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Homemade Roasted Chicken Noodle Soup
Homemade Roasted Chicken Noodle Soup
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Prep Time:
55 minutes
Cook Time:
215 minutes
Total Time:
270 minutes
Savor the rich flavors of homemade chicken noodle soup with roasted chicken, fresh veggies, and egg noodles - a comforting upgrade from canned versions.
Ingredients:
  • 1 (4 pound) whole chicken, cut into pieces
  • 4 teaspoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 medium carrots, cut into 2-inch pieces
  • 1 medium onion, quartered
  • 1 head garlic, cut in half lengthwise
  • 1 cup cold water
  • 10 cups cold water
  • 3 medium carrots, cut into 2-inch pieces
  • 3 stalks celery, cut into 2-inch pieces
  • 0.5 bunch parsley stems
  • 1 large bay leaf
  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 2 medium carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 1 teaspoon kosher salt, or more to taste
  • 0.5 teaspoon ground black pepper, or more to taste
  • 2 teaspoons chicken soup base (such as Better than Bouillon® Roasted Chicken Base)
  • 1 (8 ounce) package egg noodles
  • 3 tablespoons finely chopped fresh parsley
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Spread the chicken pieces on a rimmed baking sheet. Drizzle with 2 teaspoons of oil, then season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
  • Drizzle the remaining 2 teaspoons of oil over the carrots, onion, and garlic, then position them around the chicken pieces on the baking sheet.
  • Roast in the oven until the vegetables are beautifully golden, chicken is fully cooked and the juices run clear, for about 50 to 60 minutes. Use an instant-read thermometer near the bone to ensure it reads 165 degrees F (74 degrees C). Remove from the oven and carefully add 1 cup of cold water to the baking sheet.
  • After letting the chicken sit until cool, discard the skin and shred the meat, separating the white and dark meat. Keep the white meat aside for the soup - you'll need 3 ½ cups. Save the dark meat and any extra white meat for a different dish. Place the chicken bones in a large Dutch oven.
  • Enhance flavors: Transfer all contents from the baking sheet into a Dutch oven. Pour in 10 cups of cold water, along with carrots, celery, onion, parsley stems, and bay leaf. Bring to a boil over medium-high heat. Reduce to a simmer and occasionally skim off impurities for 2 to 4 hours. Strain, discard solids, and save the fragrant stock for later use.
  • In a clean Dutch oven over medium-high heat, melt butter with olive oil. Stir in carrots, celery, and onion, cooking for 2 minutes. Season with 1 teaspoon of salt and ½ teaspoon of pepper, then cook until onions are translucent, around 3 to 5 minutes. Pour in 10 cups of reserved stock and chicken base, bring to a boil, then simmer for about 30 minutes until veggies are tender.
  • While the soup simmers, bring a large pot of lightly salted water to a rapid boil. Cook egg noodles until al dente, 7 to 9 minutes. Drain.
  • Combine the cooked egg noodles with the reserved white meat and fresh parsley in the soup. Season with salt and pepper to your liking.

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