Oh, let me tell you about the magic of roasted chicken noodle soup! There’s something so comforting about a big bowl of this deliciousness, especially when the weather gets chilly. The rich flavors from the roasted chicken combined with tender noodles and vibrant veggies just warms my soul. I whip up this recipe when I need a cozy hug in a bowl. It’s not just soup; it’s nostalgia wrapped in warmth! Trust me, once you take that first spoonful, you’ll feel like you’re home, no matter where you are. Seriously, it’s the ultimate comfort food that I keep coming back to time and again!
Ingredients
- 1 whole roasted chicken (for that incredible depth of flavor)
- 8 cups chicken broth (homemade or store-bought, your choice!)
- 2 cups egg noodles (these are the perfect cozy addition)
- 1 cup carrots, diced (adds a lovely sweetness)
- 1 cup celery, diced (for that nice crunch and flavor)
- 1 onion, chopped (the base of all good soups)
- 3 cloves garlic, minced (because garlic makes everything better!)
- 1 teaspoon thyme (a classic herb for warmth)
- 1 teaspoon parsley (for a fresh touch)
- Salt to taste (don’t be shy, season it well!)
- Pepper to taste (a little kick never hurt anyone)
How to Prepare Roasted Chicken Noodle Soup
Making roasted chicken noodle soup is a delight, and I’m here to walk you through each step! It’s easier than you think, and the results are just divine. Let’s dive into the cozy process of bringing this wonderful soup to life!
Step 1 – Shred the Chicken
First off, grab that glorious roasted chicken and let it cool for a few minutes. Then, using your hands or two forks, shred the chicken into bite-sized pieces. I like to get all the juicy goodness from the breasts and thighs, but you can use whatever parts you love best. Just make sure to discard any bones or skin. This will give your soup that rich, roasted flavor!
Step 2 – Heat the Broth
Now, in a large pot, pour in your chicken broth and heat it over medium heat. It’s important not to rush this step; medium heat allows the broth to warm evenly without boiling too rapidly. You want it hot and cozy, ready to soak up all those delicious flavors!
Step 3 – Cook the Vegetables
Once the broth is steaming, add in the chopped onion, diced carrots, diced celery, and minced garlic. Stir everything together and let it cook for about 5-7 minutes until the veggies are softened and fragrant. Oh, the smell will have you dreaming of home-cooked meals!
Step 4 – Combine Ingredients
Next, it’s time to bring it all together! Stir in those shredded chicken pieces, thyme, and parsley. Mix everything well, making sure the herbs are evenly distributed. This is where the magic really starts to happen, and your kitchen will smell heavenly!
Step 5 – Add the Noodles
Now, toss in the egg noodles and give it a gentle stir. Let them cook for about 8-10 minutes until they’re tender and perfectly cooked. I like to check them a minute or two before the time is up just to make sure they don’t get too mushy. We want that satisfying bite!
Step 6 – Season to Taste
Finally, it’s time to season! Sprinkle in some salt and pepper to taste. I always recommend tasting the soup before serving—this is your chance to adjust the flavors to your liking. You want it to be just right, bursting with warmth and comfort!
Why You’ll Love This Recipe
- Quick and easy preparation, perfect for busy weeknights!
- A comforting bowl of flavors that feels like a warm hug.
- Made with wholesome ingredients that are good for you.
- Perfect way to use up leftover roasted chicken.
- Rich in nutrients from fresh veggies and chicken broth.
- Customizable—add your favorite vegetables or herbs!
- Leftovers taste even better the next day, making it a great make-ahead option.
Storage & Reheating Instructions
Storing your roasted chicken noodle soup is super easy! Just let it cool completely, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days, but trust me, it’s so good, it might not last that long! When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat until it’s warmed through, stirring occasionally. You can also pop it in the microwave for a quick fix—just cover it to avoid splatters. If you want to store it longer, freeze the soup in portions for up to 3 months. Just thaw overnight in the fridge before reheating. Easy peasy!
Nutritional Information
Here’s the estimated nutritional breakdown for a serving of my roasted chicken noodle soup. Each cup contains about 250 calories, 5g of fat, and 20g of protein, along with 30g of carbohydrates. Keep in mind, these values are estimates and can vary based on your specific ingredients. Enjoy this wholesome bowl of goodness!
FAQ About Roasted Chicken Noodle Soup
Can I use store-bought chicken?
Absolutely! Using store-bought roasted chicken is a fantastic shortcut, and it still delivers that delicious, rich flavor we love in this soup. Just pick up a rotisserie chicken from your grocery store, and you’re halfway there. It’s convenient and saves you time, especially on busy days!
How can I make it healthier?
If you want to boost the nutrition of your roasted chicken noodle soup, try adding more veggies! Spinach, kale, or bell peppers are great additions that increase the fiber and vitamins. You can also use low-sodium chicken broth to cut down on salt. Trust me, your body will thank you without sacrificing any flavor!
Can I freeze the soup?
Yes, you can definitely freeze your roasted chicken noodle soup! Just let it cool completely, then pour it into freezer-safe containers. I like to divide it into individual portions for easy reheating later. It’ll keep well for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it on the stovetop. Just be sure to stir it well, as the noodles may absorb some broth while freezing.
Tips for Success
To make sure your roasted chicken noodle soup turns out perfectly every time, here are a few tips I swear by! First, always use fresh ingredients—there’s just something magical about fresh veggies that elevates the flavor. Don’t skip the tasting process! As you cook, taste the broth and adjust the seasoning to your liking; it’s your soup, after all! Also, if you find the soup too thick, just add a splash more broth or water to reach your desired consistency. And remember, this soup is even better the next day, so don’t hesitate to make a big batch!
For more information on the health benefits of chicken soup, check out this Healthline article.
If you’re interested in more delicious soup recipes, visit my soup collection!
For a delightful drink pairing, try this spiced apple cider recipe.
Print
Roasted chicken noodle soup: 6 cozy steps to bliss
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A comforting bowl of roasted chicken noodle soup packed with flavor.
Ingredients
- 1 whole roasted chicken
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt to taste
- Pepper to taste
Instructions
- Shred the roasted chicken into bite-sized pieces.
- In a large pot, heat the chicken broth over medium heat.
- Add the chopped onion, carrots, celery, and garlic. Cook until softened.
- Stir in the shredded chicken, thyme, and parsley.
- Add the egg noodles and cook until tender.
- Season with salt and pepper to taste.
Notes
- Use leftover roasted chicken for convenience.
- Add more vegetables for extra nutrition.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: roasted chicken noodle soup, chicken soup, comfort food
