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Slow Roasted Chicken Noodle Soup

April 17, 2018 /

There’s just something about a bowl of homemade Chicken Noodle Soup on a rainy day..or when you’re not feeling well…or for no reason at all. 

Since Spring is taking its sweet old time getting here, I might as well share some chilly day favorites! This recipe is my famous “corner cutting” Slow Roasted Chicken Noodle Soup that I receive SO many compliments on. I’ve been told by several people this is the best chicken soup “they’ve ever had.” (humble brag) and it is very easy to make, since I (not so) secretly use a store bought Rotisserie Chicken instead of making it myself. 

While I love to make chicken or turkey soup from scratch when the opportunity presents itself, being a home cook-most times only for two people, there are not many instances when I have enough chicken bones on hand to make a homemade stock and the Rotisserie Chicken goes a long way in making the soup feel as if

it was cooked down for much longer. Also, anyone who knows me well, knows that I throw EVERYTHING away that’s not nailed down, so if I’m not making the stock from scratch right at that moment, it’s not happening at all! 

The other upsides of using Rotisserie Chicken is that it has a great tender texture, shreds easily, saves a whole lot of time, tastes great, and is less expensive than buying and roasting your own. Most grocery stores sell these for no more than $5.99 which is a great way to stretch a buck. 

Everyone has their own preference on the broth of the soup, be it chicken base, stock, bouillon cubes, etc. I prefer to use bouillon cubes. I am a creature of habit and have always made it this way although there is no “wrong” way! 

Slow Roasted Chicken Noodle Soup
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Ingredients
  1. 1 (cleanly) Shredded Rotisserie Chicken (breast meat only)
  2. 1/4 Cup Extra Virgin Olive Oil
  3. 1 Medium Yellow Onion (small diced)
  4. 3-4 Stalks of Celery (chopped)
  5. 3-4 Carrots- or the Equivalent, 12-14 Baby Carrots (diced)
  6. 2 Cloves Fresh Garlic (whole)
  7. 2 Quarts of Water
  8. 6-7 Chicken Bouillon Cubes
  9. 2 Bay Leaves
  10. 3-4 Shakes of Dried Thyme- or a Few Sprigs of Fresh Thyme (at the end)
  11. 1 TBSP Grated Parmesan Cheese
  12. Black Pepper (to taste)
  13. 1 TSP Chopped Fresh Parsley
  14. 1/2 LB Egg Noodles (cook separately)
Instructions
  1. In a pot of salted boiling water, cook Egg Noodles to "al dente" and set aside.
  2. In a cast iron dutch oven (or metal stock pot), heat olive oil and add in carrots, onions, celery, & garlic. Sweat down for 5-7 minutes (stirring often so they do not brown). Add in shredded chicken and stir to combine well. Add 2 quarts of water, bouillon cubes, dried thyme, and bay leaves. Bring to a simmer. Partially cover with a lid and reduce heat to low. Cook for 45-60 minutes (stirring occasionally). Add parmesan cheese and black pepper (to taste). Turn off heat and discard whole garlic cloves & bay leaves. Serve hot over egg noodles and top with black pepper and fresh parsley. Enjoy!
Notes
  1. *Taste soup before seasoning. I often times will NOT add any additional salt to this dish.
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