When the days are chilly, it's time to make our homemade chicken soup recipe. Dutch Oven Chicken Noodle Soup takes just minutes to make and is brimming with fresh vegetables, chicken and egg noodles.
There’s no denying that a bowl of chicken noodle soup is a bowl of comfort food.Make our easy recipe, Dutch Oven Chicken Noodle Soup, with egg noodles and fresh vegetables and you’ll have yourself a bowl of deliciousness!
Jump to:
- Dutch Oven Chicken Noodle Soup
- How to make homemade chicken noodle soup
- Swirls of Flavor Recipe Tips
- Substitutions
- Can you freeze chicken noodle soup?
- How long does homemade chicken noodle soup last in the refrigerator?
- Easy Chicken Soup Recipes
- Equipment
- Ingredients
- What goes with chicken noodle soup
- Dutch Oven Chicken Noodle Soup Recipe
Dutch Oven Chicken Noodle Soup
Brimming with celery, carrots, onions and corn every spoonful of this chicken vegetable soup is hearty and delicious.
I used two kinds of canned corn.
The canned corn kernels can be replaced with fresh corn kernels if you happen to have corn on the cob on hand.
The canned cream of corn give this homemade soup a hint of creaminess, and added flavor too, making a hearty chicken vegetable soup.
The fresh veggies add color and flavor and make this easy chicken soup oh so good!
I made this chicken noodle soup in my dutch oven pot but that’s not a requirement. You can also make this easy soup recipe in a medium saucepot too.
Prefer a gluten free soup? No worries! You can turn this recipe into a gluten free chicken noodle soup if you use gluten free pasta in place of the egg noodles.
You will also want to make our creamy chicken soup recipe and chicken orzo soup too!
I'm so happy that soup season is finally here.
The whole family will love a mug of our easy chicken noodle soup recipe when the cold weather has arrived.
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How to make homemade chicken noodle soup
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Melt butter over medium heat in a dutch oven and saute the onion, celery, and carrots until tender-crisp.
- Add in the skinless chicken breast pieces, salt and pepper and cook until chicken is opaque and no longer pink, about 3 minutes.
- Add chicken broth, corn kernels and cream corn and bring mixture to a boil over high heat.
- Add the egg noodles and cook until noodles are tender, about 8 minutes, stirring occasionally
Swirls of Flavor Recipe Tips
- You can make this recipe in a 6-quart large soup pot instead of in a dutch oven
- If the soup is too thick you can thin it out by adding more chicken broth
- Add about 1/3 cup of heavy cream for a creamier texture
- Stir in fresh dill at the end of the cooking time
- Add fresh parsley
Substitutions
- Prefer darker meat? Substitute boneless skinless chicken thighs for the chicken breasts
- Substitute chicken stock for the chicken broth
- Substitute your favorite small pasta, such as mini bows or mini penne, for the egg noodles
- Substitute olive oil for the butter
- Omit cooking the chicken and substitute shredded rotisserie chicken for the skinless chicken breast and stir in the cooked rotisserie chicken with the egg noodles
Can you freeze chicken noodle soup?
- Freezing chicken noodle soup can be done but without the noodles because they will become mushy if you freeze them.
- If you want to freeze your chicken soup, for best results, follow the recipe up until adding the uncooked egg noodles.
- Freeze the soup without adding the egg noodles because they will become mushy if you freeze them.
- You will want to add those noodles after you thaw the soup.
- Simply reheat the soup, bringing it to a boil, and then add the egg noodles and cook as directed in the last step of the recipe.
- Or you can cook the noodles separately and stir them into the soup.
How long does homemade chicken noodle soup last in the refrigerator?
- Homemade chicken noodle soup will last for three to five days in the refrigerator in an airtight container
- As always, I find it helpful to visit the FDA website for food storage guidelines
Easy Chicken Soup Recipes
Equipment
Ingredients
Ingredients for the best chicken noodle soup recipe:
- butter
- onion
- celery
- carrots
- boneless chicken breasts
- salt
- pepper
- chicken broth
- whole kernel corn
- cream-style corn
- egg noodles
What goes with chicken noodle soup
Dutch Oven Chicken Noodle Soup Recipe
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Ingredients
- 2 Tablespoons butter
- 1 small yellow onion chopped
- 1 celery rib chopped
- 1 cup chopped carrots
- 12 ounces boneless skinless chicken breasts , cut in bitesize pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cups chicken broth
- 1 can (15.25 ounces) whole kernel corn , drained
- 1 can (14.25 ounces) cream-style corn
- 2 cups (3 ounces) uncooked egg noodles
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Instructions
- Melt butter over medium heat in a dutch oven or saucepot and saute the onion, celery, and carrots until tender-crisp.
- Add in the chicken and season with salt and pepper and cook until the chicken is opaque and no longer pink, about 3 minutes.
- Add the chicken broth, corn kernels and cream corn and bring to a boil over high heat.
- Add the egg noodles and cook until the noodles are tender, about 8 minutes, stirring occasionally.
Notes
- You can make this recipe in a 6-quart large soup pot instead of in a dutch oven
- If the soup is too thick you can thin it out by adding more chicken broth
- Add about 1/3 cup of heavy cream for a creamier texture
- Stir in fresh dill at the end of the cooking time
- Add fresh parsley
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