Roasted Chicken Noodle Soup

6
Nicole Bredeweg

By
@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:

★★★★☆ 5 votes

Comments:
Serves:
6
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

How to Make Roasted Chicken Noodle Soup

Step-by-Step

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