Chicken Noodle Soup With Roasted Chicken Recipe

Ah, chicken noodle soup. There’s something about this classic dish that seems to speak to the soul, right? It’s the comforting embrace of warm broth, tender chicken, and those perfectly slurpy noodles that make it a go-to meal for any occasion-sick days, cozy nights in, or even a quick lunch to brighten your day. But when you take it up a notch by using roasted chicken instead of boiled, you get a soup that’s not only hearty but has an incredible depth of flavor. Roasting the chicken adds a layer of richness and smokiness that transforms this dish from ordinary to extraordinary.

So, let’s dive into a recipe that’ll have you craving a steaming bowl of homemade chicken noodle soup that’s not only delicious but packed with nutrients and flavor.

Chicken Noodle Soup With Roasted Chicken Recipe

This recipe takes your average chicken noodle soup and elevates it by roasting the chicken beforehand. The caramelized exterior and juicy interior of the roasted chicken impart a deep, savory flavor to the soup base, which makes all the difference. What you’re left with is a bowl of cozy, hearty goodness that’s rich in flavor but still feels light and nourishing. You’ll feel like you’ve created something restaurant-worthy with just a few simple ingredients!

Ingredients Needed

• Whole Chicken (or Bone-In Pieces) – Around 3-4 lbs. The key here is using roasted chicken to bring a beautiful depth of flavor to the soup.
• Olive Oil – For roasting the chicken and drizzling into the soup to add richness.
• Onion – A classic soup base ingredient. It adds sweetness and depth when sautéed.
• Carrots – A few medium-sized, chopped. They add a gentle sweetness to the soup.
• Celery – 2-3 stalks, chopped. Celery’s mild flavor balances the soup, making it more refreshing.
• Garlic – A couple of cloves, minced. The garlic rounds out the flavor and gives the soup a subtle kick.
• Chicken Broth – Use good-quality stock or broth for the best flavor. You’ll need around 6 cups, but adjust depending on how brothy you want the soup.
• Egg Noodles – The classic choice! These noodles are soft and absorb the flavors beautifully. You can use other types of noodles if you prefer.
• Thyme – Fresh is best, though dried works fine. This herb gives the soup that comforting, earthy aroma.
• Bay Leaves – A couple of leaves to infuse the soup with a slightly floral, savory note.
• Salt & Pepper – For seasoning, always adjust to your taste preferences.
• Fresh Parsley or Dill (optional) – For garnish and a little fresh zing right before serving.

Cooking Instructions

1. Roast The Chicken

   Start by preheating your oven to 400°F (200°C). Rub the chicken with olive oil, salt, pepper, and any herbs you like (rosemary works great!). Place the chicken in a roasting pan and cook for about 1 hour, or until the skin is golden brown and the meat reaches an internal temperature of 165°F (75°C). Let it rest for 15 minutes before shredding the meat into bite-sized pieces. Save the bones and carcass for making a homemade stock later (you can simmer it with water and some veggies for a couple of hours).

2. Sauté The Vegetables

   While the chicken roasts, chop your onion, carrots, celery, and garlic. In a large soup pot, heat some olive oil over medium heat. Add the onion, carrots, and celery and sauté for about 5-7 minutes, until softened. Add the garlic and cook for an additional minute until fragrant.

3. Simmer The Soup

   Add the chicken broth, thyme, bay leaves, and some salt and pepper to the pot. Bring everything to a boil, then lower the heat and let it simmer for about 20 minutes to develop the flavors.

4. Add The Noodles

   Stir in the egg noodles and continue to simmer for 10-12 minutes or until they are tender. You might need to add more broth if the soup thickens too much.

5. Shred The Chicken

   Once the roasted chicken has cooled enough to handle, shred the meat and discard the skin and bones. Add the shredded chicken to the pot and give everything a good stir.

6. Final Touches

   Taste the soup and adjust the seasoning as needed. Add a pinch of salt or pepper, or throw in a bit of fresh herbs. If you want, toss in some fresh parsley or dill for a bright pop of flavor.

7. Serve

   Ladle the soup into bowls, making sure to get a good mix of noodles, vegetables, and chicken. Pair it with some crusty bread or crackers for the ultimate cozy meal.

Ingredient Insights

• Roasted Chicken: Using roasted chicken instead of boiled or raw chicken brings a rich, deep flavor that’s hard to replicate. The roasting caramelizes the skin and enhances the savory profile of the meat. Plus, it makes the broth richer and fuller in taste.
• Noodles: Egg noodles are a classic for a reason-they hold up well in broth and are tender without falling apart. But you could experiment with wide noodles, rice, or even spiralized zucchini if you’re looking to cut down on carbs.
• Chicken Broth: Homemade chicken stock made from the roasted chicken bones is ideal for this soup. It adds layers of flavor that store-bought broth can’t match. Plus, you’re using every bit of the chicken to maximize flavor.
• Herbs & Vegetables: Fresh thyme, bay leaves, and parsley give this soup a comforting, earthy fragrance. The vegetables like carrots and celery aren’t just there for color-they’re important for adding sweetness and balance to the broth.

Expert Tips

• Maximize Flavor: Roast your chicken the day before and refrigerate it overnight. This helps lock in the flavor and makes shredding easier.
• Customize Your Noodles: If you prefer a different noodle, go for fusilli or rotini. These types have more surface area to soak up the broth and flavor.
• Broth Consistency: If the broth is too thin, you can thicken it by adding a cornstarch slurry (mix cornstarch with a little water, then stir it into the simmering soup). If it’s too thick, simply add more chicken stock or water.
• Extra Herbs: For an aromatic touch, add a sprig of rosemary or a little bit of freshly squeezed lemon juice before serving.
• Freezing Tip: If you plan on making a large batch, consider freezing some of the soup before adding the noodles. Noodles can get mushy after freezing and reheating, so just freeze the broth and chicken separately, and cook fresh noodles when you’re ready to enjoy it.

Recipe Variations

• Creamy Chicken Noodle Soup: For a richer, creamier soup, stir in a bit of heavy cream or half-and-half during the last few minutes of simmering. This adds a velvety texture and makes the soup even more indulgent.
• Spicy Chicken Soup: Kick things up a notch by adding a chopped jalapeño or a dash of crushed red pepper flakes. This version would pair well with a squeeze of lime.
• Vegetable-Heavy Soup: Add more vegetables to your base. Zucchini, corn, peas, or even potatoes work great in this soup. Just make sure to adjust the simmer time depending on the vegetable.
• Gluten-Free: Simply swap out the egg noodles for gluten-free pasta. There are some great options out there that mimic the texture of traditional noodles perfectly.

Final Words

This roasted chicken noodle soup recipe takes everything that’s comforting about the classic and elevates it with a depth of flavor that you’ll absolutely love. The roasted chicken, with its crispy skin and tender meat, adds a whole new dimension to the soup, creating a rich, flavorful broth that soothes the soul. Plus, it’s customizable-you can adjust it to fit your tastes or dietary preferences, making it as hearty or as light as you desire.