Today I’m finally sharing my Chicken Noodle Soup recipe that I’ve shown you ladies what feels like a million times on Instagram Stories. This is the easiest and fastest way I’ve found to make Chicken Noodle Soup that tastes A-MA-ZING. We eat it year-round, but I especially crave it when one of us is sick or it’s just gloomy outside. And a Dutch oven like this Le Creuset one really does something for the flavors. Even my picky-eater toddler requests this soup, so you know it’s good.
If you have a Trader Joe’s near you, that’s where I get my Organic Free Range Young Chicken because it’s the perfect size for my Dutch oven, and their Mirepoix mix saves time on chopping vegetables. I usually go to the grocery store and come home right away to make the soup. And it lasts for a few days in our house and even gets shared with family and friends, so the time investment pays off handsomely.
Please do let me know if you try it out!
P.S. The gold knob for this Dutch oven (isn’t it beautiful) is available for purchase on the Le Creuset website and is super easy to replace (it comes with silver by default). I’m obsessed with white and gold in the kitchen these days. My Le Creuset is not just a pretty face, though; I make all my soups in it, so it’s been a wonderful addition to my kitchen.
Easy Whole-Chicken Noodle Soup in a Dutch Oven
How I make my crowd-pleasing Whole-Chicken Noodle Soup in a Le Creuset Dutch oven
- 1 Chopped Shallot
- Whole Organic Free Range Young Chicken
- ~5 Tbsp Organic Better Than Bouillon Roasted Chicken Base
- Trader Joe's Mirepoix Mix (Chopped Celery, Carrots, & Onion)
- Egg Noodles
- Trocomare To taste
- Pepper To taste
- Herbs de Provence To taste
- Dill To taste
Sauté chopped shallot in butter until golden brown in the dutch oven
Add rinsed whole chicken to the dutch oven and fill with water
Add 5 heaping tablespoons of Better Than Bouillon to the water and season with Trocomare, Pepper, and Herbs de Provence (to taste)
Cook chicken covered for 25-30 minutes on medium heat until fully cooked (depends on the chicken's size), turning it upside down about halfway through (watch/adjust heat so that it doesn't boil over) and remove most of the froth on top but keep the water
Remove cooked chicken from the dutch oven and wait for it to cool down on a cutting board so you can debone the meat into a bowl (use a knife and clean hands)
Add Mirepoix Mix (chopped celery, carrots, & onion) to the chicken broth
Add cooked chicken pieces back to the chicken broth and cook until everything absorbs the chicken broth flavors
Add egg noodles (about half the package) and cook according to package directions (~9 minutes for mine)
Add dill at the very end and taste test
Serve and enjoy!