The ultimate comfort while you’re traveling. Roasted chicken, carrots, celery, and onion with egg noodles in a classic chicken broth with a hint of garlic.

Preheat your oven to 425°F (220°C). Rub the whole chicken with olive oil, salt, and pepper. Place in a roasting pan and roast for 1 hour or until the internal temperature reaches 165°F (75°C). Remove from oven and let cool.

Roast the Chicken

In a large pot, heat a tablespoon of olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender. Add minced garlic and cook for an additional minute.

Prepare the Broth

Once the chicken has cooled, shred the meat from the bones and add it to the pot with the sautéed vegetables. Pour in the chicken broth and bring to a boil.

Combine Ingredients

Add the egg noodles to the boiling broth and cook according to package instructions, usually about 5-7 minutes.

Cook the Noodles

Taste the soup and adjust seasoning with salt and pepper if needed. Stir in chopped fresh parsley before serving. Enjoy your comforting roasted chicken noodle soup!

roasted chicken noodle soup

Recipe information

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