Making Dutch oven chicken noodle soup from scratch is easier than it sounds. With tender chicken, egg noodles, and plenty of vegetables, it’s a cozy, comforting meal you’ll come back to again and again.
Jump to:
- Why You’ll Love This Chicken Noodle Soup Recipe
- Ingredient Information And Substitutions
- How To Make Chicken Noodle Soup In A Dutch Oven
- Frequently Asked Questions
- Tips For Making Chicken Noodle Soup From Carcass
- What Goes With Chicken Noodle Soup
- Other Hearty Soup Recipes To Try
- Dutch Oven Chicken Noodle Soup
Why You’ll Love This Chicken Noodle Soup Recipe
Everyone needs a solid chicken soup recipe they can rely on. This one checks all the boxes… comforting, flexible, and made with ingredients you likely already have on hand. What makes this soup especially great is how forgiving it is. You can make it with a rotisserie chicken, leftovers from a roast, or even just a carcass and a handful of vegetables.
Cooking it low and slow in a Dutch oven builds deep flavor without any extra work, making this easy homemade chicken noodle soup a true staple. It’s warm, nourishing, and exactly the kind of meal you want when someone’s under the weather, or you just want something simple and cozy. Here's why this one’s a keeper:
- Simple method, big flavor
- Easy to make with minimal prep
- Great for using up leftovers
- Freezer-friendly and make-ahead ready
- Cozy without feeling heavy
Ingredient Information And Substitutions
- Chicken- A rotisserie chicken works perfectly here- I love using the carcass for this. You can also use leftover roast chicken, turkey, or any cooked or raw chicken pieces you have.
- Noodles- Egg noodles are classic, but any small or medium pasta will work.
- Onion- Adds sweetness and depth to the broth as it cooks. Yellow or white onions both work well.
- Carrots- Bring natural sweetness and balance out the savory flavors. Parsnips are a great swap.
- Celery- Adds that classic savory backbone. Fennel can be used for a slightly different flavor.
- Fresh herbs- Parsley adds freshness and keeps the soup tasting light, while thyme gives the soup a classic, cozy flavor. Dried herbs can be used in a pinch, but reduce the amount.
- Garlic- Adds warmth and depth without overpowering the broth. Garlic powder works as a substitute.
- Whole black peppercorns- Provide gentle heat and better flavor than ground pepper. Cracked black pepper works too.
- Bay leaf- Optional. It adds subtle depth as the soup simmers. Remove before serving.
- Parmesan rind- Also optional, but highly recommended for extra richness and depth.
How To Make Chicken Noodle Soup In A Dutch Oven
Step 1- Brown the carcass.
Heat a Dutch oven over medium-high heat with a little oil. Brown the chicken carcass on all sides, then remove it and set it aside. If using chicken pieces, sub them right in, if cooked omit this step and add with the water.
Step 2- Build the vegetable base.
Add the onion, carrots, and celery to the same pot. Cook, stirring often, until softened and lightly caramelized.
Step 3- Add water and return the carcass.
Place the carcass back into the pot and add enough water to fully cover everything. Bring to a boil.
Step 4- Add the flavor bundle.
Wrap the garlic, herbs, peppercorns, and Parmesan rind in cheesecloth and add them to the pot.
Step 5- Simmer.
Lower the heat and simmer gently for at least an hour. Remove the sachet and season with salt to taste.
Step 6- Serve with noodles.
Ladle the soup over hot, cooked egg noodles and finish with grated Romano cheese.
Frequently Asked Questions
Yes. Let it cool completely, then freeze without the noodles for the best texture. Add freshly cooked noodles when reheating and a little more chicken broth if needed.
Crusty bread is always a great choice, especially warm and fresh. A simple green salad or a grilled cheese sandwich also pairs well, making the soup a complete meal.
Tips For Making Chicken Noodle Soup From Carcass
- This soup is a great way to use up leftover roast chicken and make the most of what you already have.
- Watch the heat. Stir vegetables often and lower the heat if they start browning too quickly. Also, keep the soup at a simmer instead of a full boil.
- Don’t skip the Parmesan rind. It adds depth without making the soup taste cheesy.
- This recipe is very flexible. Use up any extra vegetables you have in the fridge when making chicken noodle soup with carcass.
- Bundle your herbs. Using cheesecloth makes cleanup easy and keeps the broth clear.
- Add salt gradually, tasting as you go until the flavor is just right.
- Don't cook the noodles in the same pot. They'll absorb too much broth and turn mushy. Instead, cook the pasta al dente and ladle the soup over the noodles when serving.
- Ingredients to prep ahead- Dice the vegetables and shred the chicken.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
What Goes With Chicken Noodle Soup
This soup is comforting on its own, but pairing it with a few simple sides makes it even better. Try serving the leftover roast chicken noodle soup with:
Other Hearty Soup Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Dutch Oven Chicken Noodle Soup
Equipment
- Cheesecloth
Ingredients
- Cooking spray
- 1 chicken carcass or 1 package chicken thighs and use that meat
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 8-10 cups water, enough to cover all ingredients
- 3 sprigs fresh Parsley
- 3 springs fresh Thyme
- 2-3 cloves fresh garlic
- ½ teaspoon black peppercorns
- 1 Parmesan rind optional but amazing!
- 2 cups diced chicken meat
- 2 cups cooked egg noodles cooked to al dente as per package directions
- 1 teaspoon Kosher salt or more to taste
- Romano cheese for garnish
Instructions
- Spray a large heavy bottom dutch oven with cooking spray and heat over medium high heat.
- Brown the chicken carcass on all sides, around 5-6 minutes and remove from the pan.
- Add the onions, carrots and celery and saute for 5-6 minutes to soften and begin caramelizing (reduce the heat if you need to so as not to burn them and stir often).
- Return the carcass to the pan and fill the pan with water (about 6-8 cups). Bring to a boil.
- While you're waiting for the soup to boil, lay out a piece of cheese cloth (around a square foot) and in the middle place the parsley, thyme, garlic cloves, black peppercorns and parmesan rind. Roll it up into the cheesecloth and tie the ends together to seal it in and make a small packet. Place this into the water along with the chicken meat..
- Once it's boiling, reduce the heat to medium low. Simmer for around one hour (or more), partially covered, stirring periodically. You can add water as needed (or even broth at the end if you really need to).
- Once you're done simmering the soup, remove the carcass and the herb packet from the pot.
- Add the cooked noodles and salt the soup to taste (make sure you're started with a small amount, stirring it in and tasting. Repeat this process until it's reached the right flavor).
- Ladle into bowls and sprinkle with Romano cheese. Serve with crusty bread.
Video
Notes
- This soup is a great way to use up leftover roast chicken and make the most of what you already have.
- Watch the heat. Stir vegetables often and lower the heat if they start browning too quickly. Also, keep the soup at a simmer instead of a full boil.
- Don’t skip the Parmesan rind. It adds depth without making the soup taste cheesy.
- This recipe is very flexible. Use up any extra vegetables you have in the fridge when making chicken noodle soup with carcass.
- Bundle your herbs. Using cheesecloth makes cleanup easy and keeps the broth clear.
- Add salt gradually, tasting as you go until the flavor is just right.
- Don't cook the noodles in the same pot. They'll absorb too much broth and turn mushy. Instead, cook the pasta al dente and ladle the soup over the noodles when serving.
- Ingredients to prep ahead- Dice the vegetables and shred the chicken.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
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