Roasted Chicken Noodle Soup at Home

Follow our step-by-step guide on how to make Roasted Chicken Noodle Soup at Home.

1. Step 1

   Start by preheating your oven to a cozy 425°F (220°C).

2. Step 2

   While the oven warms up, prepare your chicken by placing the pieces on a rimmed baking sheet.

3. Step 3

   Drizzle them with 2 teaspoons of olive oil, then sprinkle on 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper to enhance the flavor.

4. Step 4

   Next, grab a bowl and toss together some chopped carrots, onion, and garlic with the remaining 2 teaspoons of olive oil.

5. Step 5

   Once well-coated, arrange this vibrant vegetable medley around the chicken on the baking sheet.

6. Step 6

   Now, it’s time to roast everything in the preheated oven for about 50 to 60 minutes.

7. Step 7

   You’ll know it’s ready when the chicken is cooked through and the veggies are beautifully golden brown, with the chicken reaching an internal temperature of 165°F (74°C).

8. Step 8

   When the timer goes off, carefully remove the baking sheet from the oven and add 1 cup of cold water to the pan to keep things moist.

9. Step 9

   Allow the chicken to cool slightly before removing the skin and shredding the meat, keeping the white and dark meat separate.

10. Step 10

    Place the bones in a large Dutch oven and set aside 3 ½ cups of the white meat for your soup, saving the dark meat for another delicious dish.

11. Step 11

    To create a rich stock, combine the liquid and roasted vegetables from the baking sheet in the Dutch oven.

12. Step 12

    Pour in 10 cups of cold water, and add extra carrots, celery, onion, parsley stems, and a bay leaf for depth of flavor.

13. Step 13

    Bring this mixture to a boil over medium-high heat, then lower the heat and let it simmer gently for 2 to 4 hours, skimming off any impurities that rise to the surface.

14. Step 14

    Once it’s done, strain the stock and discard the solids, keeping the liquid that’s bursting with flavor.

15. Step 15

    For the soup, heat a mix of butter and olive oil in a clean Dutch oven over medium-high heat until the butter melts into a golden pool.

16. Step 16

    Toss in the carrots, celery, and onion, stirring them for about 2 minutes to start softening.

17. Step 17

    Season with 1 teaspoon of salt and ½ teaspoon of pepper, and continue cooking until the onions turn translucent, which should take about 3 to 5 minutes.

18. Step 18

    Now, pour in 10 cups of your reserved stock and add a chicken base for an extra flavor boost.

19. Step 19

    Bring this delightful mixture to a boil, then reduce the heat and let it simmer until the vegetables are tender, which will take around 30 minutes.

20. Step 20

    While the soup is bubbling away, bring a large pot of lightly salted water to a rapid boil.

21. Step 21

    Cook the egg noodles until they’re tender yet firm to the bite, about 7 to 9 minutes.

22. Step 22

    Once cooked, drain the noodles and set them aside.

23. Step 23

    When the soup is ready, stir in the cooked egg noodles along with the reserved white meat and some freshly chopped parsley.

24. Step 24

    Give it a taste and adjust the seasoning with salt and pepper as needed.

25. Step 25

    Enjoy the warmth and comfort of your homemade chicken soup, perfect for sharing with loved ones or savoring on a cozy night in!.