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Roasted Chicken Noodle Soup Recipe

Roasted Chicken Noodle Soup Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1-1/2 cups: 235 calories, 3g fat (1g saturated fat), 31mg cholesterol, 851mg sodium, 33g carbohydrate (0 sugars, 3g fiber), 20g protein.

Reviews for Roasted Chicken Noodle Soup

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Reviewed Dec. 23, 2016

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

Reviewed 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."

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."

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."

Reviewed Jan. 14, 2016

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

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."

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!"

Reviewed Nov. 10, 2015

"This is a hit with my family of 5. Kids love it, it has a great flavor. I sometimes transfer it to a crockpot to keep it warm if bringing it anywhere. Served with yummy bread!"

Reviewed Oct. 20, 2015

"Very good"

Reviewed Sep. 1, 2015

"This is potato soup meets chicken noodle soup. It's good, but the combination of potatoes and noodles in the same soup was a little weird to me. If I made it again, I would probably omit the potatoes, and increase the chicken."

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