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Roasted Chicken Noodle Soup Recipe
Roasted Chicken Noodle Soup Recipe photo by Taste of Home

Roasted Chicken Noodle Soup Recipe

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When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! —Julee Wallberg, Salt Lake City, Utah
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 8 servings


  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 teaspoons olive oil
  • 1 garlic clove, 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 cubed peeled potatoes
  • 1 teaspoon salt
  • 2 cups cubed cooked chicken breast
  • 2 cups uncooked yolk-free wide noodles
  • 1 cup fat-free evaporated milk

Nutritional Facts

1-1/2 cups equals 235 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein.


  1. In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.
  2. Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  3. Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings.
Originally published as Roasted Chicken Noodle Soup in Light & Tasty December/January 2003, p59

Nutritional Facts

1-1/2 cups equals 235 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein.

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Reviewed Nov. 19, 2014

"Delicious, I did make a couple of changes. I used raw chicken which I cooked with the vegetables, I used sweet potatoes instead of regular potatoes, added 2 bay leaves, additional salt and poultry seasoning, and some pepper and lemon pepper to taste."

Reviewed Apr. 22, 2014

"This soup was fantastic. It's a great way to use leftover chicken and homemade broth! The leftovers essentially absorbed all the fluid so I added a little more broth when reheating it, but it was still great! I'll make this again for sure!"

Reviewed Feb. 7, 2014

"I made this soup yesterday per the recipe "except" I didn't bother to measure the noodles so I'm sure there were more than the recipe called for -- I will know next time to measure since more noodles absorb the liquid & is more like a stew than soup. It was very good and my husband loved it (he does most of the cooking) & said it's a keeper. I will definitely be making this again with the required amount of noodles. Like any cooking it does take time to cut up all the veggies but my husband came in the kitchen to be my assistant pre chef so it went faster. By the way one other major change I made was that I used leftover cooked turkey instead of chicken. I do this all the time so didn't even think about when I started writing this review. I freeze leftover turkey from the holidays and use it in casseroles, soups, barbecue etc."

Reviewed Dec. 31, 2013

"This was very tasty. I added bay leaf, curry pdr., broccolli, and used half and half instead of evap. milk. I would make again."

Reviewed Oct. 29, 2013

"This is my go-to soup recipe. I have modified it to fit my gluten free life, but the basics remain the same, I use only sweet potatoes and no white potatoes, omit the noodles and the milk, instead of regular flour I use arrowroot flour, in place of the noodles I add in some more veggies- whatever I have- peas, green beans , zucchini or chopped broccoli are all good. I make this a couple times a month through the winter and keep it frozen in lunch size containers ."

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