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Roasted Chicken Noodle Soup

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


  • 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


  • 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.
  • 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.
  • Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).
Nutrition Facts
1-1/2 cups: 235 calories, 3g fat (1g saturated fat), 31mg cholesterol, 851mg sodium, 33g carbohydrate (0 sugars, 3g fiber), 20g protein.

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Average Rating:
  • christopher
    Sep 19, 2020

    This is not roasted chicken soup. Roasted chicken soup is made with a whole, roasted chichen, that is slowly simmered with vegetables and aromatics in water, not pachaged chicken broth. This is a decent quickly made soup, but it's not authentic.

  • laecci
    Jan 31, 2019

    No comment left

  • betmol3
    Oct 8, 2018

    The best chicken soup - fresh tasting, wholesome, easy to prepare - my favorite by far. Thank you for this keeper recipe.

  • zegunism
    Dec 23, 2016

    By far the best chicken noodle soup I've ever had!

  • rwippel
    Nov 20, 2016

    This soup is really good!!! i didn't have any cooked chicken, so I browned some in the pan, then saluted the vegetables. Once I added the stock, I pulled up all the brown bits in the bottom of the pan. It was excellent! I do recommend cutting back on the amount of time you cook the potatoes. They were a little over done for my liking.

  • cas378
    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.

  • sbrich
    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.

  • angelic0w
    Jan 14, 2016

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

  • grampyandgrumpy
    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.

  • caree929
    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!