25+ Easy and Tasty Dutch Oven Chicken Soup Recipes

There’s something magical about a warm bowl of chicken soup simmering away in a Dutch oven.

From classic broths to creamy indulgences, chicken soup is a universal comfort food that can be as versatile as it is satisfying.

With a Dutch oven, the process becomes even more enjoyable, allowing flavors to deepen as everything cooks evenly in one pot.

In this article, we’ve gathered 25+ Dutch oven chicken soup recipes that cater to a variety of tastes and occasions

Whether you’re in the mood for a light, herbaceous soup or a hearty, creamy chowder, there’s something here for everyone.

These recipes are perfect for weeknight dinners, meal prepping, or impressing guests with your culinary skills.

Grab your Dutch oven and let’s dive into the world of soul-soothing chicken soups!

25+ Easy and Tasty Dutch Oven Chicken Soup Recipes

Chicken soup is more than just a meal; it’s a hug in a bowl, a remedy for cold days, and a reminder of home.

With these 25+ Dutch oven chicken soup recipes, you have endless opportunities to explore flavors, textures, and cooking styles.

From hearty classics to globally inspired twists, there’s a recipe for every palate and occasion.

Whether you’re cooking for yourself, your family, or a gathering of friends, these recipes are sure to deliver warmth and satisfaction.

The beauty of a Dutch oven lies in its ability to transform simple ingredients into something extraordinary.

So, fire up your Dutch oven, pick a recipe, and enjoy the comforting goodness of chicken soup!

Classic Dutch Oven Chicken Noodle Soup

This comforting classic is perfect for chilly days or when you’re feeling under the weather. Made with tender chicken, hearty vegetables, and soothing broth, this soup is a timeless favorite that warms both the body and soul.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 pound chicken breast or thighs (bone-in or boneless)
• 8 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add the chicken, chicken stock, thyme, parsley, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until the chicken is fully cooked.
4. Remove the chicken from the pot, shred it using two forks, and return it to the pot.
5. Add the egg noodles and simmer for another 8-10 minutes, until the noodles are tender.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This classic chicken noodle soup brings a nostalgic sense of comfort to any table. Whether enjoyed as a meal on its own or paired with crusty bread, it’s a dish that will quickly become a household favorite.

Creamy Dutch Oven Chicken and Wild Rice Soup

Rich, hearty, and loaded with flavor, this creamy chicken and wild rice soup is a step above traditional chicken soups. The combination of earthy wild rice, tender chicken, and velvety cream makes it an indulgent treat perfect for cold weather.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup wild rice, rinsed
• 1 pound chicken thighs (boneless, skinless)
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup heavy cream
• 2 tablespoons flour
• Salt and pepper to taste

Instructions

1. Melt butter in a Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
2. Stir in garlic and cook for 1 minute. Add wild rice, chicken thighs, chicken broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.
3. Remove the chicken thighs, shred them, and return them to the pot.
4. In a small bowl, whisk together heavy cream and flour until smooth. Slowly stir this mixture into the soup. Cook for another 10 minutes, stirring frequently, until thickened.
5. Remove the bay leaf and adjust seasoning with salt and pepper. Serve warm.

This creamy chicken and wild rice soup offers a luxurious twist on traditional recipes. Its rich texture and comforting flavors make it an excellent choice for special occasions or simply treating yourself to a hearty homemade meal.

Spicy Dutch Oven Chicken Tortilla Soup

Bursting with bold flavors, this spicy chicken tortilla soup is a Mexican-inspired delight. The combination of smoky spices, tender chicken, and crispy tortilla strips creates a vibrant and satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pound chicken breast
• 6 cups chicken stock
• 1 can (14 oz) diced tomatoes
• 1 cup frozen corn
• 1 can (14 oz) black beans, drained and rinsed
• Salt and pepper to taste
• Juice of 1 lime
• Corn tortillas, sliced and fried (or store-bought tortilla strips)
• Fresh cilantro, sour cream, and shredded cheese (for garnish)

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add onion and bell peppers. Sauté for 5 minutes until softened.
2. Stir in garlic, paprika, cumin, and chili powder. Cook for 1 minute until fragrant.
3. Add chicken breast, chicken stock, diced tomatoes, corn, and black beans. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through.
4. Remove the chicken, shred it, and return it to the pot. Stir in lime juice and adjust seasoning with salt and pepper.
5. Serve the soup hot, topped with tortilla strips, fresh cilantro, sour cream, and shredded cheese.

This spicy chicken tortilla soup is a fiesta in a bowl! With its dynamic flavors and crunchy toppings, it’s a dish that will leave your taste buds dancing. Perfect for those who love a little heat, this recipe is sure to become a family favorite.

Lemon Herb Dutch Oven Chicken Soup

Bright, fresh, and herbaceous, this lemon herb chicken soup is a light yet hearty dish that’s perfect for springtime or when you’re craving something refreshing. With zesty lemon and fragrant herbs, it’s a delightful twist on the traditional chicken soup.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound chicken thighs or breast
• 8 cups chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Juice and zest of 1 lemon
• 1 cup orzo pasta
• 1 cup fresh spinach leaves
• Salt and pepper to taste
• Fresh parsley and dill for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for 1 minute.
2. Add chicken, chicken stock, oregano, thyme, bay leaf, lemon zest, and juice. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
3. Remove the chicken, shred it, and return it to the pot. Add orzo pasta and cook for another 8-10 minutes, until the pasta is tender.
4. Stir in spinach and cook for 1-2 minutes, just until wilted. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley and dill.

This lemon herb chicken soup is a revitalizing take on the classic, perfect for those who enjoy a lighter, citrusy flavor. Serve with crusty bread or a side salad for a satisfying, well-rounded meal.

Dutch Oven Chicken and Barley Soup

For a rustic and wholesome meal, this chicken and barley soup is an excellent choice. Packed with whole grains, vegetables, and protein-rich chicken, this hearty soup is perfect for nourishing your body and satisfying your hunger.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound chicken thighs or breast
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup pearl barley
• 1 cup chopped kale or spinach
• Salt and pepper to taste

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 1 minute.
2. Add chicken, chicken broth, thyme, and rosemary. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
3. Remove the chicken, shred it, and return it to the pot. Stir in barley and simmer for another 30-40 minutes until the barley is tender.
4. Add kale or spinach and cook for 2-3 minutes, until wilted. Season with salt and pepper.
5. Serve warm with a sprinkle of fresh herbs if desired.

This chicken and barley soup is as hearty as it is healthy. Its chewy grains and flavorful broth make it a cozy and filling meal, ideal for busy weeknights or leisurely weekends.

Thai-Inspired Coconut Curry Chicken Soup

Spicy, creamy, and infused with exotic flavors, this Thai-inspired coconut curry chicken soup will transport your taste buds. With the richness of coconut milk, the zest of lime, and a touch of spice, it’s a bold and vibrant dish that’s anything but ordinary.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tablespoon red curry paste
• 1 teaspoon grated ginger
• 1 pound chicken breast, thinly sliced
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 cup rice noodles
• Juice of 1 lime
• Fresh cilantro and basil for garnish

Instructions

1. Heat coconut oil in a Dutch oven over medium heat. Sauté onion, carrots, and bell pepper for 5 minutes. Add garlic, red curry paste, and ginger. Cook for 2 minutes until fragrant.
2. Stir in chicken, chicken broth, coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 10 minutes, or until the chicken is cooked through.
3. Add rice noodles and cook for 5 minutes, until tender. Stir in lime juice and adjust seasoning if needed.
4. Serve hot, garnished with fresh cilantro and basil.

This Thai-inspired coconut curry chicken soup is an explosion of flavors, combining sweet, sour, and spicy elements into one irresistible dish. Perfect for adventurous palates, it’s a creative way to enjoy chicken soup with a global twist.

Hearty Dutch Oven Chicken and Potato Soup

For a comforting, stick-to-your-ribs meal, this chicken and potato soup is a winner. Combining tender chicken, creamy potatoes, and savory seasonings, this hearty soup is perfect for cold winter nights or when you need a filling dish.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 pound chicken thighs or breasts, diced
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• 4 medium potatoes, peeled and cubed
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Melt butter in a Dutch oven over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for 1 minute.
2. Add chicken and cook until lightly browned, about 5 minutes.
3. Pour in chicken stock and add thyme, smoked paprika, bay leaf, and potatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, or until potatoes are tender.
4. Stir in heavy cream and Parmesan cheese. Simmer for 5 more minutes, then remove the bay leaf. Season with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This chicken and potato soup is rich, creamy, and wonderfully satisfying. Pair it with a slice of warm bread for a meal that’s both comforting and hearty, perfect for the whole family.

Mediterranean Dutch Oven Chicken Soup

Inspired by the sunny flavors of the Mediterranean, this chicken soup is a delightful blend of fresh vegetables, herbs, and zesty lemon. It’s a lighter, healthful soup that’s as flavorful as it is nourishing.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 pound chicken breast, diced
• 6 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Juice of 1 lemon
• 1 cup cooked quinoa
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, carrots, zucchini, and bell pepper for 7-8 minutes until softened.
2. Add chicken and cook until lightly browned, about 5 minutes.
3. Stir in chicken broth, diced tomatoes, oregano, and basil. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
4. Stir in lemon juice and cooked quinoa. Season with salt and pepper.
5. Serve warm, garnished with fresh parsley or dill.

This Mediterranean chicken soup is a burst of fresh flavors, making it perfect for those who enjoy a lighter, veggie-packed meal. It’s a wonderful way to bring a taste of the Mediterranean to your table.

Dutch Oven Smoky Chicken and Corn Chowder

Creamy, smoky, and packed with sweet corn, this chicken and corn chowder is a unique take on chicken soup. With smoky spices and a touch of cream, it’s a rich and indulgent dish that’s perfect for satisfying cravings.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 pound chicken thighs, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 3 cups fresh or frozen corn
• 1 large potato, peeled and cubed
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and celery for 5 minutes. Add garlic, smoked paprika, and cumin, and cook for 1 minute.
2. Add chicken and cook until browned, about 5 minutes.
3. Stir in chicken broth, cream, corn, and potato. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the potato is tender.
4. Use an immersion blender to puree a portion of the soup for a thicker texture, leaving some chunks for a hearty consistency.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This smoky chicken and corn chowder is a flavorful twist on traditional chicken soup. With its creamy texture and smoky undertones, it’s a dish that’s sure to impress, whether served for a casual dinner or a special occasion.

Dutch Oven Chicken and Lentil Soup

Packed with protein, fiber, and earthy flavors, this chicken and lentil soup is a hearty and healthy option for any time of year. Its comforting blend of spices, tender chicken, and nutrient-rich lentils make it a go-to dish for a wholesome meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 pound chicken thighs or breasts
• 6 cups chicken broth
• 1 cup green or brown lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, carrots, and celery for 5 minutes until softened.
2. Add chicken and cook until lightly browned, about 5 minutes.
3. Stir in chicken broth, lentils, cumin, smoked paprika, turmeric, and diced tomatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until lentils are tender.
4. Remove the chicken, shred it, and return it to the pot. Stir in lemon juice and season with salt and pepper.
5. Serve warm, garnished with fresh cilantro or parsley.

This chicken and lentil soup is a nutritional powerhouse, combining bold spices and hearty ingredients for a meal that satisfies both your hunger and your health goals. Serve it with a side of warm bread for a complete and comforting dinner.

Dutch Oven Chicken and Spinach Tortellini Soup

For a rich, filling soup that’s also quick to prepare, this chicken and spinach tortellini soup is a must-try. With tender chicken, cheesy tortellini, and fresh spinach, it’s a delicious one-pot meal the whole family will enjoy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound chicken breast or thighs, diced
• 6 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 package (9 oz) cheese tortellini
• 2 cups fresh spinach
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh Parmesan cheese and basil for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes until fragrant. Add chicken and cook until lightly browned, about 5 minutes.
2. Stir in chicken broth, Italian seasoning, and red pepper flakes. Bring to a boil, then reduce to a simmer.
3. Add tortellini and cook according to package instructions (usually 7-9 minutes).
4. Stir in spinach and heavy cream (if using) and cook for 2-3 minutes, until the spinach wilts. Season with salt and pepper.
5. Serve hot, topped with Parmesan cheese and fresh basil.

This chicken and spinach tortellini soup is the perfect balance of comfort and indulgence. Its creamy texture and hearty tortellini make it a hit at the dinner table, whether for a family meal or a cozy date night at home.

Dutch Oven White Chicken Chili Soup

Combining the heartiness of chili with the warmth of chicken soup, this white chicken chili is a creamy, flavorful dish with just the right amount of spice. Featuring tender chicken, white beans, and green chilies, it’s a must-have for chili lovers seeking a twist on tradition.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound chicken thighs or breasts, diced
• 6 cups chicken broth
• 1 can (4 oz) green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1 can (14 oz) white beans, drained and rinsed
• 1/2 cup heavy cream
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, shredded cheese, and tortilla chips for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes until fragrant. Add chicken and cook until browned, about 5 minutes.
2. Stir in chicken broth, green chilies, cumin, chili powder, oregano, and white beans. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
3. Stir in heavy cream and lime juice. Simmer for another 5 minutes. Season with salt and pepper.
4. Serve warm, garnished with cilantro, shredded cheese, and tortilla chips.

This white chicken chili soup is a flavorful, creamy alternative to traditional red chili. Its rich texture and bold flavors make it a crowd-pleaser, whether you’re serving it for a family meal or a game day gathering.

Dutch Oven Chicken and Cabbage Soup

Light, nutritious, and full of rustic charm, this chicken and cabbage soup is perfect for a wholesome meal. Featuring tender chicken, hearty cabbage, and flavorful broth, it’s a simple yet deeply satisfying dish for any season.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1/2 head of green cabbage, shredded
• 1 pound chicken thighs or breasts
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, carrots, and celery for 5 minutes until softened.
2. Add cabbage and cook for another 3-4 minutes, stirring occasionally.
3. Add chicken, chicken stock, thyme, smoked paprika, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes.
4. Remove the chicken, shred it, and return it to the pot. Season with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This chicken and cabbage soup is a warm, satisfying way to enjoy simple ingredients in a flavorful package. Its earthy taste and light texture make it ideal for those seeking comfort food without feeling too heavy.

Dutch Oven Chicken and Mushroom Soup

Earthy and rich, this chicken and mushroom soup is a delight for mushroom lovers. The deep umami flavor of mushrooms combined with tender chicken creates a luxurious yet simple dish that’s perfect for a cozy dinner.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound mushrooms, sliced (such as cremini or button)
• 1 pound chicken breast or thighs, diced
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon soy sauce
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Melt butter in a Dutch oven over medium heat. Sauté onion and garlic for 5 minutes until fragrant.
2. Add mushrooms and cook for 7-8 minutes, until softened and slightly browned.
3. Stir in chicken and cook until lightly browned, about 5 minutes.
4. Add chicken stock, thyme, and soy sauce. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
5. Stir in heavy cream, season with salt and pepper, and simmer for another 5 minutes.
6. Serve hot, garnished with fresh parsley.

This chicken and mushroom soup is a rich, savory treat that’s sure to please. Its creamy texture and bold flavors pair perfectly with crusty bread or a light side salad.

Dutch Oven Southwest Chicken and Black Bean Soup

Bold, hearty, and packed with southwestern flair, this chicken and black bean soup is a delicious way to spice up your dinner routine. With smoky spices, tender chicken, and hearty beans, it’s a filling dish with plenty of flavor.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14 oz) black beans, drained and rinsed
• 1 pound chicken breast or thighs, diced
• 6 cups chicken stock
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes with green chilies
• 1 cup frozen corn
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and sour cream for garnish

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes.
2. Add black beans, chicken, chicken stock, chili powder, smoked paprika, cumin, and diced tomatoes with green chilies. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
3. Stir in frozen corn and lime juice. Simmer for another 5 minutes. Season with salt and pepper.
4. Serve warm, garnished with fresh cilantro and a dollop of sour cream.

This Southwest chicken and black bean soup is a bold and flavorful dish that’s as satisfying as it is easy to make. Its smoky spices and hearty ingredients make it perfect for a crowd-pleasing dinner or a quick, comforting weeknight meal.

Note: More recipes are coming soon!