The Ultimate Comfort: My Go-To Roasted Chicken Noodle Soup

There’s a particular magic that happens when you combine the comforting embrace of roasted chicken with the soul-soothing goodness of noodles in a rich broth. This recipe, which mysteriously appeared on a realtor’s postcard years ago, a seemingly random bit of unsolicited wisdom from Cooking Light, has become a cornerstone of my culinary repertoire. It’s the soup I turn to on chilly evenings, during bouts of sniffles, or simply when I crave a taste of pure, unadulterated home. The depth of flavor, derived from the simple act of roasting and the careful layering of aromatics, transforms humble ingredients into something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Yield: 2 1/2 quarts soup
• Dietary Type: Classic Comfort

Ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 cup carrot, diced
• 1 cup celery, sliced
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups reduced-sodium chicken broth
• 4 cups baking potatoes, peeled and diced
• 1 teaspoon salt
• 2 cups leftover roasted chicken, diced
• 1 cup evaporated skim milk
• 4 ounces uncooked wide egg noodles

Equipment Needed

• A large Dutch oven or heavy-bottomed pot
• A sharp knife for chopping vegetables
• A measuring cup and spoons for accurate ingredient portions
• A whisk for incorporating flour smoothly
• A wooden spoon for stirring

Instructions

1. Begin by heating the olive oil in your Dutch oven or a large, heavy-bottomed pot over medium heat. The gentle warmth will prepare the foundation for our aromatic base.
2. Once the oil is shimmering, add the chopped onion, diced carrot, sliced celery, and minced garlic. Sauté these vegetables, stirring occasionally, for approximately 5 minutes, until they begin to soften and release their fragrant oils. This step is crucial for building layers of flavor.
3. Next, sprinkle the all-purpose flour, dried oregano, dried thyme, and poultry seasoning directly over the softened vegetables. Cook for an additional 1 minute, stirring constantly. This allows the flour to toast slightly, which helps to thicken the soup and cook out any raw flour taste.
4. Gradually stir in the reduced-sodium chicken broth, making sure to scrape up any browned bits from the bottom of the pot – that’s where so much flavor resides!
5. Add the peeled and diced baking potatoes and the salt.
6. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot partially, leaving a small gap for steam to escape, and simmer gently for 25 minutes, or until the potatoes are fork-tender. The slow simmer allows the potatoes to absorb the savory broth and become wonderfully tender.
7. Now comes the heart of the soup: stir in the diced leftover roasted chicken, the evaporated skim milk, and the uncooked wide egg noodles.
8. Continue to cook for another 10 minutes, or until the noodles are perfectly tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.

Expert Tips & Tricks

• Roast your chicken strategically: While this recipe calls for leftover roasted chicken, consider roasting a whole chicken specifically for this soup. The drippings from the roasted chicken can be deglazed from the roasting pan and added to the broth for an even deeper, richer flavor.
• Vegetable prep matters: Aim for uniform dicing of your vegetables. This ensures they cook evenly, preventing some pieces from becoming mushy while others remain firm.
• The power of poultry seasoning: Don’t underestimate the subtle complexity poultry seasoning brings to chicken dishes. It’s a blend of herbs like sage, thyme, marjoram, and rosemary, which perfectly complement the chicken flavor.
• Noodle Nirvana: Wide egg noodles are classic for a reason, but if you prefer, you can substitute with other pasta shapes like rotini or elbow macaroni. Just be mindful of cooking times, as they can vary.
• Milk alternatives: While evaporated skim milk provides a lovely creamy texture without making the soup heavy, if you have dietary restrictions or preferences, you can experiment with unsweetened cashew or oat milk.

Serving & Storage Suggestions

Serve this soul-warming soup piping hot. A garnish of fresh thyme leaves adds a touch of vibrant green and a whisper of fresh herbaceousness. Crusty bread is an absolute must for dipping, sopping up every last delicious drop.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles will continue to absorb liquid, so you may need to add a splash of chicken broth or water when reheating to achieve the desired consistency. Reheat gently on the stovetop over low heat or in the microwave. This soup is generally not recommended for freezing, as the noodles can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	694.9 kcal
Calories from Fat
Total Fat	9.9 g	15%
Saturated Fat	2.4 g	11%
Cholesterol	42.4 mg	14%
Sodium	1306.2 mg	54%
Total Carbohydrate	122.9 g	40%
Dietary Fiber	9.5 g	37%
Sugars	21 g	84%
Protein	33.2 g	66%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

For a gluten-free rendition, simply swap the all-purpose flour for a gluten-free flour blend and use gluten-free pasta noodles. If you’re looking to increase the vegetable content, consider adding a handful of frozen peas or corn in the final 10 minutes of cooking. For a richer, more decadent soup, you could experiment with a splash of heavy cream instead of evaporated milk, though this will significantly alter the nutritional profile.

FAQs

Q: Can I use raw chicken in this recipe instead of roasted chicken?
A: Yes, but you would need to adjust the cooking time. You would add raw chicken pieces (about 1 pound) along with the potatoes and simmer until cooked through before adding the noodles. This will also require a longer overall cook time.

Q: My soup seems a little thin. How can I thicken it?
A: If your soup isn’t as thick as you like, you can create a slurry by whisking together 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then stirring it into the simmering soup until thickened.

Q: I don’t have evaporated skim milk. What can I use as a substitute?
A: You can use regular evaporated milk, half-and-half, or even whole milk. For a dairy-free option, unsweetened cashew or oat milk would work well.

Q: How can I make this soup vegetarian?
A: Omit the chicken and use a good quality vegetable broth. You might want to add some white beans or additional hearty vegetables like mushrooms for more substance.

Q: Is it okay to make this soup ahead of time?
A: Yes, the base of the soup can be made ahead. However, it’s best to add the noodles just before serving to prevent them from becoming overcooked and mushy.

Final Thoughts

This Roasted Chicken Noodle Soup is more than just a meal; it’s a warm hug in a bowl, a culinary balm for the soul. Its simple elegance lies in its ability to transform everyday ingredients into a dish that feels both comforting and special. I encourage you to try this recipe, to let its flavors envelop you, and perhaps to create your own cherished memories around its delicious warmth. It’s a testament to the fact that sometimes, the most profound culinary satisfaction comes from the most humble beginnings, especially when those beginnings are rooted in the simple goodness of a well-made soup. Serve it alongside a crisp green salad and a slice of your favorite bread for a complete and utterly satisfying meal.