Want to make tasty chicken noodle soup and chicken stock? The article will show you how to make Dutch oven chicken noodle soup and homemade chicken stock step by step. 

First, cook chicken bones, meat, and vegetables slowly to make a yummy broth. Then, assemble the soup in a Dutch oven to ensure it cooks evenly and tastes great. Whether you follow a usual recipe or try new ingredients, this cooking adventure will make you feel warm, complete, and happy.

What Is Chicken Noodle Soup?

Chicken Noodle Soup is a warm and comforting soup made with chicken, noodles, and vegetables such as carrots, celery, and onions. Cooks often flavor it with herbs such as parsley, thyme, and bay leaves. People usually eat this soup when cold or when they want comfort food. You can make it from scratch or use ready-made ingredients.

What Is Chicken Stock?

The chicken stock comprises bones, meat, vegetables, herbs, and spices. Chicken broth is similar but usually made with chicken, vegetables, herbs, and spices. The main difference is that chicken stock contains bones, while chicken broth does not.

Why You’ll Love The Dutch Oven Chicken Noodle Soup And Homemade Chicken Stock?

You’ll love Dutch Oven Chicken Noodle Soup because it’s delicious and filling, perfect for a comfort meal. Homemade chicken stock gives it a rich flavor you can’t get from the store-bought version. Cooking in a Dutch oven ensures that everything heats evenly and mixes well. The soup has tender chicken, fresh vegetables, and soft noodles, making it healthy and satisfying.

Making your stock means you can choose the ingredients, making the soup more natural and more nutritious. It’s the perfect comfort food on a cold day or when feeling sick.

How To Make Dutch Oven Chicken Noodle Soup And Homemade Chicken Stock: (The Detailed Recipe)

For a step-by-step guide on how to make Dutch oven chicken noodle soup and homemade chicken stock, here are the detailed recipes for both.

Chicken Noodle Soup (The Detailed Recipe):

• Cuisine: American
• Servings: 4 people
• Preparing Time: 12 Minutes
• Cooking Time: 32 Minutes
• Total Time: 44 Minutes
• Course: Main Course Soup
• Calories: 218 kcal
• Equipment:

1. Enameled Pot
2. Pan

Ingredients For The Recipe:

• 1800ml chicken or vegetable stock (or a savory Miso soup mix for a rich umami flavor)
• 2 boneless, skinless chicken breasts (about 350g, tender and juicy)
• 2 tsp chopped fresh ginger (zesty and aromatic)
• 2 garlic cloves, finely chopped (pungent and savory)
• 100g rice or wheat noodles (slippery and satisfying)
• 4 tbsp sweetcorn, canned or frozen (sweet and crunchy bursts)
• 4-6 mushrooms, thinly sliced (earthy and tender)
• 4 spring onions, shredded (fresh and mildly spicy)
• 4 tsp soy sauce, plus extra for serving (salty and savory depth)
• Mint or basil leaves and a little shredded chili (optional for a refreshing and spicy garnish)

Instructions For The Prime Rib Recipe:

1. Prepare The Broth:

To learn how to make Dutch oven chicken noodle soup and homemade chicken stock, bring the chicken or vegetable stock to a gentle boil over medium heat in a large pot.

2. Cook The Chicken:

For the next step in how to make Dutch oven chicken noodle soup and homemade chicken stock, add the chicken breasts to the boiling stock. Reduce the heat to low and cook for 15-20 minutes, or until the chicken is tender. Remove the chicken breasts from the pot and set them aside to cool slightly. Once cooled, cut the chicken into small, bite-sized pieces.

3. Add Aromatics:

Add chopped ginger and garlic to the simmering stock. Let it cook for about 5 minutes to blend the flavors.

4. Cook The Noodles:

Add the rice or wheat noodles to the pot and cook according to the package instructions until they are soft and cooked.

5. Add Vegetables:

Stir in the sweetcorn, chopped mushrooms, and chopped chicken. Cook an additional 3-5 minutes until the vegetables are tender.

6. Season The Soup:

Add chopped spring onions and 4 tbsp soy sauce to the pot. Stir well to combine. Taste and adjust seasoning with additional soy sauce if needed.

7. Garnish And Serve:

Once you’ve perfected how to make Dutch oven chicken noodle soup and homemade chicken stock, ladle the soup into bowls. Garnish with mint or basil leaves and a touch of chopped chili for a fresh, spicy kick. Serve hot with extra soy sauce on the side for additional seasoning.

Homemade Chicken Stock (The Detailed Recipe):

• Cuisine: American
• Servings: 2 Litres
• Preparing Time: 6 Minutes
• Cooking Time: 3 Hours 5 Minutes
• Total Time: 3 Hours 11 Minutes
• Course: Stock
• Calories: 19 kcal
• Equipments:

1. Stockpot
2. Stove

Ingredients For The Recipe:

• 2 kg chicken carcasses or wings (for a rich and flavorful broth base)
• 2 carrots, cut into chunks (sweet and earthy orange vegetables)
• 2 onions, skin on, cut into quarters (robust and aromatic alliums)
• 2 leeks, cut into chunks (mild and slightly sweet green vegetables)
• 2 sticks of celery, cut into chunks (crisp and refreshing stalks)
• 2 garlic cloves, bashed (fragrant and pungent bulbs)
• Bouquet garni of 4 parsley stalks, 4 sprigs of thyme, and 2 bay leaves, tied with string (a bundle of fresh herbs for flavor infusion)
• 10 peppercorns (for a hint of savory spice)
• 2 cloves (fragrant and warming spice buds)

Instructions For The Chicken Stock Recipe:

1. Prepare The Ingredients:

To begin making homemade chicken stock for your Dutch oven chicken noodle soup, rinse the chicken carcass or wings under cold water and pat them dry with paper towels. Cut the carrot, onion (keeping the skin on for added flavor), leek, and celery into large pieces.

2. Simmer The Ingredients:

Combine the chicken carcass or wings, chopped vegetables, pounded garlic cloves, bunches of gurney, pepper, and cloves in a large stockpot. Cover the ingredients with cold water, making sure they are completely submerged.

3. Bring To A Boil:

Place the stockpot over medium-high heat and bring the water to a gentle boil.

4. Reduce To Simmer:

After reaching a boil, lower the heat to keep a gentle simmer.

5. Simmer And Infuse:

Let the stock simmer gently, uncovered, for about 2-3 hours. This allows the flavors to blend and develop.

6. Strain The Stock:

After boiling the stock, follow the steps for how to make Dutch oven chicken noodle soup and homemade chicken stock by removing the stockpot from the heat. Carefully strain the stock through a fine mesh sieve or cheesecloth into a clean bowl, discarding the solids.

7. Cool And Store:

Allow the chicken stock to cool to room temperature before transferring it to an airtight container or freezer bag. Refrigerate the stock for up to 3 days or freeze it for more extended storage. Be sure to leave some space at the top of the container for expansion when frozen.

Nutrition Information Of Chicken Noodle Soup And Chicken Stock:

Chicken noodle soup is generally low, around 100-150 calories per serving. It is a good source of protein from chicken and contains essential vitamins and minerals from vegetables. Noodles add carbohydrates, making it a balanced meal.

Homemade chicken stock is low in calories and fat but high in minerals like calcium and magnesium from the bones. Soups and stocks can be low in salt if you don’t add too much, making them healthier than many store-bought options.

What Other Substitute Can I Use In The Chicken Noodle Soup And Chicken Stock Recipes?

You can use turkey or tofu instead of chicken for a different protein in chicken noodle soup. Instead of noodles, try rice, quinoa, or zucchini noodles. For a vegetarian soup, use vegetable broth and add more vegetables like mushrooms or beans. You can use vegetable scraps and herbs to make chicken stock. You can also use fish bones and seafood to make seafood stock if you want a different flavor.

Related questions:

Can I Use Store-Bought Broth Instead Of Homemade Chicken Stock?

For convenience, you can use store-bought broth instead of homemade chicken stock. Slow-simmering bones, meat, and vegetables give homemade stock a richer flavor and more nutrition. However, store-bought broth can still make a delicious chicken noodle soup.

Choose a high-quality, low-sodium broth to keep the soup from being too salty. If you have time, you can make store-bought broth taste even better by briefly simmering it with extra herbs, vegetables, and chicken bones before using it.

Is It Possible To Prepare The Soup In Advance And Warm It Up Later?

You can make the chicken noodle soup ahead of time and reheat it later. You can keep the soup in the fridge for three days or freeze it for three months. When you want to eat it, heat it on the stove until boiling.

If you have noodles in your soup, adding reheating time is best to keep freshly cooked noodles from getting too soft. This way, you can quickly enjoy homemade food anytime.

Conclusion:

Mastering the art of how to make Dutch Oven Chicken Noodle Soup and homemade chicken stock is a rewarding culinary skill that results in a comforting and nourishing meal. By simmering chicken bones, meat, and vegetables, you create a flavorful and nutrient-rich base that forms the heart of the soup. Dutch ovens ensure even cooking and combine flavors beautifully. Whether following tradition or adding your twist, this dish brings joy to the cook and those who enjoy its warmth and deliciousness.