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Meal Instructions
Specimen #0128·DUTCH OVEN·Easy

From-Scratch Dutch Oven Chicken Noodle Soup

Seared bone-in chicken thighs, buttery mirepoix, real broth, and tender egg noodles in one heavy pot.

Cook temp
MEDIUM
Total time
60m
REST
—
Serves
6
PULL AT
165°F
Ingredients
2 lbs Bone-In Skin-On Chicken Thighs
8 cups Low-Sodium Chicken Broth
8 oz Wide Egg Noodles
1 Yellow Onion — diced
3 Carrots — peeled and sliced 1/4-inch
3 Celery Ribs — sliced 1/4-inch
4 cloves Fresh Garlic — minced
1 tsp Fresh Thyme Leaves — or 1/2 tsp dried
1 tbsp Olive Oil
2 tbsp Fresh Parsley — chopped
to taste Kosher Salt
to taste Cracked Black Pepper
Equipment
6-Quart Dutch Oven
Tongs
Wooden Spoon
DirectionsGet to the point
1Sear 2 lbs bone-in chicken thighs in dutch oven, then remove and set aside.
2Sauté diced onion, carrot, and celery in the chicken fat with garlic and thyme.
3Pour in 8 cups broth, return chicken, and simmer 25 minutes until tender.
4Shred chicken off the bone, add 8 oz egg noodles, and cook 8 more minutes.
Dad pro tip

Bone-in thighs are non-negotiable — the collagen from the bones is what gives from-scratch soup its restaurant mouthfeel, and boneless breasts turn dry and sad after 25 minutes of simmering.

Kid adjustment

Cut the carrots and celery into smaller 1/8-inch coins and skip the black pepper garnish for a milder bowl.

Reheat

Reheat gently in a saucepan over medium-low heat for 6 to 8 minutes. Add 1/4 cup fresh broth to loosen if noodles have absorbed liquid overnight.

BASIS: Tested on 2 lbs bone-in skin-on chicken thighs in 6-quart enameled dutch oven with 8 cups low-sodium broth and 8 oz wide egg noodles.385 kcal · 32g protein · 28g carbs · 15g fat
USDA FoodData Central #171076
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