I’m only telling you about this soup today because…
…my taste buds are still a bit muted from testing, and I can’t resist sharing this recipe. I hope you’ll make it soon and enjoy every steaming spoonful. This is the kind of soup that warms you from the inside out.
The best part of this recipe is that you roast a whole chicken first. Roasting a bird creates incredible flavor for both the meat and the stock. If you enjoy simple, satisfying cooking, roasting a chicken is worth the time — it yields juicy meat and the bones make an excellent base for broth.
When you remove the skin, you’ll notice how tempting it is. The skin won’t hold up in the broth, so it’s best enjoyed right away — crisp and flavorful. And don’t skip the dark meat: it adds depth and richness to the soup. Using both white and dark meat gives you a fuller, more satisfying taste.
A quick tip from experience: when draining your stock, make sure you place a pot underneath the strainer. You don’t want to accidentally pour away all of that concentrated flavor.
This soup is simple in ingredients but big on flavor. At its core you need a roasted chicken, noodles, stock, carrots, onions and celery. Salt, pepper and common aromatics like garlic and fresh herbs elevate the broth and are likely already in your pantry.
I consulted a friend for tips on making a very clear, flavorful soup. The process takes time but the result is worth it: a clean, aromatic broth, tender chicken, and perfectly cooked noodles.
Easy Roasted Chicken Noodle Soup
Makes one giant pot, serving at least 8
- 1 6-pound roasting chicken + fresh thyme, olive oil, salt and pepper for the chicken
- 96 ounces low-sodium chicken stock
- 2 cups chopped carrots
- 2 cups chopped celery
- 2 medium sweet onions, chopped
- 1 1/4 pounds (about 20 ounces) egg noodles
- 2 teaspoons black pepper
- 1 1/4 teaspoons salt (adjust to taste)
- Optional for extra flavor: minced garlic, fresh rosemary, thyme and parsley
Method
Preheat the oven to 425°F. Prepare the chicken: rub with olive oil and season liberally with salt and pepper. Place breast-side up in a roasting pan or baking dish and roast for about 90 minutes, or until the juices run clear when pierced near the thigh. Remove from the oven and let cool completely. Remove and reserve the skin (enjoy it right away if you like) and pick all the meat from the bones, keeping both white and dark meat in a bowl.
Fill a large stockpot with the 96 ounces of chicken stock. Add the chicken carcass and a few sprigs of fresh thyme (about 4–6 sprigs). Bring to a gentle simmer and let it cook for about 1 1/2 hours, skimming any fat or foam from the surface periodically. When finished, strain the stock through a very fine mesh strainer into another pot to remove bones and herbs. For extra clarity, strain a second time.
Return the clear stock to the large pot (wipe out any residue first if needed). Add the chopped carrots, celery and onions and simmer for about 20 minutes, until the vegetables are tender. While the vegetables cook, prepare the pasta in a separate pot according to package directions; cook slightly under the recommended time so the noodles hold up in the soup (for example, if the package says 12 minutes, cook for about 9–10 minutes). Drain and rinse the noodles under cold water to remove excess starch and keep the broth clear.
Add the reserved chicken meat to the simmering stock and vegetables, reduce heat to low, and season with 1 1/4 teaspoons salt and 2 teaspoons black pepper, adjusting as needed. Simmer gently; the soup develops more flavor the longer it sits, though it’s ready to eat after about 30 minutes. Add the noodles about 10–15 minutes before serving so they warm through without overcooking. Finish with optional minced garlic or chopped fresh herbs if desired.
Serve the soup hot with crackers or a toasted slice of buttered bread. This classic pot of roasted chicken noodle soup is comforting, clear, and full of homey flavor — perfect for chilly nights or whenever you need a bowl of something truly satisfying.