Best Roasted Chicken Noodle Soup Recipes

ROASTED CHICKEN NOODLE SOUP

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).

LOW - FAT ROASTED CHICKEN NOODLE SOUP FOR THE CROCK POT

Steps:

• I roast a chicken in a cup of white wine and use the leftover chicken for my soup.
• See my Chicken in a Pot Recipe for the Crock pot.
• The wine gives the broth a nice kick.
• Pour broth and leftover chicken into a bowl and refrigerate.
• Skim off the fat.
• Place chicken cut up chicken and broth in crock pot.
• Pour in three cans of chicken broth and break up gelled chicken and broth.
• Add all ingredients to slow cooker except noodles and evaporated milk.
• Cook on High for 4 hours or Low for 6 to 8 hours.
• Cook noodles on top of stove according to package directions.
• While noodles are cooking, pour in evaporated milk and blend into soup.
• Turn crock pot to High to heat milk.
• Stir in noodles to soup before serving.
• Enjoy!

HOMEMADE ROASTED CHICKEN NOODLE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
• Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
• Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.
• Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.
• Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.
• Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.
• While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.

ROASTED CHICKEN NOODLE SOUP

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.

ROASTED CHICKEN NOODLE SOUP

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 - MAROSE

Steps:

• Heat olive oil in a heavy pot over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add chicken, milk, and noodles, and cook 10 minutes or until noodles are tender.