Roasted chicken noodle soup is a hearty and flavorful twist on the classic comfort food. Made with tender roasted chicken, fresh vegetables, and noodles in a savory broth, this soup is perfect for chilly days or when you need a warm, nourishing meal.
Why You’ll Love This Recipe
- Rich Flavor: Roasted chicken adds depth and savory goodness.
- Comforting and Satisfying: A classic dish with a heartier twist.
- Customizable: Use your favorite vegetables, noodles, or herbs.
- Great for Leftovers: Perfect for using up roasted chicken from another meal.
- Easy to Make: Comes together in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Roasted chicken, shredded or diced
- Egg noodles or your choice of pasta
- Onion, diced
- Carrots, sliced
- Celery, sliced
- Garlic, minced
- Chicken broth
- Olive oil or butter
- Bay leaf
- Fresh thyme or dried thyme
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Directions
- Prepare the Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add minced garlic and cook for 1 minute.
- Add the Broth: Pour in the chicken broth and add the bay leaf and thyme. Bring to a boil, then reduce to a simmer.
- Cook the Noodles: Add the noodles to the pot and cook according to package instructions until tender.
- Add the Chicken: Stir in the shredded roasted chicken and heat through for 5 minutes. Season with salt and pepper to taste.
- Serve: Remove the bay leaf and garnish with fresh parsley. Serve hot with crusty bread or crackers.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Low-Carb Version: Substitute noodles with zucchini noodles or cauliflower rice.
- Herbaceous Twist: Add fresh dill or rosemary for a different flavor profile.
- Spicy Kick: Stir in red pepper flakes or a dash of hot sauce for a little heat.
- Creamy Version: Add a splash of heavy cream or half-and-half for a creamy broth.
- Vegetable-Packed: Include diced potatoes, peas, or green beans for extra nutrition.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over low heat or microwave individual portions until warmed through. Add a splash of broth if the soup thickens.
- Freezing: Freeze the soup without noodles in a freezer-safe container for up to 3 months. Cook and add the noodles fresh when reheating.
FAQs
1. Can I use store-bought roasted chicken?
Yes, rotisserie chicken is a convenient and flavorful option.
2. What type of noodles should I use?
Egg noodles are traditional, but any pasta like ditalini, orzo, or fusilli works well.
3. How do I prevent the noodles from becoming mushy?
Cook the noodles separately and add them to individual bowls when serving if you plan to store leftovers.
4. Can I make this soup in a slow cooker?
Yes, sauté the vegetables first, then transfer everything except the noodles to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add noodles in the last 30 minutes.
5. Can I use homemade broth?
Absolutely! Homemade chicken broth will elevate the flavor of the soup.
6. What can I serve with chicken noodle soup?
Pair it with crusty bread, crackers, or a simple side salad.
7. How do I thicken the broth?
Add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) or mash some cooked vegetables into the broth.
8. Can I use frozen vegetables?
Yes, frozen carrots, peas, or a mixed vegetable blend can save time and work well in this soup.
9. How do I make it dairy-free?
This recipe is naturally dairy-free if you use olive oil instead of butter.
10. Can I make this soup ahead of time?
Yes, it tastes even better the next day. For best results, store the noodles separately to prevent them from soaking up the broth.
Conclusion
Roasted chicken noodle soup is a comforting and flavorful meal that’s perfect for any time of year. With its hearty ingredients and rich broth, it’s a dish that warms the soul and satisfies the appetite. Whether you’re feeding a crowd or preparing for a cozy night in, this recipe is sure to hit the spot. Try it today and enjoy a comforting bowl of homemade goodness!
PrintRoasted Chicken Noodle Soup
This comforting Roasted Chicken Noodle Soup is packed with tender shredded chicken, hearty vegetables, and flavorful broth. Made with roasted chicken for a deeper, richer flavor, it’s the perfect soup for a cozy family meal or when you’re feeling under the weather.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb roasted chicken, shredded (store-bought rotisserie chicken works great)
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth (homemade or store-bought)
- 1 cup egg noodles (or any pasta of choice)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/4 tsp ground turmeric (optional, for color and flavor)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Juice of half a lemon (optional, for brightness)
Instructions
- Sauté the Vegetables:
- Heat olive oil or butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Simmer the Broth:
- Pour in the chicken broth and stir in the thyme, parsley, rosemary, and turmeric (if using). Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the Noodles:
- Add the egg noodles to the simmering broth and cook according to package instructions, typically 6-8 minutes.
- Add the Chicken:
- Stir in the shredded roasted chicken and simmer for an additional 5 minutes, or until the chicken is heated through.
- Season and Serve:
- Taste the soup and season with salt, pepper, and a squeeze of lemon juice if desired.
- Garnish with fresh parsley and serve hot with crusty bread or crackers.
Notes
- For extra richness, add 1/2 cup heavy cream or a pat of butter at the end.
- If you don’t have roasted chicken, bake chicken breasts or thighs seasoned with salt, pepper, and olive oil at 375°F for 25-30 minutes, then shred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the noodles.