Dutch Oven Chicken Noodle Soup
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.
Servings: 6
Calories: 432kcal
Equipment
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 oz ) whole kernel corn , drained
- 1 can (14.25 oz ) cream-style corn
- 2 cups (3 ounces) uncooked egg noodles
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
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
Nutrition
Calories: 432kcal | Carbohydrates: 61g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1195mg | Potassium: 544mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3755IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg