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Roasted Chicken Noodle Soup

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PREP TIME
55 min
COOKING TIME
215 min
TOTAL TIME
270 min
SERVINGS
12 servings
Dinner
Roasted Chicken Noodle Soup
Ingredients
  • 1 (4 pound) whole chicken, cut into pieces
  • 4 teaspoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 2 medium carrots, cut into 2-inch pieces
  • 1 medium onion, quartered
  • 1 head garlic, cut in half lengthwise
  • 1 cup cold water
  • 10 cups cold water
  • 3 medium carrots, cut into 2-inch pieces
  • 3 stalks celery, cut into 2-inch pieces
  • 1 medium onion, quartered
  • 1/2 bunch parsley stems
  • 1 large bay leaf
  • 2 tablespoons butter
  • 2 teaspoons olive oil
  • 2 medium carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 1 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon ground black pepper, or more to taste
  • 2 teaspoons chicken soup base (such as Better than Bouillon® Roasted Chicken Base)
  • 1 (8 ounce) package egg noodles
  • 3 tablespoons finely chopped fresh parsley
Instructions
1
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
2
First, prepare your roasted chicken by placing the chicken pieces on a rimmed baking sheet. Lightly brush with 2 teaspoons of oil, then sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper.
3
Next, toss the carrots, onion, and garlic with the remaining 2 teaspoons of oil. Arrange this mixture around the chicken pieces on the baking sheet.
4
Roast the chicken and vegetables in a preheated oven until they are golden brown, and the chicken is no longer pink at the bone. The juices should run clear, taking around 50 to 60 minutes. Use an instant-read thermometer inserted near the bone to check for a temperature of 165 degrees Fahrenheit (74 degrees Celsius).
5
Once done, remove the baking sheet from the oven and add 1 cup of cold water.
6
Remove the chicken pieces from the baking sheet and let them cool enough to handle. Remove the skin and shred the meat, separating it into white and dark meat. Place the bones in a large Dutch oven and set aside 3 ½ cups of white meat for the soup.
7
Reserve the dark meat and any remaining white meat for another use.
8
To prepare stock, add the liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups of cold water, carrots, celery, onion, parsley stems, and bay leaf. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, occasionally skimming the surface for impurities, for 2 to 4 hours. Strain and discard the solids, reserving the stock.
9
To prepare soup, heat butter and olive oil in a clean Dutch oven over medium-high heat until the butter has melted. Add carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon of salt and ½ teaspoon of pepper and cook, stirring occasionally, until the onions are translucent. This should take another 3 to 5 minutes.
10
Add 10 cups of reserved stock and chicken base, bringing the mixture to a boil. Reduce the heat and cook until the veggies are tender, about 30 minutes.
11
While the soup is cooking, fill a large pot with lightly salted water and bring it to a rapid boil. Cook the egg noodles at a boil until they are tender yet firm to the bite, taking around 7 to 9 minutes. Drain.
12
Stir cooked egg noodles into the soup with reserved white meat and parsley. Taste and adjust salt and pepper if necessary.