Roasted Chicken Noodle Soup

Nicole Bredeweg


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

★★★★★ 4 votes
10 Min
1 Hr
Stove Top


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1 large
onion, chopped
carrots, peeled and chopped
celery stalks, chopped
1 clove
garlic, minced
1 Tbsp
olive oil
58 oz
chicken broth
4 large
potatoes, peeled and chopped
1 tsp
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


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

Printable Recipe Card

About Roasted Chicken Noodle Soup

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Collection: Soup's On!

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