Roasted Chicken Noodle Soup
A hearty and comforting roasted chicken noodle soup with tender vegetables, flavorful broth, and savory chicken, perfect for satisfying cravings and warming up on cold days.
Ingredients
- 1 large onion, chopped
- 2 carrots, chopped ⓘ
- 2 stalks celery, sliced ⓘ
- 1 clove garlic, minced ⓘ
- 1 Tbsp. olive oil ⓘ
- 4 (14 1/2 oz.) cans chicken broth ⓘ
- 4 large baking potatoes, peeled and chopped ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. poultry seasoning ⓘ
- 2 c. chopped roasted chicken
- 1 (5 oz.) can evaporated milk ⓘ
- 4 oz. uncooked medium egg noodles ⓘ
Instructions
- Cook chopped onion, carrots, celery, and minced garlic in hot olive oil in a Dutch oven for 5 minutes, stirring constantly.
- Add chicken broth, peeled and chopped potatoes, salt, and poultry seasoning. Bring to a boil.
- Reduce heat and simmer, partially covered, for 25 minutes or until potatoes are tender.
- Add chopped roasted chicken, evaporated milk, and uncooked medium egg noodles. Cook for 10 minutes or until noodles are tender.
- Sprinkle with freshly ground pepper, if desired, before serving.
Tips & Substitutions
For a richer flavor, consider roasting your own chicken instead of using pre-cooked. You can substitute the egg noodles with whole wheat or gluten-free pasta if desired. Fresh herbs like thyme or parsley can enhance the taste. If you prefer a creamier soup, increase the amount of evaporated milk. For a veggie boost, add more greens such as spinach or kale toward the end of cooking.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with American recipes like Vivian'S Casserole for a comforting dinner. For an added touch, garnish with freshly chopped herbs or a sprinkle of cheese. This soup is perfect for chilly days or as a cozy family gathering dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat, adding a bit of water or broth if the soup thickens too much. You can also microwave in a covered bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Chicken Noodle Soup contains roughly 395 calories, with 6g protein, 49g carbohydrates, and 21g fat. It is an excellent source of vitamin A (191% of the Daily Value), dietary fiber (45% of the Daily Value), and potassium (28% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1257mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken is a great time-saver and adds flavor. Just shred or chop the chicken and add it to the soup as directed in the recipe.
What can I use instead of chicken broth?
If you prefer a vegetarian option, vegetable broth works well as a substitute. You can also use homemade broth for a fresher taste. Just be mindful of the salt content, as this might affect the seasoning of your soup.
How can I thicken the soup if it's too thin?
To thicken the soup, you can mash some of the potatoes against the side of the pot or stir in a slurry made from cornstarch and water. Alternatively, adding more noodles will also help absorb excess liquid and create a heartier texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).