The Best Roasted Chicken Noodle Soup
Feel the Warmth of Homemade Goodness
Ever walked into a kitchen and been instantly enveloped by the heavenly aroma of roasted chicken simmering away? There’s something magical about a pot of chicken noodle soup that feels like a hug in a bowl. Throw in the rich flavors from fresh herbs and a touch of garlic, and you’ve got a comforting classic that’s hard to resist. The Best Roasted Chicken Noodle Soup is quick to whip up, packed with flavor, and best of all, it’s a one-pan wonder. Trust me, your taste buds will thank you!
Why Make This Recipe
Why do you need this soup in your life? For starters, easy cleanup is a game changer! Who wants to spend their whole evening scrubbing pots? Not me! Plus, this recipe is super budget-friendly, using simple ingredients that won’t break the bank. Let’s not forget it’s a family favorite—even picky eaters can’t say no to a bowl of warm, delicious soup. Seriously, does it get any better than that? 🍜
Ingredients
You don’t need fancy stuff — just these basics!
- 1 whole chicken (about 3 to 4 lb with neck and giblets)
- 1 tbsp (10 g) kosher salt
- 2 tsp black pepper
- 1/4 cup (60 ml) melted salted butter
- 1 medium onion, peeled and quartered
- 1 stalk celery, roughly chopped
- 2 large carrots, peeled and roughly chopped
- 1 head garlic, top cut off to expose cloves
- 2 quarts (1.89 L) water or chicken broth
- 4 sprigs fresh thyme
- 4 sprigs of fresh oregano
- 2 sprigs fresh sage
- 2 sprigs fresh rosemary
- 1 tbsp (6 g) black peppercorns
- 1 1/4 cups (140 g) all-purpose flour or "00" flour
- 1/2 tsp kosher salt
- 1 large egg
- 1 to 2 egg yolks
- 2 tbsp (28 g) salted butter
- 3 cloves garlic, minced
- 1 medium onion, diced
- 4 stalks celery, diced
- 3 to 4 large carrots, peeled and diced
- Salt and pepper, to taste
Directions
Getting to the good part? Let’s roll up our sleeves!
- Preheat your oven to 375° F (191° C) and grab a 7.5 quart Dutch oven.
- Pat the chicken dry and mix together the salt and pepper in a small dish.
- With your hands, gently separate the skin from the breast meat, then rub the salt and pepper mix all over the chicken—both under the skin and inside the cavity.
- Place the chicken in the Dutch oven, brush it with the melted butter, and then arrange the onion, celery, carrots, and garlic around it. Cover with the lid.
- Roast for about 1 hour, then remove the lid and roast for another 30 minutes.
- Take the chicken out and move the Dutch oven to your stovetop.
- Add water or chicken broth to the pot. Tie the thyme, oregano, sage, and rosemary together to create a bouquet garni and add it with the peppercorns. Bring it to a boil, then lower to a simmer, covering the pot.
- Simmer for 3-4 hours until the chicken is tender enough to fall apart.
- In a large bowl, mix the flour and salt, then create a well in the center. Add eggs into the well and gradually stir in the flour until a dough forms.
- Knead the dough until it’s smooth, then let it rest for 30 minutes.
- Roll out the dough using a pasta machine, cut into thick strands, and let dry.
- Once the broth is flavorful, remove the chicken and herbs. Shred the chicken and discard the veggies. Strain the broth.
- In the empty Dutch oven, melt the butter and sauté garlic and onions for about 3-4 minutes. Add the celery and carrots, seasoning with salt and pepper.
- Add the shredded chicken back in. Pour the saved broth over everything, adding more water as necessary. Bring to a boil, then lower to a simmer for 25-30 minutes.
- Add the noodles and let it simmer for about 7 minutes.
- Serve hot, and enjoy the smiles around the dinner table!
How to Make The Best Roasted Chicken Noodle Soup (Overview)
Let’s break this down into manageable bites. First, roast a whole chicken—don’t skip this step! It creates a depth of flavor that’s essential. Then, while that’s happening, whip up some homemade noodles. Trust me, they’re totally worth the effort. Finally, throw it all together in a pot and let it simmer. It’s that simple! Pro tip: Don’t skip toasting the garlic when sautéing, as it adds a nutty flavor that elevates the dish. 🙌
How to Serve The Best Roasted Chicken Noodle Soup
For an extra cozy experience, serve your soup in big, colorful bowls that showcase those vibrant veggies and succulent chicken. Garnish with a sprig of fresh herbs for that pop of color and an aromatic finish. And let’s be real: a side of crusty bread for dipping is a must! The crunch paired with the warm soup creates a delightful symphony for the senses.
How to Store The Best Roasted Chicken Noodle Soup
This soup keeps beautifully in the fridge for about 5 to 6 days—if it even lasts that long! Store it in an airtight container. Don’t forget, you can freeze it too! Just be sure it’s completely cooled before you pack it away. When you’re ready to enjoy a bowl of cozy comfort, gently reheat on the stovetop until steaming hot.
Tips to Make The Best Roasted Chicken Noodle Soup
- Timing is everything! Start the broth early so it has plenty of time to develop flavor.
- Feeling adventurous? Try swapping in different herbs based on what you have on hand.
- Watch the noodles—tender but not mushy is the goal! They only need about 7 minutes in the simmering soup.
- If you like a thicker soup, add more noodles or reduce the broth.
- Use leftover chicken for quick weeknight soup—just toss it right into your pot!
Variation
Want to mix things up? Try making it vegan by swapping the chicken for chickpeas or tofu and using vegetable broth instead. You can add different veggies like spinach or zucchini for added nutrition. Or, spice it up by adding a dash of hot sauce for a flavorful kick. The options are endless!
FAQs
1. Can I make this soup ahead of time?
Absolutely! It stores well in the fridge or can be frozen for those rainy days when you need comfort food.
2. What can I substitute for the chicken?
Try chickpeas, tofu, or seitan for a vegetarian version that still packs a punch.
3. How do I adjust the flavor of the broth?
You can play with herbs! Add more thyme or even a bay leaf for an extra depth of flavor while it simmers.
📌 Pin this recipe for your next cozy dinner night!
Roasted Chicken Noodle Soup
Ingredients
Method
- Preheat your oven to 375° F (191° C) and grab a 7.5 quart Dutch oven.
- Pat the chicken dry and mix together the salt and pepper in a small dish.
- Gently separate the skin from the breast meat, then rub the salt and pepper mix all over the chicken—both under the skin and inside the cavity.
- Place the chicken in the Dutch oven, brush it with the melted butter, and then arrange the onion, celery, carrots, and garlic around it. Cover with the lid.
- Roast for about 1 hour, then remove the lid and roast for another 30 minutes.
- Remove the chicken from the oven and transfer the Dutch oven to the stovetop.
- Add water or chicken broth to the pot. Tie the thyme, oregano, sage, and rosemary together to create a bouquet garni and add it with the peppercorns.
- Bring it to a boil, then lower to a simmer, covering the pot.
- Simmer for 3-4 hours until the chicken is tender enough to fall apart.
- In a large bowl, mix the flour and salt, then create a well in the center.
- Add eggs into the well and gradually stir in the flour until a dough forms.
- Knead the dough until it's smooth, then let it rest for 30 minutes.
- Roll out the dough using a pasta machine, cut into thick strands, and let dry.
- Once the broth is flavorful, remove the chicken and herbs. Shred the chicken and discard the veggies. Strain the broth.
- In the empty Dutch oven, melt the butter and sauté garlic and onions for about 3-4 minutes. Add the celery and carrots, seasoning with salt and pepper.
- Add the shredded chicken back in. Pour the reserved broth over everything, adding more water as necessary.
- Bring to a boil, then lower to a simmer for 25-30 minutes.
- Add the noodles and let it simmer for about 7 minutes.
- Serve hot, and enjoy the smiles around the dinner table!
