Roasted Chicken Noodle Soup

 

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Roasted Chicken Noodle Soup

Tweaking In Progress

Course Main Course
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

Roast Chicken

  • 1 whole chicken 5 pounds
  • 2 Tbsp canola oil
  • 1 tsp pepper
  • 1 tsp salt
  • x sprigs fresh herbs rosemary, oregano, parsley, etc
  • 1 whole lemon

Soup

  • 1 Tbsp butter
  • 1 whole onion thinly chopped
  • 3 stalks celery chopped
  • 1 bag frozen vegetables
  • 8 cups chicken broth Or 8 tsp of Better Than Boullion mixed with water
  • 2 cups red potatoes diced
  • 8 oz egg noodles
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

Roasted Chicken

  1. Preheat oven to 425 degrees F

  2. Pat chicken dry and remove internal giblets

  3. Cut lemon wedge in half and insert into chicken's internal cavity, insert sprigs of fresh herbs

  4. Spread oil all over body of chicken, and then rub seasoning mix into skin

  5. Roast for 20 minutes per pound

  6. Remove when internal temperature of chicken is 165 degrees F

  7. Let rest for 15 minutes. Carve up white chicken meat and set aside. Set aside skin non-white meat for other recipes.

Soup

  1. In a dutch oven, melt butter over medium heat

  2. Add onions & celery, cook until tender

  3. Pour in chicken broth, scrape bottom of pan. Pour in pan drippings from roasting pan

  4. Add frozen vegetables & cubed potatoes

  5. Add egg noodles, basil, oregano, crushed red pepper, salt, and pepper

  6. Add chicken and stir well, bring to a boil

  7. Reduce heat and simmer for 20 minutes