Roasted-Chicken Noodle Soup Recipe

3

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Fresh thyme (optional)

Preparation

Step 1

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
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REVIEWS:

Best chicken soup recipe I've tried yet! Used rotisserie chicken and extra broth to make up for the amount of potatoes.

My mom and I have finally found our perfect chicken soup for this coming fall. The only thing with our taste it just needed a tiny bit more salt and some parmesan cheese.

Hearty, comfort food that satisfies the belly and soul. Can't wait to make this again. I used whole wheat fusili instead of egg noodles. LOVED it.

This is the best recipe for chicken noodle soup EVER. I've made it approximately one katrillion times and I've given the recipe to a million people who have made it and have fallen in love. My suggestions: use a rotissiere chicken, only use one large baking potato, 4 cups is overload and absorbs all the broth. Up the garlic (as always) and cook the noodles separately in chicken broth and then spoon them into the soup otherwise the potatoes and noodles absorb ALL the broth and you are left with slop. Oh and frozen corn added at the end of cooking is really

This was sooo good, I also used a rotisserie chicken for convenience and can't complain about the results. My husband raved about how good it was. I almost think it could go without the potato. This is going in my weekly recipe
Good, solid recipe

I wasn't as wild about this recipe. For starters, I wasn't crazy about the poultry seasoning. I also didn't care for the egg noodles. My husband thought it was good, however, I think I will try to find another Chicken Noodle Soup recipe.

Awesome, quick, and easy. I loved it. My only complaint was that it needed more seasoning. I added black pepper and a little Italian herb seasoning to give it a boost and it was awesome. I love thick, hearty soups and this hit the spot. I will definitely be passing this recipe along and making it again and again.

I have made this before today, but made it for a football party tonight. Rave reviews! The best chicken noodle recipe by far. Careful not to overcook the noodles. Great soup well worth the 5 star rating.

Wow! I was so close to not making this. It just didn't sound very appealing from the recipe. I'm SO glad i did. It came out delicious. I kept the potatoes in. I left out the fresh thyme. I couldn't find skim evaporated milk, so i used regular. It came out fantastic. So creamy, so thick. I did use extra broth, as recommended. about an extra cup and a half. Perfect for a cold winter night. It really hit the spot. My husband loved it, too. Oh, i used about 4 cloves of garlic. I never understand when a recipe only calls for 1. Who uses just 1 clove of garlic???

My husband, who is not a big fan of soup, said this was good and that he would like it again. So that makes this recipe 5 stars from me! I only made two changes--I was out of celery, so used a cup of chopped zucchini and about 1/4 tsp. celery seed. I don't use poultry seasoning, so substitued Emeril's Bam, which gave the soup a nice kick. Served the soup with some flat bread. Delicious!

I was disappointed with this recipe after having read so many wonderful reviews. I thought it was just OK, definitely nothing special. My husband usually really likes what I prepare for dinner. It is when he doesn't make a comment that I know that a meal really wasn't very good. This soup was pretty darn bland. Won't make again.

I was hesitant to make this recipe due to the milk, but I decided to make it anyway. I was amazed. The flavor is excellent! I did not use potatoes, but other than that I stuck to the recipe and really loved it!

This recipe is a prime example of why I love Cooking Light. Straight forward, easy and delicious, without tasting light. I omitted the potato and milk to save on calories and make some Bisquick drop dumplings for that creamy texture. Perfect!

Leave out the potatoes, I put them in and then picked them out! Soup is great without the added carbs! Rich, creamy and low cal

This recipe was delicious! I used rotisserie chicken and subbed two cups of broccoli for two of the cups of potatoes, adding it at the end with the noodles. I also used 2% evaporated milk since that is what I had. I didn't have poultry seasoning so threw in a pinch of marjoram, a pinch of sage and a pinch of pepper. I also used whole wheat egg noodles to make it a bit healthier. All in all, terrific. I served with biscuits; will certainly make again.

I also was close to not trying this recipe, but I am so glad I did! My husband and I both enjoyed it very much.

I made this in 1996 when this recipe first came out. We have enjoyed it and it is a good way to use up the rest of the chicken. I like my veggies chunky and this recipe lends itself well to that. It tastes richer than it is. I have shared the recipe with friends and relatives. They like it too.

This is the best chicken noodle soup ever! I use rotisserie chicken and eat it for lunch all week long. Wonderful recipe!

This soup is so good and so easy to make!! I added extra noodles and chicken, so I did add extra broth and evaporated milk to make it not as thick. I also added 5 garlic cloves because I like a lot of garlic. I will for sure make this again!

I enjoy most every recipe from CL, and I couldn't get my head wrapped around this recipe. My soup came out really bland and thin in consistency. Not sure what I did wrong (if anything), but I will not try this one again.

Easy, healthy comfort food. I'll make this again for sure.

Wonderful receipe my entire family loves. Quick, easy and wholesome. I leave out the potatoes - thought that made more of a stew - and only use the evaporated milk occasionally. I make regularly, especially on chilly/rainy days. Would highly recommend.

I have been making this recipe since '96. I pulled it out again tonight to make it tomorrow--will be doing a triple recipe for my family as well as a friend's who need a little help during this flu season. As for the recipe, I add a little bit more of everything with the exception of the poultry seasoning--don't prefer it, so I eliminate it all together. The BEST flavor comes from chicken roasted with garlic & rosemary (a recipe from that same Oct. '96 magazine). It adds that extra pizazz that wows everyone who tastes it. This is a "can't go wrong" recipe!!!

Fantastic - we loved this soup. I didn't use poultry seasoning because I used 'brown chicken stock' (CL 2004) which I make and keep frozen as that's extremely flavorful. Perfect fall soup!

Hubby and I liked this. 5 year old loved it. I at least quadrupled the amount of poultry seasoning and it was by no means over seasoned. I left out the potatoes and they weren't missed. Corn might be a nice addition, though.

This is great soup--very filling and we had enough leftover for a few lunches! The only change I made was to sub in 2 cups of chopped broccoli for the potatoes. I don't care for noodles and potatoes togeher. The broccoli added color and more vitamins than the potatoes. I will be making this soup again this winter.

This soup was delicious! I cut up raw boneless, skinless chicken breast and added it with the potatoes. It cooked perfectly and was so tender! I, too, added more of the seasonings called for to make it as flavorful as I like it. It still tasted good reheated, but was not as creamy. Probably adding a little milk or broth would have helped though.

Very flavorful! Only thing I would change is I wouldn't add the potatoes. Too many potatoes and it would be better just to throw them out all together. And yes it made alot!

This is the best recipe for chicken noodle soup EVER. I've made it approximately one katrillion times and I've given the recipe to a million people who have made it and have fallen in love. My suggestions: use a rotissiere chicken, only use one large baking potato, 4 cups is overload and absorbs all the broth. Up the garlic (as always) and cook the noodles separately in chicken broth and then spoon them into the soup otherwise the potatoes and noodles absorb ALL the broth and you are left with slop. Oh and frozen corn added at the end of cooking is really fun.

I added more vegetables (spinach, peas, more carrots, turnip) because that's the way I like it. I added rosemary, thyme and black pepper (no other spices). It was excellent, real comfort food.

This was sooo good, I also used a rotisserie chicken for convenience and can't complain about the results. My husband raved about how good it was. I almost think it could go without the potato. This is going in my weekly recipe file.

Hearty, comfort food that satisfies the belly and soul. Can't wait to make this again. I used whole wheat fusili instead of egg noodles. LOVED it.

My mom and I have finally found our perfect chicken soup for this coming fall. The only thing with our taste it just needed a tiny bit more salt and some parmesan cheese.