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Creamy Roasted Chicken Noodle Soup

Creamy Roasted Chicken Noodle SoupI found this soup recipe in a Cooking Light Magazine called “The Best Chicken Recipes”. I wanted to make a healthy but comforting dinner because it was rainy and cold outside. This soup was quick and easy to make and tasted really delicious. I used leftover roasted chicken and vegetables I had in the refrigerator as well as whole wheat egg noodles. I loved the big chunks of chicken, potato, and carrots in the creamy soup, it reminded me of a chicken pot pie. It was filling and very tasty – my whole family gobbled it up. My husband and daughter took the leftovers for lunch today and said it was excellent.

Creamy Roasted Chicken Noodle Soup:


  • 2 tsp olive oil
  • 1 cup sweet yellow onion, diced
  • 1 cup carrots, diced
  • 1/2 cup celery, sliced
  • 2 cloves of garlic, minced
  • Oregano, to taste
  • Thyme, to taste
  • 1-2 tsp Chicken bouillon granules. to taste
  • Sea salt and freshly cracked pepper, to taste
  • 6 cups chicken broth (divided
  • 4 cups of baking potatoes, peeled and diced
  • 2 cups of roasted chicken, shredded
  • 1/4 cup cornstarch
  • 1 cup evaporated milk
  • 2 cups of uncooked whole-wheat egg noodles

Creamy Roasted Chicken Noodle Soup

How to Make Creamy Roasted Chicken Noodle Soup

Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.

Season the cooked vegetables with oregano, thyme, chicken bouillon granules, sea salt, and freshly cracked pepper, to taste. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 45 minutes or until the potato is tender.

Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly. Add 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.

Creamy Roasted Chicken Noodle Soup

Click here for a printable version of this recipe – For the Love of Cooking.net

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  1. This is perfect for a fall evening. Yum. Plus, there's nothing better that chicken soup. It's good for the soul, right? hehe…

  2. Perfect chicken soup, Pam. It's been somewhat cool this week, so my thoughts are turning to soup, and chicken is my favorite!

  3. we usually make chicken macaroni soup but we never use roasted chicken.I bet it gives the soup a really nice flavor

  4. Looks perfect right about now, and I must say I am intrigued by your ladle, it looks so pretty in that last shot!

  5. Normally I can't stomach chicken noodle soup (I always associate it with being sick), but I think I'd like this one!)

  6. I haven't made chicken soup in a while. This soup looks and sounds great! "Soup season" is great! 🙂

  7. 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.

  8. 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!

  9. 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.

  10. Chicken soup is always wonderful. With a creamy broth it's even better. Yours is full of wonderful colors, too!

  11. what a lovely plate of soup, healthy and comforting, i love all the ingredients, even te spoon! very well done!

    cheers from london,


  12. 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!

  13. Yum! What a perfect soup for fall. It is finally starting to feel like fall around here. Perfect soup weather. Yay!

  14. 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.

  15. Wow, Pam, that is one gorgeous bowl of soup! We're having perfect weather for that right now, send me a bowl, umkay?

  16. OH goodness…this looks fantastic!!! I am going to try this soon.

    Thank you so much,
    Joyous October to you,

  17. 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!!


  18. Your chicken soup looks so creamy and have very rich colors! Need to try soon 🙂



  19. 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!

  20. 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?

  21. 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?

  22. 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.

  23. 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.

  24. 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?