roasted chicken noodle soup
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.
prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 large onion, chopped
- 2 - carrots, peeled and chopped
- 2 - celery stalks, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 58 ounces chicken broth
- 4 large potatoes, peeled and chopped
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 2 cups deli-roasted chicken, chopped
- 5 ounces evaporated milk
- 4 ounces egg noodles
How To Make roasted chicken noodle soup
-
Step 1Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes, stirring constantly. -
Step 2Add chicken broth and next 3 ingredients.
-
Step 3Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.
-
Step 4Add chicken, evaporated milk, and noodles.
-
Step 5Cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Cream Soups
Keyword:
#noodle
Keyword:
#roasted
Keyword:
#roasted chicken
Keyword:
#chicken
Keyword:
#Potatoes
Keyword:
#soup
Collection:
Soup's On!
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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