Best 3 Roasted Chicken Noodle Soup Recipes

For chilly nights or days when your immune system needs a boost, roasted chicken noodle soup is the perfect comfort food. With its combination of savory roasted chicken, tender noodles, and flavorful broth, this soup is sure to warm your insides and lift your spirits. Whether you're looking for a classic version or something with a twist, there are countless recipes to choose from. So grab a pot and get ready to create a delicious and nourishing roasted chicken noodle soup that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN NOODLE SOUP

Roasted Chicken Noodle Soup image

When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! -Julee Wallberg, Salt Lake City, Utah

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

Steps:

In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended. , Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).

Nutrition Facts : Calories 235 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 851mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 20g protein.

ROASTED CHICKEN NOODLE SOUP

Roasted Chicken Noodle Soup image

A great soup recipe that I got off a realtor's postcard that we had received in the mail. The postcard indicates the recipe is from Cooking Light.

Provided by Caryn

Categories Chicken

Time 51m

Yield 2 1/2 quarts soup

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
1 cup carrot, diced
1 cup celery, sliced
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups baking potatoes, peeled and diced
1 teaspoon salt
2 cups leftover roasted chicken, diced
1 cup evaporated skim milk
4 ounces uncooked wide egg noodles

Steps:

Heat olive oil in a Dutch oven over medium heat.
Add chopped onion, carrots, celery, and garlic; saute 5 minutes.
Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
Stir in broth, potatoes, and salt.
Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
Add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
Garnish with fresh thyme if desired.

ROASTED CHICKEN NOODLE SOUP

Roasted Chicken Noodle Soup image

This delicious soup has the right balance of vegetables, potatoes, noodles, and chicken. The light creaminess gives a beautiful flavor to the soup. Roasted chicken makes the recipe adding a smoky, buttery note to the soup. Top with a bit of cracked pepper and some oyster crackers and you have a soup perfect for a cool evening.

Provided by Nicole Bredeweg

Categories Cream Soups

Time 1h10m

Number Of Ingredients 12

Ingredients

1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 clove garlic, minced
1 Tbsp olive oil
58 oz chicken broth
4 large potatoes, peeled and chopped
1 tsp salt
1/2 tsp poultry seasoning
2 c deli-roasted chicken, chopped
5 oz evaporated milk
4 oz egg noodles

Steps:

1. Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes, stirring constantly.
2. Add chicken broth and next 3 ingredients.
3. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.
4. Add chicken, evaporated milk, and noodles.
5. Cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired.

Tips:

Use a whole chicken: This will give your soup a richer flavor than using just chicken breasts or thighs.
Roast the chicken before adding it to the soup: This will help to develop a deep, caramelized flavor.
Use a variety of vegetables: This will add flavor, color, and nutrients to your soup.
Don't be afraid to experiment with different herbs and spices: This is a great way to customize your soup to your own taste.
Let the soup simmer for at least 30 minutes: This will help to develop the flavors and make the soup more hearty.
Serve the soup with a side of crusty bread or a green salad: This will make it a complete and satisfying meal.

Conclusion:

Roasted chicken noodle soup is a classic comfort food that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and hearty soup that the whole family will enjoy.

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