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Roasted Chicken Noodle Soup

Roasted Chicken Noodle Soup

This is seriously the very best chicken noodle soup recipe!
Course Soup
Cuisine American
Keyword chicken noodle soup, roasted chicken noodle soup
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings (1 cup)
2 teaspoons extra virgin olive oil
1 cup chopped onion
1 cup chopped carrots

1 cup chopped celery
1 clove garlic, minced
1/4 cup all purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 teaspoon salt
8 cups chicken broth
3 cups bite-sized pieces of roasted chicken
12 ounces 2 % canned evaporated milk
2 cups (4 ounces) uncooked egg noodles (or any other noodle)
1 cup frozen peas
fresh thyme, optional


  • Heat the olive oil in a large pot over medium-heat. Add the onion, carrots, celery and garlic; sauté 5 minutes. Sprinkle the flour, oregano, thyme and poultry seasoning over the vegetables, and cook 1 minute. Stir in the broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes.
  • Add the roasted chicken, evaporated milk and noodles, and cook 10 minutes or until the noodles are tender. Stir in the frozen peas. Heat until the peas are warmed, and serve.  Garnish with fresh thyme, if desired.


  • If you are preparing this as a Weight Watchers recipe, use cooked chicken breast, not roasted chicken from the store.


Roasted Chicken Noodle Soup was last modified: February 4th, 2020 by admin
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