Roasted Chicken Noodle Soup

There’s something truly heartwarming about a bowl of Roasted Chicken Noodle Soup, isn’t there? I remember the first time I had it on a chilly winter evening, wrapped in a blanket while the snow gently fell outside. The aroma of the tender chicken and fresh vegetables simmering away was irresistible. I couldn’t wait to dive into that steaming bowl of comfort. It’s one of those recipes that bring back memories of family gatherings and cozy nights in. I often find myself making this dish when I want to feel comforted, nourished, and loved. Every spoonful feels like a warm hug, reminding me that good food brings people together. Whether you’re feeling under the weather or simply want to indulge in something cozy, this soup is the answer. Let’s explore how to create this delightful dish…

Recipe Ingredients for Roasted Chicken Noodle Soup

The ingredients for Roasted Chicken Noodle Soup are a beautiful representation of what makes this dish so special. Each component contributes not just to the flavor but also to the soul of the soup. The key players, including the succulent chicken, fresh vegetables, and comforting noodles, create a well-rounded dish that’s deeply satisfying.

• 2 teaspoons extra virgin olive oil – This rich oil adds a beautiful base and enhances the flavors of the sautéed vegetables.
• 1 cup chopped onion – Onions provide a savory sweetness that’s essential for the soup’s depth.
• 1 cup chopped carrots – Carrots lend a natural sweetness and vibrant color to the mix.
• 1 cup chopped celery – Celery brings a crunchy texture and unique flavor that balances the sweetness of the carrots.
• 1 clove garlic, minced – Garlic adds a delightful aroma and flavor punch that enhances every bite.
• ¼ cup all-purpose flour – This flour helps thicken the soup, creating a cozy texture.
• ½ teaspoon dried oregano – Oregano brings a warm, earthy flavor that complements the chicken perfectly.
• ¼ teaspoon dried thyme – Thyme adds a subtle herbal note that rounds out the flavor profile.
• ¼ teaspoon poultry seasoning – This seasoning blend is key for enhancing the chicken flavor in the soup.
• 1 teaspoon salt – Salt is essential for enhancing all the flavors in the soup.
• 8 cups chicken broth – The base of the soup, chicken broth provides richness and depth.
• 3 cups bite-sized pieces of roasted chicken – The star of this dish, roasted chicken infuses the soup with flavor.
• 12 ounces 2% canned evaporated milk – This creates a creamy texture that makes the soup comforting and rich.
• 2 cups uncooked egg noodles (or any other noodle) – Noodles are a classic addition, making the soup hearty and filling.
• 1 cup frozen peas – Peas add a pop of color and sweetness, enhancing the overall dish.
• fresh thyme, optional – A garnish of fresh thyme brightens the soup and adds a lovely presentation.

How to Prepare Roasted Chicken Noodle Soup

Making Roasted Chicken Noodle Soup is a simple yet rewarding process. I love the way it fills your kitchen with mouthwatering scents as it cooks. Let’s walk through the steps together, ensuring every detail is covered to create that perfect bowl of soup.

1. Start by heating extra virgin olive oil in a large pot over medium heat. You want the oil shimmering, which indicates it’s ready for the vegetables. This step lays the foundation for flavor. Make sure to swirl the oil around to coat the bottom of the pot.

2. Once the oil is hot, add the chopped onion, chopped carrots, chopped celery, and minced garlic. Sauté them together for about five minutes, stirring occasionally. You want the vegetables to soften slightly and the onions to become translucent, which signals they are caramelizing beautifully.

3. Next, sprinkle the all-purpose flour, dried oregano, dried thyme, and poultry seasoning over the sautéed veggies. Stir everything together and cook for an additional minute. This step helps to toast the spices, enhancing their flavors before adding the liquids.

4. Now, stir in the chicken broth and salt. Bring the mixture to a boil, then reduce the heat to let it simmer. Cover the pot partially and let it cook for about 25 minutes. At this point, the flavors are melding beautifully, so be sure to give it a taste and adjust seasoning if necessary.

5. After 25 minutes, add the bite-sized pieces of roasted chicken, evaporated milk, and uncooked egg noodles to the pot. Stir everything to combine. You’ll want to let this cook for another 10 minutes or until the noodles are tender. Keep an eye on it, stirring occasionally to prevent sticking.

6. Finally, stir in the frozen peas and heat everything through for a couple of minutes. The peas don’t need long to cook; you just want them warmed through. This adds a lovely burst of color and texture to your soup.

7. Once everything is cooked and heated, it’s time to serve. Ladle the soup into bowls and garnish with optional fresh thyme. Enjoy the culinary masterpiece you’ve just created!

How to Switch It Up

There are so many ways to put your own spin on Roasted Chicken Noodle Soup. Here are some ideas to get you started:

• Herbs: Experiment with fresh herbs like basil or parsley for a different flavor profile.
• Add spices: If you like a kick, try adding a pinch of crushed red pepper flakes or a dash of hot sauce.
• Vegetable variations: Feel free to add different vegetables like bell peppers or zucchini for added nutrition.
• Use different proteins: Swap out chicken for leftover turkey or even shredded beef for a different taste.
• Broth options: Try using vegetable broth for a lighter version or homemade stock for a richer flavor.

What to Serve With Roasted Chicken Noodle Soup

When it comes to serving Roasted Chicken Noodle Soup, the options are endless! Here are some fantastic pairings:

• Crusty bread: A slice of warm, crusty bread is perfect for dipping into your soup.
• Salad: A light garden salad can complement the richness of the soup, providing a fresh crunch.
• Grilled cheese: You can never go wrong with a classic grilled cheese sandwich alongside a bowl of soup.
• Rice or quinoa: Serve some cooked rice or quinoa on the side for an extra filling meal.
• Seasonal veggies: Pair the soup with roasted seasonal vegetables for a wholesome meal.
• Occasions: This soup is ideal for cozy winter dinners, family gatherings, or when you need a comforting bowl of goodness.

FAQ

Conclusion

The beauty of Roasted Chicken Noodle Soup lies in its simplicity and the way it brings comfort to the soul. It’s more than just a recipe; it’s a reminder of the warmth of home and the joy of a shared meal. I encourage you to try making it yourself. You’ll find that it’s not just nourishing but also incredibly satisfying. Grab your ingredients and let’s cook up some love in a bowl!

Roasted Chicken Noodle Soup

The ultimate comfort food, Roasted Chicken Noodle Soup is creamy, hearty, and incredibly satisfying. It's an easy weeknight dinner that warms you up from the inside out. Perfect for family gatherings or a cozy night in, this soup is a must-try for anyone craving good homemade flavors.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Course: Dinner, Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons Extra virgin olive oil
• 1 cup Chopped onion
• 1 cup Chopped carrots
• 1 cup Chopped celery
• 1 clove Garlic, minced
• ¼ cup All-purpose flour
• ½ teaspoon Dried oregano
• ¼ teaspoon Dried thyme
• ¼ teaspoon Poultry seasoning
• 1 teaspoon Salt
• 8 cups Chicken broth
• 3 cups Bite-sized pieces of roasted chicken
• 12 ounces 2% canned evaporated milk
• 2 cups Uncooked egg noodles (or any other noodle)
• 1 cup Frozen peas
• Fresh thyme, optional

Equipment

• Baking Sheet
• Skillet
• Large Pot
• Saucepan
• Chef's Knife
• Wooden Spoon

Method

 

1. Start by heating extra virgin olive oil in a large pot over medium heat. You want the oil shimmering, which indicates it's ready for the vegetables. This step lays the foundation for flavor. Make sure to swirl the oil around to coat the bottom of the pot.
2. Once the oil is hot, add the chopped onion, chopped carrots, chopped celery, and minced garlic. Sauté them together for about five minutes, stirring occasionally. You want the vegetables to soften slightly and the onions to become translucent, which signals they are caramelizing beautifully.
3. Next, sprinkle the all-purpose flour, dried oregano, dried thyme, and poultry seasoning over the sautéed veggies. Stir everything together and cook for an additional minute. This step helps to toast the spices, enhancing their flavors before adding the liquids.
4. Now, stir in the chicken broth and salt. Bring the mixture to a boil, then reduce the heat to let it simmer. Cover the pot partially and let it cook for about 25 minutes. At this point, the flavors are melding beautifully, so be sure to give it a taste and adjust seasoning if necessary.
5. After 25 minutes, add the bite-sized pieces of roasted chicken, evaporated milk, and uncooked egg noodles to the pot. Stir everything to combine. You’ll want to let this cook for another 10 minutes or until the noodles are tender. Keep an eye on it, stirring occasionally to prevent sticking.
6. Finally, stir in the frozen peas and heat everything through for a couple of minutes. The peas don’t need long to cook; you just want them warmed through. This adds a lovely burst of color and texture to your soup.
7. Once everything is cooked and heated, it’s time to serve. Ladle the soup into bowls and garnish with optional fresh thyme. Enjoy the culinary masterpiece you’ve just created!

Notes

• Tip 1: Use quality broth for the best flavor.
• Tip 2: Don't overcook the noodles to maintain their texture.
• Tip 3: Adjust seasoning to your taste before serving.
• Tip 4: Properly store leftovers in the fridge for up to three days.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.