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 a while now. I tried to hold off making this roast 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!
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Roast Chicken Noodle Soup Ingredients:
The ingredients in roast 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.
How to make Roasted Chicken Noodle Soup:
To make roast 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.
Roasted Chicken Noodle Soup Recipe
Ingredients
- 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
Instructions
- 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.
I have been lookng for a good chicken noodle soup recipe and this ones looks great., I have picky eaters in my home.
I have never cooked food using herbes de province, Is it very strong over powering spice? Are there any other spices i could substitute for herbs de province and tarragon?
Also the better than bouillion base, does it have a good taste? does it taste artificial?
please adress all my questions.
Hi Jacqueline,
Herbes de Province is a mix of Rosemary, Marjoram, Thyme, and Sage. I don’t think it’s overpowering but depending on your family’s tastes you could either reduce the amount you add to the soup or just add any of the spices you know they do like individually.
I don’t think the Better than Bouillion has an artificial taste, but you can easily substitute regular chicken stock if you prefer. My family likes the taste of the Better than Bouillion and I like it because I can control how strong or how weak the flavor is. I also love it because it comes in a small jar instead of a large box of stock and I have a really small kitchen with limited storage space.
I hope I have answered all of your questions, if not or if you need any more help, please let me know.
Also, if you make the soup, please let me know how your family liked it.
Sharon
Hi I have another question about your soup recipe. The herbs de provence i saw at my grocery store had lavender, oregano, basil, majoram, tarragon and thyme, rosemary, and sage. It had a sweet fragrant smell. Would this overpower the soup if it had lavender?
Hi Jacqueline,
The Herbs de Provence I used had lavender too and I didn’t feel it overpowered the soup. However, you should use herbs that your family and you like and enjoy. Everyone has different tastes and if the smell of the lavender seemed too strong for you, feel free to modify the recipe and use another combination of herbs.
Hope this helps!
Sharon