The Best Roasted Chicken Noodle Soup

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Why You’ll Love This Recipe

  • From-Scratch Goodness: Every component, from the rich broth to the egg noodles, is made from scratch, ensuring a wholesome and authentic taste.
  • Comforting and Nourishing: This soup is not only delicious but also packed with nutrients, making it a perfect remedy for chilly days or when you’re feeling under the weather.
  • Customizable: Easily adapt the recipe to your preferences by adding your favorite herbs or substituting the homemade noodles with store-bought ones for convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Broth:

  • Whole chicken (3 to 4 lbs)
  • Kosher salt
  • Black pepper
  • Salted butter, melted
  • Medium onion, peeled and quartered
  • Celery stalk, roughly chopped
  • Large carrots, peeled and roughly chopped
  • Head of garlic, top cut off to expose cloves
  • Water or chicken broth
  • Fresh thyme sprigs
  • Fresh oregano sprigs
  • Fresh sage sprigs
  • Fresh rosemary sprigs
  • Black peppercorns

For the Egg Noodles:

  • All-purpose or “00” flour
  • Kosher salt
  • Large eggs
  • Egg yolks

For the Chicken Soup:

  • Salted butter
  • Garlic cloves, minced
  • Medium onion, diced
  • Celery stalks, diced
  • Large carrots, peeled and diced
  • Salt and pepper to taste

Directions

  1. Prepare the Chicken Broth:
    • Preheat the oven to 375°F (191°C).
    • Pat the chicken dry. Mix kosher salt and black pepper, then rub the mixture over and under the chicken skin and inside the cavity.
    • Place the chicken in a dutch oven. Brush it with melted butter, ensuring coverage under the skin and inside the cavity. Arrange the onion, celery, carrots, and garlic around the chicken. Cover with the lid.
    • Roast for 1 hour. Remove the lid and roast for an additional 30 minutes.
    • Transfer the dutch oven to the stovetop. Add water or chicken broth, fresh herbs tied together as a bouquet garni, and black peppercorns. Bring to a boil, then reduce to a simmer, cover, and let it cook for 3 to 4 hours until the chicken is tender and the broth is flavorful.
  2. Make the Egg Noodles:
    • In a large bowl, combine flour and kosher salt. Create a well in the center and add eggs and egg yolks. Mix until a crumbly dough forms.
    • Knead the dough on a floured surface until smooth and tacky. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
    • Divide the dough into two portions. Roll each portion through a pasta machine, starting at the thickest setting and progressing to thinner settings, until desired thickness is achieved. Cut into thick strands. Let the noodles dry for at least 10 minutes before cooking.
  3. Assemble the Soup:
    • Remove the chicken, vegetables, and herbs from the broth. Discard the vegetables and herbs. Shred the chicken, discarding bones and skin. Strain the broth and set aside.
    • In the empty dutch oven, melt butter over medium-high heat. Sauté minced garlic and diced onion until softened. Add diced celery and carrots, seasoning with salt and pepper. Cook until vegetables are tender.
    • Add the shredded chicken to the vegetables, stirring to combine. Pour in the strained broth, adding more water if needed to cover the ingredients. Bring to a boil, then reduce to a simmer and cook for 25 to 30 minutes.
    • Add the egg noodles and simmer for about 7 minutes until cooked. Remove from heat and serve hot.

Servings and Timing

  • Servings: Approximately 8 servings
  • Preparation Time: 1 hour
  • Cooking Time: 5 hours
  • Total Time: 6 hours

Variations

  • Herb Substitutions: If fresh herbs are unavailable, substitute with dried herbs, adding them after sautéing the vegetables.
  • Noodle Alternatives: For convenience, replace homemade egg noodles with your preferred store-bought noodles.
  • Vegetable Additions: Enhance the soup by adding vegetables like peas, corn, or spinach during the final simmer.

Storage/Reheating

  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 to 6 days.
  • Reheating: Reheat individual portions on the stovetop over medium heat until warmed through, or in the microwave, stirring occasionally.

FAQs

How can I make this soup gluten-free?

Substitute the all-purpose flour in the egg noodles with a gluten-free flour blend and ensure all other ingredients are gluten

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The Best Roasted Chicken Noodle Soup

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  • Author: Isabella
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Description

Experience the ultimate comfort with this homemade roasted chicken noodle soup. Crafted from scratch, it features a whole roasted chicken, hearty vegetables, and tender egg noodles, delivering nourishment and warmth in every bowl.

Ingredients

For the Chicken Broth:

  • 1 whole chicken (3 to 4 lbs)
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp salted butter, melted
  • 1 medium onion, peeled and quartered
  • 1 celery stalk, roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 1 head of garlic, top cut off to expose cloves
  • 8 cups water or chicken broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 2 sprigs fresh sage
  • 1 sprig fresh rosemary
  • 1 tsp black peppercorns

For the Egg Noodles:

  • 2 cups all-purpose or “00” flour
  • ½ tsp kosher salt
  • 2 large eggs
  • 2 egg yolks

For the Chicken Soup:

  • 2 tbsp salted butter
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 large carrots, peeled and diced
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Chicken Broth

  1. Preheat oven to 375°F (191°C).
  2. Pat the chicken dry. Mix salt and pepper, then rub the mixture all over the chicken, including under the skin and inside the cavity.
  3. Place the chicken in a Dutch oven. Brush with melted butter. Arrange onion, celery, carrots, and garlic around the chicken. Cover with the lid.
  4. Roast for 1 hour, then remove the lid and roast for another 30 minutes until golden brown.
  5. Transfer the Dutch oven to the stovetop. Add water or broth, fresh herbs (tied as a bouquet garni), and peppercorns. Bring to a boil, then reduce to a simmer. Cover and cook for 3 to 4 hours until the chicken is tender.

Step 2: Make the Egg Noodles

  1. In a bowl, mix flour and salt. Make a well in the center and add eggs and yolks. Mix until a crumbly dough forms.
  2. Knead on a floured surface until smooth and tacky. Wrap in plastic wrap and let rest for 30 minutes.
  3. Divide dough into two portions. Roll each through a pasta machine or with a rolling pin until desired thickness. Cut into thick strands and let dry for at least 10 minutes.

Step 3: Assemble the Soup

  1. Remove the chicken, vegetables, and herbs from the broth. Shred the chicken, discarding bones and skin. Strain the broth.
  2. In the Dutch oven, melt butter over medium-high heat. Sauté garlic and onion until softened.
  3. Add diced celery and carrots, seasoning with salt and pepper. Cook until tender.
  4. Return shredded chicken to the pot, stir, then pour in the strained broth. Add water if needed. Bring to a boil, then simmer for 25 to 30 minutes.
  5. Add the egg noodles and cook for 7 minutes until tender. Remove from heat and serve hot.

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