The Best Roasted Chicken Noodle Soup

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This homemade chicken noodle soup recipe is the best cozy fall dinner. Made with a whole roasted chicken, carrots, celery, onion, and from scratch egg noodles, this soup will surely leave you feeling nourished and well fed. With this recipe, you will learn to make a delicious healing soup that’s perfect for fall or winter!

what is chicken noodle soup?

When people think of classic chicken noodle soup, many often think of the kind that comes in a can at the grocery store. Others often recall how chicken noodle soup has a long campaign of being used to heal us when we’re unwell. I love making homemade chicken noodle soup because it’s really nothing like the kind you’d purchase in a can! This soup truly can heal you, and it’s absolutely delicious.

This delicious chicken noodle soup recipe features roasted or boiled chicken in broth with chunky pieces of carrot, celery, onion, and soft egg noodles. It’s a delicious and classic combination of ingredients that makes you feel comforted and nourished, especially in fall and winter!

why I love this chicken noodle soup:

There are so many reasons to love this cozy chicken noodle soup recipe. Whether you enjoy the comfort of a familiar favorite or the love of making things from scratch, I know that you will absolutely adore this soup recipe, too!

• Simple and Easy to Make. While there is definitely a lot of time involved with this homemade soup recipe, it’s essentially very simple to put together. The hardest part is making the noodles, and they can easily be swapped with your favorite store-bought noodles to save time!

• From Scratch. This soup is made entirely from scratch with a whole chicken. If you are new to cooking from scratch, this an excellent recipe for a beginner cook to learn how to make your own homemade broth, noodles, and roasted chicken.

• Comforting and Nourishing. Because it’s all from scratch, this is an incredibly healthy chicken noodle soup! It’s absolutely delicious and will make you realize why chicken noodle soup is always said to help you recover when you are sick.

gathering ingredients:

For this from scratch chicken noodle soup, you will need to gather a few key ingredients!

• Whole Chicken. For this recipe, you will be working with a whole chicken. Don’t forget the neck and giblets! These add a lot of flavor to the broth. If you are not able to use a whole chicken, you can use the same weight of chicken pieces with the bones in, like breasts, legs, thighs, and wings.

• Butter. I like to use salted butter, but you can use unsalted if you prefer. The butter in this recipe can be substituted with a neutral cooking oil.

• Onion.

• Celery.

• Carrots.

• Garlic.

• Herbs. For this recipe, I highly suggest using fresh herbs as they are used to flavor the broth. If fresh herbs are unavailable to you, you can use dried herbs instead. Add the dried herbs to the soup after sauteeing the garlic, onions, celery, and carrots.

• Spices. You will need salt, pepper, and whole black peppercorns.

• Flour. For the noodles, you can use all-purpose or “00” flour.

• Eggs.

• Noodles. If you do not want to make homemade noodles, you can use any store-bought noodles that you like!

tips for making homemade noodles:

This recipe features homemade egg noodles, which are super easy to make! Here are my tips for making your own noodles at home.

• Use a Pasta Machine. You can definitely roll out your homemade pasta with a rolling pin, but it takes some elbow grease. Noodle dough is not the most forgiving, and it can be difficult to roll out as it retracts. You can save yourself a lot of time and energy by using a pasta machine.

• Knead Well. Pasta dough is a bit tougher and tackier than bread dough, if you are familiar with making homemade bread. You will want to knead the dough well, until it is smooth and no longer dry or crumbly. Use your muscles, pressing the dough flat and folding it over on itself. You can also make your pasta in a food processor!

• Chill It/Let It Dry. While the initial dough is tough, the pasta can become soft as you roll it out. To help combat this, you can chill the dough before rolling for about 30 minutes. It can also be helpful to let the dough dry out after cutting it into noodles and before boiling it.

how to make homemade chicken noodle soup:

Step One: Pat the chicken dry. In a small dish, mix together the salt and pepper. With your hands, gently separate the thin membrane between the breast meat and the skin. Then, rub the mixed and salt and pepper all over the chicken both over and under the skin, and inside of the cavity.

Step Two: Place the chicken into the dutch oven and brush it all over with the melted butter, including under the skin and inside of the cavity. Arrange the onion, celery, carrots, and garlic around the chicken and cover the dutch oven with the lid. Roast the chicken at 375° F (191° C) for about 1 hour. Remove the lid of the dutch oven and continue to roast for a further 30 minutes. Then, remove the chicken from the oven and place the dutch oven onto your stovetop.

Step Three: Uncover the dutch oven and add the water or chicken broth. Tie the thyme, oregano, sage, and rosemary together with food grade twine or string to make a bouquet garni. Place the bouquet garni along with the peppercorns to the pot. Bring the water to a boil, then reduce the heat to a simmer, and cover the pot. Simmer the broth for about 3 to 4 hours* or until flavored to your liking. The chicken should be falling apart and incredibly tender.

Step Four: Next, make the noodles. Mix together the flour and eggs until it forms a crumbly dough. Then, with your hands, knead the dough until it is smooth, firm, and tacky. Let the dough rest for about 30 minutes, wrapped in plastic wrap, before rolling out and cutting into noodles.

Step Five: Once the broth has been flavored, remove the chicken, chicken giblets, vegetables, and herbs from the pot. Discard the vegetables and herbs as they are past their edible prime. To the chicken, shred and remove the bones. You can choose to save the giblets for eating in the soup. Then, strain the broth into a large bowl or pot and set aside.

Step Six: To the empty dutch oven, melt the butter. Cook the garlic and onions in the hot butter over medium-high heat until softened, about 3 to 4 minutes. Add the celery and carrots, seasoning with salt and pepper as you cook. Continue to cook the vegetables until softened, another 3 to 4 minutes. Stir in the chicken, tossing with the vegetables until well combined.

Step Seven: Pour in the saved broth, adding more water if needed to fully cover the chicken and vegetables. Bring the broth to a boil, then lower the heat to a simmer, and cook for about 25 to 30 minutes, or until the vegetables are fork tender. Then, add the noodles and simmer for about 7 minutes. Remove the pot from heat and serve the soup hot!

final thoughts:

If you are looking for the perfect fall soup recipe, then you have certainly found it. This recipe takes some work, but the effort is well worth it. You will absolutely fall in love with this cozy, warm, delicious chicken noodle soup. Filled with tender noodles, juicy chicken, carrots, celery, and onion it’s the perfect comfort food for a chilly autumn day.

xoxo Kayla

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Yield: 8

Author: Kayla Lobermeier

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The Best Roasted Chicken Noodle Soup

This homemade chicken noodle soup recipe is the best cozy fall dinner! Made with a whole roasted chicken, carrots, celery, onion, and from scratch egg noodles, this soup will surely leave you feeling nourished and well fed.

Prep time: 1 HourCook time: 5 HourTotal time: 6 Hour

Cook modePrevent screen from turning off

Ingredients

Chicken Broth:

• 1 whole chicken, about 3 to 4 lb (1.36 to 1.81 kg) with neck and giblets
• 1 tbsp (10 g) kosher salt
• 2 tsp black pepper
• 1/4 cup (60 ml) melted salted butter
• 1 medium onion, peeled and quartered
• 1 stalk celery, roughly chopped
• 2 large carrots, peeled and roughly chopped
• 1 head garlic, top cut off to expose cloves
• 2 quarts (1.89 L) water or chicken broth
• 4 springs fresh thyme
• 4 sprigs of fresh oregano
• 2 sprigs fresh sage
• 2 sprigs fresh rosemary
• 1 tbsp (6 g) black peppercorns

Egg Noodles:

• 1 1/4 cups (140 g) all-purpose flour or "00" flour
• 1/2 tsp kosher salt
• 1 large eggs
• 1 to 2 egg yolks

Chicken Soup:

• 2 tbsp (28 g) salted butter
• 3 cloves garlic, minced
• 1 medium onion, diced
• 4 stalks celery, diced
• 3 to 4 large carrots, peeled and diced
• Salt and pepper, to taste

Instructions

To make the Chicken Broth:

1. Preheat the oven to 375° F (191° C). Set aside a 7.5 quart dutch oven.
2. Pat the chicken dry. In a small dish, mix together the salt and pepper. With your hands, gently separate the thin membrane between the breast meat and the skin. Then, rub the mixed and salt and pepper all over the chicken both over and under the skin, and inside of the cavity.
3. Place the chicken into the dutch oven and brush it all over with the melted butter, including under the skin and inside of the cavity. Arrange the onion, celery, carrots, and garlic around the chicken and cover the dutch oven with the lid.
4. Roast the chicken in the preheated oven for about 1 hour. Remove the lid of the dutch oven and continue to roast for a further 30 minutes. Then, remove the chicken from the oven and place the dutch oven onto your stovetop.
5. Uncover the dutch oven and add the water or chicken broth. Tie the thyme, oregano, sage, and rosemary together with food grade twine or string to make a bouquet garni. Place the bouquet garni along with the peppercorns to the pot. Bring the water to a boil, then reduce the heat to a simmer, and cover the pot.
6. Simmer the broth for about 3 to 4 hours* or until flavored to your liking. The chicken should be falling apart and incredibly tender.

To make the Egg Noodles:

1. To a large bowl, add the flour and salt. Whisk to combine. Then, make a well in the center of the flour.
2. Crack the eggs into the well in the flour and add the egg yolks. With a fork or wooden spoon, begin whisking the eggs and egg yolks into the flour. Continue to stir until the dough comes together. It will be rather crumbly and bit difficult to knead together.
3. Bring the dough out onto the counter and knead until it is no longer floury or crumbly. It should be smooth though not incredibly elastic. To knead the dough properly, press it flat with the heel of your hand, then fold it back onto itself, rotating as you go. It should be firm but tacky after a few minutes.
4. Cover the dough with plastic wrap and leave it to sit on your countertop at room temperature for about 30 minutes.
5. After the resting period, divide the dough into two equal-sized sections. With one piece of dough, flour it generously and flatten it slightly with your hands. Run the piece through a pasta machine on the 0 setting. Fold the dough onto itself and run it through again 2 more times. Then, run the piece of pasta through the machine, increasing the number setting one at a time, going from 1 to 6. Then, cut the dough into thick strands. Once cut hang the pasta on a pasta drying rack or curl into little nests and leave to partially dry for at least 10 minutes before cooking.
6. Repeat this process with the remaining piece of dough.

To make the Chicken Soup:

1. Once the broth has been flavored, remove the chicken, chicken giblets, vegetables, and herbs from the pot. Discard the vegetables and herbs as they are past their edible prime. To the chicken, shred and remove the bones. You can choose to save the giblets for eating in the soup. Then, strain the broth into a large bowl or pot and set aside.
2. To the empty dutch oven, melt the butter. Cook the garlic and onions in the hot butter over medium-high heat until softened, about 3 to 4 minutes. Add the celery and carrots, seasoning with salt and pepper as you cook. Continue to cook the vegetables until softened, another 3 to 4 minutes. Stir in the chicken, tossing with the vegetables until well combined.
3. Pour in the saved broth, adding more water if needed to fully cover the chicken and vegetables. Bring the broth to a boil, then lower the heat to a simmer, and cook for about 25 to 30 minutes, or until the vegetables are fork tender. Then, add the noodles and simmer for about 7 minutes.
4. Remove the pot from heat and serve the soup hot!
5. To store the soup, keep it in the refrigerator in an airtight container for about 5 to 6 days.

Notes

*You can easily make this soup in a crockpot if you do not want to simmer on your stove for several hours! After roasting the chicken, place the contents from the dutch oven into your crockpot. Add the water, herbs, and peppercorns. Then, cook on low for about 6 hours or high for about 4 hours.

Nutrition Facts

Calories

436

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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