How Long to Cook Chicken Noodle Soup (Bone-In Thighs, Mirepoix & Egg Noodles) in the dutch oven
Specification: 2 lb bone-in skinless chicken thighs, 2 cups chopped carrots, celery, and onions, 8 cups low-sodium chicken broth, 6 oz wide egg noodles; chicken poached then shredded and noodles cooked directly in hot broth
3-Step Execution Protocol
Preheat dutch oven to Gentle simmer (325°F stovetop base, steady rolling bubbles under heavy lid). Prepare chicken noodle soup (bone-in thighs, mirepoix & egg noodles) (2 lb bone-in skinless chicken thighs, 2 cups chopped carrots, celery, and onions, 8 cups low-sodium chicken broth, 6 oz wide egg noodles; chicken poached then shredded and noodles cooked directly in hot broth).
Cook for 30–35 mins total (25 min chicken poach + 6–8 min noodle finish). Do not flip; allow surface to develop undisturbed.
Chicken thighs pull cleanly away from bone with two forks; carrots are knife-tender; egg noodles are swollen, tender, and al dente. Confirm internal temperature reaches 175°F–180°F at thickest part of chicken thigh (USDA FSIS poultry minimum 165°F). Rest for 5 minutes before serving.
USDA FSIS "Poultry: Safe Cooking and Handling" (165°F minimum safe internal temp); Lodge Cast Iron Dutch Oven Soup Reference Manual; Cook's Illustrated "All-American Chicken Noodle Soup" simmer timing benchmarks.