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Roasted Chicken Noodle Soup

This roasted chicken noodle soup features tender shredded chicken, caramelized onions, and a rich, flavorful broth achieved through roasting vegetables before simmering. The soup has a comforting, hearty texture with a golden-hued broth and soft noodles, topped with crispy chicken bits for added crunch.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb bone-in chicken thighs skin on
  • 2 large onions sliced
  • 4 cloves garlic minced
  • 3 carrots carrots diced
  • 2 stalks celery diced
  • 8 cups chicken broth
  • 8 oz egg noodles wide or traditional shape
  • 2 tbsp olive oil
  • to taste salt and pepper
  • 1 tbsp fresh thyme or 1 teaspoon dried

Equipment

  • Baking sheet
  • Large pot
  • Saute pan
  • Wooden spoon

Method
 

  1. Preheat your oven to 425°F (220°C). Arrange the chicken thighs on a baking sheet, season with salt and pepper, and roast for about 40 minutes until the skin is golden and crispy. This step develops a deep flavor and crispiness that will add depth to your soup.
  2. While the chicken roasts, heat olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until they turn caramel brown and smell sweet, about 15-20 minutes. This caramelization adds sweetness and richness to the broth.
  3. Add minced garlic, diced carrots, and celery to the caramelized onions. Cook for another 5 minutes until fragrant and vegetables start to soften. Stir frequently to prevent sticking and promote even cooking.
  4. Once the chicken thighs are done, remove from the oven and let rest for a few minutes. Meanwhile, pour chicken broth into the pot with the vegetables, scraping up any browned bits from the bottom to deepen the flavor. Add thyme and bring the broth to a simmer.
  5. Skim the skin from the roasted chicken thighs if desired, then shred the meat off the bones using two forks. Add the shredded chicken to the simmering broth. Continue cooking on low heat for 10 minutes to meld flavors.
  6. Meanwhile, cook the egg noodles separately in boiling salted water according to package instructions until just al dente. Drain and set aside.
  7. Add the cooked noodles into the soup pot, stirring gently to combine. Let everything simmer together for another 3-5 minutes to absorb the flavors and warm the noodles.
  8. Taste the broth and adjust salt and pepper as needed. Remove from heat and serve the soup hot, garnished with crispy chicken bits if desired for added texture.

Notes

For a more intense flavor, let the broth sit with roasted vegetables for an hour before adding noodles. You can also add fresh herbs or a squeeze of lemon for brightness.