Simple foods are the best, in my humble foodie opinion. But simple foods that are comforting, warming, and healing…those are the absolute best!
Roasted Chicken Noodle Soup is one of those simple recipes that everyone should have handy for the inevitable cold and flu season.
When the temperatures start to take a dive, I like to make a big batch of this soup so that leftovers can be frozen for future cold / flu emergencies. That way, when a friend or family member calls with the sniffles, I can go straight to the freezer for a healthy portion of soul-warming, sore throat-soothing homemade goodness. Let’s face it, when you’re sick, homemade soup is the best, especially Roasted Chicken Noodle Soup!
My homemade Roasted Chicken Noodle Soup starts with a stock pot full of veggies, and ends with the convenience of a store-bought Rotisserie chicken.
Remember — a cooked rotisserie chicken is one of the best values for your grocery dollar!
At almost any grocery store, you’ll find that a cooked rotisserie chicken is cheaper than a raw chicken of the same size, and all the work has been done for you!
No muss, no fuss! Who doesn’t love that?!
Just bring it home, and remove the meat from the bones to use in an endless variety of meals. Rotisserie chicken adds protein to green salads, makes incredible chicken salad sandwiches, chicken enchiladas, and of course, soul-soothing soups like this one! Oh, and if you’re so inclined, after removing the meat you can use the carcass to make homemade chicken stock. Personally, I love using Better than Buillion Chicken Base…so I don’t bother with making my own stock. But I might one day!
Cold rotisserie chicken is one of my favorite quick lunches to grab when I’m working from home during the week, too. I put some red grapes and cubes of extra sharp cheddar cheese alongside my chicken, and it’s like a yummy little picnic for me.
Chicken Salad is yummy, too! Simply start with diced chicken breast, add some red grapes, celery, and onion (if you like), then toss with a little mayo just to bring it all together. Voila! Chicken Salad!
I digress…back to the Roasted Chicken Noodle Soup Recipe!
Such a simple recipe doesn’t really need much explanation. If you can chop, you can make this amazing homemade soup, and I hope you will!
Doesn’t that look like a ladle full of pure yumminess?! Let’s get right to the recipe, so you can make it as soon as possible. Oh, and please remember to share this amazing recipe with everyone you love!
Roasted Chicken Noodle Soup
- 2 teaspoons olive oil
- 2 cups chopped yellow onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 8 cups chicken broth
- 2 cups diced roasted chicken breast (rotisserie makes this easy!)
- 2 cups uncooked egg noodles
- In a large Dutch oven or soup pot, heat the oil until hot. Add onions, carrots, and celery; saute for 5 minutes or until tender.
- Stir in the garlic, oregano, thyme, and poultry seasoning; cook and stir for 1 minute.
- Add broth, and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 15 minutes.
- Stir in the roasted chicken and noodles; simmer for 10 minutes or until noodles are cooked. Enjoy!
Kitchen Kimberley’s Tip:
Remember to cool all foods completely in smaller batches before placing into the freezer for storage. I portion mine into 2-cup plastic containers, label them clearly, and place them into the fridge overnight. They go into the freezer first thing in the morning.
Stay healthy and warm, my fabulous foodie friends!