Easy Roasted Chicken Noodle Soup.
…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.
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.
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.
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
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.
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?!
126 Comments on “Easy Roasted Chicken Noodle Soup.”
Mmm…comfort food at its finest. And I’m embarrassed to admit that I’ve never roasted a chicken or made chicken noodle soup. Must make right away. :-)
Wow…this looks sooo amazing! My grandmother was the last woman I know who made homemade chicken noodle soup like this. She even MADE the noodles from scratch. “From scratch” was her middle name and the only way she knew how to do anything and this post just sent me back 20 years to my childhood watching her in the kitchen. So thank you for that :)
The 3rd to last picture…amazing! How do you balance your spoon, not spill the broth, hold your camera, and get an IN focus!! shot?!! You are amazing. My camera weighs about 3-4 lbs w/ the lens on…there is no way I could pull that off.
And I hope your hand is better from the wax situation!
I have never made chicken noodle soup from scratch, but am now thoroughly convinced that I need it in my life as soon as possible! This looks amazing – perfect for a blustery evening. This soup WILL be made sometime this fall :).
Sounds easy enough…. When cold season hits us all full force I suggest you post this again so we don’t forget about it! You’ll be everyones BFF of the blog world! Mmmmmm!
I love that you used gigantic noodles — that looks so good!
And I LOVE chicken skin. When I was younger my family used to take their chicken skin off their meat and then give it to me. I got to have a huge pile — it was so greasy but so good.
Chicken Noodle Soup. Isn’t that supposed to be a soup that heals like anything?
If ever I’m feeling feverish, people always say to me – have some chicken noodle soup.
But I bet they dont roast their own chicken, or make a stock from it, or take superb pictures of it with floating spoons :)
I love soup, but not the weather that goes with. Ive never used roasted chicken in my soups, but I bet it makes a huge flavor difference. Yummmm
Looks great! Love a classic bowl of chicken noodle soup. Have you seen these tacosfrom Elise? Sorry, there I go being linky again in my comments but I just can’t help myself! I have to share these sort of things with you.
As long as you keep sending me amazing things like this, you can link whatever the heck you want. Thank you!
Perfect dish for a fall day! I need to make more soup this year.
Looks BOMB! I’m making it as soon as DC is no longer eight million degrees out with humidity hovering somewhere around the 100% mark.
You are officially the funniest person on the list of blogs I read (and it’s a long list!!).
I’ll be bawk.
Hahaha…you said BAWK…as in what a chicken does…which, yeah, nevermind. That made me giggle.
LOLOL!!!!
omg… lol!
Homemade soup is the best. I need to make it more. Fact.
i roasted chicken breast on the bone the other day and immediately told nate that roast chicken is better than any chocolate chip cookie i could ever make him. i don’t think he believes me…
Yum! Chicken noodle soup is one of my favorites!
Mmmm amazing!! Sounds like you’re quite particular about your soup making, but I suppose not letting any chicken skin go to waste is an economical choice too, right? ;) I love soups in the fall and winter. Can’t wait to make this!
This looks fabulous! I love your blog! I just discovered it on the weekend and I’m so glad!
Thanks Charlotte!
I normally find that most chicken noodle soup has way too much salt in so I’m really excited to try making my own. Also, dark meat rules.
Soup. The absolute best thing about fall/winter! Except for Halloween candy. And pie at Thanksgiving. And Christmas candy. Ok, Soup is ONE of the best things about fall/winter!! :)
You speak my language.
Mmmm I have a chicken soup recipe but it uses Publix already roasted chicken. Don’t judge me!
I am laughing so hard right now, it ‘s hard to type this comment! You seriously make my day, Jessica!
The soup looks delicous! It sounds like it will have much more flavor than regular chicken noodle soup, due to the roasted chicken. This is the perfect recipe for the damp, gray, dismal weather we are having here in Maryland (since last Friday). We aren’t supposed to see the sun until maybe next week! :-(
This soup will cheer me up, though! :-)
It looks fabulous! my only concern is what you said about the dark meat. I HATE the taste. I would be open minded to flavoring my soup with it but then taking it out before consumption.
I guess I can accept that. :)
I made your Creamy Brie and Chicken soup a couple of weeks ago, you know your soup lady! Also those soup bowls are super cute. Where are they from??
Glad you liked it! They are from Sur La Table. :)
Jessica- I just printed the recipe (and re-read it) and noticed that you simmered the soup for 2 hours after you added the cooked noodles. I realize you under-cooked your noodles before adding them to the soup, but after 2 hours of simmering in the broth weren’t they mushy? I dispise mushy noodles (dispise, I tell you!), so I like to keep the noodles separate from the soup, and then add them just before serving. This also makes for great, un-mushy noodles in the leftover soup a day or two later. Maybe I need to find me some of those jumbo noodles like you used so I will never have mushy noodles ever again! :-)
I hate mushy noodles too!! I guess I shouldn’t really say simmered but I did keep them on low for about 2 hours. Not sure if it was the thickness of the noodles, but you are right – next time I will add them right before serving. :)
I don’t see where you roasted the soup. You say it’s easy, but I don’t get it.
;-) Just messin’ with ya.
Hope the hand is better. Safe travels!
:)
Yum, I love chicken noodle soup! Great pictures! I love how thick the noodles are!
If ever I am feeling down I will read your posts back to back to back. Good laughs coupled with great recipes equal fantastic blog!
Aw, thanks Sandra!
Chicken noodle soup will always remind me of my mom when I was sick as a kid. I’ve never had the need to make my own either. Maybe it deserves a shot when I’m actually healthy and can taste all the delicious flavors!?
So here is the famous soup that burned your taste buds yesterday!! Looks delicious, my mom and grandma use the same method to do the soup, and they do the noodles from sctrach, anyway my grandparents live in a small village in Moldova, they have their own big garden with everything you can imagine, I remeber when I was in school I will wait for the summer holidays and will go from the city to them for 3 months, and in that period I was eating the most delicious food!!! Vegetables right from the garden for the soup, and they even grow their chickens :) so they take care of them and feed them only natural food, corn from their garden, the chickens have their own big yard, and I can tell you there is nothing better than soup with home-grown chicken, and noodles made with their natural eggs!
That is amazing!
Is there anything better than homemade chicken noodle soup?? :)
I just posted about a roasted chicken soup yesterday, which further proves my point… that it is officially soup season. RELEASE THE CONFETTI!!
I left out the noodles & rivals though, as I am trying to fit into all my fall clothes from last year…
I woke up with a sore throat – I could definitely use this for lunch. Can you bring me some??
I wish!
Mmmm, I love chicken soup but haven’t yet found a recipe I like (including my mom’s, but it’s okay because she doesn’t liek her own recipe either). I am putting this at the top of my “to cook” list! Do you think different types of noodle/pasta would be okay to use?
For sure!
This looks like comfort in a pot. A bowl of this, the first episode of Glee on my DVR and my Santa snuggie. And I will probably have to blast my AC since its still 90 degrees outside. But this soup looks worth it. So glad you brought back the roasted chicken. I roasted a few back when you were on your roasting kick but have gotten lazy lately and been buying them in the grocery store. Time to dust off my roasting pan!
I am going to make this. (Repeating to self) I love chicken noodle soup but never take the time to make it myself and don’t buy it because of the sodium so this should be perfect!
I had to skip past the skin part because I was turning green. I’ll send you mine! ;-)
Celery is the absolute worst and is only to be borne in super fantastic chicken soups.
Fact.
I’m the exact same way. I would sell my liver just to have a bite of roasted chicken. But then I wouldn’t be able to drink, so I need to rethink this plan.
FIRST TIME MAKING CHICKEN NOODLE SOUP? …we need to talk.
These photos alone are comforting; I can’t imagine what eating the actual soup is like. Great recipe!
What perfect timing you have! I made my first attempt at my mom’s amazing chicken noodle soup this past weekend and failed miserably. I think it might be one of those things that no matter how often I try to make it, it will never taste as good as hers. Thanks for offering such a tasty alternative! I’ll have to try it soon! :-D
I think soup ALWAYS tastes better when made by a mom or a grandma.
I’ve actually never made my own chicken soup but since you say this is easy I’m going to try it! I think I’ll donate the skin to my husband to score some good wife points.
This looks heavenly. I have been sick all wee and this looks like just the thing to warm me up and kick out this cold. On top of that, your pictures are just so beautiful. You capture the warmth and comfort in your shots. I knew I loved your blog.
Laura @ A Healthy Jalapeño
Thank you so much Laura!
I just made a batch of tomato soup on Monday night! It got cold here basically overnight, and I needed something to warm me up during lunch this week!
I haven’t made chicken noodle soup from scratch for about six years, but now it’s on my list for next week’s menu. And I hate to tell you, but chicken skin skeeves me out. I’ll gladly give mine to you.
I’ll gladly take it!
What kind of egg noodles are those? I love that they are so wide and break up into chunks when you eat the soup. They make the soup look so good. They look like wonton?
They are “extra wide” and they came from my local grocery store – but they were just a local mom and pop brand! I love the really wide noodles too.
This has got to be one of my all time fave recipes you’ve posted~
Just the other day I told Greg I was going to make him a pot of soup every Sunday and he could enjoy it all week.
This is perfect!
Pinning this recipe~
Thanks sweet~girl!
xo
Thanks love!
Today does feel like a soup kind of day. And I always burn my tongue/ I’m too impatient for things to cool!
Oh this soup looks amazing. Making this I am sure would get you into the Fall mood!!
I need to make this – I am getting sick! Thanks, this was good timing!
Ugh, the thought of chicken skin in my mouth is making me gag. But the soup looks great! My mom needs to teach me to make her matzo ball soup because it’s the best chicken soup in the world. But everyone thinks that about their mom’s soup, don’t they?
Homemade chicken stock and homemade chicken soup are some of my favorite things to make/eat. There’s just nothing like it when it comes to flavor and comfort!!
This looks so fresh and delicious. Love the big noodles that you used. Now I’m craving this.
Your stories are so funny. :) I love to read them and then I love to ponder how great the recipe would be in my mouth at this very moment. I *just* woke up (don’t you dare judge me :) ) and I don’t really want chicken noodle first thing in the morning, but I’d be tempted to adjust that mindset for a bowl of your soup. :)