Slow Roasted Whole Chicken Soup
Jess LarsonFULL DISCLAIMER POLICYSlow Roasted Whole Chicken Soup Serves:
THIS POST IS SPONSORED BY ALDI, who Im so excited to partner & share with you all throughout 2020. As a life-long ALDI shopper, ALDI is always my go-to for high-quality products at affordable prices. All thoughts & opinions are my own.
Heres the deal: there is absolutely nothing that makes me more giddy & excited than sharing a really, really cozy & comforting, makes-your-house-smell-like-heaven, damn good type of recipe.
The only thing that makes it better is when said recipe also just so happens to be the easiest , put-it-in-the-oven-& -forget-about-it-for-a-few-hours type of recipe. The combination of low effort & high reward is absolute my favorite when it comes to the kitchen.
So thats exactly what were doing today. The coziest, laziest homemade chicken soup is here
Meet your new favorite homemade chicken soup recipe: Slow Roasted Whole Chicken Soup.
This is the BEST homemade chicken soup Ive ever made: whole chicken slowly roasts in an intensely flavored broth with onions, garlic, & fresh herbs. Its the simplest one-pot operation & results in the extra rich & flavorful soup with fall-off-the-bone tender chicken. Add some egg noodles & crusty bread on the side, & youve got the most perfectly cozy fall meal.
I always stock up on staple veggies & cooking broths at the beginning of the soup season so I can always whip up a pot of soup or stew on a whim during the week.
Is It Ok To Put Raw Chicken In Soup
When raw chicken simmers in a stew pot, it stays moist and gives savor to both the cooking broth and the rice. Convenient one-pot recipes calling for raw chicken to be added right into the stew pot with your vegetables are safe as long as you make sure to heat the chicken through to a safe temperature.
Variations & Customizations What Else To Add To Chicken Soup To Give It Flavor:
One of the perks of making roasted chicken soup from scratch is you have a lot of freedom to tweak & customize the flavors to your liking. As written, this homemade chicken noodle soup is pretty classic. With a couple of tweaks, you can take the flavor profile in a completely different direction.
Here are a few ideas:
But reallyyou cant go wrong with a big ol cozy bowl of the classic, either.
Make this Slow Roasted Whole Chicken Soup next time youre in need of a cozy & comforting home-cooked meal. Its so simple to throw together on a lazy Sunday afternoon, & it feels like the most special meal.
If you do give it a try, be sure to let me know!: Leave a comment with a star rating below. You can also snap a photo & tag on . I LOVE hearing about & seeing your PWWB creations! Happy cooking!
- Total Time:2 hours 30 minutes
- Yield:461x
- Category:Soup, Stew & Chili Recipes, Main Dishes
- Method:Stovetop, Oven Roasted
- 8 ounces Reggano Wide Egg Noodles
- 23 medium carrots, finely diced
- 1 medium yellow onion, diced
- 1 medium stalk celery, finely diced
- kosher salt & ground black pepper, to season
Also Check: Chef’s Cupboard Cream Of Mushroom Soup
How To Store And Freeze Chicken Soup
Refrigerate the finished soup for up to 5 days and reheat gently over low heat. Note that the egg noodles will expand quite a bit in the soup. If you don’t like this, cook the noodles separately and add them to each bowl.
The soup will also freeze well for up to 3 months. We advise waiting to add the noodles to the soup until serving.
What Kind Of Chicken To Use In The Instant Pot
I use a whole chicken for my soup for a few reasons:
- First, its the most economical way to go.
- Second, I like having a mix of white and dark meat.
- Third, all of the bones and cartilage help to create a rich, nourishing broth.
You can also use any mix of bone-in drumsticks, thighs, or breast meat. Remove the skin if you like, but I like a little bit of rendered chicken fat in my soup!
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How To Freeze Leftover Chicken Soup
To freeze, allow your soup to cool at room temperature before transferring to the refrigerator to cool completely. Next, transfer to freezer-friendly containers or double-bag in freezer-friendly zip-lock bags. Remove most of the air, leaving just a small amount of space to allow the liquid to expand as it freezes.
- To reheat, allow the soup to thaw in the fridge overnight, then transfer to a pot and cook until heated through.
- Keep frozen for up to 6-8 months.
But what about if you dont plan to freeze the leftovers? Enjoy within 5 days, thoroughly reheating each time.
Helpful Tips And Variations
Make the most of this easy recipe with these handy tips, and great ideas for customizing it! Lets take a look:
- Make It Gluten-Free: You can make this soup easily using your favorite gluten-free flour substitute instead of flour.
- Make It Vegetarian: Omit the chicken broth, and use veggie broth instead. You can also use oil or vegan butter instead of the regular butter, and dairy-free milk instead of the 2% milk.
- Cream of Mushroom Soup: To make a quick homemade cream of mushroom variation, add a splash of sherry, some finely chopped mushrooms, and a small amount of minced shallot to the recipe.
- Cream of Celery: This one is so easy! Just use a little celery salt instead of regular salt, and add a small amount of finely chopped celery.
Also Check: Chicken And Rice Campbell Soup Recipe
Some Delicious Ways To Use Cream Of Chicken Soup
You can use cream of chicken soup in so many great ways! I love using this creamy roux-based soup as a starter for casseroles, soups, and baked dishes of all kinds. Here are just a few:
- Baked Chicken: Pour cream of chicken soup over skinless chicken legs in a baking dish, cover well with foil or an ovenproof lid, and bake for about 1 hour at 400°F or until the chicken is done. Bonus points if you add cheese and/or spinach!
- Vegetable Soup: Give your favorite soup a creamy twist by adding this homemade cream of chicken soup to the mix. So good!
- Casseroles: Substitute homemade cream of chicken for the cream sauce in your favorite casserole . Need a cheesy sauce instead? Just add half a cup or so of your favorite cheese.
- Pot Pie: This easy sauce is great for making pot pie easier !
What Can I Add To Soup For More Flavor
Our recipe sticks to classic ingredients and flavors, but that doesnt mean there arent things you can add to make it your own:
For a creamy chicken noodle soup, add 2 to 4 tablespoons of heavy cream, half-and-half or whole milk.
Add three to four lemon slices for a lemon chicken soup similar to this Lemony Chicken and Vegetable Soup.
Add three or four slices of lime, swap the parsley for fresh cilantro, and then add diced tomatoes and cubed avocado for Mexican-style chicken soup. You can even add diced corn tortillas as we do for this tortilla chicken soup.
Add a teaspoon of toasted sesame oil and a few dashes of fish sauce for an ultra-satisfying, umami-packed soup.
Swirl in fresh spinach or kale at the end of cooking for more of a vegetable-heavy soup.
Swap the noodles for potatoes, winter squash, rice, quinoa or grains. Add hearty veggies to the pot along with the onions and carrots. When it comes to rice and grains, add them already cooked.
Swap the noodles for tortellini I love using cheese-filled pasta when making this veggie tortellini soup.
Recommended Reading: Campbell’s Cheesy Chicken Broccoli Rice Casserole
How Do You Make Chicken Noodle Soup From Scratch
To make homemade chicken noodle soup from scratch, all you have to do is sauté up the veggies until they become tender. Then youll add the broth to the same pot. Youll throw in frozen chicken breasts and cook them through. Then take them out, cut them up and add them back again with the egg noodles. Once theyre done, you can serve it up! It takes no time at all!
What Our Readers Are Saying
If you dont believe that our recipe helps you achieve amazing chicken noodle soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
My first time ever making chicken noodle soup and it came out amazing!! Sharon
My new go to recipe for Chicken Noodle Soup! I made this while visiting family a few weeks ago. Six adults and four kids, everyone LOVED it. twenty thumbs up! Haley
This soup is so flavorful! Reminds Me of great chicken noodle soups you can only get at a NYC deli. This combination of herbs is what I have been missing in my recipes. Amanda
Recipe updated, originally posted in 2018. Since posting this, we have tweaked the recipe to be more clear and added a quick recipe video. Adam and Joanne
Read Also: Campbell Soup Chicken Breast Recipes
Have Fun With Fresh Herbs And Seeds
A homemade chicken soup owes its unique personality to its blend of seasonings and mix-in ingredients, and restaurant consultant Joey Elenterio of French Fries & Caviar Consulting urges home cooks to play around with fresh herbs: At-home cooks tend to skimp on the usage of fresh herbs. Never underestimate the power of a fresh handful of parsley leaves in your chicken noodle soup or a fresh chop of cilantro in a chicken tortilla soup or chicken pho. Speaking of cilantro, dont throw away all of your stems. They have a great flavor and give a really nice fresh texture when sliced thin and used as a garnish.
If you want to add both a hint of flavor and a pleasant textural contrast to your soup, think about incorporating toasted seeds or nuts. Seeds add a lot of complexity to a seemingly simple chicken soup. I love to add freshly toasted pine nuts to my chicken stews or freshly toasted pumpkin seeds to my chicken tortilla. I have also been known to use toasted flax seeds and sesame seeds , Elenterio advises.
Mix Up Your Winter Cooking Repertoire With These Savory Chicken Soup Styles:
Chinese Mongolian Hot Pot
The northern Chinese and Mongolian specialty known as hot pot differs from a typical soup in that its a semi-DIY process for diners. This dish involves a pot of soup and an array of accouterments like meats, veggies, and noodles, all placed on a table. Then, those partaking of the hot pot can add ingredients and flavor agents to the soup until it suits their liking.
Owner Peter Yang of Mongolian Hot Pot in San Diego encourages chicken soup enthusiasts to give hot pot a whirl, telling us that each hot pot is customizable with protein additions, such as thinly sliced chicken. When it comes to achieving a flavorful broth, timing is key. A tip for achieving a silky, thick broth is the boiling time we allow it to boil for a minimum of 8 hours under a strong flame, using only chicken bones the timing allows the broth to completely the flavor of the chicken base.
Chicken Tortilla Soup
Knoephla
Knoephla is essentially a German version of chicken and dumplings, and its a soup that evokes pleasant childhood memories for the chef and blogger Ben Myhre of Ramshackle Pantry, who says that my all-time favorite is a German dish called Knoephla. It is creamy and buttery with a chicken stock base and delicious dumplings to go along with it. This is a dish I made with my grandmother and regularly serve now. It is a great comfort soup for winter days, full of all the tasty stuff.
Chicken Tortellini en Brodo
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How To Make Chicken Soup
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Whether you’ve got the flu or you’ve just got a hankering, chicken soup is delicious, healthy, and easy to prepare. This endlessly-customizable recipe is hearty addition to any meal or a great centerpiece dish in its own right. Serves about 6.
Expert Tips And Tricks For The Perfect Chicken Noodle Soup Every Time
- Saute the the veggies You shouldnt skip out on sauteing the vegetables first. This not only softens them up but adds the best flavor.
- Slow cooker friendly While it takes little time to make this on your stove top, you can make it in your slow cooker too. Just be sure to sauté those veggies first, and dont add the noodles in until shortly before serving so they dont become mushy.
Read Also: Easy Italian Wedding Soup Recipe With Frozen Meatballs
Recipe: How To Make Leah Itsines’ Chicken Noodle Soup
Ingredients
Method
1. In a deep pot, heat olive oil over a medium to high heat.
2. Add leek, brown onion, garlic, celery, parsley, chives and carrot into the pot and cook for 5 minutes, or until they have lightly softened.
3. Add chicken stock, bay leaves, oregano and lemon juice into the pot and cook for 15 minutes to enhance flavour.
4. Add the pasta noodles to the pot and cook for 5 minutes. Place shredded chicken into the pot and continue cooking the noodles until ready. Add lemon juice and serve!
To begin simply heat olive oil over medium to high heat in a deep pot before adding leek, brown onion, garlic, celery, parsley, chives and carrot.
Simmer these for five minutes until they have lightly softened and add chicken stock bay leaves, oregano and lemon juice.
Cook these for 15 minutes to enhance the flavour.
Next add the pasta noodles to the pot and cook for five minutes and place shredded chicken into the pot.
Continue cooking the noodles until ready, add lemon juice and you are ready to go.
The vitamins and minerals in the soup are great for giving the immune system a much-needed boost, especially with so much illness gripping Australia presently.
The vitamins and minerals in the soup are great for giving the immune system a much-needed boost, especially with so much illness gripping Australia presently
Dont Be Scared Of Simmering A Whole Chicken
I did not grow up in a household where we made chicken soup from scratch, so the idea of plunking a whole, raw chicken in a pot of water and letting it simmer felt equal parts mystifying and nerve-wracking. Why the whole chicken? Why not just shred a few cooked chicken thighs, pour in some broth, and call it good? And do you really leave the skin on?
Leah Koenig, author of Modern Jewish Cooking, coached me through my first time making this soup, and I will be eternally grateful. She describes the perfect chicken soup as clear goldene yoykh, or golden broth, as it is called in Yiddish. You only achieve this by slowly simmering the chicken with the skin on along with some vegetables until the chicken literally falls off the bone. Strain the broth, chop up the chicken and vegetables, return everything to the pot, and you have the best chicken soup in all the land.
That chicken skin is key to this whole endeavor, Koenig told me. I fretted that it would make the soup greasy and overly rich, but she insisted: Keep the skin on to maximize your soups flavor. All of the savory, full-bodied oomph that you expect from a good chicken soup comes from the skin.
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How To Make Homemade Chicken Soup
Pat your chicken dry with a clean paper towel. Rub with butter and salt + pepper. Roast with veggies and garlic. Then remove from oven and place on stove top. Add broth and let simmer.
Remove chicken and let cool. Strain the broth.
Add the shredded chicken back in along with fresh, chopped veggies and let those cook until firm but soft.
Serve and enjoy!
If you want to add in noodles I HIGHLY recommend cooking those separately because otherwise they will soak up the broth in the soup!
Feel free to add noodles if you want, but make sure and cook them separately so they dont soak up all the broth!
Make Ahead And Storing Tips
The soup can be made and refrigerated for 3 to 4 days and frozen for up to 3 months.
If you are not planning on enjoying the soup straight away or plan to freeze it, you might want to hold off on adding the noodles. As the soup sits, the noodles soak up the broth. You can deal with this in two ways:
When reheating the soup, add a bit more broth/stock to the pot. Ive even been known to add a splash of plain water to the soup when reheating. As long as you dont need to add a lot, it wont thin the flavor of the soup too much.
When making the soup ahead of time, for the freshest, least soggy noodles, leave the noodles out then refrigerate or freeze the soup. When you are ready to reheat, bring the soup to a low simmer and add dried noodles. Cook until they are done and enjoy.
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