ROASTED CHICKEN NOODLE SOUP
This Roasted Chicken Noodle Soup takes a classic comfort food to the next level with the rich, deep flavors of roasted chicken and vegetables. Perfect for a cozy meal or when you need a comforting pick-me-up.
Ingredients
For Roasting:
- 1 whole roasting chicken 3-4 lbs, or 3-4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large onion cut into large wedges or quarters
- 2-3 carrots roughly chopped
- 2-3 celery stalks roughly chopped
- 4-6 cloves garlic smashed (unpeeled is fine)
- Optional: Fresh herbs like thyme or rosemary sprigs
For the Soup:
- 8 cups chicken broth low sodium recommended
- 1 cup egg noodles or other small pasta like ditalini, rotini
- 1-2 cups cooked shredded chicken from roasted chicken
- 1 cup carrots peeled and diced (about 2 medium)
- 1 cup celery diced (about 2-3 stalks)
- ½ cup onion diced (about ½ medium)
- 2-3 tablespoons fresh parsley chopped
- Salt and black pepper to taste
- Optional: 1 bay leaf
Instructions
Roast Chicken and Vegetables:
- Preheat oven to 400°F (200°C).
- Pat the chicken dry with paper towels. Rub with 2 tablespoons olive oil, then season generously with salt and pepper.
- Place the chicken in a large roasting pan or on a baking sheet. Arrange the roughly chopped onion, carrots, celery, and smashed garlic around the chicken. Add optional herb sprigs.
- Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C in the thickest part of the thigh) and the skin is golden brown. The vegetables should be lightly caramelized.
Make the Broth (while chicken roasts):
- Once the chicken is out of the oven, carefully remove the chicken from the pan and set aside to cool.
- Add the roasted vegetables and any pan drippings from the roasting pan directly into a large soup pot or Dutch oven.
- Pour 8 cups of chicken broth into the pot. If using a whole chicken, you can also add the carcass and any leftover bones (after de-boning the meat) to the pot for extra flavor. Add a bay leaf if using.
- Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer for at least 30-45 minutes (longer if using carcass/bones for more depth).
Prepare Chicken and Strain Broth:
- While the broth simmers, shred the cooked chicken meat from the bones once it's cool enough to handle. Discard bones and skin (unless using them for broth). You'll need 1-2 cups of shredded chicken for the soup. Save any extra for other uses.
- After simmering, carefully strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding the roasted vegetables and any bones. This creates a clear, flavorful broth. You can gently press the vegetables to extract maximum flavor.
Cook Soup:
- Return the strained broth to the large soup pot.
- Add the diced fresh carrots, diced fresh celery, and diced fresh onion to the broth. Bring to a simmer over medium heat. Cook for 10-15 minutes, or until the vegetables are tender-crisp.
- Add the egg noodles to the simmering soup. Cook according to package directions, usually 6-10 minutes, until al dente.
- Stir in the shredded cooked chicken and fresh chopped parsley. Heat through for a few minutes.
Season and Serve:
- Taste the soup and season generously with salt and black pepper as needed. The amount will depend on the saltiness of your broth.
- Ladle hot soup into bowls. Serve immediately, perhaps with crusty bread for dipping.
Notes
- Make Ahead: The roasted chicken and broth can be prepared a day or two in advance. Store separately in the refrigerator. The soup base (broth and cooked vegetables) can also be made ahead. Add noodles and shredded chicken just before serving.
- Prevent Soggy Noodles: For best texture, cook noodles separately and add them to individual bowls, or add them to the main pot just before serving if you know the soup will be eaten entirely within an hour. Leftover noodles in soup tend to swell and become mushy.
- Vegetable Variety: Feel free to add other vegetables like diced potatoes, corn, or peas during the last 5-10 minutes of cooking for added color and nutrition.
- Herb Freshness: Fresh parsley, thyme, or dill added at the end brighten the soup's flavor.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well (without noodles, or with noodles added just before reheating) for up to 3 months.