Ground Chicken Noodle Soup (Dutch Oven)
This delicious ground chicken noodle soup, made in a trusty Dutch oven, brings warmth and comfort to your table in under 30 minutes.
Servings: 6 servings
Calories: 345kcal
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.
Freeze it in a freezer-safe container for up to 3 months. Make a double batch and freeze in one large or individual servings to allow for convenient thawing and reheating.
Nutrition
Calories: 345kcal | Carbohydrates: 36g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 388mg | Potassium: 727mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1847IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg
