Roasted Chicken Noodle Soup

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One of the main reasons I roasted a chicken on my Big Easy the other day was to make this roasted chicken noodle soup. It sounded fantastic, and it came out fantastic. You could also make this with leftover turkey from Thanksgiving!

Roasted Chicken Noodle Soup

You can substitute a rotisserie chicken from the store if you like, but roasting one yourself, either on the grill or in the oven, produces even tastier results. Because of the noodles, this soup tends to thicken up overnight. You’ll need to add a bit of water (or chicken broth) when reheating it. My wife likes hers very thick, almost like a stew.

Also try my roasted tomato soup.

Roasted Chicken Noodle Soup
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5 from 1 vote

Roasted Chicken Noodle Soup

Wonderfully tasty thick, hearty soup.
Course Main Dish
Cuisine American
Keyword chicken, pasta, soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 259kcal



  • Heat the oil in a large pot over medium-high heat.
  • Add the onion, carrots, celery and garlic and saute for 5 minutes.
  • Sprinkle in the flour and stir.
  • Add the oregano, thyme, poultry seasoning and Creole seasoning and cook for 1 minutes.
  • Add the chicken broth and potato and salt to taste. Bring to a boil then reduce to a simmer and continue simmering for 15-25 minutes or until the potato starts to get tender (depending on how you want it, you might want to keep a little ‘bite’ to your potatoes).
  • Stir in the remaining ingredients and cook until the noodles are tender, about 10 minutes.


Calories: 259kcal | Carbohydrates: 35g | Protein: 16g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1044mg | Potassium: 792mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2948IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 2mg

Nutritional values are approximate.

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