Roasted chicken and homemade stock join tender veggies and egg noodles in this homemade chicken noodle soup that's literally food for the soul! With rich, comforting flavor and added depth from roasting, it's so much better than anything out of a can and will make anyone who is under the weather feel better. Serve with saltine crackers, like my momma did... or Texas toast is tasty too!
Ingredients
- whole chicken: 1 piece (4 pound, cut into pieces)
- olive oil: 4 tsp (divided)
- kosher salt: 2 tsp (divided)
- ground black pepper: 1 tsp (divided)
- medium carrots: 2 piece (cut into 2-inch pieces)
- medium onion, quartered: 1 piece
- head garlic, cut in half lengthwise: 1 piece
- water: 1 cup (cold)
- water: 10 cups (cold)
- medium carrots: 3 piece (cut into 2-inch pieces)
- stalks celery: 3 piece (cut into 2-inch pieces)
- medium onion, quartered: 1 piece
- bunch parsley stems: 0.5 piece
- bay leaf: 1 piece
- butter: 2 Tbsp
- olive oil: 2 tsp
- medium carrots, peeled and: 2 piece (chopped)
- stalks celery: 2 piece (chopped)
- medium onion: 1 piece (chopped)
- kosher salt: 1 tsp (to taste)
- ground black pepper: 0.5 tsp (to taste)
- chicken soup base (such as Better than Bouillon® Roasted Chicken Base): 2 tsp
- egg noodles: 1 pack (8 ounce pack)
- fresh parsley: 3 Tbsp (finely chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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Toss carrots, onion, and garlic with the remaining 2 teaspoons oil. Arrange mixture around the chicken pieces on baking sheet.
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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.
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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.
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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.
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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.
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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.
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Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.
