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A bowl of chicken noodle soup with a spoon resting inside and a bun on the side.

Dutch Oven Chicken Noodle Soup

This comforting chicken noodle soup recipe is made in your Dutch oven and can be cooked over your campfire, camp stove, or on your stovetop at home. It's chock full of tender chicken thighs, vegetables, and egg noodles.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 5 servings
Calories 399 kcal

Equipment

  • Dutch oven (minimum 4-quart)

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium (7 oz | 200 g) onion diced
  • 2 large (5 oz | 143 g) carrots peeled and sliced into ¼-inch-thick half-moons
  • 2 celery stalks sliced
  • 2 teaspoons all-purpose seasoning blend
  • 1½ pounds (680 g) boneless, skinless chicken thighs (about 6)
  • 6 cups chicken broth plus more if needed
  • 6 ounces (170 g) dried egg noodles
  • Salt and freshly ground black pepper

Instructions
 

  • If cooking over a fire, prepare a fire for direct cooking.
  • Set a Dutch oven over medium heat over the fire, or on a camp stove or stovetop. Add the oil and let it heat for 1 minute.
  • Stir in the onion, carrots, and celery, and cook, stirring frequently, until softened, about 10 minutes. If the vegetables are starting to brown, reduce the heat or move the Dutch oven to a cooler part of the fire.
  • Sprinkle the seasoning blend over the chicken thighs and arrange them in a single layer in the Dutch oven. Pour in the chicken broth.
  • Cover the Dutch oven and bring the soup to a simmer. Let it cook until the chicken is cooked through and tender enough to shred, 20 to 25 minutes.
  • Remove from the heat and use two forks to shred the chicken thighs directly in the pot.
  • Return the soup to medium heat and bring to a simmer. Stir in the noodles, cover, and cook until tender, according to the package directions.
  • Season the soup with salt and pepper, to taste, and thin with extra broth, if desired. Serve immediately.

Notes

    • Get ahead--Chop your carrots, celery, and onion and mix up your all-purpose seasoning before heading out to camp.
    • Making ahead and freezing--The soup can be prepared without the noodles and refrigerated for up to 3 days or frozen for up to 6 months.
    • Storage and reheating--Store in a sealed container in your cooler or fridge for up to 3 days. Reheat in a Dutch oven or pot over medium-low heat. The noodles will break down a bit, and you may need to add extra broth to the soup when reheating.
    • Using leftover chicken--If you're making this with leftover shredded chicken or rotisserie chicken, add it to the soup when you add the noodles.
    • Dietary--This recipe is suitable for dairy-free diets. To make it gluten-free, use gluten free pasta instead of egg noodles.

Nutrition

Serving: 1large bowlCalories: 399kcalCarbohydrates: 55.2gProtein: 21.3gFat: 9gCholesterol: 27mgSodium: 477mgFiber: 5gSugar: 2.8g
Keyword chicken noodle soup, dutch oven cooking, dutch oven soup
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