Roasted Chicken Noodle Soup Recipe

Name: 49th State Brewing - Anchorages Roasted Chicken Noodle Soup Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 each whole chicken; 2 cups, diced carrots; 2 cups, diced celery; 1 cup, diced onion; 2 cups egg noodles; 4 cloves, minced garlic; 8 cups chicken broth; 2 tablespoons olive oil; 1 teaspoon, to taste salt; 1 teaspoon, to taste black pepper; 1 tablespoon, chopped fresh parsley

Inspired by 49th State Brewing - Anchorage

Time1h 30m

Serves6

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.

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Ingredients

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Main Ingredients

1 each whole chicken

2 cups, diced Carrots

2 cups, diced celery

1 cup, diced Onion

2 cups egg noodles

4 cloves, minced Garlic

8 cups Chicken broth

2 tablespoons olive oil

1 teaspoon, to taste Celtic sea salt

1 teaspoon, to taste black pepper

1 tablespoon, chopped Fresh parsley

Method

Cooking Instructions

Roast the Chicken

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.

Prepare the Broth

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.

Combine Ingredients

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.

Cook the Noodles

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

Season and Serve

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!