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!
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. Anita likes hers very thick, almost like a stew.
Also try my roasted tomato soup.
Roasted Chicken Noodle Soup
- 2 teaspoons olive oil
- 1 cup onion chopped
- 1 cup carrots diced
- 1 cup celery sliced
- 1 clove garlic minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1 teaspoon Creole seasoning or more
- 6 cups chicken broth
- 4 cups russet potatoes washed, peeled and diced
- 1 teaspoon kosher salt to taste
- 2 cups roasted chicken diced
- 1 cup evaporated milk
- 4 ounces egg noodles
- 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.
Nutritional values are approximate.