Easy Ground Chicken Soup with Noodles (Dutch Oven)
When the chill of the season sets in, there’s nothing quite as comforting as a big pot of homemade soup. This delicious ground chicken soup, made in a trusty Dutch oven, combines lean ground chicken, tender vegetables, and noodles, all simmered together in one-pot in a rich, flavorful broth. Perfect for any cold day, this easy chicken soup brings warmth and comfort to your table in under 30 minutes!
Why you’ll love my ground chicken soup recipe
If you’re looking for a speedy but comforting winter meal that doesn’t break the bank, this easy chicken noodle soup is it. Here’s why:
- Quick, easy & budget-friendly: A simple, one-pot meal that’s ready in less than 30 minutes and requires only a few low-cost ingredients. Minimal clean-up is required!
- Versatile: Easy to adapt recipe to include your favorite seasonal veggies, type of chicken, or pasta shape.
- Balanced meal: Packed with lean protein, fresh vegetables, and broth, it makes a balanced weeknight meal everyone will love.
Large soup pot vs Dutch oven
You can use a large soup pot to make this chicken noodle soup. The Dutch oven simply guarantees consistent cooking of the ingredients and keeps the delicious soup warmer for longer. Perfect if you’re cooking for a crowd!
Ingredients
- Chicken: Lean ground chicken cooks fast and is super easy to prepare. For a richer flavor, opt for ground turkey. You can also use diced chicken breast, thighs, or precooked rotisserie chicken can be added at the end of cooking just to heat through.
- Vegetables: Chopped veggies incl. carrot, celery, yellow onion, and minced garlic add flavor, texture, and color to this vegetable chicken soup. You can use 1/4 tsp of garlic powder if you don’t have fresh garlic on hand. Substitute fresh with frozen vegetables for a lower-cost option.
- Pasta: I used homemade wide egg noodles, but any store-bought or homemade pasta shape works well.
- Chicken stock: Use homemade chicken broth for the best flavor or vegetable stock. Check out my homemade bone broth recipe for an even richer option.
- Seasoning: Dried thyme and a bay leaf add a rich flavor. You can use fresh herbs as well. Fresh parsley to garnish.
Variations
- Creamy ground chicken soup: Stir in a cup of heavy cream at the end of cooking for a creamy broth.
- Chicken rice soup: Replace noodles with cooked rice or wild rice for a gluten-free option.
- Chicken meatball soup: Turn the ground meat into flavorsome chicken meatballs with your favorite Italian seasoning and cook them before the vegetables. Set aside and add them back in later.
- Extra veggies: Add green beans, peas, leek, spinach, kale, or even fennel for an extra green veggie boost.
How to make chicken soup in the Dutch oven
- Prepare the vegetables.
- Sauté the vegetables except the garlic in olive oil.
- Add ground chicken, garlic, and seasoning.
- Cook until the ground chicken is not pink anymore.
- Add broth.
- Add noodles and cook until the pasta is al dente.
Related recipes
For more comforting soups and stews, check out the following recipes:
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Easy Ground Chicken Soup with Noodles (Dutch Oven)
This delicious ground chicken soup, made in a trusty Dutch oven, brings warmth and comfort to your table in under 30 minutes.
Ingredients
- 1 tbsp olive oil extra virgin
- 1 yellow onion finely diced
- 1 carrot peeled and diced
- 1 celery stalk diced
- 1 lb ground chicken
- 1 garlic clove minced
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 4 cups chicken stock
- 1 dried bay leaf
- 8 oz dried noodles
- 2 tbsp fresh parsley optional
Instructions
- In a large Dutch oven over medium heat, add olive oil to sauté onion, carrot, and celery for 2-3 minutes until softened.1 tbsp olive oil, 1 yellow onion, 1 carrot, 1 celery stalk
- Add the ground chicken, breaking it into smaller pieces with a wooden spoon. Add minced garlic and season with thyme, salt, and black pepper. Cook the ground chicken until no longer pink for 1-2 minutes.1 lb ground chicken, 1 garlic clove, 1/2 tsp dried thyme, 1/4 tsp salt, 1/8 tsp ground black pepper
- Pour in chicken stock and bay leaf, bringing everything to a simmer. Add noodles, cooking until noodles are al dente.4 cups chicken stock, 1 dried bay leaf, 8 oz dried noodles
- Season to taste with salt and pepper. Serve hot with some fresh parsley if you have it on hand.2 tbsp fresh parsley
Notes
Storage tips:
Cool the soup and store it in an airtight container in the refrigerator for 3-4 days.
It also freezes well in a freezer-safe container for up to 3 months. Make a double batch and freeze in large or individual servings to allow for convenient thawing and reheating.
Nutrition
Calories: 345kcalCarbohydrates: 36gProtein: 23gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 102mgSodium: 388mgPotassium: 727mgFiber: 2gSugar: 5gVitamin A: 1847IUVitamin C: 4mgCalcium: 35mgIron: 2mg
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