How to Make Dutch Oven Chicken Noodle Soup -

Up close image of chicken noodle soup inside of a small white bowl with a spoon.

Equipment

Dutch oven

Ingredients

1 pound chicken (I used chicken thighs) The chicken will get shredded or cubed so any cut of chicken will work.
6 cups water
5 tablespoons chicken bouillon powder
½ teaspoon salt
¼ teaspoon black pepper
1 14.5 ounce canned green beans Drained
1 14.5 ounce canned corn Drained
1 14.5 ounce canned carrots Drained
1 14.5 ounce canned peas Drained

Instructions

Over low to medium heat add 1 pound of uncooked chicken to a Dutch oven. (I used chicken thighs.) Add 6 cups of water and the chicken flavored seasoning, salt, and pepper. Place the lid on the Dutch oven and allow to cook for 15 minutes over low to medium heat.
Remove the chicken from the pot. Shred or cube the chicken, removing any bones, skin, or fat. Return the shredded or cubed chicken back to the pot.
To the Dutch oven, add the corn, peas, green beans, and carrots. (Drain if you are using canned vegetables.) Return the lid and allow to simmer over low to medium heat for 15 minutes.
Next, add the egg noodles to the Dutch oven. Return the lid to the pot and allow to simmer over low to medium heat for 15 minutes stirring every 5 minutes to ensure the noodles cook evenly.
Remove from the heat and allow the soup to cool for 5 minutes before serving.

Notes

Storage

Store any leftovers in the Dutch oven and place in the refrigerator. You can also store in an airtight container. If stored properly, the leftovers will remain fresh for 4 - 5 days.

Reheating

To reheat, place the Dutch oven on the stovetop and, over low to medium heat, allow to warm for 15 - 20 minutes or until it is heated thoroughly.

Nutrition

Serving: 1 cup | Calories: 118kcal | Carbohydrates: 23.9g | Protein: 5.6g | Fat: 1g