Roasted Chicken Noodle Soup

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 votes

Comments:

6 Comments

Serves:

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

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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

How to Make Roasted Chicken Noodle Soup

Step-by-Step

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.