roasted chicken noodle soup

★★★★★ 8 Reviews
nikkitten avatar
By Nicole Bredeweg
from West Olive, MI

I was sicker'n a dog, working late, hungry, tired... What to make? This is my favorite chicken noodle soup, and, even tired, sick, hungry, and after dinnertime, I still took the hour (plus) to make this recipe because it was just what I needed. Delicious, hot, comforting.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 8 Reviews
serves 6
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For roasted chicken noodle soup

  • 1 lg
    onion, chopped
  • 2
    carrots, peeled and chopped
  • 2
    celery stalks, chopped
  • 1 clove
    garlic, minced
  • 1 Tbsp
    olive oil
  • 58 oz
    chicken broth
  • 4 lg
    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

How To Make roasted chicken noodle soup

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