Roasted Chicken Noodle Soup

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I’m so happy to share with you the best chicken noodle soup recipe of all time, my Roasted Chicken Noodle Soup. Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home!

Bowl of Roasted Chicken Noodle Soup

I’ve been making this recipe for so many years.  There are quite a few chicken soup recipes on my website (see a few recommendations at the end of this post), but this is by far the best chicken soup recipe I’ve ever made.

I adapted it slightly from a recipe of the same name on the Cooking Light website so many years ago.  It has been my favorite ever since.  And everyone who tries it agrees!

Pot of Roasted Chicken Noodle Soup

Why is this the Best Chicken Noodle Soup recipe?

One of the reasons why this Roasted Chicken Noodle Soup is the best is because it’s so simple to make.  You just saute veggies in a tiny bit of oil, add flour and spices, then add the broth and simmer away.

Adding roasted chicken is a huge timesaver.  Just grab a roasted chicken from the store and tear apart the chicken while it’s still warm (it slides right off the bone!)  The addition of evaporated milk is a secret (must-use) ingredient that makes this soup just a little bit creamy.  Don’t even think of using regular milk.  Evaporated milk is more concentrated, and it’s an essential ingredient in this soup!

Bowls of Roasted Chicken Noodle Soup

Do you have to add noodles to this soup?

If you’re eating lower carb or if you’re gluten-free, skip the noodles in this soup.  It’s perfectly delicious made just as a chicken soup with no noodles.

Bowl of Roasted Chicken Noodle Soup

What are the best reasons to make Roasted Chicken Noodle Soup?

I make this soup all year long, and I truly make it probably about twice per month.  We really love to have this soup in our house for dinner, but it makes a great lunch too.  I gift it to sick friends, and I share it with neighbors.  It’s the best chicken noodle soup recipe!

If you are looking for more chicken recipes, you might like to try my Lemon Chicken Rice Soup or this Tuscan Chicken Sheet Pan Dinner. Ranch Chicken, Chicken Divan and Bang Bang Chicken are also good chicken recipes!

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5 from 17 votes

Roasted Chicken Noodle Soup

This is seriously the very best chicken noodle soup recipe!
3 5 3
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings (1 cup)
Calories 171kcal
Course Soup
Cuisine American
Keyword chicken noodle soup, roasted chicken noodle soup

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 1/4 cup all purpose flour
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 8 cups chicken broth
  • 3 cups bite-sized pieces of roasted chicken
  • 12 ounces 2 % canned evaporated milk
  • 2 cups (4 ounces) uncooked egg noodles (or any other noodle)
  • 1 cup frozen peas
  • fresh thyme, optional

Instructions

  • Heat the olive oil in a large pot over medium-heat. Add the onion, carrots, celery and garlic; sauté 5 minutes. Sprinkle the flour, oregano, thyme and poultry seasoning over the vegetables, and cook 1 minute. Stir in the broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes. 
  • Add the roasted chicken, evaporated milk and noodles, and cook 10 minutes or until the noodles are tender. Stir in the frozen peas. Heat until the peas are warmed, and serve.  Garnish with fresh thyme, if desired.

Video

Notes

  • If you are preparing this as a Weight Watchers recipe, use cooked chicken breast, not roasted chicken from the store.

Nutrition

Serving: 1serving (1 cup) | Calories: 171kcal | Carbohydrates: 16g | Protein: 17g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 47mg | Sodium: 323mg | Potassium: 252mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2305IU | Vitamin C: 8.2mg | Calcium: 35mg | Iron: 1.1mg | Blue WW Smartpoints: 3 | Green WW Smartpoints: 5 | Purple WW Smartpoints: 3
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Comments

  • Aysegul wrote:

    It will be perfect on these cold days. Thanks for sharing

  • Rebecca wrote:

    Nothing says “warm me up” like a bowl of good soup and this looks great!

  • Ben Rayl wrote:

    This is such a perfect recipe for a perfect soup!! Thanks!!

  • Ashley @ Wishes & Dishes wrote:

    This soup hits the spot on a cold day!

  • Toni | Boulder Locavore wrote:

    This is now one of our favorites for fall! So yummy!

  • Toni | Boulder Locavore wrote:

    This is now one of our favorites for fall! Thanks for sharing your recipe!

  • Joanne wrote:

    Love this chicken noodle soup. So much flavor!

  • Jennifer Farley wrote:

    This is perfect for the cold weather this weekend!

  • Aysegul wrote:

    Looks very nice. For this winter days, will be a good choice for me. Thanks for sharing

  • Toni wrote:

    Just tried this tonight and I think it really is the best chicken noodle soup I’ve had. It has great flavor. My daugher and I both liked the creamy broth. Thanks for a keeper recipe.

    • Lori Lange wrote:

      It is our favorite as well!

  • Carol T wrote:

    This recipe is one of the best tasting that I have made. It was fairly easy to make.My husband asked right after the first bite if it was a new recipe, then commented on how good it is. Thank you for sharing!

  • Zeny wrote:

    Damn delicious! I made this for my husband who loves chicken noodle soup in the can. I can’t eat that plus the sodium content is very high. His recent blood test showed an elevated blood pressure so I told him I’ll find a chicken noodle soup recipe that’s healthier than the canned one. Not only did he liked it but I did as well! Thank you for all your damn delicious recipes.

  • Amy wrote:

    Every single person in my family LOVED this soup! And that is saying a lot!!! Thanks for sharing it!

  • irvin wrote:

    Yum. There’s nothing like homemade chicken noodle on a gray rainy day…

  • Ken wrote:

    This reminds me of home and my mother…. this resembles a filipino staple soup calles Sopas (except that we use Elbow macaroni)… reminds of those cold stormy morning…. everybody is home and mother is cooking this to warm pur stomach… thanks for sharing…

  • Casey wrote:

    This soup had an unexpected affect on me. I have never made a chicken noodle soup with so much flour and not made it into a chowder. The evaporated milk was a surprise. Another surprise? With the help of a little bit of rosemary because I had it and it was fresh, it tasted almost EXACTLY like a dish my grandmother used to make (she’s been gone 4 years), only in soup form. She used to make this creamy white chicken over egg noodles. I flashed back and was brought to happy tears because I didn’t expect it. The recipes are very different. Anyway, thank you for the happy reminiscing!

    • Lori Lange wrote:

      What a lovely story- thank you for sharing that!

  • sara wrote:

    do we have to use evaporated milk, or can we leave it out?

    • Lori Lange wrote:

      The evaporated milk is sort of what makes this recipe special. It gives it a slight creaminess that other chicken noodle soups do not have.

  • Elaine Broderick wrote:

    Sounds so good and easy to prepare. Do I have to use evaporated milk or can I use regular/skim/or 2%milk? Thanks for sharing your recipes with the public!

    • Lori Lange wrote:

      I haven’t tried using regular milk… but it might be okay. Evaporated milk will make it slightly creamy.

  • Lisa wrote:

    Sounds delicious! Do you used regular evaporated or non-fat…or does it matter?

  • Joyce Exley wrote:

    This is the best chicken noodle soup I have had. I already made a batch last week but ate the rest of it today so went to the store and I am making another batch now. I did and extra everything though and a couple spices that I thought would be good in it. DELICIOUS

    • Lori Lange wrote:

      I’m glad you liked it so much. It’s our favorite!