Roasted Chicken Noodle Soup Recipes

ROASTED CHICKEN NOODLE SOUP

Steps:

• Heat olive oil in a Dutch oven over medium heat.
• Add chopped onion, carrots, celery, and garlic; saute 5 minutes.
• Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
• Stir in broth, potatoes, and salt.
• Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
• Add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
• Garnish with fresh thyme if desired.

CHEF JOHN'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
• Stir in roasted chicken broth and bring to a boil.
• Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
• Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

CHICKEN SOUP

Steps:

• Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.
• Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.
• Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.
• Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.
• If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

ROASTED CHICKEN NOODLE SOUP

Steps:

• 1. Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes, stirring constantly.
• 2. Add chicken broth and next 3 ingredients.
• 3. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.
• 4. Add chicken, evaporated milk, and noodles.
• 5. Cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired.