Roasted Chicken Noodle Soup is a great answer to the ever persistent, “what’s for dinner tonight,” question! It’s chicken noodle soup with a twist because it’s full of moist and flavorful roasted chicken! Roasted Chicken Noodle Soup has it all; it’s a quick and hearty meal, it’s full of healthy vegetables and, best of all, it’s absolutely delicious!
And, if you are suffering from the flu or a cold or feel like you might be coming down with something, it’s guaranteed to make you feel better. Chicken soup is the ultimate comfort food, and many folks believe that chicken soup can alleviate the symptoms of a cold. According to the National Institutes of Health, “the idea of hot soup as a cold remedy has been around since at least the 12th century and may really help ease the symptoms”. I know when I was growing up, at the first sign of a cold in any of my siblings our Mom whipped out a can of chicken noodle soup, made jello, and made us drink what seemed like gallons of ginger ale. It was her first line of defense and a tradition in our home that stood the test of time! I don’t know if it cured any of us, but it sure did make us feel better!
My husband loves soup and has been asking me to make some for awhile now. I tried to hold off making this Roasted Chicken Noodle Soup until we had some really cold weather because soup and cold weather are soul mates. But while most of the rest of the country has had a miserable winter, it has been balmy in North Florida. In fact, today it was 75 degrees and gorgeous, but I caved and made him this soup anyway! You know I think he may, in fact, be coming down with a cold!
The ingredients in Roasted Chicken Noodle Soup are about what you would expect, roasted chicken breast, olive oil, onion, carrots, celery, garlic, turmeric, ground thyme, ground tarragon, chicken stock, 8 ounces of any kind of pasta (I used fettuccine), kosher salt, black pepper and fresh parsley. If you are in a hurry, you can substitute a deli-roasted chicken or leftover cooked chicken for the roasted chicken breast. I also recommend that you try using Better Than Bouillon Roasted Chicken Base instead of purchasing the big boxes of chicken stock. I really like using this base to make stock because it is delicious and I have limited cabinet space. One small jar makes a little over 9 quarts of stock and only takes a few inches of space in my pantry.
To make Roasted Chicken Noodle Soup, gather your ingredients and preheat the oven to 350 degrees F.
Place chicken breast on a baking sheet skin side up. Use a brush and add 1 Tbsp olive oil making sure to cover the breast. Sprinkle with kosher salt and pepper and Herbs de Provence.
Place in the oven and roast for 35-40 minutes depending on the size of the breasts. Remove from the oven. When the chicken is cool remove the meat from the bones and discard the bones and skin. Cut the chicken into bite size pieces. Set aside.
Place a large dutch oven over medium heat and add 1 Tbsp olive oil. Add the onion, carrots, and celery. Cook and stir for about 5 minutes. Add garlic, turmeric, dried thyme, pepper and dried tarragon. Mix well and cook for an additional minute.
Pour in the chicken stock and bring the liquid to a boil. Add the pasta and cook according to the directions on the package of pasta.
Add the chicken and sprinkle with chopped parsley. Serve immediately.
If you like soup, you might also like these great soup recipes: Crockpot Chicken Tortilla Soup, Tomato Tortilla Soup, and Roasted Pumpkin Soup. Need some more ideas? Check out all of my soup recipes by visiting my Soup/Recipe Index.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings | servings |
- 2 Tbsp olive oil divided
- 2 uncooked chicken breasts bone in, skin on (You can substitute a deli roasted chicken.)
- Kosher salt and pepper
- 1 tsp Herbs de Provence
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 celery ribs chopped
- 3 garlic cloves minced
- 1/2 tsp turmeric
- 1/2 tsp dried thyme
- 1/2 tsp dried tarragon
- 8 ounces dried pasta any kind
- 2 quarts chicken stock
- ground black pepper
- 1/4 cup fresh parsley chopped
Ingredients
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- Preheat the oven to 350 degrees F.
- Place chicken breast on a baking sheet skin side up. Use a brush and add 1 Tbsp olive oil making sure to cover the breast. Sprinkle with kosher salt and pepper and Herbs de Provence.
- Place in the oven and roast for 35-40 minutes depending on the size of the breasts. Remove from the oven. When the chicken is cool remove the meat from the bones and discard the bones and skin. Cut the chicken into bite size pieces. Set aside.
- Place a large dutch oven over medium heat and add 1 Tbsp olive oil. Add the onion, carrots, and celery. Cook and stir for about 5 minutes. Add garlic, turmeric, dried thyme, pepper and dried tarragon. Mix well and cook for an additional minute.
- Pour in the chicken stock and bring the liquid to a boil. Add the pasta and cook according to the directions on the package of pasta.
- Add the chicken and sprinkle with chopped parsley. Serve immediately.
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