From-Scratch Roasted Chicken Noodle Soup

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Prepare roasted chicken: Arrange the chicken pieces on a rimmed baking sheet. Lightly coat them with 2 teaspoons oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

3. 3

   Toss the carrots, onion, and garlic with the remaining 2 teaspoons oil. Spread the mixture around the chicken pieces on the baking sheet.

4. 4

   Roast in the preheated oven until the vegetables are golden brown and the chicken is no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C). Remove the baking sheet from the oven and pour in 1 cup cold water.

5. 5

   Remove the chicken pieces from the baking sheet and let them sit until cool enough to handle. Remove and discard the chicken skin. Shred the meat from the chicken, keeping the white meat and dark meat separate. Place the bones in a large Dutch oven. Set aside 3 1/2 cups white meat for the soup. Reserve the dark meat and any remaining white meat for another use.

6. 6

   Prepare stock: Add the liquid and vegetables from the baking sheet to the Dutch oven. Add 10 cups cold water, carrots, celery, onion, parsley stems, and bay leaf; bring to a boil over medium-high heat. Reduce the heat and simmer, occasionally skimming the surface for impurities, 2 to 4 hours. Strain, discard the solids, and reserve the stock.

7. 7

   Prepare soup: Heat the butter and olive oil in a clean Dutch oven over medium-high heat until the butter has melted. Add the carrots, celery, and onion and cook, stirring constantly, for 2 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent, another 3 to 5 minutes. Add 10 cups reserved stock and chicken base and bring the mixture to a boil. Reduce to a simmer and cook until the veggies are tender, about 30 minutes.

8. 8

   While the soup cooks, fill a large pot with lightly salted water and bring it to a rapid boil. Cook the egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.

9. 9

   Stir the cooked egg noodles into the soup along with the reserved white meat and parsley. Taste and adjust the salt and pepper if needed.

• Calories 278.86 kcal — Moderate 14%
• Protein 34.53 g ↗ Good Source 69%
• Carbohydrate 17.14 g 6%
• Total Fat 7.91 g — Moderate 10%
• Saturated Fat 1.72 g — Moderate 9%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 133.11 mg ▲ High 44%
• Sodium 1091.01 mg ▲ High 47%
• Dietary Fiber 1.58 g ⌄ Low Source 6%
• Total Sugars 2.23 g --
• Added Sugars 0.83 g ⌄ Low Source 2%
• Calcium 20.68 mg ⌄ Low Source 2%
• Iron 0.83 mg ⌄ Low Source 5%
• Potassium 95.77 mg ⌄ Low Source 2%
• Vitamin A 12.8 mcg ⌄ Low Source 1%
• Vitamin C 5.28 mg ⌄ Low Source 6%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅