Creamy Roasted Chicken Noodle Soup
I made this creamy roasted chicken noodle soup recipe from Cooking Light as soon as I saw it, since it was rainy and cold outside. I used leftover roasted chicken and veggies I had on hand. I loved the big chunks of chicken, potato, and carrots in the creamy soup; it reminded me of a chicken pot pie. We all enjoyed the soup and thought it paired well with a big garden salad and some dinner rolls.
Creamy Roasted Chicken Noodle Soup
Ingredients:
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- ½ cup celery, sliced
- 2 cloves of garlic, minced
- ¼ tsp dried oregano, or more to taste
- ¼ tsp dried thyme, or more to taste
- 1-2 tsp chicken bouillon granules, to taste
- Sea salt and freshly cracked black pepper, to taste
- 6 cups chicken broth (divided)
- 4 cups of russet potatoes, peeled and diced
- 2 cups of roasted chicken, shredded
- ¼ cup cornstarch
- 1 cup evaporated milk
- 2 cups of uncooked egg noodles
How to Make Creamy Roasted Chicken Noodle Soup:
Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring often, for 5-6 minutes.
Add the garlic and cook, stirring constantly, for 1 minute.
Season the cooked vegetables with oregano, thyme, chicken bouillon granules, sea salt, and freshly cracked pepper, to taste.
Add 5½ cups of chicken broth and the potatoes, and bring to a boil.
Reduce heat and simmer, partially covered, for 45 minutes or until the potatoes are tender.
Combine the cornstarch with the remaining ½ cup of cold chicken broth and mix thoroughly.
Add in the cornstarch mixture, chicken, milk, and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.
Taste and re-season if needed. Enjoy.
Equipment
Ingredients
- 1 tbsp olive oil
- 1 cup yellow onion diced
- 1 cup carrots diced
- ½ cup celery sliced
- 2 cloves of garlic minced
- ¼ tsp dried oregano or more to taste
- ¼ tsp dried thyme or more to taste
- 1-2 tsp chicken bouillon granules to taste
- Sea salt and freshly cracked black pepper to taste
- 6 cups chicken broth divided
- 4 cups of russet potatoes peeled and diced
- 2 cups of roasted chicken shredded
- ¼ cup cornstarch
- 1 cup evaporated milk
- 2 cups of uncooked egg noodles
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring often, for 5-6 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Season the cooked vegetables with oregano, thyme, chicken bouillon granules, sea salt, and freshly cracked pepper, to taste.
- Add 5½ cups of chicken broth and the potatoes, and bring to a boil.
- Reduce heat and simmer, partially covered, for 45 minutes or until the potatoes are tender.
- Combine the cornstarch with the remaining ½ cup of cold chicken broth and mix thoroughly.
- Add the cornstarch mixture, chicken, milk, and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.
- Taste and re-season if needed. Enjoy.
This is perfect for a fall evening. Yum. Plus, there's nothing better that chicken soup. It's good for the soul, right? hehe…
oh that looks so yum but. I hope someone makes it for me, as i am too tired
Perfect chicken soup, Pam. It's been somewhat cool this week, so my thoughts are turning to soup, and chicken is my favorite!
we usually make chicken macaroni soup but we never use roasted chicken.I bet it gives the soup a really nice flavor
This looks really good. I bet roasting the chicken made all the difference!!!
What a delicious dish to warm these chilly evenings!
Looks perfect right about now, and I must say I am intrigued by your ladle, it looks so pretty in that last shot!
Normally I can't stomach chicken noodle soup (I always associate it with being sick), but I think I'd like this one!)
can't wait to make this. i LOVE soup all year round. what would my husband eat without you!?
Looks yummy!!! I might have to make this for the hubster.
I haven't made chicken soup in a while. This soup looks and sounds great! "Soup season" is great! 🙂
I love soup this time of year. I actually made a big pot of stuffed pepper soup the other night. Its been ages since I made homemade chicken noodle. I like a "chunkier" soup and this sounds like its right up my alley.
creamy is definitely an adjective that needs to be used here. great turn on chicken noodle soup, pam. the roasted chicken aspect of it sounds delightful!
Awesome. Bookmarking!!!!!
I have just learned the joys of starting with an already roasted chicken. I bought one at the grocery store and got 5 meals out of it! so convenient. This soup looks great. I just found your blog and your pictures are beautiful.
This looks so delicious and comforting!
Chicken soup is always wonderful. With a creamy broth it's even better. Yours is full of wonderful colors, too!
Pam that looks so good, I am looking forward to lots of good soup this winter!
What a real comforting soup!!
MMMMMMMMMMMMMMM,…lovely!!
That sounds so good Pam. A nice creamy chicken soup is perfect for this time of year!
Looks hearty and healthful at the same time!
what a lovely plate of soup, healthy and comforting, i love all the ingredients, even te spoon! very well done!
cheers from london,
pity
I never think of chicken soup as creamy, this sound yummy.
Mmmm, this looks so warm and comforting. I want a bowl right now cause it's chilly here today.
I woke up to a rainy and dreary day in St. Louis and my first thought was "I want to make some chicken noodle soup". Then low and behold I check your blog, and a recipe awaits me!! I just made this for lunch and both my boyfriend and I LOVED it! Thanks!
Pam, looks pretty darn good! I love a good hearty soup!
Yum! What a perfect soup for fall. It is finally starting to feel like fall around here. Perfect soup weather. Yay!
Pam, this looks so good and I love that you've used a healthier recipe for the soup. I'm anxious to try this. Have a great day.
Looks like one my three would enjoy as well!
~ingrid
Love that you used evaporated fat free milk for the cream! Looks delicious!
Wow – that soup would make the flu go away – looks amazing!
Getting ready for the cold and flu season, this is perfect!
Wow, Pam, that is one gorgeous bowl of soup! We're having perfect weather for that right now, send me a bowl, umkay?
OH goodness…this looks fantastic!!! I am going to try this soon.
Thank you so much,
Joyous October to you,
Doreen
mmmm, this is enough to soothe any ailment.
It does look quite delicious, Pam! I can't believe it has next to no fat in it! 🙂
With the rain today that would be the perfect soup. Looks delicious.
Wow Pam, this looks so comforting and delicious! I bet it did taste like a pot pie!
I love homemade chicken noodle soup!!! It rocks!! I even make my own egg noodles to go with it….OH MAN…IT IS THE BEST!!
Thanks
Your chicken soup looks so creamy and have very rich colors! Need to try soon 🙂
Cheers!
Gera
This looks especially good to me right now because I'm under the weather – yum!
Oh, now you're talkin'! This is excellent, excellent, excellent! I am crazy about soup, and this is perfecto! I love the creaminess of evaporated milk and cornstarch as opposed to thickening with flour. Bookmarked!
Oh, I'm back. I meant to ask what you thought of that chicken broth you used. I've seen that at the store, but haven't tried it yet. Is is worth it?
Made this for dinner and it was wonderful!!! So yummy. It will be a recipe that I make over and over again.
This looked so delish. What keeps the milk from curdling when added to the hot soup. I made this soup last night and guess what happened. Was my soup to hot? I had to return it to boiling after adding the noodles. Anyone else?
Kadywood,
Mine didn't curdle. When looking on the internet, it says that evaporated milk can stand higher temperatures before it will curdle than regular milk. My soup was only slightly bubbling when I added the milk and noodles. Hope this helps.
Thanks for the response. I think I had the soup at a full rolling boil when I added the chiken, milk and noodles. Will try again at a lower temp.
Thank you for the recipe(s)! I tried this one tonight and although the flavor was delicious, the texture was grainy. Perhaps the potatoes were breaking down and causing this consistency? Any suggestions for next time to get a smoother texture in the creaminess?
Think I could use poultry seasoning instead of bouillon? Thanks!!