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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

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, 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.

Reviews for Roasted Chicken Noodle Soup

AVERAGE RATING
   (56)
RATING DISTRIBUTION
5 Star
 (44)
4 Star
 (11)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 18, 2015

"I used cream instead of evaporated milk. Next time I'd reduce it to 1/2 cup. Soup is delicious"

MY REVIEW
Reviewed Feb. 18, 2015

"I used cream instead of evaporated milk. Next time I'd reduce it to 1/2 cup. Soup is delicious"

MY REVIEW
Reviewed Jan. 4, 2015

"So VERY good. Could also be called Chicken Pot Pie Soup. Will be making again many times."

MY REVIEW
Reviewed Dec. 30, 2014

"Amazing soup my kids and husband love this"

MY REVIEW
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."

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