Homemade Roasted Chicken Noodle Soup

Name: Homemade Roasted Chicken Noodle Soup
Total time: 215 min
Yield: 12 Servings
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; 🧅 1 medium onion, quartered; ½ 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; ½ teaspoon ground black pepper; 2 teaspoons chicken soup base; 1 (8 ounce) package egg noodles; 3 tablespoons finely chopped fresh parsley

Cost $16.5, save $14

Source: Recommended by CookPal

215 Min
12 Servings
$16.5

Homemade Roasted Chicken Noodle Soup

Cost $16.5, save $14

Source: Recommended by CookPal

215 Min
12 Servings
$16.5

INGREDIENTS

Main 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
- 🧅 1 medium onion, quartered
- ½ bunch parsley stems
- 1 large bay leaf
For Soup Base
- 🧈 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
- ½ teaspoon ground black pepper
- 2 teaspoons chicken soup base
- 1 (8 ounce) package egg noodles
- 3 tablespoons finely chopped fresh parsley

STEPS

Preheat the oven to 425 degrees F (220 degrees C).

Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss carrots, onion, and garlic with the remaining 2 teaspoons oil and arrange around the chicken.

Roast in the oven until vegetables are golden brown and chicken is cooked through, about 50-60 minutes. Remove the baking sheet and add 1 cup cold water.

Remove chicken pieces, shred meat, discard skin, and place bones in a large Dutch oven. Set aside 3 ½ cups reserved white meat for the soup.

Add liquid and roasted vegetables to the Dutch oven with 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf. Bring to a boil, reduce to a simmer and cook for 2 to 4 hours. Strain and reserve stock.

Heat butter and olive oil in a clean Dutch oven over medium-high heat. Add carrots, celery, and onion, cook for 2-5 minutes until fragrant. Add salt and pepper, then reserved stock and chicken soup base. Simmer 30 minutes.

Boil egg noodles in a separate pot with salted water for 7-9 minutes and drain.

Add cooked noodles, reserved chicken, and parsley into the soup. Season to taste with additional salt and pepper if needed. Serve hot.

NUTRIENTS

Per 1 serving

🔥

495

Calories

34
Protein
26
Carbs
29
Fats

💡 Use homemade stock for richer flavor.Roasting the chicken with vegetables beforehand adds significant depth to the soup.Serve with saltine crackers or toasted bread for a complete meal.This soup freezes well for future meals.