Name: Homemade Roasted Chicken Noodle Soup
Prep time: 55 min
Cook time: 55 min
Yield: 12
Ingredients: Whole chicken, cut into pieces - 1 (4 pound); Olive oil, divided - 4 teaspoons; Kosher salt, divided - 2 teaspoons; Ground black pepper, divided - 1 teaspoon; Carrots, cut into 2-inch pieces - 2 medium; Onion, quartered - 1 medium; Garlic, cut in half lengthwise - 1 head; Cold water - 1 cup; Cold water - 10 cups; Carrots, cut into 2-inch pieces - 3 medium; Celery, cut into 2-inch pieces - 3 stalks; Onion, quartered - 1 medium; Parsley stems - ½ bunch; Bay leaf - 1 large; Butter - 2 tablespoons; Olive oil - 2 teaspoons; Carrots, peeled and finely chopped - 2 medium; Celery, finely chopped - 2 stalks; Onion, finely chopped - 1 medium; Kosher salt, or more to taste - 1 teaspoon; Ground black pepper, or more to taste - ½ teaspoon; Chicken soup base (such as Better than Bouillon® Roasted Chicken Base) - 2 teaspoons; Egg noodles - 1 (8 ounce) package; Finely chopped fresh parsley - 3 tablespoons

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Roasted Chicken Noodle Soup

1. Whole chicken, cut into pieces - 1 (4 pound)

2. Olive oil, divided - 4 teaspoons

3. Kosher salt, divided - 2 teaspoons

4. Ground black pepper, divided - 1 teaspoon

5. Carrots, cut into 2-inch pieces - 2 medium

6. Onion, quartered - 1 medium

7. Garlic, cut in half lengthwise - 1 head

8. Cold water - 1 cup

9. Cold water - 10 cups

10. Carrots, cut into 2-inch pieces - 3 medium

11. Celery, cut into 2-inch pieces - 3 stalks

12. Onion, quartered - 1 medium

13. Parsley stems - ½ bunch

14. Bay leaf - 1 large

15. Butter - 2 tablespoons

16. Olive oil - 2 teaspoons

17. Carrots, peeled and finely chopped - 2 medium

18. Celery, finely chopped - 2 stalks

19. Onion, finely chopped - 1 medium

20. Kosher salt, or more to taste - 1 teaspoon

21. Ground black pepper, or more to taste - ½ teaspoon

22. Chicken soup base (such as Better than Bouillon® Roasted Chicken Base) - 2 teaspoons

23. Egg noodles - 1 (8 ounce) package

24. Finely chopped fresh parsley - 3 tablespoons

How to cook deliciously - Homemade Roasted Chicken Noodle Soup

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

Prepare roasted chicken: Place chicken pieces on a rimmed baking sheet. Lightly coat with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

3. Stage

Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.

4. Stage

Roast in the preheated oven until vegetables are golden brown and chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the baking sheet from the oven and add 1 cup cold water.

5. Stage

Remove chicken pieces from the baking sheet and let sit until cool enough to handle. Remove and discard chicken skin. Shred meat from chicken, keeping white meat and dark meat separate. Place bones in a large Dutch oven. Set aside 3 ½ cups white meat for the soup. Reserve dark meat and any remaining white meat for another use.

6. Stage

Prepare stock: Add liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain and discard solids and reserve stock.

7. Stage

Prepare soup: heat butter and olive oil in a clean Dutch oven medium-high heat until butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring mixture to a boil. Reduce to a simmer and cook until veggies are tender, about 30 minutes.

8. Stage

While the soup is cooking, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.

9. Stage

Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.