Roasted Chicken Noodle Soup

Warm, hearty, and bursting with homestyle flavor, this Roasted Chicken Noodle Soup takes comfort food to the next level by starting with a whole roasted chicken. Perfectly seasoned and oven-roasted to golden perfection, the chicken imparts a deep, rich flavor that transforms the broth into something extraordinary. Tender egg noodles, a medley of carrots, celery, and onion, and aromatic herbs like thyme and parsley round out this soul-soothing classic. With optional hints of fresh lemon juice for added brightness, this soup is ideal for cozy dinners or a remedy for chilly days. Ready in just over an hour and serving six, this elevated twist on a beloved favorite is the ultimate one-pot meal your family will rave about!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 Whole chicken
• 2 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 Carrots (peeled and diced)
• 3 Celery stalks (diced)
• 1 Yellow onion (diced)
• 3 Garlic cloves (minced)
• 10 cups Chicken broth
• 8 ounces Egg noodles
• 2 Bay leaves
• 2 tablespoons Fresh parsley (chopped)
• 1 teaspoon Fresh thyme
• 1 tablespoon Lemon juice (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rub the whole chicken with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Place it on a baking sheet and roast for 60-70 minutes, or until the internal temperature reaches 165°F (74°C).

Step 3

Let the chicken cool slightly, then shred the meat into bite-sized pieces and set aside. Discard the skin and bones, or save the bones for making stock.

Step 4

In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 5

Add the diced carrots, celery, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 6

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 7

Pour in the chicken broth and add the bay leaves, thyme, remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle boil.

Step 8

Add the egg noodles to the pot and cook them according to the package instructions, usually 8-10 minutes.

Step 9

Reduce the heat to low and stir in the shredded roasted chicken. Let the soup simmer for another 5 minutes to allow the flavors to meld.

Step 10

Taste and adjust seasoning as needed. If desired, add a splash of lemon juice for brightness.

Step 11

Remove the bay leaves before serving.

Step 12

Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Nutrition Facts

Serving size	4802.4 grams (4802.4g)

Amount per serving	% Daily Value*
Calories	1173

Total Fat 45.60g	58%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 2.70g
Cholesterol 171mg	57%
Sodium 10850mg	472%
Total Carbohydrate 120.30g	44%
Dietary Fiber 19.00g	68%
Total Sugars 30.40g
Protein 76.70g	153%

Vitamin D 0IU	1%
Calcium 530mg	41%
Iron 14mg	80%
Potassium 4489mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 25.6%

Carbs: 40.2%