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Roasted Chicken Noodle Soup

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Cook the Noodles:
    • Add the egg noodles to the simmering broth and cook according to package instructions, typically 6-8 minutes.
  4. Add the Chicken:
    • Stir in the shredded roasted chicken and simmer for an additional 5 minutes, or until the chicken is heated through.
  5. 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.

Find it online: https://ukfinda.com/roasted-chicken-noodle-soup/