Roasted Chicken noodle soup. When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup!
Homemade chicken noodle soup is a comforting dish on a cold day or when you're feeling under the weather, and an easy way to use up leftover roasted And while making roasted chicken is easy, you can also use a leftover rotisserie chicken for this soup. Game plan: The stock can be made in. I hope you enjoy this Roasted Chicken Broth Recipe! You can cook Roasted Chicken noodle soup using 11 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Roasted Chicken noodle soup
- It’s 1 of whole chicken.
- You need 2 pounds of carrots (cut in large chunks).
- Prepare 1 pound of celery hearts (cut in large chunks).
- It’s 1 pound of "no yolk" extra wide egg noodles.
- It’s of enough water to fill a large stock pot halfway or more.
- You need 6-8 of chicken bullion cubes.
- You need 1 of onion sliced thin (optional).
- It’s of coconut oil to Sautee onion (optional).
- Prepare to taste of salt.
- Prepare to taste of Pepper (coarse ground).
- You need of butter to roast chicken.
One of the reasons why this Roasted Chicken Noodle Soup is the best is because it's so simple to make. You just saute veggies in a tiny bit of oil, add flour and spices, then add the broth and simmer away. Because chicken noodle soup is good for the soul it's also good for the common cold in my book! I've jazzed-up my standard recipe with an extra cold-fighting If you're feeling under the weather or have a family member or friend that is, this roasted garlic chicken noodle soup is for you!
Roasted Chicken noodle soup step by step
- Preheat oven to 400°F. Take your whole chicken and cut through the backbone and spread out in a baking pan. This process is also called spatchcocking. The breasts should be in the middle with legs and wings facing outward. The inside of the chicken should be facing down in the pan..
- Now you will rub your chicken down with the butter, salt, and pepper. Don't be scared be generous with the love. If you want you can add different seasonings such as rosemary, red pepper flakes, or some Tony's. This is just the basics..
- Add a small amount of water to your pan. Maybe an inch to an inch and a half. Now place the pan with your chicken in it in the preheated oven..
- Your chicken should roast for about 30 minutes to an hour depending on the size. The skin should get nice and crispy. Your chicken is done when you poke it with a fork through the thickest part or close to the thigh joints and it no longer bleeds. Clear fluid should come out..
- Once chicken is finished roasting set it to the side or in the fridge to cool off..
- While chicken is cooling get a large pot, such as a stock pot, add water and bullion cubes and bring to a boil. I also added the juice from the pan the chicken was roasted in. You can also add garlic powder, onion powder, or other spices as you would like..
- Once your liquid is boiling add your carrots and celery hearts to the pot and turn down to a slow simmer. Taste and make sure it's flavors are where you want them to be. Adjust as necessary..
- As that is cooking you will need to debone your chicken. As you're pulling the meat off add it to the pot. I also pull the skin off and cut into small pieces before adding to the pot. Same as the beasts..
- Let simmer together to get all the flavors going for about 30 minutes. Once you can stick a fork through the carrot pieces it is cooked. Turn off heat and dump all the raw egg Noodles in and stir. The hot liquid will cook them perfectly. In about 10-15 minutes it will be complete..
- Also if you would like I take my onion slices and caramelize in a pan using coconut oil. I cook until soft and brown and yummy. Then when I fix my bowl of soup I put some of these on top and it is fantastic. I have to do this as the kiddos don't like onion. But I love it. I also like to add a squirt of lemon juice on top..
- Sit down and enjoy with your favorite beverage.
Try a different twist on traditional chicken noodle soup with this recipe featuring roasted chicken. This is my favorite chicken noodle soup, and, even tired, sick, hungry, and after dinnertime, I still took the hour (plus) to make this recipe because it was just what I needed. Directions for: Roast Chicken Noodle Soup. This classic chicken noodle soup is simple to make in less than an hour with ingredients you already have in your pantry. This chicken noodle soup is a life saver when the whole family is down with a bad cold.