Roasted Chicken Noodle Soup
The ultimate comfort food, Roasted Chicken Noodle Soup combines tender chicken, hearty noodles, and fresh vegetables in a rich broth. This easy weeknight dinner is sure to satisfy your cravings and warm your soul. Make it tonight for a bowl of happiness!
Equipment
- Skillet
- Large Pot
- Saucepan
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 clove garlic, minced
- ¼ cup all purpose flour
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- 1 teaspoon salt
- 8 cups chicken broth
- 3 cups bite-sized pieces of roasted chicken
- 12 ounces 2% canned evaporated milk
- 2 cups uncooked egg noodles (or any other noodle)
- 1 cup frozen peas
- fresh thyme, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic; sauté for 5 minutes. Sprinkle the flour, oregano, thyme, and poultry seasoning over the vegetables and cook for 1 minute. Stir in the broth and salt. Bring to a boil; reduce heat and simmer, partially covered, for 25 minutes. Add the roasted chicken, evaporated milk, and noodles, and cook for 10 minutes or until the noodles are tender. Stir in the frozen peas. Heat until the peas are warmed, and serve. Garnish with fresh thyme, if desired.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove.
- Freezing: You can freeze this soup for up to three months. Just remember, the noodles may become softer upon thawing.
- Pairing: This soup pairs wonderfully with a slice of crusty bread or a fresh salad.
- Substitutions: Feel free to use leftover turkey instead of chicken for a delicious variation.
- Make it spicy: Add a pinch of red pepper flakes for a little kick!