Looking for a comforting, hearty, and flavorful soup that warms you up on a chilly day? This roasted chicken noodle soup is the perfect remedy for both your soul and your taste buds. Made with tender roasted chicken, wholesome vegetables, and a fragrant broth, this classic soup is elevated with rich flavors that only roasting can bring.
Why Youโll Love This Recipe
- Rich Flavor: Roasting the chicken adds depth and a delightful savory note to the soup.
- Nutritious: Packed with protein, fresh vegetables, and wholesome noodles, this soup is as nourishing as it is delicious.
- Easy to Customize: You can easily swap the noodles for rice or make it gluten-free with the right substitutions.
- Great for Meal Prep: This soup stores and reheats beautifully, making it perfect for busy weeks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Roasted chicken (shredded or diced)
- Egg noodles or your preferred type of pasta
- Carrots, diced
- Celery, diced
- Onion, diced
- Garlic, minced
- Chicken broth or stock
- Olive oil
- Fresh thyme and parsley
- Salt and pepper to taste
Directions
- Prepare the Base: In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and carrots, and sautรฉ until softened, about 5โ7 minutes. Stir in the minced garlic and cook for an additional minute.
- Add Broth: Pour in the chicken broth and bring it to a gentle simmer. Add the fresh thyme for extra flavor.
- Cook the Noodles: Stir in the noodles and cook according to package instructions, about 8โ10 minutes.
- Add Roasted Chicken: Add the shredded or diced roasted chicken to the pot, stirring until heated through. Adjust the seasoning with salt and pepper as needed.
- Finish and Serve: Remove the thyme sprigs, garnish with freshly chopped parsley, and serve hot.
Servings and Timing
- Servings: This recipe serves 4โ6 people.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Gluten-Free: Replace the noodles with gluten-free pasta or rice.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.
- Vegetarian Option: Substitute the roasted chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.
- Herbal Twist: Experiment with fresh rosemary or bay leaves for additional flavor depth.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the soup without the noodles for up to 3 months. Add freshly cooked noodles when reheating.
- Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally. If frozen, thaw in the fridge overnight before reheating.
FAQs
1. Can I use rotisserie chicken instead of roasting my own?
Yes, rotisserie chicken is an excellent time-saving option for this recipe.
2. How do I roast a chicken for this recipe?
Season a whole chicken with salt, pepper, and olive oil. Roast in a 375ยฐF oven for about 1.5 hours or until the internal temperature reaches 165ยฐF.
3. Can I make this soup in a slow cooker?
Absolutely! Cook the vegetables and broth on low for 6โ8 hours, then add the noodles and chicken during the last 30 minutes.
4. What type of noodles work best for this soup?
Egg noodles are classic, but any pasta like rotini or orzo works well too.
5. Can I make this soup ahead of time?
Yes, prepare the soup without the noodles and store it. Add freshly cooked noodles before serving.
6. How can I make the soup creamier?
Stir in a splash of heavy cream or coconut milk for a creamy variation.
7. What can I use instead of parsley for garnish?
Cilantro, dill, or green onions are great alternatives.
8. Is this recipe freezer-friendly?
Yes, but freeze it without the noodles to prevent them from becoming mushy.
9. Can I use bone broth instead of chicken broth?
Yes, bone broth adds even more richness and nutrients to the soup.
10. How do I thicken the broth?
You can thicken the broth with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or by blending a portion of the vegetables and adding them back to the soup.
Conclusion
Roasted chicken noodle soup is a timeless classic with a flavorful twist. Whether youโre battling a cold, craving comfort food, or simply looking for a wholesome meal, this recipe delivers. Itโs easy to make, adaptable, and perfect for every occasion. Try it today and experience the magic of homemade soup!
Print
Roasted Chicken Noodle Soup
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Description
Roasted Chicken Noodle Soup is a comforting and hearty dish that combines tender roasted chicken, flavorful vegetables, and soft egg noodles in a rich broth. It’s perfect for chilly days or when you need a bowl of warmth.
Ingredients
- For the Roasted Chicken:
- 1 whole chicken (about 4 pounds), cut into pieces
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 medium carrots, cut into 2-inch pieces
- 1 medium onion, quartered
- 1 head garlic, halved horizontally
- 1 cup cold water
- For the Stock:
- 10 cups cold water
- 3 medium carrots, cut into 2-inch pieces
- 3 celery stalks, cut into 2-inch pieces
- 1 medium onion, quartered
- 1/2 bunch parsley stems
- 1 large bay leaf
- For the Soup:
- 2 tablespoons butter
- 2 teaspoons olive oil
- 2 medium carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 medium onion, finely chopped
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon ground black pepper (adjust to taste)
- 2 teaspoons chicken soup base (optional, for enhanced flavor)
- 8 ounces egg noodles
- 3 tablespoons finely chopped fresh parsley
Instructions
- Roast the Chicken:
- Preheat the oven to 425ยฐF (220ยฐC).
- Place chicken pieces on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
- Arrange carrots, onion, and garlic around the chicken.
- Roast for 50-60 minutes, until the chicken is cooked through and the vegetables are golden brown.
- Remove from oven and add 1 cup of cold water to the baking sheet to deglaze.
- Once cooled, remove chicken skin and shred the meat, separating white and dark meat. Reserve 3ยฝ cups of white meat for the soup.
- Prepare the Stock:
- Place chicken bones in a large pot.
- Add the roasted vegetables and deglazing liquid from the baking sheet.
- Pour in 10 cups of cold water, then add carrots, celery, onion, parsley stems, and bay leaf.
- Bring to a boil over medium-high heat, then reduce to a simmer.
- Simmer for 2 to 4 hours, occasionally skimming the surface.
- Strain the stock, discarding solids, and set aside.
- Make the Soup:
- In a clean pot, heat butter and olive oil over medium-high heat until butter melts.
- Add chopped carrots, celery, and onion. Sautรฉ for 2 minutes.
- Season with salt and pepper, and cook until onions are translucent, about 3-5 minutes.
- Add 10 cups of the prepared stock and chicken soup base (if using). Bring to a boil.
- Reduce heat and simmer until vegetables are tender, approximately 30 minutes.
- Cook the Noodles:
- In a separate pot, cook egg noodles according to package instructions until al dente. Drain and set aside.
- Combine and Serve:
- Add cooked egg noodles and reserved chicken meat to the soup.
- Stir in chopped parsley.
- Adjust seasoning as needed.
- Serve hot.
Notes
- Make-Ahead:ย The stock can be prepared in advance and refrigerated for up to 4 days or frozen for up to 6 months.
- Noodle Alternatives:ย Feel free to use other pasta shapes or homemade noodles.
- Flavor Boost:ย Adding a splash of lemon juice or a pinch of chili flakes can enhance the soup’s flavor.
Your email address will not be published. Required fields are marked *