The ultimate cozy and comfort food, Dutch Oven Chicken Noodle Soup recipe is easy to make using rotisserie chicken. It’s a spin on classic chicken noodle soup recipe made creamy and rich with some decadent ingredients.
The days are getting cooler here in Illinois and our family is craving all things warm and cozy this time of year.
So basically, I plan on making dutch oven Chicken Noodle Soup on repeat until I’m instructed otherwise. And even then, I may be a rebel and keep on makin’ it!
I love a warm bowl of soup, don’t you?
Why you’ll love this easy chicken noodle soup
Here’s why I’m crushing on this flavor soup recipe.
Easy: It uses tender and juicy cooked, shredded chicken meaning this is a shortcut recipe. Hello, weeknight meal!
Customizable: I went all out for this soup adding some cream cheese to make a smooth, creamy and rich soup. It feels very much like a homestyle soup that’s been simmering on the stove for hours.
I can’t think of a better thing to love on during a cold winter night.
It holds well: this is a great recipe for those nights when we’re eating at different times. Around here, that’s a frequent occurrence.
Making chicken noodle soup in a cast iron Dutch oven means the soup stays warm for a while. You can make it, pop the lid on top and let it sit on the stove top if needed.
Keep in mind as it sits the noodles may soak up extra broth. No biggie.
Ingredients in this Homemade Chicken Noodle Soup recipe
- Cooked, shredded chicken – you can use cooked chicken thighs chicken breasts from poached or rotisserie chicken, or make a Instant Pot roast chicken
- Aromatics – carrots, celery and onion. Don’t throw away the leaves from the celery stalks. You can chop them up and use them, too!
- Butter – you can use salted or unsalted
- Chicken broth – you can use store bought broth or homemade chicken stock. I like to use a low-sodium chicken broth so I can control the salt content
- Seasonings – bay leaf, garlic powder, Italian seasoning, fresh or dried parsley, salt, black pepper, and paprika. Bay leaves give another layer of flavor to soups and help lighten up hearty dishes
- Cream Cheese
- Heavy cream
- Noodles – I used dumpling noodles which are egg noodles. They cook quickly and have a nice shape for soup.
How to make Chicken Soup in your Dutch Oven
I love when there are only a few steps to make a recipe. Less steps, less fuss!
Step 1: Saute your aromatics. We’re throwing the carrots, celery and onion into a dutch oven along with a little butter. Cook them on medium until they just start to brown and soften.
It’s totally okay – heck, recommended – to pop a piece in your mouth to see if it’s tender.
Oh, and even though the term Dutch oven sounds fancy-pants, it’s basically a solid pot or saucepan that has a lid and can also go in the oven.
We won’t need to use all the super powers of a Dutch oven in this recipe, but now you know.
Step 2: Add in seasonings and chicken broth. Everyone into the pool here!
You can use store bought broth or you can make rotisserie chicken broth. It’s totally up to you. We’re all these ingredients into the pan and stirring up the low.
Step 3: Add the cream cheese and heavy cream. Give it another stir and let it simmer on low for 5 minutes.
Step 4: Add the pasta. This is where the lid is key. You’ll use it to cover, then boil the noodles for 10 minutes until they’re tender.
Then add in the chicken, which is already cooked, and give it a stir.
Your chicken noodle soup is ready for eating!
You can use leftover chicken, make a big batch of chicken in the slow cooker, or even if you are in a pinch for time grab a rotisserie chicken.
I like using dumpling pasta but you can use anything like bowtie, wide egg noodles, ditalini, elbow, or even break spaghetti in smaller pieces.
You can always your favorite vegetables or even omit spices that you are not a fan of. Spinach, broccoli, or even cauliflower work well in this recipe
Olive oil can be substituted for the butter
What to serve with chicken noodle soup
Serve soup with sliced bread and butter, homemade Hawaiian sweet rolls or dinner rolls.
How to store chicken noodle soup?
You can store your soup refrigerated, in an airtight container, for 3-4 days. Keep in mind as it sits, it will soak up more broth, so you may have less liquid in your reheated soup.
Can you freeze chicken noodle soup?
Yes, chicken noodle soup freezes well! I recommend you let it cool completely before adding it to a freezer-safe container or bag.
When you are ready to serve make sure to thaw out before warming up, ideally in the fridge overnight.
This soup keeps 3 months in the freezer.
Can I make this soup ahead of time?
If you are making this soup ahead of time you might have to add an extra cup or two cups of chicken broth if you like a thinner broth.
If I do not have heavy cream could I use milk?
Nope, not really. Heavy cream really helps thicken this soup and makes it rich and creamy so I would say this is a must.
Other chicken soup recipes
More soup recipes
When you make this creamy chicken noodle soup, stop back and leave me a recipe rating or comment below. I’d love to hear from you!
- 3 cups shredded chicken, cut into bite-size pieces
- ½ cup carrots, thinly sliced ¼" thick (about 1-2 medium carrots)
- ½ cup celery, thinly sliced ¼" thick (about 1 celery stalk)
- ½ cup white onion, diced
- 3 Tablespoons butter, either salt or unsalted
- 7 cups chicken broth
- 1 bay leaf
- 1 Tablespoon garlic powder
- 2 teaspoon parsley, fresh or dried
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 4 oz. cream cheese
- 1 cup heavy cream
- 3 cups pasta, dumpling style is what I used
- In a saucepan sauté carrots, celery, onion, and butter in a large Dutch oven over medium-high heat. Sauté vegetables until tender, about 8-10 minutes.
- Lower heat to medium-heat and add in chicken broth, bay leaf, garlic powder, parsley, salt, pepper, and smoked paprika. Let simmer for 10 minutes.
- Add in cream cheese and heavy cream, stir broth and let simmer for 5 minutes.
- Next add in pasta, cover, and bring to a boil for 10 minutes.
- Once pasta is cooked add in shredded chicken and stir. Remove bay leaf. Reduce heat to low and serve when ready.
Taste for seasoning as you go. Don’t wait until the end to adjust your salt content.
Amount Per Serving: Calories: 385Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 102mgSodium: 1317mgCarbohydrates: 22gFiber: 2gSugar: 4gProtein: 19g