Just chicken and noodles make up this homemade chicken noodle soup, which is hearty and tasty. The handmade roast chicken stock is what gives it its exceptional flavor.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon butter
- ½ cup diced carrot
- ½ cup diced onion
- ½ cup diced celery
- ¼ teaspoon fresh thyme leaves
- 1 pinch salt
- 2 tablespoons melted chicken fat
- 2 quarts roasted chicken broth (see footnote for recipe link)
- 4 ounces uncooked wide egg noodles
- 2 cooked boneless chicken breast halves, cubed
- 1 pinch cayenne pepper (Optional)
- salt and ground black pepper to taste
Instructions
- Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, thyme, and salt. Add chicken fat; cook and stir until onions turn soft and translucent, 5 to 6 minutes.
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- Stir in roasted chicken broth and bring to a boil. Season with salt, if necessary.
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- Stir in egg noodles; cook until tender, about 5 minutes.
- Add cooked chicken breast meat; simmer until heated through, about 5 minutes. Season with cayenne pepper, salt, and black pepper.
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- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
- This recipe calls for Chef John’s
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Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 1000 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe!!!
I added organic brown rice/millet noodles instead of regular – love it!
Best Chicken Noodle Soup ever! I did not have ingredients for roasted chicken broth, so used organic low sodium broth. Added more salt and a bit of garlic powder, and threw in some sliced mushrooms. Very quick and easy. Delicious!
First time making soup from scratch. It turned out so good I will make it many more times. Fantastic!
Simple and easy! Thanks.
Sorry to tell you this, but the link to chef John’s roasted chicken broth goes nowhere.
The soup is great. I typically make a recipe as is & do my critique. Then the next time I make it, (if I like it), I’ll change it up a little bit. The amount of ingredients was about right. The cooking experience: I maintained the 2 qt liquid amount during the 3 hr simmering, also otherwise the soup would be lacking and end up with just moist meat & veggies, skimmed the debris every hour. Roasting the chx, in my oven for 40 minutes, the internal chx temp was 147 degrees, so I roasted it for another 15 minutes and it was perfect. The only thing I added to the soup was 1/2 a bunch of finely diced Italian parsley. Added it near the end of the soup process, & the pepper flakes. Had some garlic bread with the soup. All in all this is a keeper!
With supermarket prices always rising, I decided to buy a large chicken and remove our usual cuts and then use the skin and scraps for the dog bowl and the frame for soup / broth. This recipe reminds me of Mum’s cooking in the 1950’s. In complementary Australian terminology, it is very Blxxxy good. Thank You
When I made this soup, I added a little extra carrots and celery. It was just a little too much. This recipe is absolutely perfect just as is! I used Chef John’s recipe for the stock, and what a terrific soup it made! The cayenne gave it a subtle kick… be careful not to put in too much. I made it for several sick family members, and got big thumbs up. This is a keeper!
Chef John never misses. Simple and delicious, Thanks
I followed the directions and watched the video (and I am an experienced cook). This is a GREAT recipe. I didn’t change a thing, kept tasting when told and adding salt when necessary. I will keep it as my primo chicken soup recipe forever! Thanks Chef John, you rock!
Great tasting. Didn’t use the roasted broth but cooked with the bones and skin until it was ready for the noodles.
Love this recipe. I’ll add whatever veggies I have on hand.
made it many many time .make it without the chicken fat , use butter instead.It is a good recipe
I don’t do a lot of cooking anymore because it is hard on my knees but this was easy enough even for me. And delicious as well. I will make this again.
Excellent soup! I made it vegan by substituting vegan chicken and vegetable broth. It was delicious!
One little tip! Add a cup of dry white wine before you add the stock/broth. Reduce it to half then add the broth. Leeks instead of onion if you have it. YUM!
Simple yet tasty. Made this and both kids loved it. I made on a whim and didn’t have time to make stock, so used low sodium store bought, but otherwise followed recipe exactly.
I used Chef John’s roasted chicken stock to make this. I skimmed the fat as directed but apparently not enough, at least not for my taste. I found it a little too greasy. However the soup is super flavorful with the limited ingredients and herbs. I will watch the fat next time and enjoy it even more.
I’ve made this several times and each time it comes out great. I use store-bought-low-salt chicken stock, and a deli-roast chicken to keep it super easy. Often there is chicken fat in the bottom of the deli chicken tray that we can use for the “chicken fat” called for in the recipe. The more fat in the bottom of the tray the better the recipe turns out. The cayenne pepper is an interesting addition. Thanks!
I used prepared chicken broth and also shredded chicken from grocery deli. I made it for Morgan