I’m only telling you about this soup today because…

Easy Roasted Chicken Noodle Soup I howsweeteats.com

…the taste buds on my tongue are still non-existent given my impatient spoonfuls of testing, and I hate to be alone. I’m secretly hoping you’ll hurry up and make this then burn the bejesus out of your mouth. Sorry. I cannot tell a lie.

But anyway. Enough with the awkward silence.


The best part of making this soup? You’re gonna roast a chicken. I loooove to do that and talked about it non-stop for like four months while you probably just wished I showed you a picture of a cupcake and shut my trap. But a roasted chicken is almost as good as chocolate. I mean it.

Easy Roasted Chicken Noodle Soup I howsweeteats.com

Here comes the awesome thing: You really need to discard the skin because it will just get gross in the broth… which means you need to eat it. Seriously. Eat it. If you throw it in the trash I will hunt you down and do… something bad. If you don’t want to eat it all can I suggest making a chicken skin crostini or a chicken skin omelet or something chicken skinish? Just find a way to ingest it.


And while we are busy talking about chicken skin, don’t you dare discard the dark meat either. It flavors the soup like nothing else. So, so good. I know, I know… you’re scared of dark meat/don’t want the fat/want to keep this a white meat only soup. Uh, enough with the excuses. I also used to be timid around dark meat, but then I came to my senses. Use it and no one will get hurt.

Easy Roasted Chicken Noodle Soup I howsweeteats.com

I am not ashamed to admit that my dinner on Monday night consisted of chicken skin and chicken skin only. Word to the wise: don’t roast a chicken that you aren’t planning on eating for dinner when you haven’t even considered dinner yet.


Oh! Another word to the wise? When you go to drain your chicken stock (which you’re going to do cause, uh… it’s in the recipe), it would be smart to actually HAVE A POT UNDERNEATH the strainer and not dump 92 ounces of unbelievable flavor down your drain. Live and learn, folks. Live and learn.

Easy Roasted Chicken Noodle Soup I howsweeteats.com

Would you believe me when I tell you that this incredible chicken soup only really has six ingredients? Now… I’m really annoyed with myself because a huge pet peeve of mine is when a “5-ingredient recipe” has five ingredients, plus salt and pepper, plus olive oil, plus herbs and spices and a bunch of other stuff that for some reason doesn’t count as a proper ingredient. But I’m playing that card here. All you need is a chicken, noodles, stock, carrots, onions and celery… and a bunch of flavoring stuff that is already hiding in your kitchen somewhere. And for the record, if celery is ever mentioned in another recipe I make, I will have surely been abducted by aliens.

Since this was my very first time making chicken noodle soup (where have I been?!), I consulted our good friend Barb who thankfully gave me all of her secrets. If it wasn’t for her, I’m pretty sure I would be eating a cloudy bowl of broth flavored by flavorless chicken. This recipe takes a bit of time but is totally worth it… just ask my taste buds, whom I may punish today by surviving on vegetables alone since I can’t taste a darn thing.

Easy Roasted Chicken Noodle Soup I howsweeteats.com

Easy Roasted Chicken Noodle Soup

makes one giant pot, serving at least 8

1 6-pound roasting chicken + fresh thyme, olive oil, salt and pepper for your chicken

96 ounces low-sodium chicken stock

2 cups of chopped carrots

2 cups of chopped celery

2 medium sweet onions, chopped

1 1/4 pounds (about 20 ounces) of egg noodles

2 teaspoons black pepper

1 1/4 teaspoons salt

for additional flavor, add: minced garlic, fresh rosemary, thyme and parsley

Preheat oven to 425 degrees F. Remove chicken from packing and clean if necessary. [See a full tutorial for roasting a chicken HERE.] Rub chicken with olive oil, then sprinkle liberally with salt and pepper. Set in a roasting pan or baking dish breast-side up, and roast for about 90 minutes, or until juices run clear when sliced near the thigh. Remove chicken from oven and let cool completely. Once cool, remove skin (i.e. eat it) and remove all white and dark meat, setting aside in a bowl.

Fill a large stock pot with chicken stock. Add the chicken carcass into the pot, then add a few sprigs of fresh thyme (I used 5 sprigs). Bring the stock to a simmer and let bubble and cook for about an hour and a half, removing any fat from the top with a small mesh strainer. Place a very fine strainer over another large pot, and drain stock to get rid of thyme and the bones. I actually drained mine twice just to get it very clear.

Once the stock is ready, add it back to the large stock pot (I simply wiped mine out with a paper towel to remove some bits/grease) and add carrots, celery and onion. Bring to a simmer and let cook for 20 minutes. While the vegetables are cooking, prepare a separate pot of water for the pasta and cook according to directions. Mine called for 12 minutes of cooking, and I cooked them for 9. Once pasta is finished, drain and then rinse well with cold water. This simply removes the starch and helps the broth remain clear.

Add chicken into the stock and turn down to low. Stir in 1 1/4 teaspoons of salt (or as much as you’d like) and 2 teaspoons of pepper. I cooked mine on low for about 2 hours, but it was easily ready to eat and flavorful after 30 minutes. Add noodles about 15 minutes before serving. Serve hot with crackers and a garnish of fresh herbs.

Easy Roasted Chicken Noodle Soup I howsweeteats.com

While crackers will suffice, I believe what really belongs next to this bowl is a toasted piece of talonica bread glowing with butter. Gah! Why isn’t that in my life right now?!


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121 Responses to “Easy Roasted Chicken Noodle Soup.”

  1. #
    Ally @ Sweet & Savory — September 21, 2011 @ 3:08 pm

    Perfect time for me to see this recipe – soup has been on my brain!


  2. #
    Holly — September 21, 2011 @ 3:11 pm

    Yumm!! That looks so good. Can’t wait to give it a try!


  3. #
    Khushboo @ Two Megapixel Food — September 21, 2011 @ 3:29 pm

    How can you make soup look so beautiful?! Winters are round the corner and I finally have a great chicken soup recipe to work with :)


  4. #
    Katie — September 21, 2011 @ 3:55 pm

    Come make it for me!! I hate roasting whole chickens…just hate it. I will never be able to be in charge of thanksgiving because the site of a whole raw bird makes me queasy. But, this does look phenomenal and when I’m sick (or Baby A is), we’ll just fly on out to you and have you make us a pot. Okay?


    • Jessica — September 21st, 2011 @ 6:23 pm

      Like you even need to ask.


  5. #
    Rachel @ Baked by Rachel — September 21, 2011 @ 4:05 pm

    Hmmm 12 ingredients – liar liar pants on fire ;) Love soup and am so going to try making homemade chicken noodle again this year. I tried last year and it was somehow super flavorless – depressing for sure. So if I don’t want my dark meat or skin can I send it to you? :)


    • Jessica — September 21st, 2011 @ 6:22 pm

      Absolutely. Please do.


  6. #
    dawne — September 21, 2011 @ 4:29 pm

    Where does one find those giant noodles. I’ve never seen them before, only the wide egg noodles. The look so yummy :)


    • Jessica — September 21st, 2011 @ 6:22 pm

      I found them at my local grocery store but there were a local mom ‘n pop brand I believe. They were extra wide.


  7. #
    Anna @ On Anna's Plate — September 21, 2011 @ 4:39 pm

    This almost makes me wish I were sick, just so that I could force Ryan to make this for me while I lay on the couch and watch re-runs of The Hills. But who am I kidding– that’s what I do even when I’m not sick :-)


    • Jessica — September 21st, 2011 @ 6:22 pm

      That’s like the healthiest day in the world to me.


  8. #
    Sheila Keller — September 21, 2011 @ 4:46 pm

    Oh My! Are you my long lost twin? I love me some crispy chicken or turkey skin!!!!! My whole family picks on me, but I don’t let it bother me. I figure you only live once so I’m gonna enjoy of morsel of goodness that comes my way and crispy chicken skin is one of them!


    • Jessica — September 21st, 2011 @ 6:21 pm

      Heck yeah!


  9. #
    Amanda — September 21, 2011 @ 5:56 pm

    My husband and I really don’t like celery… do you think there is anything else that would work??


    • Jessica — September 21st, 2011 @ 6:21 pm

      I think you could just leave it out completely! Maybe double the carrots/onions?


      • Amanda — September 21st, 2011 @ 7:50 pm

        Sounds good to me! Love onions and carrots!!

  10. #
    Ashley — September 21, 2011 @ 6:37 pm

    Noodle is definitely a good word. And, can I call the noodles in your soup luscious? Because that is how they look in the last photo. Oh man.


  11. #
    rk — September 21, 2011 @ 6:54 pm

    I agree… you should never throw away chicken skin… it’s the best part!!! lol


  12. #
    Sarena (The Non Dairy Queen) — September 21, 2011 @ 6:56 pm

    Oh Jessica, it looks amazing! Tony and the boys are always all over the chicken skin when we roast chicken. I guess it’s kind of like chicken crack!


  13. #
    Casey — September 21, 2011 @ 9:20 pm

    Do the noodles stay al dente or do they get super soft? I love chicken noodle soup! My other fav is greek lemon chicken soup served in sourdough bread bowls! My friends go crazy for it whenever I make it.


  14. #
    Jen at The Three Little Piglets — September 21, 2011 @ 10:17 pm

    Homemade stock makes ALL the difference in the world! And I like roasted chicken so much, that I have a bigger roasting pan than I need so that I can roast two at a time – one for dinner and one for something else. Like a late night snack…


    • Jessica — September 21st, 2011 @ 10:29 pm

      Now that is brilliant.


  15. #
    Jess @ Jess Go Bananas — September 21, 2011 @ 10:23 pm

    Not to steal the chicken’s thunder…but those noodles look delicious! What are they?!


    • Jessica — September 21st, 2011 @ 10:30 pm

      Extra wide egg noodles!


    • Meghan — September 24th, 2011 @ 9:40 am

      I was going to ask the same question!


  16. #
    Leanne @ Healthful Pursuit — September 21, 2011 @ 11:00 pm

    I love that you used huge egg noodles! My Mom used to make chicken noodle soup with leftover lasagna noodles, it was SO tasty!


  17. #
    Ann — September 21, 2011 @ 11:27 pm

    Wow – it looks amazing! I know my family would enjoy that any time!


  18. #
    J @ ... semplicemente j ... — September 22, 2011 @ 6:04 am

    Do not know if I should admit it … but I am with you in regards to the skin! YUM!


    • Peppi — October 28th, 2012 @ 12:20 am

      D’accorco :-P”


  19. #
    Nicole — September 22, 2011 @ 8:17 am

    This is a great Day 2 recipe! As in, roast chicken dinner on day 1, on day 2 make soup out of the left overs! Yum!


  20. #
    Carlie — September 22, 2011 @ 11:29 am

    Quick question: whenever I’ve made chicken soup I’ve always added the noodles at the very end, to keep them from becoming too over cooked. Where they ok after having cooked them for 2 hrs in the soup? Just wondering. Thanks!


  21. #
    Hayley — September 22, 2011 @ 7:50 pm

    I died laughing over the no-pot-when-straining fiasco…SO something I would have done. Life is too funny :) At least the end result looks absolutely amazing!


  22. #
    Heather — September 23, 2011 @ 1:14 pm

    I have to let you know that I “heart” you and your blog! I have been on your page at least once a day and have made MANY things that you have posted. I even have all the night shift nurses that I work with addicted you as well. Keep up the good work!


  23. #
    Jolene (www.everydayfoodie.ca) — September 27, 2011 @ 1:19 am

    Chicken noodle soup (homemade only) is one of my all-time-favourite foods. It is especially good with a giant squirt of ketchup stirred in – believe it or not! I was disgusted when I saw my (future) hubby do this, but once I tried it for myself, there was no turning back.


  24. #
    Robin — September 28, 2011 @ 5:11 pm

    You are not alone on the chicken skin. Whenever we have beer can chicken or roasted chicken for dinner, between my husband and I only a small amount of the skin actually makes it past the carving stage to get to the table, usually whatever is on the wings, and if we have a lot of self control it stays on the legs too. Delish!! I’m going to have to try this recipe, I bet roasting the chicken before making it into soup adds tons of delicious flavor (plus then you don’t have to refrain from consuming all the skin!!) =)


  25. #
    clynis — November 5, 2011 @ 9:55 pm

    First visit to your site. I laughed out loud. My son and I totally gross the rest of the family out by eating turkey skin at Thanksgiving. You just can’t pass up that crispy deliciousness! This soup sounds great. I have been looking for a good roasted chicken soup and haven’t found one but will try yours. Thanks for sharing and thanks for the laughter.


  26. #
    Jesse — August 18, 2012 @ 7:35 pm

    Great recipe! I added chopped asparagus spears and a very small chunks of chopped ginger at the at the 10 min mark. Turned out beautiful : ) Thanks for the start!


  27. #
    Elissa — December 9, 2012 @ 7:47 pm

    We made this today, and LOVED it! My husband and I a very happy food moment even surrounded by screaming toddlers! :-) It’s so flavorful – the best homemade chicken noodle soup I’ve ever had! One question, did you cover the pot when you were making the stock?



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