Roasted Chicken Noodle Soup Recipe 🍲

Introduction:

Indulge in the heartwarming flavors of Roasted Chicken Noodle Soup, a delightful recipe sourced from a realtor’s postcard, boasting authenticity and taste. Originally featured in Cooking Light, this savory concoction perfectly balances the rich essence of roasted chicken with the wholesome goodness of vegetables and noodles. Ideal for chilly winter nights or whenever you crave a comforting meal, this recipe promises to tantalize your taste buds with every spoonful.

Recipe Overview:

• Preparation Time: 10 minutes
• Cooking Time: 41 minutes
• Total Time: 51 minutes
• Servings: Approximately 2 1/2 quarts of soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, diced
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups reduced-sodium chicken broth
• 4 small baking potatoes, peeled and diced
• 1 teaspoon salt (adjust to taste)
• 2 cups roasted chicken, shredded
• 1 cup milk
• 2 cups egg noodles
• Fresh thyme for garnish (optional)

Instructions:

1. Heat Olive Oil: Begin by heating 2 tablespoons of olive oil in a Dutch oven over medium heat. Let the oil shimmer and warm up, creating a fragrant base for your soup.

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2. Saute Vegetables: Add the finely chopped onion, diced carrot, celery, and minced garlic to the heated oil. Saute the vegetables for about 5 minutes until they soften and become aromatic, releasing their natural flavors into the pot.

3. Add Seasonings: Sprinkle the all-purpose flour, dried oregano, dried thyme, and poultry seasoning over the sauteed vegetables. Allow the mixture to cook for 1 minute, ensuring that the flour is well incorporated and lightly toasted, enhancing the overall depth of flavor.

4. Incorporate Broth and Potatoes: Stir in the reduced-sodium chicken broth, diced potatoes, and salt. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and partially cover the pot. Let the soup simmer for approximately 25 minutes or until the potatoes turn tender, soaking up the savory essence of the broth.

5. Add Roasted Chicken and Noodles: Introduce the shredded roasted chicken, milk, and egg noodles into the simmering soup. Allow the ingredients to meld together over low heat for an additional 10 minutes, or until the noodles reach the desired tenderness, absorbing the rich flavors of the soup.

6. Garnish and Serve: Before serving, garnish the Roasted Chicken Noodle Soup with fresh thyme leaves, adding a touch of herbal freshness to the savory ensemble. Ladle the steaming soup into bowls, inviting everyone to savor the comforting aroma and flavors of this wholesome dish.

7. Enjoy: Serve the Roasted Chicken Noodle Soup piping hot, accompanied by crusty bread or a simple side salad for a complete and satisfying meal. Delight in the hearty goodness of each spoonful, reveling in the nourishing warmth that this soul-soothing soup provides.

Nutritional Information (Per Serving):

• Calories: 694.9
• Fat Content: 9.9g
• Saturated Fat Content: 2.4g
• Cholesterol Content: 42.4mg
• Sodium Content: 1306.2mg
• Carbohydrate Content: 122.9g
• Fiber Content: 9.5g
• Sugar Content: 21g
• Protein Content: 33.2g

Conclusion:

With its wholesome ingredients and robust flavors, Roasted Chicken Noodle Soup is a culinary masterpiece that brings comfort and satisfaction to any mealtime. Whether you’re craving a warm bowl on a chilly evening or seeking to uplift your spirits with a nourishing treat, this recipe is sure to become a beloved favorite in your kitchen repertoire. Enjoy the simple pleasure of homemade goodness with every spoonful of this delightful soup!