Roasted Chicken Noodle Soup
Warm, hearty, and bursting with homestyle flavor, this Roasted Chicken Noodle Soup takes comfort food to the next level by starting with a whole roasted chicken. Perfectly seasoned and oven-roasted to golden perfection, the chicken imparts a deep, rich flavor that transforms the broth into something extraordinary. Tender egg noodles, a medley of carrots, celery, and onion, and aromatic herbs like thyme and parsley round out this soul-soothing classic. With optional hints of fresh lemon juice for added brightness, this soup is ideal for cozy dinners or a remedy for chilly days. Ready in just over an hour and serving six, this elevated twist on a beloved favorite is the ultimate one-pot meal your family will rave about!
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Recipe Information
Ingredients
- 1 Whole chicken
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 Carrots (peeled and diced)
- 3 Celery stalks (diced)
- 1 Yellow onion (diced)
- 3 Garlic cloves (minced)
- 10 cups Chicken broth
- 8 ounces Egg noodles
- 2 Bay leaves
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh thyme
- 1 tablespoon Lemon juice (optional)
Instructions
Preheat your oven to 400°F (200°C).
Rub the whole chicken with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Place it on a baking sheet and roast for 60-70 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken cool slightly, then shred the meat into bite-sized pieces and set aside. Discard the skin and bones, or save the bones for making stock.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced carrots, celery, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the chicken broth and add the bay leaves, thyme, remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle boil.
Add the egg noodles to the pot and cook them according to the package instructions, usually 8-10 minutes.
Reduce the heat to low and stir in the shredded roasted chicken. Let the soup simmer for another 5 minutes to allow the flavors to meld.
Taste and adjust seasoning as needed. If desired, add a splash of lemon juice for brightness.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 10850 mg | 472% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 30.4 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4489 mg | 96% | |
*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.
