Chicken Noodle Soup

Ingredients

• 2.5 lb Chicken Pieces (bone-in, skin-on) (Whole cut‑up pieces, roasted then shredded; keep bones for broth)
• 5 medium Carrots (Peel half for broth, leave skins on for roasting; sliced)
• 2 medium Onion (One quartered for roasting, one chopped for soup base)
• 5 cloves Garlic (Mince; roasted with chicken)
• 5 stalks Celery Stalks (Leaves saved for broth, stalks chopped for soup)
• 1/2 bunch Fresh Parsley (Stems for broth, leaves for garnish)
• 2 pieces Bay Leaves (Adds depth to broth)
• 2 tsp Salt (Season broth and vegetables)
• 1/2 tsp Black Pepper (Freshly ground)
• 2 tbsp Olive Oil (For coating chicken and vegetables; also in soup base)
• 2 tbsp Unsalted Butter (Melted for sautéing aromatics)
• 2 tsp Chicken Base (bouillon) (Optional, boosts flavor)
• 8 oz Egg Noodles (Cooked separately; any wide noodle works)

Instructions

1. Prepare Chicken and Vegetables for Roasting

   Pat the chicken pieces dry, coat lightly with olive oil, then season generously with salt and black pepper. Quarter 1 onion, peel and cut 2–3 carrots, and smash the garlic cloves. Toss the veggies with a little more oil, salt, and pepper and spread them around the chicken on a roasting pan.

   Time: PT15M

2. Roast Chicken and Vegetables

   Place the pan in a pre‑heated oven at 425°F and roast for 50–60 minutes, until the chicken is cooked through (internal temp 165°F) and the vegetables are deeply browned.

   Time: PT55M

   Temperature: 425°F

3. Deglaze the Roasting Pan

   Remove the pan from the oven, place it on the stovetop over medium heat, and add 1 cup of cold water. Scrape the caramelized bits from the bottom with a wooden spoon; this is flavor gold for the stock.

   Time: PT5M

4. Separate Meat from Bones

   Transfer the roasted chicken to a cutting board, discard the skin, and shred the white meat into bite‑size pieces. Set the meat aside for later; keep the bones and any leftover skin for the broth.

   Time: PT10M

5. Build the Stockpot

   Place the roasted bones, skin scraps, and all pan juices into a large stockpot. Add the remaining onion (chopped), 3 stalks of celery (including leaves), the remaining carrots, parsley stems, and bay leaves. Cover with about 10 cups of cold water and stir in 1 tsp salt.

   Time: PT10M

6. Simmer the Broth

   Bring the pot to a gentle boil, then reduce to a low simmer. Let it cook uncovered for 2–4 hours (3 hours recommended), skimming any foam that rises to the surface.

   Time: PT3H

7. Strain the Broth

   After simmering, pour the broth through a fine mesh strainer into a clean container, pressing the solids to extract every last drop. Discard the solids.

   Time: PT10M

8. Sauté Aromatics for Soup Base

   In a clean pot, melt the butter with 1 tbsp olive oil over medium heat. Add the finely chopped onion, sliced carrots, and celery stalks. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Season with a pinch of salt and black pepper.

   Time: PT5M

9. Combine Broth and Vegetables

   Pour the strained broth into the pot with the sautéed vegetables. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 10 minutes. Adjust seasoning with additional salt or pepper if needed.

   Time: PT10M

10. Cook Noodles Separately

    Bring a large saucepan of salted water to a rolling boil. Add the egg noodles and cook according to package directions (usually 8 minutes) until al dente. Drain and set aside.

    Time: PT8M

    Temperature: Boiling

11. Finish the Soup

    Stir the shredded chicken and cooked noodles into the soup. Heat gently for 2 minutes until everything is warmed through.

    Time: PT2M

12. Garnish and Serve

    Remove the pot from heat, stir in the fresh parsley leaves, and ladle the soup into bowls. Serve hot with crusty bread if desired.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

30g

Fat

6g

Fiber

2g