Roast Chicken Soup
Warm up with a comforting bowl of Roast Chicken Soup, a hearty and flavorful twist on the classic chicken noodle soup. This recipe transforms leftover roast chicken into a soul-soothing meal, packed with tender shredded chicken, egg noodles, and wholesome veggies like carrots, celery, and onion. Slow-simmered in a rich chicken broth with aromatic thyme and a hint of garlic, the soup achieves an irresistible depth of flavor in just under an hour. Perfect for cozy family dinners or a nourishing pick-me-up on chilly days, this soup is as easy as it is satisfying. Garnish with fresh parsley or a bright squeeze of lemon for an optional burst of freshness, and serve it up steaming hot to let its homestyle goodness shine. Ideal keywords: roast chicken soup, leftover chicken recipe, easy chicken soup, quick comfort food, homemade chicken noodle soup.
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Recipe Information
Ingredients
- 3 cups (shredded) cooked roast chicken
- 2 tablespoons butter
- 1 large (diced) onion
- 3 medium (sliced) carrots
- 2 stalks (sliced) celery
- 3 cloves (minced) garlic
- 8 cups chicken broth
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 cups (uncooked) egg noodles
- 2 tablespoons (chopped, optional) fresh parsley
- 1 tablespoon (optional) lemon juice
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Pour in the chicken broth and add the bay leaf and dried thyme. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer.
Add the shredded roast chicken, salt, and black pepper to the pot. Stir to combine.
Simmer the soup for 20 minutes to allow the flavors to meld together.
Add the uncooked egg noodles to the pot and cook for an additional 8-10 minutes or until the noodles are tender.
Remove the bay leaf from the soup and discard it.
Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 7646 mg | 332% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 25.4 g | ||
| Protein | 234.8 g | 470% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 436 mg | 34% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4406 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
