Roasted Chicken Noodle Soup

Name: Roasted Chicken Noodle Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Cuisine: American
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

By Nicole Bredeweg
@nikkitten

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

Rating:

★★★★★ 4 votes5

Comments:

8 Comments

Serves:

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

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
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How to Make Roasted Chicken Noodle Soup

Step-by-Step

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