. Remove the chicken and strain the stock into a jug.
- Cook the vegetables: In the same pot, heat the olive oil and butter over medium heat, add the onion, garlic, celery, mushrooms and leek and cook for about 5 minutes until softened.
- Add the stock: Pour the strained stock back into the pot with the vegetables and bring to the boil.
- Cook the pasta: Add the risoni (or small pasta) and cook, stirring occasionally, for 12-15 minutes or until al dente.
- Shred the chicken: While the pasta cooks, cut or shred the cooked chicken into small pieces.
- Finish the soup: Add the chicken and corn to the pot and heat through, then stir in the parsley and season with salt and pepper.
- Serve: Ladle into bowls and serve immediately.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Dutch Oven
- Cuisine: Australian
Nutrition
- Serving Size:
- Calories: 545
- Sugar: 8.4 g
- Sodium: 1243.9 mg
- Fat: 12.3 g
- Carbohydrates: 60.6 g
- Fiber: 5.2 g
- Protein: 45.9 g
- Cholesterol: 117.1 mg
