Chicken noodle soup is a classic comfort food, but elevating it with roasted chicken adds a depth of flavor that's simply unmatched. This isn't your grandma's chicken noodle soup (unless your grandma was a culinary genius!), but it's built on the same comforting foundation, only richer and more flavorful. This guide will walk you through making the perfect bowl, addressing common questions along the way.
Why Roast the Chicken?
Roasting the chicken before making soup dramatically improves the flavor. The roasting process renders the fat, creating a deeper, more savory chicken broth. The browned bits at the bottom of the pan (fond) add a complex richness that simply can't be replicated by using pre-cooked chicken or boiling a raw bird. This method takes a little longer but the reward is a significantly more flavorful soup.
What Kind of Chicken Should I Use?
While any whole chicken will work, a free-range or organic chicken will yield a superior broth. The difference in taste is noticeable; the richer flavor of a higher-quality bird translates directly into a better soup. Consider the size of your chicken carefully – a larger bird will mean more broth.
How to Make Chicken Noodle Soup with Roasted Chicken: A Step-by-Step Guide
Ingredients:
- 1 whole roasting chicken (about 3-4 pounds)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 large onion, roughly chopped
- 8 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 cup egg noodles (or your preferred pasta)
- Fresh parsley, chopped (for garnish)
Instructions:
- Roast the Chicken: Preheat your oven to 400°F (200°C). Place the chicken in a roasting pan and roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest for at least 15 minutes before carving.
- Make the Broth: Once the chicken has rested, remove the meat from the bones and set aside. Place the carcass, carrots, celery, and onion in the roasting pan. Add the water, bay leaves, and thyme. Bring to a boil on the stovetop, then reduce heat and simmer for at least 1 hour, or up to 2 hours for a richer broth. Skim off any foam that rises to the surface.
- Strain the Broth: Strain the broth through a fine-mesh sieve lined with cheesecloth to remove solids. Discard the solids.
- Add Noodles and Chicken: Return the strained broth to the pot. Add the egg noodles and bring to a boil. Reduce heat and simmer until the noodles are cooked through, about 8-10 minutes. Add the shredded chicken back to the pot during the last few minutes of cooking.
- Season and Serve: Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Can I Use Leftover Roasted Chicken?
Yes! This recipe is easily adaptable if you have leftover roasted chicken. Skip steps 1 and 2, and simply use your leftover chicken and about 6 cups of chicken broth (homemade or store-bought). Add your vegetables and proceed with step 3.
What Vegetables Can I Add?
This recipe is incredibly versatile. Feel free to add other vegetables like parsnips, turnips, or leeks. You can also add other herbs like rosemary or sage.
How Long Does Chicken Noodle Soup Last?
Store leftover chicken noodle soup in an airtight container in the refrigerator for up to 3 days.
Can I Freeze Chicken Noodle Soup?
Yes, chicken noodle soup freezes well. Allow the soup to cool completely before freezing in airtight containers or freezer bags. It will keep for up to 3 months in the freezer.
This elevated chicken noodle soup recipe is sure to become a family favorite. The richness of the roasted chicken broth and the simplicity of the ingredients make it a perfect weeknight meal or a comforting weekend treat. Enjoy!
