Roasted Chicken Noodle Soup

Total Time
Prep 10 mins
Cook 41 mins

A great soup recipe that I got off a realtor's postcard that we had received in the mail. The postcard indicates the recipe is from Cooking Light.

Ingredients Nutrition


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


Most Helpful

This is a really delicious and comforting soup. I didn't have leftover chicken, so I cut up 3 small chicken breasts and sauteed them in some butter, salt, pepper and season salt. Also in place of the evaporated milk I used 1 cup of 2 percent milk with 2 T. of powdered milk added. I will definitely be making this again.

Sheila36 March 18, 2011

Delicious even without the potatoes and noodles. Thanks!

Jeffsmom September 15, 2006

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