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
Units
Scale
- 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 425°F (220°C).
- 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 3½ 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. Sauté 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: The stock can be prepared in advance and refrigerated for up to 4 days or frozen for up to 6 months.
- Noodle Alternatives: Feel free to use other pasta shapes or homemade noodles.
- Flavor Boost: Adding a splash of lemon juice or a pinch of chili flakes can enhance the soup’s flavor.