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Roasted Chicken Noodle Soup

A comforting classic chicken noodle soup made from a whole roasted chicken, fresh herbs, and homemade noodles that feels like a hug in a bowl.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roasting
  • 1 whole whole chicken (about 3 to 4 lb with neck and giblets)
  • 1 tbsp kosher salt for seasoning
  • 2 tsp black pepper for seasoning
  • 1/4 cup 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
For the Broth
  • 2 quarts water or chicken broth
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • 1 tbsp black peppercorns
For the Noodles
  • 1 1/4 cups all-purpose flour or '00' flour
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1-2 large egg yolks optional, for richness
  • 2 tbsp salted butter for sautéing
For the Soup Base
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 4 stalks celery, diced
  • 3-4 large carrots, peeled and diced
  • Salt and pepper to taste salt and pepper, to taste

Method
 

Preparation and Roasting
  1. Preheat your oven to 375° F (191° C) and grab a 7.5 quart Dutch oven.
  2. Pat the chicken dry and mix together the salt and pepper in a small dish.
  3. 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.
  4. 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.
  5. Roast for about 1 hour, then remove the lid and roast for another 30 minutes.
Making the Broth
  1. Remove the chicken from the oven and transfer the Dutch oven to the stovetop.
  2. 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.
  3. Bring it to a boil, then lower to a simmer, covering the pot.
  4. Simmer for 3-4 hours until the chicken is tender enough to fall apart.
Making the Noodles
  1. In a large bowl, mix the flour and salt, then create a well in the center.
  2. Add eggs into the well and gradually stir in the flour until a dough forms.
  3. Knead the dough until it's smooth, then let it rest for 30 minutes.
  4. Roll out the dough using a pasta machine, cut into thick strands, and let dry.
Final Assembly
  1. Once the broth is flavorful, remove the chicken and herbs. Shred the chicken and discard the veggies. Strain the broth.
  2. 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.
  3. Add the shredded chicken back in. Pour the reserved broth over everything, adding more water as necessary.
  4. Bring to a boil, then lower to a simmer for 25-30 minutes.
  5. Add the noodles and let it simmer for about 7 minutes.
  6. Serve hot, and enjoy the smiles around the dinner table!

Notes

This soup can be stored in the fridge for about 5 to 6 days or frozen if it’s completely cooled. Garnish with fresh herbs for an aromatic finish.