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
- 350°F
- 177°C · preheat
- Total time
- 60 min
- 15 prep · 45 cook
- Pull at
- 165°F
- USDA safe minimum
Classic Chicken Noodle Soup in a Dutch Oven | One Pot Recipe · Simply Made Eats
Simply Made Eats shows sautéing mirepoix in a Dutch oven, simmering chicken in broth, and cooking egg noodles directly in the pot.
- Target //Cook at Medium (350°F / 177°C simmer) for 45 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum).
- Golden Rule //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.
- Family Tweak //Cut the carrots and celery into smaller 1/8-inch coins and skip the black pepper garnish for a milder bowl.
Ingredients
- 2 lbsBone-In Skin-On Chicken Thighs
- 8 cupsLow-Sodium Chicken Broth
- 8 ozWide Egg Noodles
- 1 Yellow Onion, diced
- 3 Carrots, peeled and sliced 1/4-inch
- 3 Celery Ribs, sliced 1/4-inch
- 4 clovesFresh Garlic, minced
- 1 tspFresh Thyme Leaves, or 1/2 tsp dried
- 1 tbspOlive Oil
- 2 tbspFresh Parsley, chopped
- to taste Kosher Salt
- to taste Cracked Black Pepper
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Get to the point
- 1
Sear 2 lbs bone-in chicken thighs in dutch oven, then remove and set aside.
- 2
Sauté diced onion, carrot, and celery in the chicken fat with garlic and thyme.
- 3
Pour in 8 cups broth, return chicken, and simmer 25 minutes until tender.
- 4
Shred chicken off the bone, add 8 oz egg noodles, and cook 8 more minutes.
Step by step
Tap a step to cross it offSear the Chicken Thighs
8 minHeat 1 tbsp olive oil in a 6-quart dutch oven over medium-high heat. Season 2 lbs bone-in skin-on chicken thighs with salt and pepper. Sear skin-side down for 5 minutes until deeply browned, flip and sear 3 more minutes. Remove to a plate.
WhyDo not skip the sear — the browned fond left on the pot floor is where 60% of the finished soup's flavor lives.
Build the Mirepoix
6 minReduce heat to medium. Add 1 diced yellow onion, 3 sliced carrots, and 3 sliced celery ribs directly to the rendered chicken fat. Cook 6 minutes, stirring, until softened and lightly golden.
WhyCutting all three vegetables to the same 1/4-inch thickness makes every spoonful cook evenly.
Bloom Garlic and Thyme
Add 4 minced garlic cloves and 1 tsp fresh thyme leaves (or 1/2 tsp dried). Stir for 30 seconds until fragrant.
WhyAdding garlic last prevents the burnt-bitter taste that ruins slow-simmered soups.
Deglaze and Simmer
25 minPour in 8 cups low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon. Return the seared thighs (and any resting juices) to the pot. Bring to a boil, then reduce to a low simmer, cover, and cook 25 minutes.
WhySimmer means a lazy bubble — a hard boil turns chicken thighs stringy and rubbery.
Shred the Chicken
Remove chicken to a cutting board. Discard skin and bones. Shred meat with two forks into bite-sized pieces and return to the pot.
WhyPulling the meat off the bones after simmering releases collagen that gives the broth silky body.
Cook the Noodles
8 minIncrease heat to medium and add 8 oz wide egg noodles directly into the simmering broth. Cook uncovered for 8 minutes until al dente. Season with salt and cracked pepper to taste. Finish with 2 tbsp chopped fresh parsley.
WhyCooking noodles right in the broth thickens the soup slightly with released starch — no cornstarch slurry needed.
- 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 & toddler adjustment
- Cut the carrots and celery into smaller 1/8-inch coins and skip the black pepper garnish for a milder bowl.
- Serve with
- Buttered saltine crackers · Grilled cheese sandwich triangles · Simple green salad with vinaigrette
- Reheating
- 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.
- Calories
- 385
- Protein
- 32 g
- Carbs
- 28 g
- Fat
- 15 g
Nutrition source: USDA FoodData Central #171076. Cook-time 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.
Frequently Asked Questions
How do you reheat leftover from-scratch dutch oven chicken noodle soup without ruining the texture?
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.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part.
How do I adapt this meal for picky kids or toddlers?
Cut the carrots and celery into smaller 1/8-inch coins and skip the black pepper garnish for a milder bowl.
What are the best side dishes to serve with this?
Recommended sides include Buttered saltine crackers, Grilled cheese sandwich triangles, Simple green salad with vinaigrette.