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

Roasted Chicken Noodle Soup Recipe

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4.5 62 67
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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
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 8 servings

Ingredients

  • 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.

Directions

  1. In a stockpot over medium-high heat, 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 over medium-high heat. 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

Reviews for Roasted Chicken Noodle Soup

AVERAGE RATING
(67)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (12)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 10, 2016

"I guess I'm in the minority here. Nobody in my family liked this. My husband added hot sauce and a bunch of other spices in order to find it edible. I seemed to have potential but there was no flavor. Also I think the potatoes and evaporated milk didn't work."

MY REVIEW
Reviewed Jan. 18, 2016

"This is a great recipe for chicken noodle soup. I will definitely keep it. It has a great flavor , and the consistency and ingredients are perfect."

MY REVIEW
Reviewed Jan. 14, 2016

"This soup has a great flavor!!! It is definitely a keeper."

MY REVIEW
Reviewed Dec. 29, 2015

"We love this soup!! It is thick like a stew and the herbs make it taste like its name 'Roasted Chicken', full of vegetables and noodles-so comforting and delicious! Don't omit anything,

I made it as written, but used regular whole milk, and less potato and noodles (2 medium peeled and cubed Russet potatoes; and 1/2 of an 11 oz. bag - or 4 ounces of thawed frozen noodles). Use a large soup pot or Dutch Oven this makes at least 5 quarts of soup."

MY REVIEW
Reviewed Nov. 19, 2015

"This is the chicken noodle soup I've been searching for! What makes this is really the herbs used. I didn't add the potatoes, garlic, or milk-- I wanted it a little more basic-- but the flavor was outstanding without those. Even my normally soup-picky husband commented on how good it was. This is the perfect chicken noodle soup for when you're sick or to warm you up on a cold night!"

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