Dutch Oven Chicken Noodle Soup
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.
Servings: 10 cups
Calories: 385kcal
Ingredients
- 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
Instructions
- 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.
Notes
Taste for seasoning as you go. Don’t wait until the end to adjust your salt content.
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 22g | Protein: 19g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1317mg | Fiber: 2g | Sugar: 4g
