Ultimate Comfort: Homemade Roasted Chicken Noodle Soup
Chicken noodle soup. Just the name evokes feelings of warmth, comfort, and home. It’s the go-to remedy for a cold, a rainy day pick-me-up, or simply a comforting meal on a chilly evening. But have you ever elevated this classic by roasting the chicken first? The depth of flavor you achieve is simply unparalleled. This recipe for Homemade Roasted Chicken Noodle Soup takes the traditional and kicks it up a notch, delivering a rich, satisfying, and unforgettable bowl of goodness.
## Why Roast the Chicken?
The secret to this incredible soup lies in roasting the chicken. Roasting brings out the natural sweetness and savory flavors of the chicken in a way that boiling simply cannot. The Maillard reaction, the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor, is what makes roasted chicken so much more delicious. Think of the crispy skin, the caramelized edges, and the intense chicken flavor infused throughout the meat. All of that deliciousness seeps into the broth, creating a soup that is layers deep in flavor.
## The Ultimate Homemade Roasted Chicken Noodle Soup Recipe
This recipe is a labor of love, but the results are well worth the effort. It’s perfect for a weekend project or when you have some extra time to dedicate to creating a truly special meal. Let’s get started!
**Yields:** Approximately 8-10 servings
**Prep time:** 30 minutes
**Cook time:** 3-4 hours (including roasting and simmering)
**Ingredients:**
* **For the Roasted Chicken:**
* 1 whole chicken (about 3-4 pounds)
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon paprika
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1 lemon, quartered
* 4 sprigs fresh thyme
* 1 onion, quartered
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* **For the Soup:**
* Roasted chicken carcass (meat removed and reserved)
* 8 cups chicken broth (low sodium or homemade)
* 2 cups water
* 1 large onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon dried sage
* 1 bay leaf
* 8 ounces egg noodles (or your favorite noodle)
* 1/2 cup chopped fresh parsley
* Salt and pepper to taste
**Equipment:**
* Roasting pan
* Cutting board
* Large pot or Dutch oven
* Sharp knife
**Instructions**
### Part 1: Roasting the Chicken
1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). This temperature allows the chicken to cook through while developing a beautiful golden-brown skin.
2. **Prepare the Chicken:** Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. This helps the skin crisp up better. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, and onion powder. Rub this mixture all over the chicken, ensuring it’s evenly coated.
3. **Stuff the Cavity:** Stuff the chicken cavity with the lemon quarters, thyme sprigs, onion quarters, carrots, and celery. These aromatics infuse the chicken with flavor from the inside out.
4. **Roast the Chicken:** Place the chicken in a roasting pan. If you have a roasting rack, use it to elevate the chicken. This allows hot air to circulate around the entire bird, resulting in more even cooking and crispier skin. Roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The juices should run clear when pierced with a fork.
5. **Rest the Chicken:** Remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
### Part 2: Making the Chicken Noodle Soup
1. **Carve the Chicken:** Carve the roasted chicken, removing all the meat from the bones. Set the meat aside. You can shred it or cut it into bite-sized pieces, depending on your preference.
2. **Make the Broth:** Place the roasted chicken carcass (bones, skin, and any remaining meat) in a large pot or Dutch oven. Add the chicken broth and water. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, for a richer flavor. The longer it simmers, the more flavor you’ll extract from the bones.
3. **Strain the Broth:** Strain the broth through a fine-mesh sieve, discarding the solids (bones, skin, vegetables). This will give you a clean and clear broth.
4. **Sauté the Vegetables:** In the same pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
5. **Add Garlic and Herbs:** Add the minced garlic, dried thyme, dried rosemary, dried sage, and bay leaf to the pot. Cook for another minute until fragrant.
6. **Add Broth and Simmer:** Pour the strained chicken broth back into the pot. Bring to a simmer and cook for about 15-20 minutes, allowing the flavors to meld together.
7. **Cook the Noodles:** Add the egg noodles to the soup and cook according to package directions. Be careful not to overcook the noodles, as they will continue to soften in the hot soup.
8. **Add Chicken and Parsley:** Add the shredded or diced roasted chicken to the soup. Stir in the chopped fresh parsley.
9. **Season to Taste:** Season the soup with salt and pepper to taste. Remember that the broth already has some salt from the chicken and broth, so start with a small amount and add more as needed.
10. **Serve and Enjoy:** Remove the bay leaf before serving. Ladle the hot chicken noodle soup into bowls and enjoy! Garnish with extra fresh parsley, if desired. A side of crusty bread or crackers is the perfect accompaniment.
## Tips for the Best Roasted Chicken Noodle Soup
* **Use a Good Quality Chicken:** The better the quality of the chicken, the better the flavor of the soup. Opt for an organic or free-range chicken if possible.
* **Don’t Skip the Resting Period:** Resting the chicken after roasting is crucial for juicy and tender meat.
* **Simmer the Broth Long Enough:** Simmering the broth for at least an hour will result in a much richer and more flavorful soup. Don’t rush this step!
* **Use Fresh Herbs:** Fresh herbs add a bright and vibrant flavor to the soup. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
* **Don’t Overcook the Noodles:** Overcooked noodles will become mushy and unpleasant. Cook the noodles until they are just tender.
* **Adjust the Seasoning:** Taste the soup frequently and adjust the seasoning as needed. Salt, pepper, and a touch of lemon juice can all brighten up the flavor.
* **Add a Pinch of Red Pepper Flakes:** For a little bit of heat, add a pinch of red pepper flakes to the soup.
* **Add Other Vegetables:** Feel free to add other vegetables to the soup, such as potatoes, peas, or corn.
* **Make it Ahead:** Chicken noodle soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavor will actually improve over time.
* **Freeze for Later:** Chicken noodle soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
## Variations
* **Spicy Chicken Noodle Soup:** Add a diced jalapeño pepper or a pinch of red pepper flakes to the soup for a spicy kick.
* **Lemon Chicken Noodle Soup:** Add the juice of one lemon to the soup for a bright and tangy flavor.
* **Ginger Chicken Noodle Soup:** Add a knob of grated ginger to the soup for a warm and comforting flavor.
* **Vegetarian Noodle Soup:** Substitute the chicken with vegetable broth and add extra vegetables such as mushrooms, zucchini, or bell peppers.
* **Gluten-Free Chicken Noodle Soup:** Use gluten-free noodles or rice noodles to make this soup gluten-free.
## Serving Suggestions
* **With Crusty Bread:** Serve the soup with a side of crusty bread for dipping.
* **With Crackers:** Crackers are another classic accompaniment to chicken noodle soup.
* **With a Salad:** Serve the soup with a simple salad for a light and healthy meal.
* **As a Starter:** Serve a small bowl of chicken noodle soup as a starter to a larger meal.
* **For a Sick Day:** Chicken noodle soup is the perfect comfort food for a sick day. It’s warm, nourishing, and easy to digest.
## Nutritional Information (per serving, approximate)
* Calories: 300-400
* Protein: 25-35g
* Fat: 10-15g
* Carbohydrates: 30-40g
*Note: Nutritional information can vary depending on the specific ingredients used.*
## The Joy of Homemade
Making homemade roasted chicken noodle soup is more than just following a recipe. It’s about creating something special from scratch, infusing it with love and care. It’s about taking the time to slow down, connect with your kitchen, and nourish yourself and your loved ones with a truly wholesome meal. The aroma that fills your home as the chicken roasts and the soup simmers is an experience in itself. It’s a reminder of simpler times, of family gatherings, and of the comforting power of food.
This recipe is a testament to the fact that the best things in life are often the simplest. With a few basic ingredients and a little bit of patience, you can create a bowl of soup that is bursting with flavor and packed with nutrients. So, the next time you’re craving comfort, skip the canned stuff and try this Homemade Roasted Chicken Noodle Soup. You won’t be disappointed.
## Troubleshooting
* **Soup is too salty:** Add a squeeze of lemon juice or a small amount of water to dilute the saltiness.
* **Soup is bland:** Add more salt, pepper, or herbs to enhance the flavor. A dash of Worcestershire sauce can also add depth.
* **Noodles are mushy:** Cook the noodles separately and add them to the soup just before serving.
* **Chicken is dry:** Make sure to let the chicken rest before carving, and use a meat thermometer to avoid overcooking.
* **Broth is not flavorful enough:** Simmer the chicken carcass for a longer period of time to extract more flavor. You can also add more herbs and spices.
## Storage Instructions
* **Refrigerate:** Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
* **Freeze:** Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
## Conclusion
This Homemade Roasted Chicken Noodle Soup recipe is a guaranteed winner. The roasted chicken adds an incredible depth of flavor that you simply can’t achieve with boiled chicken. The combination of tender chicken, perfectly cooked noodles, and flavorful broth creates a soup that is both comforting and satisfying. So, gather your ingredients, put on your apron, and get ready to create a soup that will warm your soul from the inside out. Enjoy!