If you ask me, roasted chicken noodle soup is pure comfort in a bowl.
This homestyle soup takes the classic version we all grew up with and adds a little something special by using roasted chicken instead of the usual poached meat. The vegetables get nice and golden in the oven too, which gives the broth an extra depth of flavor.
It’s filled with tender egg noodles, chunks of roasted chicken, and all those familiar vegetables – carrots, celery, and onions – swimming in a rich, golden broth. A handful of fresh herbs rounds everything out.
It’s the kind of soup that makes you feel better just smelling it simmer on the stove, perfect for chilly days or whenever you need a bowl of comfort.
Why You’ll Love This Chicken Noodle Soup
- Quick comfort food – Ready in under an hour, this soup delivers all the cozy comfort you’re craving without spending hours in the kitchen.
- Creamy twist on a classic – The addition of evaporated milk makes this soup extra rich and satisfying, while keeping all the familiar flavors you know and love.
- Time-saving shortcut – Using pre-cooked roasted chicken means you can skip a whole cooking step and still get that deep, roasted flavor.
- Pantry-friendly ingredients – Most of these ingredients are kitchen staples you probably already have, making this perfect for those nights when you need a reliable dinner option.
- Kid-approved meal – The mild, creamy broth and tender noodles make this soup a hit with the whole family, including little ones.
What Kind of Chicken Should I Use?
This recipe calls for roasted chicken, and you’ve got several convenient options to choose from. The easiest route is to pick up a rotisserie chicken from your local grocery store – they’re already perfectly cooked and seasoned, plus they’ll save you tons of time. If you prefer to roast your own, you can use either chicken breasts or thighs – both work great in soup, though thighs tend to stay a bit more tender and juicy. For the most economical approach, you could even use leftover roasted chicken from last night’s dinner. Just make sure whatever chicken you use is well-cooked and cut into bite-sized pieces that will fit nicely on your spoon.
Options for Substitutions
This cozy chicken noodle soup recipe is pretty adaptable – here are some easy swaps you can try:
- Roasted chicken: No roasted chicken? You can use rotisserie chicken, leftover turkey, or even canned chicken in a pinch. If using canned chicken, drain it well first.
- Evaporated milk: If you’re out of evaporated milk, try using half-and-half or whole milk mixed with a bit of heavy cream. For a dairy-free version, unsweetened coconut milk works well too.
- Egg noodles: Feel free to swap in any pasta shape you have – rotini, small shells, or broken spaghetti all work great. Just adjust cooking time according to package instructions.
- Chicken stock: You can use chicken broth instead, or even vegetable stock if that’s what you have. Bouillon cubes dissolved in water work too – use 1 cube per 2 cups of water.
- Frozen peas: You can skip the peas or replace them with frozen corn, green beans, or mixed vegetables.
- Poultry spice mix: No poultry seasoning? Mix a pinch each of sage, rosemary, and black pepper instead.
Watch Out for These Mistakes While Cooking
The biggest mistake when making chicken noodle soup is adding the noodles too early – they can become mushy and absorb too much broth, so add them just 6-8 minutes before serving to maintain their perfect texture. Another common error is rushing the base flavors – take your time sautéing the onions, carrots, and celery until they’re properly softened (about 5-7 minutes), as this creates the foundational flavor of your soup. When adding the flour to make the roux, cook it for at least 1-2 minutes while stirring constantly to avoid a raw flour taste in your final soup. For the best results, slowly stream in the evaporated milk while stirring continuously to prevent any lumps from forming, and remember to keep the soup at a gentle simmer (not a rolling boil) after adding the milk to prevent it from curdling.
What to Serve With Chicken Noodle Soup?
A warm bowl of chicken noodle soup is perfect with some crusty French bread or homemade biscuits for dipping into that tasty broth. Since this soup is already packed with veggies and protein, I like to keep the sides simple – maybe a basic green salad with a light vinaigrette dressing to add some fresh crunch. For an extra cozy touch, try serving your soup with some buttery saltine crackers or oyster crackers sprinkled on top. If you’re feeding a bigger crowd, a half sandwich (like turkey or tuna) makes this soup into a filling meal that’ll make everyone happy.
Storage Instructions
Keep Fresh: This cozy chicken noodle soup stays good in an airtight container in the fridge for up to 4 days. Just keep in mind that the noodles might absorb more broth as it sits, making the soup thicker – but it’s still totally delicious! If you’re planning to make it ahead, you can cook the noodles separately and add them when serving.
Freeze: Since this soup has milk in it, it’s best to freeze it without the noodles to prevent them from getting mushy. Pour the cooled soup into freezer-safe containers, leaving some space for expansion, and it’ll keep for up to 3 months. When you’re ready to eat, just cook fresh noodles and add them to the reheated soup.
Reheat: Warm up your soup gently on the stovetop over medium-low heat, stirring occasionally. If it seems too thick, just add a splash of chicken broth or water to reach your desired consistency. For single servings, the microwave works great too – just heat in 1-minute intervals, stirring between each.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 40-50 g
- Carbohydrates: 150-160 g
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 minced garlic clove
- 1/4 cup plain flour
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon thyme, dried
- 1/4 teaspoon poultry spice mix
- 1 teaspoon salt
- 8 cups chicken stock
- 3 cups roasted chicken, cut into bite-sized pieces
- 12 ounces canned evaporated milk (2% fat)
- 2 cups uncooked egg noodles (4 ounces) or any preferred noodles
- 1 cup frozen peas
- Optional: fresh thyme sprigs
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, chopped celery, and minced garlic to the pot.
Sauté these vegetables for about 5 minutes until they start to soften and the onion becomes translucent.
Step 2: Incorporate Spices and Flour
Sprinkle the flour over the sautéed vegetables, followed by oregano, thyme, and poultry seasoning.
Cook for an additional minute, stirring continuously to ensure the flour and spices coat the vegetables evenly.
Step 3: Add Broth and Simmer
Pour in the broth and add a pinch of salt.
Stir well to combine all the ingredients, then bring the mixture to a boil.
Once boiling, reduce the heat and simmer the soup, partially covered, for about 25 minutes.
This allows the flavors to develop fully.
Step 4: Add Chicken, Milk, and Noodles
After simmering, add the roasted chicken pieces, evaporated milk, and noodles to the soup.
Continue cooking for another 10 minutes or until the noodles are tender and cooked through.
Step 5: Add Peas and Final Touches
Stir in the frozen peas, and heat the soup until the peas are warmed through.
This will take just a few minutes.
Once done, serve the soup hot and garnish with fresh thyme, if desired, for an extra touch of flavor and presentation.